Camembert in Pistachio Crust Jacques Pépin

CAMEMBERT IN PISTACHIO CRUST JACQUES PÉPIN

4 TO 6 SERVINGS

½ cup pistachio nuts I have always enjoyed a good Camembert, especially the raw milk varieties 1 Camembert cheese round (about 9 from France. To make this version a bit more elegant, I moisten the cheese ounces), preferably from France and with honey, cover it with chopped pistachios and serve it garnished with made with raw milk dried cranberries. 1 tablespoon honey ½ cup dried cranberries 1. Pulse the nuts in a food processor until pulverized but not ground into a Crackers, for serving powder—small pieces of nuts should still be visible.

2. Unwrap the cheese. If you object to the crust, you can scrape it lightly; I leave it on. Brush the top and sides of the cheese with the honey.

3. Sprinkle a layer of nuts on top of the Camembert. Holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly so the nuts stick.

4. Put the remaining nuts in the center of a serving platter and place the cheese on top. Sprinkle the cranberries around the cheese.

Serve at room temperature, with crackers. CANNELLINI BEAN DIP JACQUES PÉPIN

4 SERVINGS

DIP I like to offer guests a little treat when I’m serving drinks, and this dip is One (15-ounce) can cannellini beans, always welcome. My pantry is never without canned beans, from cannellini rinsed well and drained beans to black beans to large butter beans. The garnishes make the dish look 1 large clove garlic, crushed more attractive—and more like a classic hummus made with chickpeas. ½ cup diced bread 1. MAKE THE DIP: Put 1¾ cup cannellini beans in a blender or food processor; ¼ cup olive oil reserve remaining beans (about cup) for garnish. Add all the remaining dip 1 tablespoon water ingredients and process until very smooth, scraping the bowl with a rubber ¼ teaspoon ground cumin spatula a few times to help combine the ingredients. Transfer the dip (you should ½ teaspoon salt have about 2 cups) to a shallow dish, and create a well in the center. ½ teaspoon Tabasco sauce 2. MAKE THE GARNISHES: Put the reserved beans into the well in the dip and pour in the oil. Sprinkle with the paprika, poppy seeds and parsley. GARNISHES 2 teaspoons extra-virgin olive oil Serve surrounded by the tostados or tacos, toasts or crackers. ¼ teaspoon paprika ½ teaspoon poppy seeds 1 teaspoon chopped fresh parsley 3 or 4 tostados or hard taco shells, broken into wedges, or toasts or rice crackers CARPACCIO OF BABY BELLAS JACQUES PÉPIN

4 SERVINGS

8 ounces baby bella mushrooms or large I had a few friends coming for drinks and I didn’t have anything for them to cremini mushrooms (about 8; you will munch on except olives. I had a few mushrooms left over from the previous use only the caps) night’s dinner and decided to make a carpaccio of mushrooms. Only the caps ¾ teaspoon truffle salt or regular salt are used; the rest can be pureed or sautéed and used in a soup or stew. The ½ teaspoon freshly ground black pepper mushrooms become more flavorful after standing at room temperature for 1 1½ teaspoons finely grated lemon zest hour. Truffle salt improves the taste, but regular salt is fine. 1 tablespoon fresh lemon juice 2 tablespoons extra-virgin olive oil 1. Holding a mushroom by the stem and on its side, cut the cap into 1/8-inch- thick slices (you should have 5 slices per cap). Repeat with all the mushrooms, 1 tablespoon grated Parmigiano- reserving the stems and gills for another recipe. Reggiano cheese

1 tablespoon finely minced scallion 2. Arrange the mushroom slices on a platter so they overlap slightly, like roof titles, greens or fresh chives starting with the biggest and finishing with the smallest. Sprinkle the salt, pepper, Thin baguette slices, for serving lemon zest and lemon juice on top, then sprinkle with the oil and cheese and finish with the scallions or chives. Let macerate for 1 hour at room temperature.

Serve with thin slices of baguette. EGGS IN PEPPER BOATS JACQUES PÉPIN

4 SERVINGS

2 cubanelle, poblano or banana peppers One day I decided to cook eggs in sweet peppers with a bit of cheese and (about 4 ounces each) cilantro. It made a great lunch dish. I used the long pale green peppers 1 tablespoon olive oil sometimes called banana peppers. Poblano and cubanelle also work, 4 tablespoons water especially if you want to add a little heat. ½ teaspoon salt 1. Split the peppers in half lengthwise, and remove the seeds and the stems if 6 tablespoons grated cheddar cheese desired. Arrange them cut side down in a large skillet, and add the oil, water, and 4 extra-large eggs (preferably organic) ¼ teaspoon of the salt. Cover and cook over medium heat, turning occasionally, ¼ teaspoon freshly ground black pepper for about 4 minutes, or until the peppers are softened somewhat but still firm. About 2 tablespoons fresh cilantro leaves 2. Remove the skillet from the heat and, if necessary, turn over the peppers so they are hollow side up. Place the cheese in the peppers. Break an egg into each one and sprinkle the eggs with the remaining ¼ teaspoon salt and the pepper.

3. Return the skillet to the stove, cover, and cook over medium heat for 3 to 4 minutes, until the eggs whites are set but the yolks are still runny. Transfer to plates, sprinkle with the cilantro and serve immediately. GRILLED CHICKEN TENDERS CHIMICHURRI JACQUES PÉPIN

4 SERVINGS

CHICKEN Chimichurri, originally from Argentina, is a finely chopped mixture of garlic, 1¼ pounds chicken tenders (about 16) parsley, oil and vinegar, usually served with steak. In Mexico, it is made with ½ teaspoon salt cilantro and lime juice, and my version contains cilantro, scallions, radishes 1 tablespoon olive oil and Mexican oregano. If chicken tenders are not available, cut up boneless, skinless chicken breasts.

CHIMICHURRI 1. MAKE THE CHICKEN: Preheat the oven to 140°. Heat a grill to hot (or heat a ½ cup coarsely chopped fresh cilantro nonstick skillet until very hot). Put the chicken in a bowl, sprinkle with the salt and cup minced scallions oil, and stir until well coated. 1 tablespoon chopped garlic 2. Arrange the chicken on the hot grill or in the hot skillet, and cook for about 1 ½ ½ cup julienned radishes minutes. Turn and cook for 1 minute on the other side, until just cooked through. 1 teaspoon dried oregano, preferably Transfer to a platter and keep warm in the oven while you prepare the sauce. Mexican ½ teaspoon hot pepper flakes 3. MAKE THE CHIMICHURRI: Mix all the sauce ingredients together in a bowl. ½ teaspoon salt Serve the chicken coated with the sauce. 2 tablespoons fresh lime juice cup olive oil INSTANT ORANGE CAKE JACQUES PÉPIN

4 SERVINGS

3 seedless oranges (about 10 ounces I made this dessert when friends came by for drinks and didn’t leave. I found each) a pound cake in the freezer and a couple of oranges and some leftover ½ cup mascarpone cheese mascarpone in the refrigerator, although crème fraîche or sour cream would 1 tablespoon sugar also work. These impromptu dishes often work out best. 1 pound cake (12 ounces), brown edges trimmed off all around, cut lengthwise 1. Using a sharp knife, peel the oranges, removing the skin and pith so the flesh is into ¾-inch slices exposed. Cut between the membranes of the orange and remove the segments 2 tablespoons Grand Marnier (you will have about 25). Squeeze the membranes over a small bowl to extract all the juice (about 1/3 cup), and reserve the juice. ½ cup orange marmalade

A few sprigs of fresh mint for 2. Mix the mascarpone cheese with the sugar. decoration

3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate, or a glass platter (about 9 inches across and 1 inch deep) that is nice enough to go the dining room.

4. Mix half the reserved orange juice with the Grand Marnier and sprinkle it on the cake slices. Spread the mascarpone on top and arrange the orange segments on top of the mascarpone. Combine the remaining juice with the orange marmalade and coat the orange segments with it. Decorate with the mint.

5. Serve, using a large spoon to lift up the cake pieces.

Recipes from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved. HIDE AND SEEK SALMON SALAD WITH TEFF NOODLES MARCUS SAMUELSSON

2 SERVINGS

NOODLES 1. MAKE THE NOODLES: Bring a large pot of water to a boil, add ramen noodles 1 package ramen noodles (or any and cook for 45 seconds. Drain, transfer to large bowl and set aside. variation of fresh ramen noodles) ½ tablespoon chopped dill 2. In a medium bowl, whisk together ½ tablespoon dill, mirin, soy sauce, ½ teaspoon wasabi paste, 1 teaspoon white miso, 2 tablespoons oil and ¼ teaspoon berbere. 2 teaspoons mirin

1 tablespoon soy sauce 3. Add the spice mixture, arugula, cucumber, daikon, apple and mint to the bowl ½ teaspoon wasabi paste with noodles. Toss to combine, and set aside. 1 teaspoon white miso 4. MAKE THE SALMON: In a bowl, whisk together ½ teaspoon wasabi, 2 teaspoons 2 tablespoons olive oil miso, 2 tablespoons oil and ¼ teaspoon berbere (or paprika). Brush salmon filets ¼ teaspoon berbere (or paprika) with mixture. 6 arugula leaves, ripped 2-inch piece of cucumber, thinly sliced 5. In a large skillet, heat remaining 1 tablespoon oil and the butter over mediu. Add chopped dill and salmon, and sear for two minutes on one side. Remove from 2-inch piece of daikon, thinly sliced skillet and transfer to a serving bowl. ½ apple, peeled and finely diced 4 mint leaves, ripped 6. Top with ramen salad and serve immediately.

