(SIP) Miso and ginger dressing /vinaigrette

Three quarters cup white Miso. One cup rice wine vinegar. Three TB honey. One half cup fresh ginger. Three quarters cup sesame oil. Twelve tsp lemon. One tsp white and one tsp black toasted sesame seeds. Salt, pepper, sugar. Place all ingredients in mixer except for the sesame seeds and sesame oil. Slowly add oil and once mixed thoroughly season with the salt, pepper and sugar. Add sesame seeds. Check for flavor and cool. Q;1 Serve room temperature. We are using this on the Brussels sprouts, as almost a "dressing" after sautéed. I would say you are almost deglazing the pan with this dressing. Not using too much as it is very flavorful. Obviously the potential for other dishes is endless...

roasted garlic aoili (SIP) mayo base recipe

For the base mayonaise recipe: 8 egg yolk. 12 tsp lemon. 8 tsp vinegar. 2 tsp dijon. 2 tsp salt. Pepper to taste. 6 cups neutral flavored oil. For the "garlic aoili": 1/2 gallon garlic cloves. canola oil to cover. aluminum foil and a hotel plan. Method follows towards the end but in reality this should be done at least several days in advance. Place all ingredients in mixer except for the oil. With machine running on high slowly add oil making an emulsification. Season again and package. For the roasted garlic aoili the only difference is that at the end you add roasted garlic puree. (Place several cups of peeled garlic cloves in a small hotel pan. Cover with canola oil, cover with foil and cook until very very soft. Remove the foil and roast for an additional 30 minutes to gain a little bit of color. Remove from oil, let cool. Puree through blender or push through a tamis or chinoise. Save the garlic infused oil for dressings or for re use next batch. (I use whole garlic cloves done the exact same method. Pushing through a tamis when cool enough to work with. To myself this provides a superior product but both methods will result in a very nice garlic puree.) For a garlic aoili, once the base recipe has been made place in a large bowl. With a wisk add garlic puree until desired flavor is accomplished. Finish with fresh lemon juice or zest. Cover and store properly in refrigerator for n up to 2 weeks. (The base is limet less in the flavors that can be added)

orange and thyme vinaigrette "SIP"

1 cup sherry or similar vinegar. We use rice wine but could use champagne vinegar as well. 1 cup fresh orange juice 2 cup mild flavor olive oil. Personally I like to use canola or grapeseed for a neutral flavor. 2 to 3 sprig fresh thyme whole/fresh Salt. Pepper. Sugar, about 1/4 cup for flavor as well. Blend all ingredients except for thyme and oil. Gradually add oil so that it becomes emulsified. Season well and remove from vita prep and place in storage container. Now add the sprigs of thyme and let infuse for several days. (The original recipe called for chopped thyme but I prefer not because of several reasons. One being the thyme immediataly becomes dark and gross. Second letting the dressing infuse for several days or even weeks gives a much more subtle flavor. We are using this on a grilled vegetable salad but its uses are limet less.)

apple cider gastrique recipe

1 cup honey 2 cup apple cider vinegar or sherry vinegar Sea salt and pepper Heat honey and cook until golden amber. Add vinegar and cook 15 minute's on simmer until desired consistency. Season.

SIP Butternut squash soup recipe

2 butternut squash 1/2'd, scored and seasoned salt pepper brown sugar and butter. Cover and roast flesh side up for 1 to 2 hours until soft. Remove foil and roast another 30 minutes. Meanwhile sautee 2 medium spanish onions and 2 cloves garlic until soft and half caramelized. Add scrapped squash and all juices to this mix and cook 30 minutes. Add 1 half bottle dry white wine and reduce to sec. Season and add stock for consistency. Vita prep and push through chinoise, season salt , pepper, sugar, and 2 TB Curry powder. Finish with fresh butter.

SIP Guajillo pepper-pine apple bbq sauce recipe

1 onion chopped, 2 tsp chop garlic, 1 1/2 plumb puree (from brunch), 6 dried chilies seed removed, 1/2 cup pineapple juice (optional), 1 cup water, 2TB brown sugar, 3TB honey, 1/3 cup apple cider vinegar, 2 TB tomato paste, 4 cup chop tomato, 2 lime juiced, 1 1/2 cup chicken stock, Sautee onion and garlic in heavy bottom rondo. Add all other ingredients and cook 2 hours until soft. Remove chilies and drain out any other liquid, set aside. Blend all ingredients together using liquid to adjust consistency. The plum mix will become almost reduced to a candy consistency. Season and cool. Used on spare ribs.

