Salmon, Beet, Lemon

Microwave Beet cake

200g Whole Eggs
25g AP Flour
20g Beet Powder
Salt and Pepper

Blend ingredients with a hand blender and strain through a chinois. Put all of the batter into an ISI canister and charge with 2 charges. Shave well and chill for two hours. Poke a few hole in the bottom of a 16 ounce deli container and microwave the batter for 30-40 seconds or until set. Keep in an air tight container until needed.
 
Line Caught King Salmon
Beek Micro Cake
Smoke
Golden Beet Puree
Red Beet Puree
Shaved Beets
Buttermilk Gel
Shoyu Salmon
Lemon Comfit
Roasted Golden Beet
Roasted Red Beet
Dijon Cream
Charred Leek
Nasturtium Leafs

Monkfish, Escargot, Yukon Gold

 Yukon Gold Purée 
Wash and peel your potatoes then large dice them. Put them in a pot and cover the potatoes with cream and season with salt. Simmer the potatoes and the cream until the cream reduces by half check the seasoning. Push the potatoes through a tamis then and the smooth potato mixture and cream into a mixing bowl with a whisk attachment and mix. Add butter slowly to the whipping potatoes, my ratio is 75% butter to 100% total cooked potato weight. Once all the butter is added adjust the seasoning and pass the potatoes through a chinois. Heat as needed.

Monkfish
Escargot 
House Cured Bacon
Yukon Gold Purée
Confit Tomato Vierge
Olive
Black Garlic
Potato "Chip"
Pork Hock Jus
Nasturtium Flower and Leafs
Chive Blossoms
Snap Dragons

Tonkotsu

Tonkotsu
3 pounds pig trotters, split lengthwise
2 pounds chicken backs and carcasses
2 tablespoons vegetable oil
1 large onion, roughly chopped
12 garlic cloves
One 3-inch knob ginger, chopped
2 whole leeks, chopped
2 dozen scallions, white parts only
1 lbs whole mushrooms or mushroom scraps
1 pound slab pork fat back
4 oz kombu
3 inch knob of ginger, chopped
1 head of garlic cut in half

 

Rinse the trotters and chicken bones under cold water to wash off all blood. Place the bones and trotters in a stock pot cover with cold water and slowly bring to a boil. Meanwhile char the vegetables, onions, garlic and ginger in a 400 degree oven. After the stock has come up to a boil reduce heat to a light simmer, skim off all the scum, discard, add the charred vegetables, leeks, green onions and fat back in to the pot. Simmer the stock for 12 hours adding water to the pot to keep the bones covered. In the last hour of cooking add the kombu, fresh ginger chunks and one head of garlic. Carefully remove the tender back fat, strain the pork broth, discard all bone and vegetables. Cut the back fat into small pieces put in a blender with the pork stock blend until emulsified, season with white shoyu, miso, chili oil etc., whatever you like. Serve with garnishes and noodles.

 

Tonkotsu
6 minute egg
Seared Foie Gras
Smoked Pork Belly
Sweet Corn
Tempura Oyster Mushroom
Pickled Cabbage
Chili Pepper
Sunflower Shoots
Cilantro
Green Onions
Fresh Jalapeño
Burnt Garlic Oil

 

Kitchen Time Lapse

Tuna Crudo, Nitrogen Cucumber, Curry

James Beard Video 5 course Dinner 2014

A video my team and I created for a summation to have the chance to cook at the James Beard House in December 2014.

Clotted Cream, Rhubarb, Honey

Clotted Cream

500g unpasteurized cream

In a pot bring the cream to 160*F pour into a container and cover with cheese cloth. Keep the cream in a warm place over night, it will separate and the whey will be clear at the bottom of the container. Carefully scoop the thick cream away from the wheyy and put the cream into a blender. Blend the cream until very smooth and strain again over night through a coffee filter. You will have very thick rich cream season with salt and keep cold until needed.

Charred Clotted Cream
Local Illinois Honey
Pickled Rhubarb
Rhubarb Puree
Honey Pecan
Shaved Apple
Honey Lavash
Poached Apple
Aged Asigo
Ruby Streak Mustard Greens
Maldon Sea Salt

Spring is Coming!!!

English Pea Puree

Freshly shuck English peas keeping the pods to make pea water. To make pea water put the pea pods in a stainless steel bowl with cold water, enough water  to come up about a quarter of the way up the pods. Tightly cover the bowl with a few layers of plastic wrap and one layer of foil. Cook the pea water double boil style, placing the covered bowl on top of a boiling pot of water and cook the pea pods for 35 minutes. Take off the bowl and set aside to cool to room temperature. To make the pea puree double shuck the peas and reserve the pea skins for another component, blanch the double shucked peas until tender in salted water with a touch of sugar. Put the peas in a Vita Mix and blend with the room temperature pea water and crème Fraiche, season with salt and adjust the acidity with lemon juice. Pass thru a chinois and keep the puree in the cooler until needed.

142 Degree Egg Yolk

English Pea Puree

Sous Vide Yellow Carrot

Roasted Orange Carrot

Pickled Turnip

English Pea Salad

Microwave Herb Crouton

Spiced Carrot Gastrique

Salted Marcona Almonds

Garlic Chips

Miners Lettuce

Carrot Greens

Maldon

Chicken, Ploenta, Beets Many Ways

Beet Pickled Eggs

Wash and peel medium sized beets and set aside. Make a pickle for the beets and simmer the beets in the pickle until tender.  Place eggs in boiling water and cook for 6 minutes after done cooking place the eggs in ice water and then peel. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. Pour the beet juice mixture over the beets, eggs, and onions. Cover the bowl and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Pressed Chicken Thigh

Beet Pickled Egg

Beet Green Puree

Shaved Radish

Crispy Polenta

Roasted Beets

Salted Shallots

Fried Beets

Chive Tips

Chicken Jus

Borscht, Beet Textures, Apple

Borscht

Scrub the beets, rub them with olive oil, season with salt and pepper and put them on a sheet pan for roasting.  Roast until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle slip off their skins, and cut them into large chunks. In a large heavy bottomed pot over medium heat, add butter. Put in onions, carrots, garlic, apple and thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the beats cook until dry and deglaze with a dry red wine. Add chicken stock just to cover and reduce to a glaze and repeat the process three times. Add chicken stock and a touch of cream just enough to blend to a soup. Bring to a simmer. Remove the thyme sprigs and blend until smooth, add more stock if the puree is too thick. Add the banyuls vinegar and honey, to taste, season with salt and pepper. Borscht can be served hot or cold.

Roasted Beet Borscht

Apple

Quail Egg

Pickled Beet Puree

Crème Fraiche

Sour Dough

Roasted Beet

Cress

Flowers

Oxtail, Potato, Onion,

Pierogi Dough

12 oz flour

1 oz salt

1 egg

4 oz soft butter

¼ oz baking powder

Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. Mix together sour cream and butter, put into the center of the flour. Work the dough until smooth. Let it rest in the cooler for an hour. Fill it with any mixture you would like savory or sweet.

Pierogi

Braised Oxtail

Buttered Potato

Crème Fraiche

Purple Potato

Yolk Jam

Stewed Cipollini Onions

Pickled Chive

Chive

Flowers