SALMON ½ teaspoon wasabi 2 teaspoons miso 3 tablespoons olive oil ¼ teaspoon berbere (or paprika) Two 4-ounce Pacific Coast salmon filets 1 tablespoon butter 2 teaspoons fresh chopped dill B&B LOX, CALI SECRET RICE, AVOCADO, ONION JAM AND PICKLES (PAGE 1 OF 2) MARCUS SAMUELSSON

6 TO 8 SERVINGS

B&B LOX

1 raw red beet, grated 1. In a small bowl, combine the grated beets, salt, fennel seeds, sugar and chili 1 cup salt powder. Mix well. 1 tablespoon fennel seeds 2. Place the salmon in a shallow dish and rub a handful of the salt mixture into 2 cups light brown sugar both sides. Sprinkle the salmon with the remaining mixture and cover with the ½ cup chili powder cilantro and ginger. Cover with plastic wrap and let stand for 3 hours at room temperature. Drizzle bourbon on top. Cover again with plastic wrap. 1½-pound skin-on salmon fillet, pin bones removed 3. Transfer the salmon to the refrigerator and let cure for 12 hours. 5 cilantro sprigs, roughly chopped Two 3-inch pieces of ginger, peeled 4. Scrape the seasonings off the salmon. Remove the skin and blood line. Slice and grated thinly on a bias and serve with the Secret Rice, Avocado, Onion Jam and Pickles. 2 tablespoons bourbon

CALI SECRET RICE

1½ cups water 1. Heat a medium saucepan over low heat. Add water, rice, garlic and ginger, then 1 cup jasmine rice, rinsed toss quickly and add rice vinegar, sugar, togarashi, soy sauce, miso and kombu. 1 garlic clove, minced Put a lid on the pot and cook for 10 minutes. One 2-inch piece ginger, minced 2. Remove the saucepan from heat and let the rice steam for another 10 minutes. 2 tablespoons rice vinegar

1 tablespoon sugar 3. In a small bowl, combine rice flour, rice powder and poha. 1 teaspoon togarashi 1 tablespoon soy sauce 4. Remove the kombu from the rice. Divide the steamed rice into pieces about half 1 teaspoon miso the size of a golf ball, dust with rice flour mixture and deep-fry for 20 seconds. Remove from fryer. Set aside. 1 sheet kombu ½ cup rice flour 1 teaspoon rice powder ½ cup poha B&B LOX, CALI SECRET RICE, AVOCADO, ONION JAM AND PICKLES (PAGE 2 OF 2) MARCUS SAMUELSSON

6 TO 8 SERVINGS

AVOCADO AND ONION JAM

AVOCADO 1. MAKE THE AVOCADO: Combine avocado, wasabi and lime juice in the bowl of a food processor. Puree, adding water as needed. Set aside. 2 avocados, halved, pitted, and peeled ½ teaspoon wasabi, to taste 2. MAKE THE ONION JAM: In a large skillet over low heat, cook down onions, shallots, garlic and poblano peppers for 30 minutes. Add soy sauce, honey, oil ½ cup fresh lime juice (from 4-6 limes) and rice vinegar, and cook for another 30 minutes. Puree and fold the jam into 2 teaspoons chopped cilantro the avocado mixture. Spoon a dollop on top of each rice ball. Water, as needed

ONION JAM 2 red onions, thinly sliced 2 shallots, minced 2 garlic cloves, minced 2 poblano peppers, chopped 2 tablespoons soy sauce 2 tablespoons honey ½ cup olive oil ¼ cup rice vinegar

PICKLES

5–6 small Persian cucumbers, halved and 1. Rub the cucumbers with salt and sugar, and let sit for 2 minutes. Strain off the lightly crushed (about 2 cups) liquid. Mix the rest of the ingredients and combine with the cucumber. ¼ cup sugar ¼ cup salt 2. Let sit in the refrigerator covered for 12 to 24 hours. ½ cup rice vinegar 2 tablespoons Korean chili paste 1 tablespoon soy sauce ½ tablespoon sesame oil SALMON BURGER WITH CABBAGE TZATZIKI MARCUS SAMUELSSON

4 SERVINGS

SALMON BURGERS 1. MAKE THE SALMON BURGERS: In a medium bowl, combine the salmon, ½ pound salmon steak, cut into ¼-inch scallops, pickled ginger, garlic, cilantro, chile sauce, wasabi and lime juice. Mix dice well. Season with salt and pepper to taste. Let stand for 10 minutes, then transfer 6 large sea scallops, cut into ¼-inch dice to a strainer set over a bowl to drain off any excess liquid. 1 tablespoon finely chopped pickled ginger 2. Split the focaccia in half and toast lightly. Brush the cut sides with a little olive oil. 2 garlic cloves, finely chopped 3. Shape the salmon mixture into 4 patties. In a large skillet, heat 2 tablespoons 1 tablespoon finely chopped cilantro oil over medium-high heat until hot. Add the salmon burgers, reduce the heat 1 tablespoon Thai red chile dipping to medium, and cook, turning once, for 2 minutes on each side, or until golden sauce or sweet chili sauce brown. Be careful not to overcook—the salmon should be medium rare. 1 teaspoon wasabi powder 4. MAKE THE TZATZIKI: Combine the yogurt, garlic, lime juice, dill and parsley in a ¼ cup freshly squeezed lime juice (about 2-3 limes) food processor or blender and process until smooth. Put the cabbage in a bowl, add the yogurt mixture and toss to coat. Season with salt to taste. Kosher salt and freshly ground black pepper 5. Put a slice of tomato and a few slices of avocado on the bottom half of each of 4 small square focaccia or small soft rolls four squares of focaccia and top with a salmon burger. Spread the tzatziki over 2 tablespoons olive oil, plus extra for the salmon, cover with the tops of the focaccia and serve. brushing 4 tomato slices 1 avocado, halved, pitted, and peeled

CABBAGE TZATZIKI 1 cup yogurt 3 garlic cloves Juice of 1 lime 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh flat-leaf parsley 3 cups thinly sliced napa cabbage Kosher salt CITRUS TART DOUGH JOHNNY IUZZINI

MAKES TWO 9-INCH ROUND TART SHELLS OR EIGHT 4-INCH TART SHELLS

2½ cups all-purpose flour, plus more for This dough is super flaky, and it puffs a bit as you bake it. In the French rolling kitchen, this would be a type of pâte brisée (paht-bree-ZAY), which means cup sugar “short pastry.” It is somewhere between a sweet, sugary dough and piecrust. ½ teaspoon kosher salt It is lighter than piecrust dough and a bit more delicate. ¾ cup (1½ sticks) cold unsalted butter, diced 1. Put the flour, sugar, and salt in a food processor and pulse a few times to mix and lighten it. Add the butter and pulse until the mixture has pea-size clumps. In a 2 large egg yolks separate bowl, whisk the egg yolks, water, and zest together and, while pulsing, ¼ cup cold water drizzle the liquid into the mixture. Pulse until the dough just begins to come Finely grated zest of 1 orange or together; do not overmix. lemon 2. Turn out the dough onto a lightly floured work surface and knead once or twice until smooth. Divide the dough into 2 equal portions and form each into the shape of the pan you are lining. Wrap the dough tightly in plastic wrap and chill for at least 1 hour and up to 1 day, or wrap tightly and freeze for up to 1 month.

NOTE This tart dough is very forgiving; if it cracks or tears while rolling or lining pans, patch it and smooth with your fingers.

Baking Tart Shells

1. Preheat the oven to 375°. Press the tart dough into the pan. Dock the bottom and sides with a fork; choose a fork with fine tines so you don’t poke large holes in the dough. Line the tart dough with a piece of parchment larger than the pan. (I typically use parchment that has already been used because it is softer or coffee filters that are trimmed down.) Trim the paper to just fit within the shell, and then coat the dough with a very thin layer of cooking spray before lining the dough with paper. Don’t use aluminum foil—this will deflect heat away from the crust, and the bottom of the tart will not bake at the same rate as the sides. Sprinkle an even, thin layer of rice or dried beans over the surface of the paper (I don’t like using baking weights because they are too heavy and you can’t get them into the corners). You can press rice into the edges to weight the crust down evenly so it doesn’t bubble up. Set the lined tart pan on a baking sheet.

2. Bake the tart shell until the edges are just turning a very light golden color and the bottom of the tart is dry when you carefully lift the parchment to check it, 12 to 15 minutes. Remove the parchment and rice and return the tart shell to the oven. If the recipe has filling that needs additional baking time in the shell, bake just until the edges are light golden brown, about 10 minutes. If the shell is being filled with a filling that requires no additional baking, bake it until it is evenly golden brown on all sides and crisp, 15 to 20 minutes more.

3. If the recipe calls for a filling that is very loose or liquid (regardless of whether the filling needs additional baking time), lightly brush the bottom and sides of the finished tart shell in the pan with beaten egg white to seal the crust, and then bake it 1 to 2 minutes until it does not look wet and the bottom crust is set.

4. Unbaked tart shells can be wrapped tightly and frozen for up to 1 month before baking; you can bake them from frozen, but they will require a few more minutes in the oven than usual. Finished, baked tart shells do not freeze well; cooled shells can be covered tightly with plastic wrap and stored at room temperature for up to 1 day before being filled. STRAWBERRY-TARRAGON TART JOHNNY IUZZINI

MAKES ONE 9-INCH TART; 10 TO 12 SERVINGS

1½ to 2 pounds small, uniform-size ripe This recipe was inspired by the amazing fraise des bois (small wild strawberry) strawberries, hulled tarts I constructed while working at Ladurée in Paris under Chef Pierre Hermé. ½ cup granulated sugar Make this tart in the spring, when small, juicy strawberries are ripe and can ½ cup water be found at farmer’s markets; don’t use the huge berries with the thick 1 cup plus 1 tablespoon fresh tarragon white cores found year-round. You could also use fresh ripe local cherries in leaves midsummer. The soft, anise-like flavor of tarragon goes great with either of 1 recipe Tarragon-Vanilla Pastry Cream these juicy red fruits. Citrus Tart Dough, formed into a 9-inch tart shell and fully baked 1. Halve the strawberries lengthwise if they are larger than a big raspberry, and put Chopped pistachios, for garnish them in a large bowl. In a small saucepan, heat the granulated sugar and water (optional) over medium heat until the sugar is completely dissolved; let cool. Pour the syrup into a blender and add 1 cup of the tarragon leaves; blend until very smooth. Confectioners’ sugar, for dusting Pour the syrup over the strawberries and let stand at room temperature, stirring occasionally, for 30 minutes.

2. Put the pastry cream into a small bowl and whisk it lightly to loosen it. Spread the cream in an even layer in the bottom of the baked tart shell. Drain the berries and arrange them in concentric circles, tips upright, on the pastry cream, as close together as possible but in a single layer. Chill the tart for up to 1 day.

3. Sprinkle the remaining 1 tablespoon tarragon leaves and the pistachios, if using, over the tart and dust it lightly with confectioners’ sugar before slicing and serving.

NOTE To get that perfectly shiny glazed look of a tart from a bakery, warm some seedless wild strawberry jelly or jam in a small pan and add a little water to thin it. Use a small brush to apply a very thin coat of jam on the berries; the thinner, the better. The fruit should glisten but not have clumps of jelly stuck to it or the tart. TARRAGON-VANILLA PASTRY CREAM JOHNNY IUZZINI

MAKES ABOUT 1½ CUPS

1 cup whole milk, plus more as needed 1. In a small saucepan, heat the milk, tarragon, and vanilla bean and seeds over 1 cup chopped fresh tarragon leaves medium heat, stirring occasionally, for about 3 minutes, until the milk is very hot and steaming but not boiling. Remove from the heat, cover, and let stand until 1 vanilla bean, split and scraped room temperature. 3 tablespoons sugar 1½ tablespoons cornstarch 2. Remove the vanilla bean and transfer the mixture to a blender. Puree until very smooth. Set a very fine mesh strainer over a liquid measuring cup and strain the ¼ teaspoon kosher salt mixture into it, pressing on the solids with a rubber spatula to extract as much 3 large egg yolks liquid as possible. Discard the solids. Add enough fresh milk to bring the quantity 2 tablespoons (¼ stick) cold unsalted back to 1 cup. Return the milk to the saucepan over medium heat and cook until butter, diced very hot and steaming but not boiling, about 3 minutes.

3. Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together.

4. In a medium bowl, whisk the egg yolks until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot milk over the yolk mixture and whisk very well until combined. Add another third of the hot milk and whisk well. Whisk in the remaining milk and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil. Once it is bubbling, whisk the mixture vigorously at a boil for 2 full minutes.

5. Remove the pan from the heat and whisk in the butter, a little at a time. Pass the mixture through a fine mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Discard the vanilla bean or reserve for another use. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface. Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight.

6. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days. SMOKED TRI TIP TYLER FLORENCE

2 TO 4 SERVINGS

STEAK 1. Make the steak: Soak wood chips in water 1 hour. Drain well. 3 cups hickory wood chips 2. In a small bowl, combine salt, pepper, and garlic powder. Sprinkle evenly over the 1 teaspoon kosher salt steak. Let steak stand at room temperature for 30 minutes. 1 teaspoon freshly ground black pepper ½ teaspoon garlic powder 3. Remove the grill rack, and set aside. Heat one side of the grill to high and the One 2 ¼-pound tri-tip steak, trimmed other side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat the grill rack with cooking spray; place on Cilantro sprigs grill. Cooking spray 4. Place the steak on the grill rack over the high-heat side of the grill. Grill 6 minutes, SALSA VERDE turning three times. Move steak to medium-heat side of grill. Grill 40 minutes, or until a thermometer registers 140° (medium-rare) or you reach desired degree of 1 cup lightly packed organic parsley doneness. leaves, roughly chopped 1 tablespoon capers 5. Meanwhile, make the salsa verde: Place parsley, capers, garlic, lemon zest, lemon 2 organic green garlic bulbs (white and juice, red pepper flakes, and ½ teaspoon kosher salt in a food processor. Pulse light green parts only), sliced (or 5 until all ingredients are chopped and well combined. Scrape down the sides. regular garlic cloves, sliced) With the motor running, slowly stream in the olive oil. Stop after you’ve added Zest of ½ organic lemon half the oil, scrape down the sides, and then add the rest of the oil. Transfer the Juice of ½ organic lemon, salsa verde to a small bowl, and season to taste with additional salt and lemon plus more to taste juice. Pinch of crushed red pepper flakes 6. Remove the steak from the grill; let it stand 10 minutes. Cut steak diagonally Kosher salt across the grain into thin slices. Garnish with cilantro sprigs and salsa verde. ¼ cup extra-virgin olive oil GREEN JUICE (THAT YOU ACTUALLY WANT TO DRINK) GAIL SIMMONS & HUGH ACHESON

2 SERVINGS

3 large kale leaves, de-stemmed and 1. Place all ingredients in a blender. Blend until smooth. Strain through a fine mesh roughly chopped sieve, reserving solids for another use, or freeze. Serve chilled or over ice. Drink 2 cups spinach within 24 hours. 3 stalks celery, cut into 2-inch pieces ½ hothouse cucumber, cut into 2-inch pieces 1-inch piece ginger, peeled and sliced ½ cup parsley leaves ¼ cup lemon juice (about 2 lemons) ¼ teaspoon cayenne or freshly ground black pepper ½ teaspoon kosher salt ½ green apple, cored and cut into 2-inch pieces (optional) ROASTED FENNEL AND PRESERVED LEMON HUMMUS WITH HARISSA AND OLIVES GAIL SIMMONS

MAKES ABOUT 2 CUPS

1 fennel bulb, trimmed and cut into 1. Preheat the oven to 400°. eight even pieces, fronds chopped and reserved 2. Spread fennel in an even layer on a parchment-lined baking sheet and add garlic 2 garlic cloves, peeled cloves. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Toss to 2 tablespoons extra-virgin olive oil, evenly coat, and roast in oven until tender and golden, turning over halfway divided through cooking, about 25 minutes total. Allow to cool. Remove the garlic and 2 teaspoons kosher salt, divided coarsely chop the fennel. 1 (15-ounce) can chickpeas, rinsed well and drained 3. In a blender, combine chickpeas, tahini, lemon juice, remaining tablespoon oil, preserved lemon, 1 ½ teaspoons salt, a few turns of pepper, roasted garlic cloves ½ cup tahini, well-stirred and half the chopped fennel. Blend until smooth. Add water, if needed, to thin ¼ cup lemon juice (about 2 lemons) hummus to your liking. Adjust seasoning if needed. 2 slices preserved lemon, chopped 4. Spread hummus in a shallow bowl, spoon harissa in center and sprinkle with Freshly ground black pepper olives, remaining roasted fennel and fennel fronds. ¼ cup water 2 teaspoons harissa Serve with pita or pita chips. ¼ cup kalamata olives, pitted and roughly chopped Fresh pita or pita chips, for serving MIXED BERRY ICE POPS GAIL SIMMONS

MAKES 10–12 ICE POPS

½ cup granulated sugar 1. In a small saucepan, combine sugar and water and heat to dissolve. Allow to cool. ½ cup water 2. Place strawberries, mint leaves and half the simple syrup in a blender. Blend until 2 cups strawberries smooth, transfer to a bowl or small pitcher and set aside. ¼ cup mint leaves 2 cups blueberries 3. Rinse blender, and add blueberries and remaining simple syrup. Blend until 2 tablespoons cream smooth, and strain into a separate bowl. Swirl in cream.

4. Fill ice pop molds a third of the way with the strawberry mixture. Freeze until firm but not solid, about 1 hour. Remove from freezer and pour the blueberry mixture on top of the strawberry mixture, another third of the way. Add ice pop sticks, pushing them nearly through the ice pops, and freeze for another hour. Top with more strawberry mixture to fill, and freeze until firm, at least 4 hours.

5. Dip molds in hot water to unmold. Serve immediately. CARROT PUREE WITH ROASTED CARROTS, CARROT TOPS AND BROWN BUTTER HUGH ACHESON

4 TO 6 SERVINGS

2 tablespoons unsalted butter 1. In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the ½ cup chopped yellow onion onion and some salt, and slowly cook the onion until it’s soft, about 10 minutes. Add the carrots and continue to cook for 10 minutes. Add the stock and bring Sea salt to a boil. Turn down the heat and simmer, uncovered, for 15 minutes or until the 3 cups chopped carrots (about 1 ½ carrots are completely soft. pounds carrots) 2 cups chicken stock 2. Carefully pour the carrot mixture into a blender, and puree on high speed until Juice of 1 lemon completely smooth. While the blender is on, add the remaining tablespoon butter and the lemon juice. Add more salt if desired. Serve immediately. ENGLISH PEA SOUP WITH MINTED CRÈME FRAÎCHE, PEEKYTOE CRAB AND JULIENNED BACON HUGH ACHESON

6 SERVINGS

2 tablespoons unsalted butter 1. Melt the butter in a large pot over medium heat. When the butter foams and 1 small yellow onion, diced pops a bit, add the onion, leek and celery. Sweat down the vegetables for about 15 minutes to develop flavor but not too much color. You are pulling out all those 1 leek, cleaned and diced beautiful sugars in the onions, but not trying for caramelization. 1 rib celery, diced 1 small russet potato, peeled and diced 2. Add the potato and the stock or water. Add the bouquet and a pinch of salt for good measure. Cover pot and bring to a boil. Reduce heat and simmer until the 3½ cups light chicken stock or water potatoes are tender. Bouquet of thyme, parsley and bay Salt, to taste 3. Add the peas and continue to cook for another 10 minutes. When the peas are 1 pound English peas tender, remove from heat and add the cream. ¼ cup heavy cream 4. Carefully puree soup in a blender in batches, then pass it through the finest 6 tablespoons crème fraîche chinois or strainer you have. (If you only have a colander, buy a chinois—it will 2 teaspoons chopped mint come in handy.) 6 ounces peekytoe crabmeat 5. In small bowl, mix together the crème fraîche and mint. 6 ounces julienned bacon, crisped off in a pan 6. To serve, divide the soup among six warmed soup bowls, float a dollop of crème fraîche in the middle of each one and divide the crab and bacon among them. MANGO, TURMERIC, MAPLE AND YOGURT SMOOTHIE HUGH ACHESON

MAKES 1 QUART

1 large ripe mango, peeled and pitted Place all ingredients in a blender. Blend until very smooth. Serve immediately. 2 tablespoons peeled and minced fresh turmeric 1 cup plain Greek yogurt 1 cup whole milk 2 tablespoons lime juice 2 tablespoons maple syrup BRAISED LAMB SHOULDER, CLAMS, PICKLED CHILIES & MINT CHRIS COSENTINO

SERVES 12-20

LAMB 1. MAKE THE LAMB: Season the lamb shoulder with salt and pepper. Place in a One 9-pound bone-in lamb shoulder large nonreactive pan and marinate in the white wine with the vegetables. Cover and refrigerate for 24 hours. Kosher salt and freshly ground pepper

2 cups good-quality white wine 2. Remove the meat from the marinade and pat dry. Place a large rondeau over 1 large carrot, peeled medium heat, add 3 tablespoons olive oil, and sear the lamb on all sides until 1 white onion, peeled and halved caramelized, about 5 minutes per side. Remove meat from the rondeau and place in a large nonreactive braiser. 1 bulb fennel, halved

2 stalks celery 3. Preheat the oven to 300°. Strain the white wine marinade, reserving the 1 cup crushed garlic cloves vegetables and liquid. In the same rondeau, sear the vegetables in the remaining oil, then deglaze with the white wine marinade. When the liquid is reduced ¼ cup extra-virgin olive oil, half for lamb, half for vegetables by half, add the lamb stock and bring to a boil. Pour the boiling stock and vegetables over the lamb shoulder in the braiser. Add a tied bunch of bay leaves, 1½ gallons lamb stock (or chicken or beef thyme, and mint stems (bouquet garni) to the braiser. stock)

2 fresh bay leaves 4. Place the braiser, uncovered, in the oven and cook until tender, about 3 ½ hours. 1 bunch fresh thyme Halfway through the cooking time, cover the pan with a lid or foil so the lamb has 1 bunch mint stems (reserve leaves for enough time to develop color. clams) 5. Remove the braiser from the oven and place on the stove. Remove the vegetables and bouquet garni from the braiser. Baste the lamb with the pan juices. Set aside. CLAMS

2 tablespoons extra-virgin olive oil 6. MAKE THE CLAMS: In a separate large skillet, cook 2 tablespoons oil and the 2 tablespoons sliced fresh garlic cloves garlic over medium heat until the garlic starts to smell delicious. Add the clams 1 pound clams, savory or manila and the wine. Cover the clams until they start to open. Remove the lid, and then cook until the white wine is reduced slightly. Add ½ cup of the reduced lamb jus 1 cup white wine from the braiser. 1 cup julienned red onion ½ cup Mama Lils pickled peppers 7. Once all the clams have opened, put the glazed lamb shoulder in a serving dish and top with the opened clams. 1 cup mint leaves (reserved from lamb)

