FARRO SABAYON

FROM THE MARKET - ZUCCHINI

PARKER HOUSE ROLLS

LOBSTER ROLL

CHOCOLATE PUDDING

MAGENTA SKY #8

ICE CREAM BAR

MONKFISH

“BLT”

MACKEREL CRUDO

HIBISCUS, LEMONGRASS, TURMERIC, GINGER, SODA

RETURN TO INNOCENCE

NY STRIP

CHIPS & DIP

THE RECLUSE

BERRIES & YOGHURT

MUSHROOM

GARDEN RICKEY

In a medium saucepan, bring the vegetable broth to a boil. Add the farro and cook for about 25-30 minutes, or until tender. Drain any excess liquid and set aside.

Cook the Farro

In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced shallots, sautéing until fragrant and translucent. Add the sweet corn and cook for another 5 minutes.

Sauté the Vegetables

In a heatproof bowl, whisk together egg yolks and white wine. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is thick and creamy.

Prepare the Sabayon

Fold the cooked farro into the sautéed vegetables. Gradually mix in the sabayon, then add grated Parmesan cheese, sunflower seeds, salt, and pepper. Stir gently to combine.

Combine Everything

Serve warm as a hearty side dish or a light main course.

Serve

Farro

Vegetable broth

Sweet corn kernels (fresh or frozen)

Sunflower seeds

Olive oil

Garlic, minced

Shallots, diced

White wine

Egg yolks

Parmesan cheese, grated

Salt

Black pepper

Wash the zucchini and cut it into thin slices or half-moons.

Prepare the Zucchini

In a bowl, combine the zucchini slices with the chopped preserved lemon, olive oil, salt, and black pepper. Toss well to coat.

Mix the Ingredients

In a dry skillet over medium heat, toast the pumpkin seeds and sunflower seeds for about 3-4 minutes until they are golden and fragrant.

Toast the Seeds

Add the toasted seeds to the zucchini mixture and gently toss to combine. Serve immediately or let it marinate for 15 minutes for enhanced flavors.

Combine and Serve

Zucchini

Preserved lemon, chopped

Pumpkin seeds

In a large bowl, combine flour, instant yeast, sugar, and salt.

Combine Dry Ingredients

In a saucepan, heat milk and 1 tablespoon of butter until warm but not boiling.

Heat Milk and Butter

Add the warm milk mixture and mashed potato to the dry ingredients, mixing until combined.

Mix Wet Ingredients

Incorporate the egg into the mixture until fully combined.

Add Egg

Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes.

Knead Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.

First Rise

Punch down the dough and divide it into small pieces. Shape each piece into a roll and place them in a greased baking dish.

Shape Rolls

Cover the rolls and let them rise again until doubled, about 30 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until golden brown.

Bake

In a bowl, beat together 1 cup of softened butter with 1 cup of mashed potato, salt, and black pepper until well combined and creamy.

Mix Ingredients

Serve the potato butter spread over warm rolls.

all-purpose flour

instant yeast

granulated sugar

salt

milk

butter

potato (mashed)

black pepper

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the lobster meat and cook gently until heated through, about 3-4 minutes. Stir in the mayonnaise, celery, lemon juice, salt, and black pepper. Mix well and remove from heat.

Prepare the Lobster

In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the hot dog buns and toast them until golden brown on both sides.

Toast the Buns

Divide the warm lobster mixture evenly among the toasted buns. Sprinkle with chopped chives before serving.

Assemble the Rolls

lobster meat

mayonnaise

celery, finely chopped

lemon juice

hot dog buns

chives, chopped

In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until well combined.

Gradually add the milk to the dry ingredients while whisking continuously to avoid lumps.

Add Milk

Place the saucepan over medium heat and continue to whisk until the mixture thickens and starts to bubble, about 5-7 minutes.

Cook the Mixture

Remove the saucepan from heat and stir in the chocolate chips and vanilla extract until the chocolate is fully melted and the mixture is smooth.

Add Chocolate and Vanilla

Pour the pudding into serving bowls or a large dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until set.

Chill the Pudding

Serve the chilled chocolate pudding topped with whipped cream as desired.

Granulated Sugar

Cocoa Powder

Cornstarch

Milk

Vanilla Extract

Semi-Sweet Chocolate Chips

Whipped Cream

In a small saucepan, combine 1 cup of water with dried lavender buds. Bring to a gentle simmer and let it steep for about 10 minutes. Remove from heat and strain the lavender infusion into a bowl, discarding the buds.

