Recipes
Ingredients: 2 lbs Eggplants, washed 3 Tbsp tahini 2 Tbsp Extra-Virgin Olive Oil, plus more for serving 1/8 tsp or Pinch of Cumin, ground 1 tsp salt, plus more to taste 2 tbsp honey for finishing, optional Directions: Roast your...
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Ingredients: For the Pâte Brisée: 1 1/4 cup AP Flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup unsalted butter, chilled and cut into small pieces 1/4 c ice water For the Vegetables: 1 pint cherry tomatoes 1 Tbsp Butter...
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This is an easy recipe to adapt and to get behind. It's a general ratio to produce around 1 cup of caramel which is plenty. You'll notice the request for a large sauce pot. This is to prevent the caramel...
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Consider this basic ratio to turn flavorful vegetables into ice creams. Consider peas, sweet potatoes, carrots, beets, even steamed cauliflower, black garlic, salted plum. Churn to your manufacturers recommended setting. With egg substitutes and milk substitutes, this can be made...
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This dish is a house favorite at the Culinary Vegetable Institute and perfect for steak night. This is our cabbage on the pedestal. Quartered and very heavily charred on both sides, sauced with an unconventional classic, Beurre Rouge. Servings:...
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