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Recipes

Vanilla Bean Ice Cream

Ingredients: 2 cups heavy cream 1/2 cup Half & Half 1/2 cup sugar 2 vanilla beans pinch Kosher salt 3 egg yolks Cooking method: Whisk all the ingredients except the egg yolk and vanilla in a medium saucepan Split the vanilla beans in half, scraping out the paste inside and add to the cream Bring to a simmer over medium heat. Beat the egg yolks and slowly temper the hot liquid and eggs (pour some of the hot liquid into the egg yolks whisking constantly to prevent the egg from curdling) Return to medium heat. stirring constantly with a rubber spatula, until the mixture thickens (nape – coats the spatula) Remove from the heat and strain the custard through a […]

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Recipes

Herb Lemon Butter

Ingredients: 3 lbs. unsalted butter 5 lemons juiced ½ cup chopped chives ½ cup chopped parsley ½ cup chopped basil 1 tablespoon kosher salt Cooking method: Melt the butter in the saucepan over medium heat Once all the butter is melted, keep at a light simmer and skim off any impurities that rise to the surface Remove the butter and carefully pour the clarified butter into a clean saucepan Return to very low heat Add in the lemon juice, herbs and salt. Keep the butter warm and serve.

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Recipes

Milk Chocolate Mousse

Ingredients: 4 eggs 3 sheets of 180 Bloom Gelatin Sheets 15 ml Baileys Irish Cream 350 g Milk Chocolate 100 g Semi-Sweet Chocolate 946 ml heavy cream Cooking method: Make whipped cream using the heavy cream and set in a cool place Heat the chocolate in the microwave using intervals of 30 seconds, stirring in between to prevent the chocolate from burning until melted (usually 3 to 4 cycles) Bloom the Gelatin in cold water On a double boiler whisk the eggs until they double in volume Add in the bloomed gelatin and whisk until dissolved Add the melted chocolate to the eggs and whisk to combine Add the Baileys Irish Cream, again whisk until incorporated Using a rubber spatula […]

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Recipes

Pumpkin-Orange- Ginger Soup

Ingredients: 250g Carrots, peeled and diced 250g Celery, diced 1 small Spanish onions, diced 2000g Pumpkin, peeled, seeded and diced 1000ml Vegetable Stock 1000ml Orange juice 30g Fresh Ginger, peeled and sliced thin 10g Kosher Salt 10g Black Pepper 4g Freshly ground Nutmeg Cooking Method: In a large stock pot, bring the Vegetable stock to a boil with the pumpkin, celery, carrots and onion Cook the vegetables until tender Add in the orange juice and ginger, simmer until ginger is tender Add in the fresh nutmeg, salt and pepper Allow the pot to simmer for ten minutes Remove from the heat and puree smooth in a blender

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Recipes

Brown Butter Ice Cream

Ingredients: 5 ea. egg yolks 400 ml Whole Milk 946 ml Heavy Cream 226 g Unsalted Butter 10 g Kosher Salt 250 g Brown Sugar Cooking method: Brown the butter in a sauce pot and let cool completely, skim away most of the solids. While the butter is cooling, combine milk, cream and brown sugar in a sauce pot and simmer until sugar is dissolved Temper the egg yolks with the warm dairy mixture Mix until everything is combined and pour back into the sauce pot Using a rubber spatula continuously stir the mixture on medium low heat until the batter thickens (nape) Add in the brown butter, mix until everything is incorporated. Pour the mix into the ice cream […]

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Recipes

Olive Oil Mayo

Ingredients: 4 Egg Yolks 35 ml Lemon Juice, Fresh (roughly one lemon) 60 ml Water 80 ml Avocado Oil 50 ml Blended Oil 80 ml Olive Oil 10 g Kosher Salt Using this olive oil mayo is a great way to add additional flavor element to those leftover thanksgiving sandwiches or my personal favorite use, a dip for French Fries Cooking Method: In a food processor, combine Egg Yolks, Lemon Juice and water Process for five minutes, until the egg yolks have lightened in color and volume has increased With the processor running slowly add in the blended oil, avocado oil followed by the olive oil to form an emulsion Add the salt Refrigerate before use

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