Duck Leg Confit with Red Mole

This was a Duck Leg Confit with Red Mole and Fresh Salad in a Dijon Mustard Vinaigrette.

I managed to get my hands on this red mole recipe. It is absolutely amazing – spicy from the ancho peppers and velvety smooth from the chocolate. We should seriously jar this mole up and sell it!

Beet Salad with Dijon Mustard Vinaigrette

I am not a salad person. I have never ordered a salad in a restaurant. I didn’t understand why people loved salads – a bunch of raw vegetables (usually ones with zero or lacking of nutritional values) plopped on a plate, with an unhealthy dose of fatty dressing. Obviously, what I’m talking about are the salads from the 90s.

One of my chef instructors told me that to judge a restaurant or chef, one must order a seafood dish and/or a salad.

So, week by week, I have been creating new interesting salads (that I would eat) for the tasting menu, usually for the first or second course.

This one is a Roasted Red Beet Salad with Bayley Hazen Blue Cheese, Hazelnuts, Pea Tendrils and Dragon Mizuna Greens dressed in a Dijon Mustard Vinaigrette.

Roasted Beet & Red Endive Salad

Remember that red beet and endive salad from Valentine’s Day? Well, it was so well received that I put it as the “salad” on the a la carte menu, with a few minor changes. It stayed on the a la carte menu for three months. Now, it’s May 31, and a new salad just replaced it… fitting with the current weather and season!

This was a Roasted Beet and Red Endive Salad, with Saffron Aïoli, Pumpernickel “Soil”, Sunflower Seeds, and Pea Tendrils.

Spring Tomato Gazpacho

If you can believe it, spring is almost fully here in NYC. It’s almost the end of April, and the farmer’s market is still very wintery. What’s up with all these root vegetables? I’m so sick of winter.

This is a Spring Tomato Gazpacho with Pickled Heirloom Cherry Tomatoes, Fiddlehead Ferns, Pea Tendrils, Sunflower Seeds, and Edible Flowers (Pansies & Nasturtium).