Infusing Lavender

In a blender, combine the blueberries, the strained lavender infusion, and the fresh lemon juice. Blend until smooth.

Blending Blueberries

In a pitcher, combine the blueberry-lavender mixture with the remaining 3 cups of water. Stir well. Add honey or agave syrup to taste, adjusting sweetness as desired.

Mixing Lemonade

Refrigerate the lemonade for at least 30 minutes to chill. Serve over ice and garnish with fresh blueberries and a sprig of lavender if desired.

Chill and Serve

Blueberries

Fresh Lemon Juice

Dried Lavender Buds

Water

Honey or Agave Syrup

In a mixing bowl, combine heavy cream, whole milk, granulated sugar, vanilla extract, peach puree, and a pinch of salt. Whisk until the mixture is smooth and the sugar is dissolved.

Prepare the Ice Cream Base

Cover the bowl and place it in the refrigerator for at least 2 hours to chill.

Chill the Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

Freeze

In a bowl, sift together almond flour, powdered sugar, and cornmeal. In a separate bowl, whip egg whites until frothy, then gradually add granulated sugar and continue whisking until stiff peaks form. Gently fold the dry ingredients into the meringue, adding food coloring until desired color is achieved.

Make the Macaron Batter

Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the sheet on the counter to remove air bubbles.

Pipe the Macarons

Let the piped macarons rest for 30-60 minutes until a skin forms. Preheat the oven to 300°F (150°C) and bake for 15-20 minutes. Let cool completely before removing from the sheet.

Rest and Bake

heavy cream

whole milk

vanilla extract

peach puree

almond flour

powdered sugar

cornmeal

egg whites

yellow food coloring

Season the monkfish fillets with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the monkfish for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat and let it rest.

Prepare Monkfish

In a saucepan, combine whey, minced garlic, fresh thyme, and lemon zest. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld. Strain the broth if desired.

Prepare Whey Broth

In a shallow bowl, ladle the warm whey broth. Place the seared monkfish on top and garnish with trout roe and fresh dill. Serve immediately.

Assemble the Dish

Monkfish fillets

Whey

Garlic cloves, minced

Fresh thyme

Lemon zest

Trout roe

Fresh dill, chopped

In a skillet over medium heat, cook the bacon slices until crispy. Drain on paper towels.

Cook the Bacon

Toast the sourdough bread slices until golden brown.

Prepare the Toast

While the bacon is cooking, slice the tomato into even slices.

Slice the Tomato

Spread mayonnaise on one side of each toast slice. On two slices, layer lettuce, tomato slices, crispy bacon, and sprinkle bonito flakes. Season with salt and black pepper. Top with the remaining toast slices, mayonnaise side down.

Assemble the Sandwich

Cut the sandwiches in half and serve immediately.

Sourdough bread

Bacon

Lettuce leaves

Tomato

Bonito flakes

Mayonnaise

Clean the mackerel fillets under cold water and pat dry with a paper towel. Slice them thinly against the grain.

Prepare the Mackerel

Thinly slice the cucumber and jalapeño. If desired, remove the seeds from the jalapeño for less heat.

Prepare the Vegetables

In a bowl, mix the sliced mackerel, cucumber, jalapeño, lime juice, olive oil, salt, and black pepper. Toss gently to combine.

Combine Ingredients

Serve the mixture on a chilled plate. Garnish with fresh cilantro leaves.

Plate the Dish

Mackerel fillets

Cucumber

Jalapeño

Lime juice

Fresh cilantro leaves

In a pot, bring 4 cups of water to a boil. Add the dried hibiscus flowers and chopped lemongrass. Reduce the heat and simmer for about 10 minutes.

Prepare the Hibiscus Tea

Stir in the ground turmeric and grated ginger. Allow the mixture to simmer for an additional 5 minutes for the flavors to meld.

Add Turmeric and Ginger

Remove from heat and strain the tea into a pitcher to remove the hibiscus flowers and lemongrass pieces. Allow the tea to cool to room temperature.

Strain the Mixture

Once cooled, add honey or your preferred sweetener to taste. Stir well to combine.

Sweeten the Tea

To serve, fill glasses with ice cubes and pour the hibiscus mixture over the ice. Top each glass with sparkling water or soda. Stir gently and enjoy!

Farro Sabayon

From The Market - Zucchini

Parker House Rolls

Lobster Roll

Chocolate Pudding

Magenta Sky #8

Ice Cream Bar

Monkfish

“blt”

Mackerel Crudo

Return To Innocence

Ny Strip

Chips & Dip

The Recluse

Berries & Yoghurt

Mushroom

Garden Rickey