Index: Recipes

Our Secret to Sumptuous Meat: Sous Vide Cooking

By admin | Published: May 3, 2010
Cooking in a Vacuum at a Constant Low Temperature Gives Consistent Results Although a cooking process that has been used for decades, sous vide has really only made into the American restaurant kitchen in the last ten years. The problem is, it really requires specialized equipment to do it, and up until recently, this equipment [...]
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Chef Greg’s Sashimi Tuna

By admin | Published: February 14, 2010
This is one version of an endless series of variations that is Japanese sashimi, or raw fish.  We integrate both a crab salad and a Kohlrabi salad. Only use the highest-grade tuna for this recipe — although you can use any kind of tuna. Sashimi is all about clean flavors and presentation. Lots of fish [...]
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Heirloom Tomato Carpaccio with Squash Blossom

By admin | Published: February 8, 2010
Ingredients: 3-4 good Heirloom tomatoes, peeled and sliced thin 8 squash blossoms; cleaned and fried crispy 4 tbsp olive salad        2 c goat cheese foam   tomato water gel         micro herbs                  herb olive oil               sea salt and pepper to taste Tomato Water Gel   1 c tomato water         1 tsp minus 8 vinegar  1/2 tbsp agar agar        cook water and [...]
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Olive Oil Poached Beef Tenderloin

By admin | Published: February 8, 2010
With Truffled Yukon Pommes Puree and Local Baby Root Vegetables by Chef Greg Howe 8 oz beef tenderloin; cleaned 2 tbsp olive oil ½ c assorted baby root vegetables; peeled 3 Yukon potatoes; peeled ½ c cream 2 ½ tbsp unsalted butter; in all 1 tsp black truffle puree 1 tbsp bearnaise sauce (**) Thyme leaves for garnish Salt and pepper to taste Place olive oil, [...]
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