Juice of 2 lemons 8. In a bowl, toss together the red onion, pickled peppers, and mint leaves. Scatter salt and freshly ground black pepper over the top of the lamb and clams. Serve with a fresh squeeze of lemon (and bibs!). PORK BELLY AND ANGRY LOBSTER (PAGE 1 OF 2) CHRIS COSENTINO

8 TO 10 SERVINGS

PORK BELLY 1. MAKE THE PORK: Score the pork belly skin with a hatch marks to create One 3-pound meaty pork belly, skin on diamonds, then season with salt and pepper. Marinate overnight with the wine, jalapeño and vegetables. salt and freshly ground pepper

2 cups white wine 2. Place the pork belly in a nonreactive ovenproof pan. Strain the marinade, and 1 jalapeño, halved reserve the vegetables and wine. Discard the jalapeño. 2 tablespoons extra-virgin olive oil 3. Preheat the oven to 300°. In a large skillet over high heat and sear the oil, 1 fennel bulb, halved fennel, and onion until caramelized, then place in the pan with the pork belly. 1 onion, halved Deglaze the searing skillet with the wine from the marinade and cook until very 1 carrot concentrated and almost dry. 1 gallon pork stock (or chicken stock) 4. Add the stock to the searing pan and bring to a boil. Once boiling, pour into the nonreactive pan to cover the pork belly just until the liquid reaches the bottom LOBSTER edge of the skin. This will allow the fat to render and the skin to crisp. Place the 2 gallons court bouillon (recipe follows) pork in the oven and braise for 3 hours, uncovered, until the skin gets crispy. One 2 ½-pound lobster 5. Place the braising pan on the stove. Increase the oven to 500°. Remove the pork 2 tablespoons lard belly from the braising pan and place it, skin side up, in a large ovenproof skillet. 2 tablespoons fermented black bean Place the skillet in the hot oven and crisp the skin. chili paste, or more to taste (recipe follows) 6. MAKE THE LOBSTER: Just before you remove the pork belly from the oven at the 2 tablespoons butter end of braising, in a large pot bring the court bouillon to a boil. Drop the lobster 3 cups sugar snap peas, strings removed into the pot, and cook for 7 minutes. (A 2 ½-pound lobster would normally cook for 12 minutes, but this one needs to be undercooked because it will cook more 1 large bunch pea tendrils in the sauce.) 2 bunches scallions 1 cup garlic cloves, crushed with a knife 7. Remove the lobster from the court bouillon and place it on cutting board. Remove the head, cut the tail (with the shell left on) into four sections and crack the claws and knuckles. Use scissors if needed.

8. In a large skillet or wok over high heat, add the lard, the garlic cloves and the lobster, tossing it in while it’s still hot from the blanching water. Add the black bean chili paste and cook for Add the butter and the snap peas and cook for another few minutes.

9. Place the crispy pork belly on a large platter. Add some pork stock to the lobster skillet, then add in the pea tendrils. Rebuild the lobster over the pork belly by recreating shape . Top with scallions and serve with a bib—it gets messy! Serve with extra sauce on the side. PORK BELLY AND ANGRY LOBSTER (PAGE 2 OF 2) CHRIS COSENTINO

8 TO 10 SERVINGS

FERMENTED BLACK BEAN CHILI PASTE

2/3 cup chili flakes 1. Place all ingredients in a non reactive pot and bring it to low heat on a pilot 1/3 cup fermented black beans light so the flavor can develop. Let sit, stirring frequently. After approximately 45 minutes, remove from the heat and let cool slowly. Cool over night in the 4 large cloves garlic, crushed refrigerator it tastes better the next day. 1 each star anise pod 2 tablespoon fresh ginger, peeled & ground 3 cups canola oil

COURT BOUILLON

2 gallons water 1. In a large stockpot, bring all ingredients to a boil. Reduce to simmer and cook 15 700 ml white wine (one bottle less ¼ cup) minutes. Strain and use. 1 bunch thyme 1 bunch parsley stems 2 fennel bulbs, halved 2 yellow onions, halved 1 head celery, roughly chopped 2 bay leaves 1 tablespoon black peppercorns 1 tablespoon coriander seed 1 tablespoon fennel seed 1 tablespoon salt CHEDDAR CHEESE RISOTTO GRAHAM ELLIOT

4 TO 6 SERVINGS

BACON POWDER 1. MAKE THE BACON POWDER: In a small skillet, slowly cook the bacon over 4 slices thick-cut bacon, chopped into medium-low heat. Spoon off the fat and discard as the bacon cooks. When the small pieces bacon browns, use a slotted spoon to transfer it to a mesh sieve or a chinois to drain a little more. Spread the bacon on paper towels and allow it to air-dry for 2 APPLE GARNISH to 3 hours.

2 Gala or other sweet apples, peeled, 2. Grind the dried bacon pieces in a spice or coffee grinder. Spread the bacon cored, and julienned (reserve the powder on paper towels and let it air-dry for at least 6 hours. You can make the peelings) powder up to 2 days ahead and store in an airtight container at room temperature 2 tablespoons fresh lemon juice (about until ready to use. ½ lemon) 1 cup grenadine 3. MAKE THE APPLE GARNISH: In a small bowl, toss the apples with the lemon juice. Add some cold water to cover the apples, and set aside for up to 4 hours. ½ cup apple cider vinegar ¼ cup packed brown sugar 4. In a small saucepan, combine the grenadine, vinegar, and brown sugar with the reserved peelings. Bring to a boil over medium-high heat, reduce the heat and GLAZED ONIONS simmer for about 5 minutes, or until the syrup has reduced to the consistency of honey. Transfer the syrup to a blender and puree until smooth. Set aside. 2 tablespoons unsalted butter 2 cups peeled pearl onions 5. MAKE THE GLAZED ONIONS: In a large skillet, melt the butter over medium- high heat. When hot, cook the pearl onions for about 15 minutes, or until 3 tablespoons hard cider browned and tender. Add the hard cider, reduce the heat to medium, and cook for another 30 minutes, or until the onions are cooked through. Lift the onions RISOTTO from the cooking liquid, cover and set aside. 2 tablespoons olive oil 6. MAKE THE RISOTTO: In a large saucepan, bring 3 cups of water to a boil. Reduce 1 cup minced onions the heat so the water is barely simmering but very hot. 2 cups Arborio rice 3 cups dry white wine 7. In a large, deep pot, heat the oil over medium-high heat and sauté́ the minced onions for 4 to 5 minutes, or until translucent. Add the rice and stir with a wooden 4 ounces Wisconsin cheddar cheese, spoon to mix well with the onions. Cook for 5 more minutes. shredded (about 1 cup) 2 ounces mascarpone (about ¼ cup) 8. Reduce the heat to medium-low and add 1 cup of the wine, stirring the rice and Salt and coarsely ground black pepper wine continuously with the wooden spoon. When the rice has absorbed the first cup of wine, add another cup. Stir the rice and wine, and add the final cup of wine 1 bunch chives, newly chopped, for when the rice has absorbed the second cup. As you stir, the rice will release its garnish natural starches, which help absorb the liquid.

9. Begin adding the hot water in ¼-cup increments, stirring all the while. When you have added about 1 cup of hot water, start tasting the rice. When it is al dente and has a little toothiness, stop adding water. The entire process should take about 20 minutes. Keep the hot water on the stove.

10. Add the cheddar and mascarpone to the hot risotto. Stir to allow the cheese to melt into the rice. Season with salt and pepper. (Make sure you use enough pepper, which helps cut through the flavors of the dish.)

11. Divide the risotto among four to six serving plates or shallow bowls. Drain and pat dry the julienned apples and garnish each serving with the apples, chives, and bacon powder. Spoon the pureed apple peelings around the outside of the dish. GRAHAM’S SIGNATURE CAESAR SALAD GRAHAM ELLIOT

4 SERVINGS

LETTUCE 1. Trim the heads of the romaine so the tops are even, and discard the tough base. 2 small heads romaine or romaine hearts Cut the heads into quarters so you have 8 pieces total. Soak the lettuce quarters in cold water for a few minutes. Pat dry and set aside.

ANCHOÏADE DRESSING 2. MAKE THE DRESSING: Put the sour cream, lemon juice, shallot, mustard, egg 2 tablespoons low-fat sour cream yolk, garlic and parsley in a blender and puree on high speed until smooth. Add 2 tablespoons fresh lemon juice the Parmesan and puree for about 1 minute longer. With the blender running 1 tablespoon chopped shallot on medium speed, slowly add the grapeseed oil and anchovy oil in thin, steady 1 teaspoon Dijon mustard streams. Pause every 10 seconds to make sure the oil is fully incorporated. If the dressing is too thick, add a touch of water. 1 large egg yolk 2 garlic cloves, coarsely chopped 3. MAKE THE TWINKIE FILLING: In the bowl of a food processor fitted with the ½ bunch flat-leaf parsley, coarsely metal blade, mix the mascarpone, cream cheese, Parmesan, half-and-half, shallot chopped and garlic. Process until fully incorporated. Season with salt and pulse to mix. 3 ounces Parmesan cheese, finely grated Using a rubber spatula, transfer the filling to a pastry bag fitted with a plain tip (about 3⁄4 cup) and set aside. 1 cup grapeseed oil 1 teaspoon anchovy oil (from the can of 4. MAKE THE BRIOCHE TWINKIES: Preheat the oven to 350°. Using a serrated anchovies) or extra-virgin olive oil knife, remove all the crust from the brioche loaf. Slice 8 rectangles from the loaf, each about 3 inches wide and 1 inch thick. (It’s a good idea to cut a few extras, in TWINKIE FILLING case you need them.) 3 ounces mascarpone cheese (about 1⁄4 cup plus 2 tablespoons) 5. Melt the butter in a small skillet. Brush the melted butter over all sides of the 2 ounces cream cheese bread rectangles. 2 ounces Parmesan cheese, grated (about ½ cup) 6. Heat a nonstick skillet over medium heat and gently brown the buttered bread on 2 tablespoons half-and-half all sides. Drain on paper towels to absorb any excess butter. ½ tablespoon minced shallot 1 tablespoon minced garlic 7. Use the rounded handle of a wooden spoon to hollow out two holes in the Salt bottom of the bread, each about ½ inch deep. Set aside.

BRIOCHE TWINKIES 8. MAKE THE PARMESAN FLUFF: Using a Microplaner, carefully grate the Parmesan over a bowl. You can grate the cheese ahead of time, but it’s preferable to grate ½ unsliced brioche loaf or loaf of white it just before using to ensure it is light and fluffy. bread ½ cup (1 stick) unsalted butter 9. ASSEMBLE THE SALAD: Use a clean paintbrush or similar tool to generously coat PARMESAN FLUFF each piece of lettuce with dressing. Roll the coated lettuce in the fluff so all the 4 ounces Parmesan cheese pieces are nicely covered.

