Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile
Tender and sweet scallops pair well with a smoky and rich sauce flavored with…
Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile
Tender and sweet scallops pair well with a smoky and rich sauce flavored with…
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…
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….
Pisca Andina (Venezuelan Breakfast Soup)
This Venezuelan soup is actually a breakfast staple. Usually made with potato, I have swapped that out for celery root…
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…
Sweet and Sour Tuna over Mixed Greens with Roast Asparagus
Sicilian dishes like this often feature a balance of sweet and sour and this one…