Shio Koji Marinated Salmon with Asparagus, Mushrooms, and Sunflower Shoots
This must marinate overnight so start it the day before. Other than that, it’s a…
Shio Koji Marinated Salmon with Asparagus, Mushrooms, and Sunflower Shoots
This must marinate overnight so start it the day before. Other than that, it’s a…
Gochujang Glazed Meatballs
These tender meatballs are juicy and packed full of flavor from garlic, ginger, as well as the earthiness and sweetness of gochujang….
Salmon Mosaic in Yuzu Kosho Dashi
Tender salmon is coated in powdered seaweed for fun appearance and shaped into a roulade before being served in…
Sous Vide Sea Bass with Root Vegetable Scales and Beurre Cancalaise
This takes some time and patience but the reward is a visually stunning and…
Coq au Vin
This classic French chicken dish features a rich and robust wine sauce packed with mushrooms, onions, and bacon. Searing the chicken skin…
Cornish Hens with Tokaji Aszú Beurre Blanc, Caramelized Apples, Cabbage Parcels, and Poppyseed Gougères
Tender and juicy Cornish hens with a shatteringly crisp skin marry…
Grains of Paradise Seasoned Scallops with Gingered Carrot Puree
Peppery, but with a citrusy and herbal finish, grains of paradise make a fun pepper replacement….
Savory Crepes with Chicken, Mushrooms, and Mornay Sauce
These are a fun and decadent breakfast or brunch – basically a tender crepe with crispy edges…
Chicken Cacciatore
Cacciatore means Hunter’s style chicken. You can cook with either red or white wine but do not use a Chardonnay as there is…
Stuffed Pumpkins
This is a showstopper vegetarian main. I like to roast individual pie pumpkins but you can also roast a whole kabocha and have…