GARNISH 10. Pipe the filling in the holes of each Twinkie until they are stuffed. Put the filled 12 Spanish white anchovy filets Twinkies on a baking sheet and put in the oven for about 3 minutes to warm the centers. Remove from the oven. Freshly ground black pepper

11. Put two warm Twinkies on four serving plates and gently rest a piece of lettuce on top. Garnish each plate with 3 anchovy fillets and season with pepper. Serve immediately. TRUFFLE POPCORN GRAHAM ELLIOT

2 SERVINGS

½ cup popcorn kernels 1. Pop the kernels in a standard hot-air popper or in a covered deep saucepan with 1½ tablespoons corn oil, for stovetop corn oil. popping (optional) 1½ tablespoons unsalted butter, melted 2. Transfer the warm popcorn to a large bowl, and add the butter and truffle oil. Toss well to coat the popcorn. 1 tablespoon truffle oil 1 ounce Parmesan cheese, finely grated 3. Add the Parmesan, chives, salt and pepper. Toss well. with a Microplaner (about ¼ cup) 2 tablespoons chopped fresh chives 4. Transfer the popcorn to a brown paper bag or a serving bowl. Serve immediately. 2 teaspoons salt 1 teaspoon freshly ground black pepper GRILLED POTATO SALAD TIM LOVE

4 TO 6 SERVINGS

2 pounds small red potatoes 1. Boil the potatoes in water for 20 to 30 minutes, depending on their size, until 1 tablespoon olive oil they are just cooked through. Drain the potatoes, cover and let stand until they are cool enough to handle. 3 tablespoons chicken or turkey stock

3 tablespoons Sancerre or good-quality 2. Cut potatoes in half and coat with a bit of olive oil. Grill them on a grill pan or dry white wine outdoor grill (using a special perforated grill pan), flat side down, until they are ½ tablespoon minced garlic slightly charred.. 3 tablespoons Champagne vinegar 3. Place grilled potatoes in a large bowl, add stock and wine, mix well and let the 1 tablespoon Dijon mustard potatoes absorb the liquid. 1 tablespoon kosher salt, divided in half 1 tablespoon freshly ground black 4. In a separate bowl add garlic, vinegar, Dijon mustard, half the salt and half the pepper, divided in half pepper. Mix well. Add the oil in a slow, steady stream until it is fully combined ½ cup plus 2 tablespoons extra-virgin and emulsified. olive oil ½ cup minced green onions 5. Pour the vinaigrette over the potatoes, and mix well. Add the remaining ingredients and mix again, taste for seasoning and add remaining salt and 2 tablespoons minced fresh dill pepper if desired. 3 tablespoons minced fresh parsley 2 tablespoons minced fresh basil Serve immediately or at room temperature. SPATCHCOCK CHICKEN WITH CHIMICHURRI SAUCE TIM LOVE

4 TO 6 SERVINGS

CHICKEN 1. MAKE THE DRY RUB: In a small bowl, mix all the ingredients together well. One 3-pound organic chicken 2. MAKE THE CHICKEN: Using kitchen shears, remove the backbone of the chicken ¼ cup peanut oil, divided and open it like a book. Rub the chicken with 2 tablespoons peanut oil. Season lemons liberally with dry rub on both sides.

DRY RUB 3. Preheat the oven to 375°. Heat a cast iron pan or plancha on your grill. Add the remaining 2 tablespoons peanut oil to the pan or plancha. Place chicken skin side ¼ cup smoked paprika down, and then set a foil-wrapped brick on top. Let the chicken sear for 6 to 8 ¼ cup granulated garlic minutes. Place the pan or plancha in the oven and cook for approximately 40-50 1 tablespoon onion powder minutes, or until the internal temperature of the chicken reaches 165° and juices run clear. 1 tablespoon cayenne pepper 1 tablespoon chili flakes 4. MAKE THE CHIMICHURRI: Combine all the ingredients in blender and blend ¼ cup kosher salt until you achieve a pesto-like consistency. Refrigerate up to 2 weeks.

CHIMICHURRI 5. Serve the chicken immediately with chimichurri and fresh lemon wedges ½ cup fresh basil leaves 1 cup fresh cilantro leaves 2 cups fresh parsley leaves ¾ cup extra-virgin olive oil ¼ cup plus 2 tablespoons red wine vinegar 6 medium garlic cloves, crushed and peeled 1 tablespoon chili flakes 1 teaspoon ground cumin 2 teaspoons salt 1 medium jalapeño, roasted, peeled and seeds removed ½ cup water LAMB LOLLIPOPS WITH YUZU AÏOLI TIM LOVE

6 TO 8 SERVINGS

LAMB 1. Cut the lamb racks into 1-inch bone chops and set aside. 2 racks of lamb, frenched 2. MAKE THE YUZU AÏOLI: In a nonreactive metal mixing bowl, whisk together the 3 tablespoons vegetable oil, for grilling vinegar, mustard, lemon juice and salt. Continue whisking while adding one egg at a time. Make sure the first egg is well incorporated before adding the second. YUZU AÏOLI In a very slow stream, and constantly whisking, drizzle both oils into the egg ½ teaspoon white wine vinegar mixture, making sure they are well incorporated. When finished, the mixture will be thick and should have doubled in size. Add more salt and yuzu juice to taste. 1 teaspoon Dijon mustard

Juice of ½ lemon 3. MAKE THE WILD GAME RUB: Mix all the ingredients in a jar. If not using 2 large eggs, room temperature immediately, refrigerate up to 6 months. 1½ cups canola oil 4. MAKE LAMB LOLLIPOPS: Place lamb chops on a cutting board and season both ½ cup extra-virgin olive oil sides well with the Wild Game Rub. Place a large, heavy skillet over medium-high ¼ cup Yuzu juice (or more to taste) heat. Add vegetable oil to the hot skillet, then add chops one at a time. Let them Salt, to taste cook for about 1 ½ minutes per side for medium rare. Once chops are cooked, remove from skillet and place on platter. Top each chop with a small dollop of the Yuzu Aïoli. Serve remaining aïoli on the side. WILD GAME RUB ¼ cup kosher salt ¼ cup freshly ground pepper ¼ cup pure chili powder, such as guajillo or ancho 2 tablespoons ground cumin 2 tablespoons fresh thyme leaves, chopped 2 tablespoons fresh rosemary, chopped NEW YORK STRIP WITH SALSA CRIOLLA TIM LOVE

4 TO 8 SERVINGS

NEW YORK STRIP 1. MAKE THE STEAKS: Trim strip loin of all fat and silver. Cut into ¾-inch strip One whole New York Strip loin steaks. Season both sides with salt and pepper. Salt and freshly ground pepper 2. In a large, heavy cast-iron skillet, heat oil until smoking. Place steaks in the skillet, ¼ cup olive oil and turn so both sides are coated with oil. Add butter and cook steaks until well 1 cup butter (2 sticks) browned but still rare on the inside.

3. Remove steaks from skillet and allow them to rest. SALSA CRIOLLA 1 medium tomato, diced 4. MAKE THE SALSA CRIOLLA: Mix all ingredients and let stand for at least 10 ½ cup diced white onion minutes. ½ cup diced red sweet pepper 5. Slice each steak on a diagonal and fan out on a large dinner plate. Garnish steaks ¼ cup diced green onion with a good helping of Salsa Criolla. Serve remaining salsa on the side. 1 teaspoon chopped fresh oregano 1 tablespoon finely minced garlic 1 tablespoon white vinegar (5% acidity) 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper, to taste GUACAMOLE WITH CHARRED PINEAPPLE JUSTIN CHAPPLE

MAKES 4 CUPS

Four ½-inch-thick slices fresh 1. Heat a large cast-iron skillet or grill pan over high heat until smoking. Add the pineapple pineapple and cook over high heat, turning once, until lightly charred on both 4 large avocados, halved and pitted sides, about 4 minutes total. Let cool, then finely dice. 1 cup chopped cilantro, plus more for garnish 2. Set a crosshatch baking rack over a large bowl. Put one half of an avocado cut side down on the rack and, using your palm, press the avocado through the ½ cup minced red onion rack into the bowl until only the peel remains in your hand; discard the skin. cup fresh lime juice Repeat with the remaining avocado halves. Fold in the pineapple, cilantro, onion Kosher salt and freshly ground black and lime juice. Season generously with salt and pepper. Garnish with chopped pepper cilantro. Tortilla chips, for serving Serve with tortilla chips.

MAKE AHEAD Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight. ROSÉ SANGRIA WITH MIXED BERRY ICE RING JUSTIN CHAPPLE

8 TO 10 SERVINGS

1 cup blueberries 1. Layer the berries in a 10-inch Bundt pan. Gradually add just enough distilled 1 cup raspberries water to cover. Freeze for at least 8 hours or overnight, until solid. 1 cup sliced strawberries 2. In a large punch bowl, stir the wine with the rum, simple syrup, Campari and 1 cup blackberries lemon juice. Refrigerate until chilled, about 45 minutes. Distilled water Two (750-ml) bottles rosé 3. Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring, and then invert it onto a plate. Add the ice ring to the 1 cup light rum sangria. 1 cup simple syrup (see Note) ½ cup Campari Serve with or without ice. ¼ cup fresh lemon juice (about 2 lemons) NOTE To make 1 cup of simple syrup, combine ¾ cup water and ¾ cup sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Let cool before using.

MAKE AHEAD The ice ring can be frozen for up to 3 days. The sangria can be refrigerated overnight.

RICOTTA GNOCCHI WITH SUMMER HERBS JUSTIN CHAPPLE

4 TO 6 SERVINGS

Kosher salt 1. Tie a length of thin kitchen twine tightly across a large two-handled saucepan. Fill 2 cups fresh ricotta cheese the saucepan with water and bring to a simmer. Add a generous pinch of salt. 1 large egg 2. Meanwhile, in a food processor, pulse the ricotta with the egg and cheese until ¼ cup freshly grated Parmigiano- smooth; scrape down the sides of the bowl as necessary. Add the flour and 1 ½ Reggiano cheese teaspoons of kosher salt and pulse until just incorporated. ¾ cup all-purpose flour 2 tablespoons extra-virgin olive oil, plus 3. Scrape the gnocchi dough into a pastry bag fitted with a ½- to ¾-inch round tip. more for drizzling Alternatively, use a large, sturdy resealable plastic bag; press the dough into a 1½ teaspoons finely grated lemon zest, corner of the bag to remove as much air as possible, then snip off the corner to plus more for sprinkling make a ½- to ¾-inch opening. Freshly ground pepper 4. Using steady pressure and working over the pot of simmering water, pipe out 1/3 Snipped chives, chopped parsley and of the gnocchi dough into ¾-inch pieces, using the twine to cut them into the small basil leaves, for garnish saucepan. Simmer until the gnocchi rise to the surface, then continue simmering until they’re plumped and just cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat with the remaining dough in 2 batches.

5. Transfer the gnocchi to a platter. Add the 2 tablespoons of oil and the lemon zest and gently toss to coat. Season with salt and pepper and toss again. Serve in shallow bowls, garnished with a drizzle of oil, grated lemon zest, snipped chives, chopped parsley and small basil leaves. Serve right away.

