inthekitchen
Leeks and Lentils
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INGREDIENTS Beluga Lentils 4 cups soaked beluga lentils 8 cups vegetable stock
Frisée Salad with Dijon Vinaigrette 1 cup smooth Dijon mustard 1 cup white wine vinegar 1 1 / 2 cups canola oil 1 1 / 2 cups olive oil 5 garlic cloves, minced 1 1 / 2 Tbsp kosher salt 1 cup water
Burnt Leek Ash 8 cups chopped leeks
METHOD Beluga Lentils 1. Soak lentils overnight at room temp in cold water. 2. Strain and wash with cold water. 3. Add lentils to the warm veg stock and simmer for 45 min- 1 hr. Once soft strain from any stock remaining and allow to cool. 4. Store in fridge.
Frisée Salad with Dijon Vinaigrette 1. To a blender, add dijon, vinegar, garlic and salt and blend until smooth. 2. Stream in oil slowly to emulsify. 3. Add water to stabilize and loosen consistency.
Burnt Leek Ash 1. Carefully separate all green parts of leeks and wash well. 2. Place in oven, on the top rack at 350 ° F for 1 hour. 3. Reduce heat to lowest possible temp. and leave to dry out overnight.
4. Add the dry and blackened leeks to high powered blender and blend on high until a fine powder consistency. 5. Store at room temp.
Grilled Pork Steak
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INGREDIENTS Apple Butter 12 whole apples 2 cups brown sugar 1 tsp ground star anise 2 Tbsp molasses 1 tsp ground allspice 1 tsp ground cloves 1 tsp ground nutmeg 1 tsp ginger powder 1 Tbsp cinnamon 1 cup apple cider vinegar 2 cups fermented apple 1 cup honey
Charred Fennel 12 pieces fresh fennel 1 / 2 lb butter 3 large bunches fresh thyme 2 Tbsp kosher salt
Charred Fennel and Apple Salad 1 whole sliced apple, core removed 1 bulb roasted fennel, sliced 2 Tbsp parsley, finely chopped 1 / 3 cup blood orange vinaigrette salt and white pepper to taste
Blood Orange Vinaigrette 1 cup blood orange juice 1 cup water 1 / 2 cup white balsamic vinegar 1 / 2 cup honey 1 Tbsp smooth Dijon mustard 1 1 / 2 Tbsp kosher salt 3 cups extra virgin olive oil
Pickled Fennel 4 fennel stalks 1 1 / 4 cups sugar 3 cups water 3 cups white vinegar 1 1 / 2 tsp chili flakes 1 1 / 2 tsp sugar beet powder
METHOD Apple Butter 1. Core apples and cut in half. 2. Roast for 30 min at 350 ° F. 3. In a pot, on low-med heat, mix all other ingredients. 4. While stirring add the roasted apple and fermented apple, after 20-30 minutes simmering blend in small batches in a blender. 5. Pass through fine mesh sieve with ladle for smooth consistency. 6. Season to taste with salt if necessary.
Charred Fennel 1. Remove stalks and peel back any damaged outer layers and cut in half and toss in oil and salt. 2. Char on grill until grill marks appear. 3. Add to baking dish with fresh butter, thyme and a pinch of kosher salt. 4. Cover with foil and bake at 300 ° F for 30-45 minutes until tender.
Charred Fennel and Apple Salad 1. Add sliced apple to bowl with sliced roasted fennel and parsley. 2. Add blood orange vinaigrette and season.
Blood Orange Vinaigrette Add all ingredients except olive oil into bowl and blend with immersion blender or whisk slowly streaming in olive oil until emulsified and thickened.
18 ciao! / aug / sep / two thousand twenty-six