Qoinio cake recipe SIP

Cook 1 pint qoinio and cool, add to a large mixing bowl with, 4 eggs, 1 cup bread crumb 2 TB chop parsley 1 cup goat cheese mix all together and season well. Portion accordingly.

SIP Lentil Soup base

4TB butter, 1TB Oil, 1 onion, diced brunoise, 1 carrot, divced brunoise, 4 stalk celery wash and diced brunoise, 3 garlic mince, 1 1/2 cup green lentil, 1/2 bottle white wine, 28 cup light chicken or vegetables stock, After all vegetables are brunoise, sweat vegetables in the butter and oil. Once vegetables are soft, no color add white wine and reduced to sec. Add lentils and cook 5 minutes. Add stock and simmer for 2 hours until soft. Use parchment paper lid. Season with lots of salt and pepper as well as fresh butter, 1/2lb. Cool in ice bath. Served with wild rice, garlic aoili and crostini.

SIP Goat cheese vinaigrette recipe

4TB OLIVE OIL 2 tsp GARLIC MINCED 2 LEMON JUICED 4TB BALSAMIC VINEGAR 4TB OLIVE OIL 4TB GOAT CHEESE Sweat garlic till soft and cool. Place all ingredients in vita prep except the last 4TB olive oil. Slowly add oil until emulsified. Season salt and pepper. Cool and place in squeeze bottle.

SIP Grits/Cheddar flavored

6 cups water;
1 and 1/2 cup white instant;
1tsp Salt;
Fresh cheddar to taste(roughly 1/4lb);
1/2lb fresh butter;

Bring water and salt to a boil.  Reduce to a simmer.
Slowly wisk in grits constantly stirring.
Cook slowly 10 minutes.  Remove from heat and fold in butter and cheese.  If you do this over high heat or re heat to quickly the butter and cheese fats will break so make note to go slowly.
Season salt and pepper and keep warm in a double boiler with paper or plastic wrap on top.

SIP Butternut Squash soup / puree

Makes 3 quarts to 4
3 butternut squash halved with seeds removed, scored 1/8th in deep back and forth;
1lb fresh unsalted butter;
4TB plain oil;
2 spanish onions, peeled and diced;
2 shallots sliced thick;
4 garlic cloves smashed;
1 cup white wine;
2 TB  yellow curry powder;
Water, Coconut milk, Chicken stock (light) to cover as needed;
(You may also add an orange if desired durring the second half of cooking.)
Pre heat oven to 400 degrees
Lightly oil a large sheet tray and place squash cut side up.
Lightly brush with olive oil and season with salt and pepper.  Place 1 TB butter in each hollowed out section along with brown sugar.
Cover with aluminum foul and bake 1 hour or until almost softened. Remove foil and continue to roast until finished.   Remove from oven and set aside to cool.
Meanwhile,  2 spanish onions  large dice, 2 shallots sliced thick, 4 cloves garlic crushed.  Sautee in 1/2 lb butter and 1 TB oil.  Once clear add 2 TB yellow curry and cook until fragrant.  Add 1 cup  white wine and reduce to sec.  Set aside.  Take squash and scoop off all flesh.  Making sure to save all liquids from roasting pan.  Add squash and juices to pot with onion mix and cook until heated through.  Add water or stock for consistency and bring to a simmer and cook 2 hours very low heat seasoning while making sure to not let bottom burn.  (Coconut milk and some lemongrass could be added at this point rather than the water or stock ).
Once seasoned remove from heat and run batch through vita prep and then chinoise.
Place in new pot and bring to a simmer once more seasoning to taste.  Finish with fresh butter, 1/4lb.  Cool in ice bath and package accordingly.



..

Chicken thigh confit SIP

Clean chickens leaving the thighs together.   Use bones for stocks and sauces.  Chop off all the knuckles as you do with confit.  Main difference between these two recipes is that the chicken we are not trying to cure.  This is just an option to our surplus of chicken thighs in house.
Place thighs in heavy bottom pot or hotel pan and cover with melted duck fat.  1 whole entire head garlic and half a handful of black peppercorns.   Add one bunch of thyme.  Bring to a very light simmer
and cover with foil tight.  Place in oven and cook 6 hours.  Test by pulling on thigh bone.  If it comes loose  than the confit is finished.
You can also cook these thighs on top of the stove slowly at simmer on plancha or there similar.
When finished let cool in the fat completly.
To finish remove legs from fat and place in a hot oiled sautee pan skin side down.  Cool until skin is crispy, drain off fat and place in hot oven skin side down until heated throughout.
Remove from oven place and clean side towel or paper towel to drain off any excessive fat and oil.  Keep warm until needed.