MAKE AHEAD: The cooked gnocchi can be refrigerated overnight. Reheat in simmering water for 1 minute before serving. CRISPY RICOTTA GNOCCHI WITH FRESH TOMATO SAUCE JUSTIN CHAPPLE

4 TO 6 SERVINGS

¾ cup all-purpose flour 3. Scrape the gnocchi dough into a pastry bag fitted with a ½- to ¾-inch round tip. Kosher salt Alternatively, use a large, sturdy resealable plastic bag; press the dough into a Two 12-ounce beefsteak tomatoes, corner of the bag to remove as much air as possible, then snip off the corner to halved crosswise make a ½- to ¾-inch opening. ¼ cup plus 2 tablespoons extra-virgin olive oil 4. Using steady pressure and working over the pot of simmering water, pipe out 1/3 of the gnocchi dough into ¾-inch pieces, using the twine to cut them into the Freshly ground black pepper saucepan. Simmer until the gnocchi rise to the surface, then continue simmering Small basil leaves, for serving until they’re plumped and just cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat with the remaining dough in 2 batches.

5. Working over a medium bowl, grate the tomatoes on the large holes of a box grater until only the skin remains in your hand; discard the skin. You should have 1 ½ cups of grated tomato. Stir in the ¼ cup oil and season the sauce generously with salt and pepper.

6. In a large nonstick skillet, heat 1 tablespoon oil until shimmering. Add half the gnocchi and cook over moderately high heat until browned and crisp on the bottom, about 2 minutes. Gently toss and cook until heated through, about 1 minute more. Add half of the fresh tomato sauce and simmer until the tomato sauce is thickened slightly and the gnocchi are coated in a light sauce, 1 to 2 minutes. Season with salt and pepper and transfer to shallow bowls. Repeat with the remaining 1 tablespoon oil, gnocchi and tomato sauce. Sprinkle the gnocchi with small basil leaves and shredded Parmesan. Serve right away.

MAKE AHEAD: The boiled gnocchi and fresh tomato sauce can be refrigerated separately overnight. ULTIMATE GRAIN BOWL (PAGE 1 OF 4) HUGH ACHESON

I want you to envision all these items as building blocks—individual skills that, when combined, can make a gorgeous lunch or dinner, but also can be rearranged and changed. I want to show you the flexibility of cooking from scratch.

PARSLEY FARRO

2 tablespoons olive oil This recipes uses a lot of parsley, but parsley is a flavor all its own. It’s bright, it’s green and it’s inexpensive and good for you. And in my interminably thrifty way, the stems are 1 shallot, peeled and minced used in abundance because they are packed with flavor and I cannot bear to see them 1 cup farro, rinsed tossed in the garbage. 4 cups water 1. Heat the oil in a saucepan over medium-high heat. When the oil shimmers, add the shallot 1 teaspoon kosher salt and sweat it down for 2 minutes. Add the farro and stir continuously while cooking for 1 1 bunch flat-leaf parsley minute. Add the water and salt and increase the heat to high. When the liquid comes to a boil, reduce the heat to a simmer and cook for 20 minutes, until the farro is tender (some farro will take longer, but the ability to tell when a grain is raw is of critical importance to feeling good in the kitchen). Strain the farro and spread it on a parchment-lined sheet pan.

2. Clean the parsley under cold running water, and pull off the leaves. Mince the stems and the leaves. Put the farro into a bowl and fold the parsley into the farro. You can heat to serve hot, or use it in a salad like we will here.

BASIC QUINOA

1 cup red quinoa Packed with protein, easy to cook, a fantastic leftover and a complete protein packed with iron and magnesium—what’s not to love about quinoa? Well, for starters, most of you are 1 tablespoon olive oil cooking it wrong. Quinoa likes a good rinse to remove a bitter coating called saponin. And, 2 cups water like couscous and amaranth, quinoa also likes to be fluffed. From start to finish it really takes ½ teaspoon kosher salt only about 20 minutes.

1. Put the quinoa in a large bowl and cover with cold water. Swirl with a spoon, and drain into a very fine mesh strainer. Repeat this process three times. Drain quinoa well and set aside.

2. In a 2- to 3-quart saucepan with a tight-fitting lid, heat the olive oil over medium-high heat. When the oil is hot, add the quinoa and toast for 1 minute, stirring well with a wooden spoon. Add the water and the salt and increase the heat to high. When the water boils, reduce the heat to a bare simmer, cover and cook for 15 minutes. When the timer goes off, move the pot off the heat and let it sit, covered, for 5 minutes to finish cooking. ULTIMATE GRAIN BOWL (PAGE 2 OF 4) HUGH ACHESON

BASIC CHICKPEAS

1 pound dried chickpeas Chickpeas (aka gram, garbanzo, ceci and chana) are easy and inexpensive, and have such vast possibilities in application. Rich in fiber, phosphorous and folate, chickpeas are a perfect 4 bay leaves accompaniment to a good protein. Stewed, pureed, fried or even just cold marinated, they need 1 tablespoon kosher salt* to find their way into your cooking. But don’t forget: you need to soak them overnight!

1. Place the dried chickpeas in a large bowl, cover with cold water by 4 inches and leave it on the counter all night. In the morning, pour the chickpeas with their soaking liquid into a large pot. Adding water if necessary, make sure the chickpeas are covered by 2 inches of water. Add bay leaves and turn the heat to high. When the chickpeas come to a boil, start skimming off the white bubbly shmeg that rises to the surface. After 5 minutes, cover and reduce the heat to a very low simmer. Cook for 45 to 60 minutes, until the chickpeas are tender, and then turn off the heat and add the salt. Cool the chickpeas to room temperature, and then transfer to a sealable container, still in their cooking liquid. The chickpeas will keep for 4 to 5 days in the refrigerator.

*This may seem like a lot of salt, but this is also a lot of chickpeas.

BABA GHANOUSH

1 medium-size globe eggplant You need a gas stove or a grill for this recipe. If you only have an electric stove, roast the or two small (about baseball- eggplant whole in the oven for similar results. If you don’t have a gas stove, light the grill and size) get a hot fire going. 2 tablespoons olive oil 1. Place the eggplant over medium heat on the burner—no pan, no nothing. Cook for 15 1 tablespoon lemon juice minutes, using tongs to turn the eggplant every few minutes so it cooks evenly. (If you don’t 1 tablespoon red wine vinegar like cleaning your stove, you can line the burner bottom with foil before you start.) cup tahini 1 clove minced garlic 2. Remove the eggplant from the heat, set on a plate and let cool. 1 teaspoon Aleppo chile flakes 3. Peel away the charred skin and lightly chop the eggplant flesh. Place in the food processor ½ teaspoon kosher salt with remaining ingredients. Pulse in blender to make a coarse but emulsified spread. Cool to room temperature, and then transfer to a sealable container. The baba ghanoush will keep for 5 days in the refrigerator. ULTIMATE GRAIN BOWL (PAGE 3 OF 4) HUGH ACHESON

MARINATED TOMATOES

1 pint super 100 cherry 1. Cut the tomatoes in half, place in a medium bowl and combine with remaining ingredients. tomatoes Chopped flat-leaf parsley 1 clove garlic, minced ½ teaspoon sea salt ½ teaspoon smoked paprika ½ teaspoon finely grated lemon zest 1 teaspoon Freshly ground pepper, to taste ¼ cup extra-virgin olive oil

CHARRED ONION

1 tablespoon peanut oil 1. Preheat the oven to 400°. 1 sweet onion, cut through the root end from top to bottom, 2. Place a small cast-iron pan over medium-high heat. Add the oil, a sprinkle of salt, and then outermost layer of skin place the two onion halves in the pan, cut side down. Reduce the heat to medium, char for removed 15 minutes and place in the oven for 10 minutes. Transfer to a plate to cool. When cool, trim ½ teaspoon kosher salt away the root to free up all those petals.

PICKLING CUCUMBERS

½ English cucumber, washed You need a gas stove or a grill for this recipe. If you only have an electric stove, roast the and cut into 1/8-inch-thick eggplant whole in the oven for similar results. If you don’t have a gas stove, light the grill and slices get a hot fire going. 1 cup rice vinegar 1. Place the sliced cucumbers in a bowl. Combine vinegar, dashi, salt and sugar in a medium 1 cup dashi saucepan. Bring to a vigorous boil, and then pour over the cucumbers. Let sit at room ½ teaspoon salt temperature for 1 hour. Drain and add the torn nori and the sesame seeds. Pinch of granulated sugar ½ cup torn nori 1 tablespoon toasted sesame seeds ULTIMATE GRAIN BOWL (PAGE 4 OF 4) HUGH ACHESON

PREPPING AVOCADO

1 avocado 1. Make lengthwise cuts in the avocado from top to bottom at quarter intervals. Loosen the ½ lime avocado flesh, with the skin still on each quarter, away from the pit. Peel the skin off the flesh, and then cut the flesh into smaller pieces to your preference. Place the avocado pieces Pinch of kosher salt in a small bowl, squeeze the lime juice over them, season with salt and then press plastic wrap flat against them to minimize the exposure to oxygen. This will keep the avocado bright green.

FRYING THE PERFECT EGG

1 teaspoon olive oil 1. Place a good nonstick pan or a really nice cast-iron pan over medium heat. Add the oil, and 1 egg, cracked into a ramekin when it shimmers add the cracked egg. Season with salt and pepper and cook until the white is set and the yolk is beginning to set up, but is still soft and a bit runny, 2 to 3 minutes. ¼ teaspoon kosher salt Slide onto a plate. Freshly ground black pepper, to taste

CLASSIC VINAIGRETTE MAKES ½ CUP

1 teaspoon Dijon mustard A famous American tells us to “Shake it Off.” Little do people know that with a slight lyrical tweak, she may have been talking about this very simple, classic dressing that will be your new 3 tablespoons extra-virgin olive oil go-to vinaigrette. Shake it off and shake it up. 1 tablespoon apple cider 1. Place all ingredients in a pint-size Mason jar. Shake vigorously. Let the jar rest for a few vinegar minutes, and then shake vigorously again. Repeat this process a few times. Make sure to Kosher salt and freshly shake one last time before dressing your salad with as much of the vinaigrette as you like. ground black pepper 1 garlic clove, finely minced

PUTTING IT ALL TOGETHER

Warm 1 cup of the farro with a touch of water. Marinate 1 cup of the chickpeas in a bit of vinaigrette. Place ½ cup of the eggplant in the bottom of a large, wide bowl. Add farro to the bowl, with room-temperature quinoa next to it, and marinated chickpeas beside that. Add some of the marinated tomatoes and then some charred onion petals. Top with avocado and a fried egg. Finish with more vinaigrette. Eat immediately. POTATO GNOCCHI SCOTT CONANT

15 SERVINGS

GNOCCHI

3½ pounds Idaho potatoes 1. Preheat the oven to 350°. Bake potatoes until cooked, about 55 minutes. Cut the potatoes in half and push through a tamis or food mill. Season with salt and allow them to release their steam for Salt 2 minutes. 3 egg yolks from large eggs 2. Mix egg yolks and season with salt. Set aside. 2¾ cup 00 flour, plus more 3. Sift flour over potatoes and mix gently with your hands, lifting potatoes and letting them fall for working with dough through your fingers. 2 tablespoons butter 4. Drizzle egg mixture over potatoes. Mix dough and knead briefly until the dough is homogenous. Roll into a log and cut into four equal pieces. Cover with a towel for 10 minutes.. Extra-virgin olive oil Freshly grated Parmesan 5. Roll each piece into a log until approximately ½ inch in diameter, and then cut into ¾ inch pieces. cheese, to taste Use the tines of a fork or other pasta tool to striate each piece. If not using right away, freeze in one layer then transfer to an airtight container for up to one month. Heirloom baby tomato sauce (recipe follows) 6. Fill a large pot with water and season with salt. The water should taste like seasoned broth, not as salty as the sea. (Note: You will not cook all the gnocchi at once. If you need to do so, use 2–3 pots Fried basil leaves, for of water; if all gnocchi cooked in one pot, the pasta will stick and be a disaster.) Bring to a boil. garnish 7. Add the gnocchi, about 15-20 at a time, or enough to just cover the surface, to the boiling water. When the gnocchi rises to the surface, let them cook 1–2 more minutes.

