1 package active dry yeast 1 1/4 cups warm water 1/4 tsp sugar 1 1/2 tsp sugar 1 1/2 tbsp olive oil flour Place the warm water in a large bowl and sprinkle in the yeast. Let stand 5 minutes. Stir to dissolve. Add the sugar, salt, and oil. Stir in 3 cups of flour.… Continue reading Pita
Garlic lemon Kale
1 bunch kale, cleaned well, stems removed, chopped roughly 2 tbsp olive oil 6 garlic cloves, sliced cracked pepper kosher salt the juice of half a lemon Boil the kale in salted water for 5 minutes. Drain. Heat the olive oil in a large skillet and saute the garlic until tender. Remove the garlic from… Continue reading Garlic lemon Kale
Parmesan Vinaigrette
1/4 cup red wine vinegar 1/4 cup grated parmesan 3 tbsp water 2 tsp dijon 1/2 tsp sugar 3/4 tsp salt 1 garlic clove, minced 2/3 cup olive oil Mix all the ingredients together well. Serve on salad.
Coconut Mussels
2 lb mussels, scrubbed and debearded 1 tbsp olive oil 1 shallot, minced 1" ginger, peeled, minced 1 tbsp thai red curry paste the zest of half a lime the juice of half a lime sea salt and cracked pepper 1/2 can coconut milk 1 cup chicken stock 1/2 tsp coriander Heat the olive oil… Continue reading Coconut Mussels
Citrus Mascarpone Risotto
the zest of 1 lemon the juice of half a lemon the juice of half a lime 3 1/2 cups chicken stock 1 tbsp butter 1 tbsp olive oil 1 heaping tbsp mascarpone 1/3 cup grated parmesan 1 shallot, minced 1 cup arborio rice sea salt and cracked pepper Melt the butter with the olive… Continue reading Citrus Mascarpone Risotto
Za’atar Chicken
4 chicken thighs, skin on olive oil za'atar maldon salt Place the chicken in a baking dish and drizzle with a little olive oil. Sprinkle generously with za'atar on both sides. Set skin side up. Chill overnight. Remove from the fridge and preheat the oven to 450 F. Sprinkle the tops generously with maldon salt.… Continue reading Za’atar Chicken
Bean Sprout and Daikon Salad
1/2 lb bean sprouts, washed 1 small daikon, peeled, shredded 1 tbsp sesame oil 1 tsp canola oil 1/3 cup rice vinegar sea salt 1 1/2 tsp sugar Combine the sprouts and the daikon. Pour on the oils and the vinegar. Sprinkle on the sugar. Season with salt to taste. Mix well. Cover and chill at… Continue reading Bean Sprout and Daikon Salad
Roasted Rack of Lamb with Mint Chimichurri
1 cup mint leaves 1 jalapeno, seeded, roughly chopped 1 small shallot, chopped 1 garlic clove 1 tbsp red wine vinegar olive oil a pinch of sugar kosher salt and cracked pepper 1 1/2 lb rack of lamb–about 8 rib racks, then cut in half to make 2 fours Preheat the oven to 450 F.… Continue reading Roasted Rack of Lamb with Mint Chimichurri
Pork and Lettuce Curry
1 tbsp butter 1 shallot, minced 3 cloves garlic, sliced 1" ginger, peeled, minced 1 tsp coriander 1 tsp turmeric 1/2 tsp cayenne 1/2 tsp cumin 1/4 tsp fenugreek sea salt and cracked pepper 1 head lettuce, washed, torn 1/2 lb pork loin, sliced thin 3 tbsp sliced almonds Melt the butter in a dutch… Continue reading Pork and Lettuce Curry
Lemony White Asparagus
2 tbsp butter 1 tbsp olive oil sea salt 12 spears white asparagus, trimmed 1 tbsp capers the juice of half a lemon Heat the butter with the olive oil in a skillet. Add the asparagus and season well with salt. Saute until browned and tender. Add the capers and the lemon. Serve.