Zucchini Ribbons with Ricotta & Green Goddess

More pumpernickel soil, you must be thinking… I just love using it because it adds great color contrast to a dish and texture!

Whenever I create a successful vegetarian dish, I’m impressed at myself because I really don’t think vegetables are my forte.

So here are Zucchini Ribbons with Housemade Ricotta, Fava Beans, Shaved Cherry Belle Radish, Radish Greens, Pumpernickel Soil, Mint Chiffonade, and a Green Goddess Vinaigrette.

Butternut Velouté with Wild Mushrooms & Pepitas

This was the third course to my Friendsgiving 2017 dinner.

Like all of the other courses to this dinner, this soup went through lots of changes too. Not so much the velouté itself, but its accompaniments. But at the very end, once I plated this, I was in love with it. It’s by far one of the best photos I have ever taken of my own creations. And can you believe this is from an iPhone? Not a professional camera?! Astonishing!

Here is Butternut Squash Velouté with Black Trumpets, Chanterelles, Toasted Pepitas, and Chives. There is also white truffle oil flavoring in the soup because I sous vide the butternut squash with some of that oil.

Fettuccine with Almond Cream & White Truffle

Remember my post, Hand-Cut Pappardelle with Almond Cream & White Truffle, when I took the picture, I forgot to put pumpernickel soil on it… which is why I created this dish because I had a lot of almond cream leftover from the pappardelle — and I didn’t want to hand-cut pappardelle again.

Here is Housemade Fettuccine with Almond Cream, Sugar Snap Peas, White Truffle Oil, Pumpernickel Soil, and Nasturtium Petals.

Hand-Cut Pappardelle with Almond Cream & White Truffle

I like to challenge myself with vegetarian and vegan dishes. More of the latter because it’s more restrictive. I’m quite proud of this dish. Here, we have Hand-Cut Pappardelle pasta in an Almond Cream with Sugar Snap Peas, Pumpernickel Soil & White Truffle Oil.

I cut the pasta sheets by hand because there isn’t a pappardelle noodle-cutter – or at least I haven’t one yet. The noodle-cutter that I have comes with a spaghetti and fettuccine setting.

There is no dairy in the almond cream. Almond cream is just puréed almonds.

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Burrata with Broccoli Rabe Pesto

I LOVE BURRATA!

I LOVE LOVE LOVE BURRATA!

Did I mention how much I love burrata? I LOVE BURRRRRRRATAAAAAA!!!!

I know other people love burrata too.

I served this dish right when spring began. This is fresh Burrata cheese from Murray’s Cheeses with a Broccoli Rabe Pesto over toasted Filone sourdough, Confetti Cherry Heirloom Tomatoes, Aged Apple Vinegar, and Micro Basil.

Recipe: Salsa Verde

Salsa Verde just means Green Sauce; it is uncooked and usually based on herbs (Italian, Spanish, French, German, Argentinian), however, Mexican salsa verde is based on tomatillos.

We make a very simple salsa verde in the restaurant. It’s vegan, there’s no anchovies at all.

  • 1 pint parsley leaves, packed tightly
  • Equal part grapeseed oil
  • 1 garlic clove
  • Pinch of salt

In a VitaMix, blend all ingredients on high for three seconds. Store in air-tight container and place in fridge.

Sample dishes:

Beet Salad with Citrus

Over the course of my professional culinary career, I’ve made many interpretations of this salad but I feel like this one has been the best photographed.

This Beet Salad is composed of Roasted Red Beets, Beet Purée, Orange Suprêmes, Arugula and Snow Pea Shoots dressed in a Citrus Vinaigrette, Candied Orange Zest, and White Sesame Seeds.

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.

Red Endive & Roasted Red Beets

Don’t they look like little sailboats?

I created this vegetarian salad for our special Valentine’s Day tasting menu. Since then, this salad has been on our a la carte menu with a few adjustments.

This is a Red Endive Salad with Roasted Red Beets, Saffron Aïoli, Pumpernickel “Soil”, Sunflower Seeds, and Micro Bull’s Blood Beet Greens.