SIP chicken stock (light)

6 chicken  bodies chopped;
2 carrot peel and chop;
1 parsnip peel and chop;
2 yellow spanish onions peel and chop;
1 bunch  celery (washed) chop;
2 qt mushroom stem;
2 fresh bay leaves torn;
1 bunch parsley;
1 large handful black peppercorns;
1 TB sea salt;
1 TB corriander seed(whole);
1/2 TB fennel seeds;
1 head fennel, fronds set a side;
3 whole shallots;
1 whole garlic head;
1 bunch thyme

Place all ingredients except for dry spices and cover with cold water.  Do not over fill.  Do not use hot or warm water.
Lightly toast spices until fragrant, add salt and then add to stock.
Bring to a boil and reduce to a simmer.
Cook 2 hours on small simmer with parchment paper lid.
Pull off fire, add one bunch of thyme, let cool to room temperature and then strain through china cap.
Cool in ice bath, label and date.

*For dark stock roast all ingredients golden brown.  Making  sure to coat bones with oil prior to roasting and scrapping off film.  Save and place in stock.  Do Not roast celery.  Cook 6 to 8 hours, preferably over night.  Strain and follow the last of above.

"Dukkah" Crusted Sea Scallops with parsnips and seasonal mushrooms

Place peeled and largely chopped parsnips in a good quality thick bottomed pan and cover with 40 percent heavy cream, 40 percent milk and 20 percent water.   Cover with parchment lid and cook until soft and process through robot coup.  Use the cooking liquid to get the desired consistency.   Push through chinoise and cool.
for the mushrooms.  Pick out the best looking seasonal mushrooms and clean.  Do not wash.  If they are dirty, use a brush to clean them.
Cut to desired shapes and place aside.   Clean one bunch leeks, using the whites and the light green parts only, slice thin.  About a 6th of an inch.  Wash and dry thoroughly.   Heat some olive oil in a heavy bottomed pan and when hot add the mushrooms.   Season without moving the pan.  Once some of the moisture begins the leave the mushrooms add the leeks and lightly sautee until cooked al dente or your desired consistency.   Drain on paper towels and keep warm.
Plating; heat a small amount if the puree and place we on plate  scallops and mushrooms to follow.  Before placing the scallops on plate, lightly brush with a good olive oil and press them into the nut mixture.  For this recipe keep the Dukkah coarsly ground for texture on the scallops.  Season with fresh thyme leaves and preserved lemon or our meyer puree.
For the scallops;
Clean and lightly score/ season good quality diver sea  scallops.  Preferably u-10's.
Sear on both sides until medium rare and set aside to drain.

Dukkah spice mix

Dukkah is an egyptian blend of different spices.  You can use anything from almonds, pistacio's filberts,  cashew, even pine nuts depending on the dish.  Basic recipe;
Makes 2 and 1/4 cups finished "dukkah".
1 cup nuts.
.5 sessame seed
.5 cumminvseed
.5 coriander seed all toasted lightly just until the oil begins to release.
1.0 tsp sea salt
Fresh black  pepper ( to taste)
once all items are cooled, process them by pulsing in robot coup until desired consistency is accomplished.   Chili flakes,  and anything else creative may be added but the above is the original recipe we stick with.

spices

Peppermint extracts, lavendar, ginger plus an extensive amounts of vinegars. ...

Spices

Spices, seasoning, salts, vinegars, and oils

On my way home last night I stopped at this new kitchen store on north avenue right across from the north avenue apple store to kill some time.  Its amazing what we have to work with these days......

friday food

 Roasted squash soup.  Used 2 different squash, acorn and butternut.  Poured table side with creme fraiche and micro mint.
Roasted the squash in oven 350 degrees with brown sugar, cummin and butter.  Made sure to cut in half with the cut side up.  (if you prefer to keep the Original color you should cover with aluminum foil).
Pan seared loup de mer.  Cauliflower puree and veal demi reduction.  Kind of what I was doing at voltaire but with only filet, not 2.  For the puree, half milk half water and simmer with parchment paper lid.
Seared sea scallops with parsnips and meyer lemon puree/vinaigrette. (Same recipe for lemon puree except much looser and "broken")  Roasted pork belly with peas and crispy bacon
/pomme puffs.  Slow roasted salmon with cauliflower and peas with Mint vinaigrette.  Amuse bouche, cured salmon and dill on brie croutons.

granny apples

Haley brought home some apples for dinner tonight.  We used just a little bit of sugar, cinnamon,  and vanilla bean.
420 degrees for 20 minutes, 340 degrees for another 20 minutes.  Let cool before transfering  from pan.  At least 30 minutes to cool so that the sugars can harden.