Pork Belly over Sweet Potato Pure
…with mushrooms and blueberry soy reduction Courtesy of Chef Derrick Peltz (MasterChef competitor 2015) Serves 2 (4 as an appetizer) INGREDIENTS 1 slab (8 ounce/228 …
Compressed Apricot Salad
Serves 4 INGREDIENTS 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided use For the salad Juice of …
Lamb with Tomato Confit
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 1 rack fresh lamb (American, New Zealand, or Scottish) 1 tablespoon (15 ml) kosher …
Beef Tenderloin with Pesto and Asparagus
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available) 1 tablespoon …
King Salmon – Simple and Delicious
Courtesy of Jason Wilson (Crush, Seattle, WA) INGREDIENTS 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember …
Coffee Gelato
Makes 6 to 8 servings INGREDIENTS 5 egg yolks 1 cup (190 g) sugar 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup …
Saffron Creme Brulee
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, Tuscan Cookery School) INGREDIENTS 1 quart + 1 ounce (1 liter) heavy cream 1 cup (200 g) …
Warm Assorted Broccoli Salad
…with Pachino cherry tomatoes, Tuscan olives and anchovies Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School) Serves 6 to 8 INGREDIENTS …
Pan-seared Pork Belly
…with Potato Velloute and Glazed Cipollini Onions Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – A Tuscan Cookery School) Serves 4 INGREDIENTS 1 pound …
Veal Filetto with Parmigiano Reggiano Fondue and Asparagi
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – Tuscan Cookery School) Serves 4 INGREDIENTS 15 ounces (427 g) veal fillet (tenderloin) salt and freshly …
Lemon Budino (An Italian Lemon Pudding)
Courtesy of Vicky McDonald Serves 4 INGREDIENTS 1 teaspoon (5 ml) melted butter (for greasing ramekins) 2 large eggs 5 tablespoons (75 g) of sugar …
Easy Asparagus
Serves 4 INGREDIENTS 1 pound (456 g) asparagus, medium thickness stalks, trimmed 1 tablespoon (15 ml) extra virgin olive oil or butter salt and pepper …
Salmon Steaks with Artichokes and Dill Caper Hollandaise
Courtesy of Chef Craig Plainfield Serves 4 For the salmon 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed* ½ cup (120 g) …
Grilled Chicken with Corn Stuffing
Courtesy of Chef Craig Plainfield Serves 4 to 6 INGREDIENTS 1 large (about 5 pounds/2.2 kg) frying chicken ½ cup (120 g) kosher salt ½ …
Doce de Banana
Serves 4 INGREDIENTS 5 small bananas, firm but ripe, peeled and cut into chunks 1 cup (200 g) brown sugar 2 cinnamon sticks 6 whole …
Mohlo a Campanha (Brazilian Tomato Condiment)
Makes about 2 cups (480 ml) INGREDIENTS 2 large (beefsteak or similar) tomatoes, cored, and diced 2 onions, peeled and diced 2 green bell peppers, …
Caipirinha
Makes 4 cocktails INGREDIENTS 16 ounces (480 ml) cachaça (Brazilian sugar cane brandy) 4 ounces (120 ml) Lime-infused Simple Syrup 4 ounces (120 ml) freshly …
Chile-Lime Sauce for Grilled Meat
Makes about 2/3 cup Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry. …
Feijoada (Black Bean Stew – Brazilian National Dish)
Serves 4 INGREDIENTS 4 slices thick bacon, diced 1 small onion, peeled and chopped 1 garlic clove, peeled and minced medium sweet potato, peeled and …
Korean Style Kalbi Short Ribs
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 16 “Korean Style” crosscut beef short ribs 2 cups (320 g) cooked rice, for …