Meanwhile, transfer 1/3 cup pasta water to a large skillet with the butter and a splash of extra- virgin olive oil. Cook over medium-low heat for a few minutes.

8. Use a wire skimmer to transfer the gnocchi to the skillet (you can use a pasta basket or a perforated pan insert). Toss gnocchi in pan, and then finish with Parmesan cheese.

9. Plate gnocchi, and then place dollops of Heirloom Baby Tomato Sauce on top. Garnish with crispy basil. Serve immediately.

HEIRLOOM BABY TOMATO SAUCE

¼ cup extra-virgin olive oil 1. In a large sauté pan, heat the oil over low heat. Add garlic and sauté for 30 seconds. The garlic should not take on any color. Add the cherry tomatoes to the skillet, and continue to sauté. 2 tablespoons garlic, thinly Season with salt to taste. The tomatoes will release their juices; continue cooking until fairly dry. sliced 2. Add oregano and basil and mix to incorporate. The sauce should be chunky, fresh looking, and 2 quarts mixed cherry not too thin. Season with salt, pepper, and red pepper flakes to taste. Serve immediately. tomatoes, halved Kosher salt and freshly ground pepper 1 tablespoon chopped fresh oregano 2 tablespoons fresh basil leaves, cut into chiffonade Crushed red pepper flakes, to taste SPAGHETTI AGLIO E OLIO SCOTT CONANT

6 TO 8 SERVINGS

Kosher salt 1. Bring a large pot of water to a boil. Salt the water until it tastes like broth. Add the 1 pound good-quality dried artisanal pasta and cook until just slightly less than al dente. . spaghetti made with bronze dye ¾ to one cup extra-virgin olive oil 2. Meanwhile, in a large skillet, add the oil, garlic, and red pepper flakes. Cook over low to medium heat until the garlic starts to turn golden. 8 to 10 garlic cloves, very thinly sliced 4 pinches crushed red pepper flakes 3. Transfer 1 cup of pasta water to the skillet. Drain the pasta, and transfer to the ½ cup chopped Italian flat-leaf parsley skillet. Alternatively, you can pull pasta out of pot with tongs and add to the skillet. Cook the pasta in the garlic-oil-pepper-flake mixture, stirring lightly, until it is al dente and the water has evaporated and the spaghetti is nicely glazed in the olive oil.

4. Finish with salt, to taste, and parsley. Serve immediately. COOK AND SELL SIU MAI DUMPLINGS ANDREW ZIMMERN

MAKES 48 DUMPLINGS

DUMPLINGS 1. Make the dumplings: Prepare the filling by combining all ingredients except 8 ounces water chestnuts, minced wrappers and carrots in a mixing bowl. Refrigerate for 2 hours to bloom the garlic and ginger flavors. 3 tablespoons fresh ginger, minced

1 tablespoon minced garlic 2. Lightly dust a baking sheet with flour. Hold a dumpling wrapper in your palm, 3 tablespoons cornstarch keeping the rest of the wrappers covered with plastic. Place 1 tablespoon of the 2 egg yolks filling in the center of the wrapper and gather up the edges all around to form an open cup; the wrapper will adhere to the filling. Transfer the dumpling to the 1 bunch scallions, thinly sliced prepared baking sheet and cover with plastic wrap. Repeat to form the remaining 1 lb. ground pork dumplings. Top with carrots. Place dumplings on oiled steamer trays, or on 1 lb. wild-caught shrimp, peeled, cabbage leaves in a multitiered bamboo steamer. Steam for 15 to 20 minutes, or deveined and minced by hand until cooked through. 2 tablespoons soy sauce 3. Make the ginger dipping sauce: Whisk together all ingredients, and set aside. 2 tablespoons Chinese rice wine

1 teaspoon kosher salt 4. Serve dumplings immediately, with the ginger dipping sauce. 1 tablespoon sesame oil 1 teaspoon ground black pepper 2 tablespoons chili paste 48 round wonton or square dumpling wrappers 2 tablespoons carrot, cut into brunoise or tiny square micro dice

GINGER DIPPING SAUCE ½ cup soy sauce 3 tablespoons grated ginger 2 tablespoons hot chili sesame oil 3 tablespoons Chinese black vinegar 1 teaspoon sugar 3 tablespoons minced scallion TWICE-COOKED VELVET RABBIT WITH PEANUTS, CHILES AND BLACK BEANS ANDREW ZIMMERN

4 SERVINGS

20–24 ounces cubed skinless boneless 1. Combine the rabbit, cornstarch, rice wine and 1 tablespoon of the toban djan in rabbit meat, preferably from rear a large zip-top bag or bowl. Mix well. Cover or seal, and refrigerate for 24 hours. legs and loins 2 tablespoons cornstarch 2. Drain the rabbit, and discard the marinade. 3 tablespoons shaoxing or sake (rice wine) 3. Heat oil in a wok over medium heat. When the oil reaches 350°, working in two 2 tablespoons toban djan or doban or three batches, blanch the rabbit for 2–3 minutes. Drain rabbit, and set aside. (fermented chile bean paste; Lee Kum Kee is fine) 4. Strain the oil, leaving a few tablespoons, and let cool. Reserve in refrigerator for 6 cups peanut oil another use. 2 tablespoons Szechuan peppercorns, crushed 5. Heat remaining oil over high heat. 20 dried whole Chinese chilies (tsin- tsin and Mexican arbols work well) 6. Meanwhile, in a medium bowl combine the peppercorns, dried chiles, ginger, garlic, peanuts, white pepper and sugar, and set aside. In another bowl, combine 1 tablespoon sliced ginger the remaining toban djan, soy, brown sugar, black beans and black vinegar to 1 tablespoon sliced garlic create a liquid seasoning, and set aside. Add the peppercorn mixture to the wok; cup shelled peanuts (skinless) it should scorch immediately. ½ teaspoon ground white pepper 7. Add the rabbit and two-thirds of the scallions to the work. Let the rabbit scorch 2 tablespoons white sugar and wok toss until cooked through, 2–3 minutes. Use wok tools so you don’t 1 cup chopped scallions break the chiles and can scrape across sides and bottom of the wok safely. 2 tablespoons dark soy 8. Add the liquid seasoning to the wok. Toss and cook for another minute or two; 1 tablespoon brown sugar the sauce should reduce, tighten and glaze. ¼ cup whole fermented salted Chinese black beans 9. Toss in the remaining scallions and immediately spill contents out on a platter. 2 tablespoons black vinegar Serve with rice. Cooked Chinese long grain or Japanese short grain white rice, for serving CHOCOLATE CHIP CAKE CHRISTINA TOSI

MAKES ONE QUARTER SHEET PAN

8 tablespoons (1 stick) butter, 1. Preheat the oven to 350°. at room temperature 1¼ cups granulated sugar 2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle ¼ cup tightly packed light brown sugar attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high again for 2 to 3 3 eggs minutes. Scrape down the sides of the bowl once more. ½ cup buttermilk ½ cup grapeseed oil 3. On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is 1 tablespoon pure vanilla extract practically white, twice the size of your original fluffy butter-and-sugar mixture, 1½ cups cake flour and completely homogenous. Don’t rush the process. You’re basically forcing too 1 teaspoon baking powder much liquid into an already fatty mixture that doesn’t want to make room for the liquid. Stop the mixer and scrape down the sides of the bowl. 1 teaspoon kosher salt Nonstick cooking spray (optional) 4. On very low speed, add the cake flour, baking powder, and salt. Mix for 45 ¾ cup mini chocolate chips to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. If you see any lumps of cake flour in there while you’re scraping, mix for another 45 seconds.

5. Coat a quarter sheet pan with cooking spray and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Tap the bottom of your sheet pan on the counter to even out the layer. Sprinkle the chocolate chips evenly over the cake batter.

6. Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: it should bounce back slightly and no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

7. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days. CHOCOLATE CRUMB CHRISTINA TOSI

MAKES ABOUT 2½ CUPS

cup flour 1. Preheat the oven to 3oo°. 1 teaspoon cornstarch 2. Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand ½ cup sugar mixer fitted with the paddle attachment, and paddle on low speed until mixed. cup cocoa powder (preferably Valrhona) 3. Add the butter and paddle on low speed until the mixture starts to come together in 1 teaspoon kosher salt small clusters. 6 tablespoons melted butter 4. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh tor 1 week at room temperature or 1 month in the fridge or freezer.

COFFEE FROSTING MAKES ABOUT 1 CUP

8 tablespoons (1stick) butter, at Do not make this recipe until you are ready to assemble the chocolate chip cake. Once room temperature it is cold, coffee frosting is hell to bring back up to room temperature. It will separate on ¼ cup confectioner’s sugar you, and you will spend the same amount of time trying to force the coffee milk back into the butter mixture. ¼ cup milk

¾ teaspoon instant coffee 1. Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with powder the paddle attachment and cream together on medium-high for 2 to 3 minutes, until ¼ teaspoon kosher salt fluffy and pale yellow.

2. Meanwhile, make quick coffee milk: whisk together the milk, instant coffee, and salt in a small bowl.

3. Scrape down the sides of the bowl with a spatula. On low speed, gradually stream in the coffee milk. You are essentially forcing liquid into fat, so be patient. The butter mixture will clump up and separate upon contact with the coffee milk. Do not stream more coffee milk into the butter mixture until the previous addition is fully incorporated; keep the mixer on and remain patient. The result will be a wildly fluffy coffee frosting, pale brown and super shiny. Use immediately. PASSION FRUIT CURD CHRISTINA TOSI

MAKES ABOUT 1½ CUPS

½ cup passion fruit puree 1. Put the passion fruit puree and sugar in a blender and blend until the sugar cup sugar granules have dissolved. Add the eggs and blend on low until you have a bright orange-yellow mixture. Transfer the contents of the blender to a medium pot or 2 eggs saucepan. Clean the blender canister. 1 gelatin sheet 12 tablespoons (1½ sticks) butter, 2. Bloom the gelatin. very cold ½ teaspoon kosher salt 3. Heat the passion fruit mixture in a medium stainless saucier over low heat, whisking regularly. As it heats up, it will begin to thicken; keep a close eye on it. Once it boils, remove it from the stove and transfer it to the blender. Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super smooth.

4. Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes. The curd can be refrigerated for up to 1 week; do not freeze. CHEF ANNE’S ALL- PURPOSE PASTA DOUGH ANNE BURRELL

4 TO 6 SERVINGS

1 pound all-purpose flour (about 2 1/4 1. Mound the flour on a clean, dry work surface. Make a well in the center of the cups), plus more for dusting flour pile—bigger is definitely better. Crack the eggs into the well along with 4 large eggs plus 1 yolk the extra yolk, oil, and 2 tablespoons water. Season with salt. Using a fork, beat the eggs together with the oil, water, and salt and begin to incorporate the flour ¼ cup extra-virgin olive oil into the egg mixture. Be careful not to break the well, or the egg mixture will run Kosher salt everywhere and you’ll have a big mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading.

2. To knead the dough, it’s very important to put your body weight into it. Get on top of the dough and really stretch it, but be careful not to rip it. Use the heels of your palms to roll the mixture over itself. When it’s done it should be smooth, supple, and velvety, and it will look like the head of a preemie Cabbage Patch doll. Kneading will take anywhere from 8 to 15 minutes, depending on how experienced you are. (Don’t hold back: This is where the perfect toothsome texture of your pasta is formed!)

3. When the pasta is ready, wrap it in plastic and let it rest for at least 1 hour at room temperature before rolling. If you’re making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.

4. To roll out the pasta, run the dough through the pasta roller several times to make it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped so it doesn’t dry out. Squish the dough to flatten it—this will help it run through the pasta roller more easily.

5. Run the dough through the pasta roller, starting on number 1, the widest setting. Dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough becomes sticky or tacky, give it another dusting of flour. Adjust the setting to number 2 and repeat the process. Change the setting each time until your dough is the desired thickness. Once the dough is rolled out, keep the pasta sheets covered so they don’t dry out. I usually stop around number 5 or 6. For long noodles I keep it thicker, and for ravioli or stuffed pasta I make it thinner. All pasta machines are different, so you need to judge how yours works and adjust your rolling accordingly. Once you get the desired thickness, repeat this process with the remaining pieces of dough. TAGLIATELLE WITH PROSCIUTTO, SPRING ONIONS AND SUGAR SNAP PEAS ANNE BURRELL

SERVES 4 AS A FIRST COURSE OR 2 AS A SECOND

Chef Anne’s All-Purpose Pasta Dough, 1. Bring a large pot of well-salted water to a boil. Place a bowl of well-salted ice rolled out and cut into tagliatelle water next to it. Toss the sugar snap peas into the pot and cook until the water ½ lb. sugar snap peas, strings removed comes back to a boil. Remove the peas from the boiling water and plunge them immediately into the salted ice water. Extra-virgin olive oil

¼ pound prosciutto slices, cut crosswise 2. Remove the peas from the ice water and cut each pea pod into ½-inch lengths on into ¼-inch widths the bias. Set aside. 2 small spring onions, sliced lengthwise Pinch of crushed red pepper flakes 3. Coat a large sauté pan with olive oil and add the prosciutto. Cook the prosciutto ½ cup chicken or vegetable stock over medium-high heat, stirring frequently, until it starts to get crispy, 4–5 minutes. 2 tablespoons butter

3 springs mint leaves, 4. Add the onions, and season with salt and red pepper flakes. Cook until the cut into a chiffonade onions start to soften and get very aromatic. Add the stock and butter. Swirl to 5 sprigs oregano combine. ½ bunch chives, minced 5. Drop in the pasta and cook until the water comes back to a rolling boil, 3–4 ½ cup freshly grated Parmesan cheese minutes. Reserve 1 cup of pasta water before draining. Kosher salt 6. Add the sugar snap peas to the sauté pan along with the cooked pasta. Add a couple of tablespoons of pasta water if the mixture seems a little dry.

7. Add the herbs, chives, and Parmesan. Toss to combine. Turn off the stove and drizzle the pasta with a little olive oil and toss or stir vigorously to combine. Serve immediately. PANNA COTTA WITH MACERATED STRAWBERRIES ANNE BURRELL

4 SERVINGS

PANNA COTTA 1. Make the panna cotta: In a small bowl of cool water, submerge the gelatin sheets 4 gelatin sheets to soften. 3 cups cream 2. Meanwhile, in a small saucepan, combine the cream and sugar. Split the vanilla ¾ cup sugar bean lengthwise down one side, and scrape out the seeds with a paring knife. ½ vanilla bean Add the seeds and the hull to the pan. Whisk to combine everything.

3. Bring the mixture to a boil, and then immediately turn off the burner. Discard the STRAWBERRIES vanilla bean hull. Remove the softened gelatin sheets from the bowl and squeeze 1 pint strawberries, tops removed and out the excess water. Add the gelatin sheets to the hot cream. They will melt berries cut into ½-inch slices immediately. ¼ cup sugar Zest of 1 orange 4. Ladle the cream mixture into four 6-ounce ramekins. Chill for 1–2 hours or overnight. 15 mint leaves, cut into a chiffonade

5. Make the strawberries: In a small bowl, combine the strawberry slices, sugar, and orange zest. Stir to combine, and let sit for 1–2 hours.

6. Stir the mint into the bowl. Top each panna cotta with strawberries and serve immediately. IBERICO WELLINGTON JOSE GARCES

8 SERVINGS

SHISHITO DUXELLE 1. Make the shishito duxelle: In a small saucepan, combine shallots and ¼ cup 2 shallots, cut into brunoise blended oil. Cook over low heat until just tender. Strain thoroughly, and 1 cup blended oil refrigerate for until cool. Place remaining ¾ cup blended oil in a small saucepan, and cook over medium heat until 350°. Add shishito peppers, and sauté until just 12 whole shishito peppers beginning to blister. Remove peppers, and drain thoroughly. When peppers are 2 tablespoons fresh flat-leaf parsley, cool enough to handle, remove the stems and chop finely. In a small mixing bowl, chopped combine chopped peppers, shallots, and parsley. Season with salt to taste. 1 tablespoon kosher salt

2. Make the eggplant puree: Place the eggplant directly onto a gas burner, and CHARRED EGGPLANT PUREE cook over medium heat until it begins to blister and wilt. Remove eggplant from 1 medium eggplant heat, and wrap in aluminum foil. Once the eggplant is completely tender, remove 2 tablespoons finely diced red onion from foil and scrape out the interior, discarding the skin. In a small saucepan, 1 tablespoon thinly sliced garlic sweat onion and garlic in olive oil over medium-low until tender, about 5 minutes. 2 tablespoons extra-virgin olive oil Add tomatoes, and cook another 2 minutes. Add eggplant and hot smoked paprika, and cook until no moisture remains. Place in blender with squid ink, and 1 cup chopped fresh plum tomatoes blend until smooth. Pass through a fine strainer. 1 teaspoon hot smoked paprika 1 tablespoon squid ink 3. Make the saffron bérnaise: Place shallots, saffron and vinegar in a small saucepan and cook over medium heat until shallots are tender and vinegar is reduced by SAFFRON BÉRNAISE two-thirds. Combine shallot reduction and egg yolks in a blender, and blend for ½ cup shallots, cut into brunoise 2 minutes. Slowly stream in melted butter until an emulsion forms and proper 2 pinches saffron consistency is reached. Season with salt to taste, and reserve in warm place. 1 cup Champagne vinegar 4. In a small saucepan, cook chorizo over medium heat until all the fat is rendered. 4 egg yolks Strain thoroughly. Discard chorizo, or reserve for another use. In the bowl of a 2 cups (4 sticks) butter, melted food processor, combine chorizo fat and maltodextrin. Pulse until powder forms. 1 tablespoon kosher salt

5. Make pine nut pork jus: Combine all ingredients in a small saucepan, and bring CHORIZO POWDER to a simmer. Serve immediately. 2 lbs. chorizo bilbao, sliced 1 tablespoon tapioca maltodextrin 6. Make wellington: Preheat oven to 400°. Bring a pot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch the Swiss chard for 10 seconds, PINE NUT PORK JUS then shock immediately in ice water. Drain, and pat dry with paper towels. Divide presa into four 4-ounce pieces. Wrap carefully in a layer of shishito duxelle, 1 cup reduced pork jus followed by Swiss chard. Wrap in puff pastry. Brush the puff pastry generously 1 tablespoon pine nuts, toasted with beaten eggs, and bake until the temperature of the presa reaches 115°, 1 tablespoon extra-virgin olive oil about 12 minutes. Slice, and garnish with eggplant puree, chorizo powder, saffron béarnaise and pine nut pork jus. Serve immediately. WELLINGTON 1 bunch Swiss chard 1 lb. Iberico presa 2 eggs, beaten 2 puff pastry sheets PERNIL ASADO JOSE GARCES

8 SERVINGS

PORK SHANK 1. Make the pork: Preheat oven to 300°, with rack in center of oven. Place pork One 3-lb. bone-in pork shank shank, flat side up, in a roasting pan. Pour oil and chicken stock in roasting pan until the pork is nearly covered. Cover the pan with aluminum foil. Cook for 3 3 cups soybean oil hours. 1 cup chicken stock 2. Make the sachet: Combine all ingredients in a piece of cheesecloth, and tie with SACHET butcher string. Set aside. 1 shallot, sliced 3. Make the beans: Pour beans into a large pot, and cover with water. Add sachet 6 whole black peppercorns and cook over medium-high heat until beans are al dente, about 20 minutes. Pinch of crushed red pepper flakes Strain, reserving cooking liquid. Puree ½ cup of cooked beans with some of the cooking liquid until smooth. Set aside. 2 bay leaves

4. In a large saucepan over medium heat, cook bacon until golden brown and ROSEMARY WHITE BEANS crispy. Strain out bacon and set aside. Reserve fat. 2 cups Northern White beans, soaked overnight 5. Return some of the fat back to the pot and sweat down the onions over medium- 6 ounces bacon, cut into small dice low heat. When onions are translucent, add rosemary and thyme. Reduce heat to low, and cook for 2 minutes. 1 small onion, cut into small dice

3 sprigs fresh rosemary 6. Return bacon to pot and add beans, bean puree and 1 cup of bean cooking 6 sprigs fresh thyme water. Mix together thoroughly, and add the butter to the pan. When butter is 6 tablespoons (¾ stick) unsalted butter melted, add garlic and parsley. Season with salt to taste. 5 cloves garlic 7. Remove the pork from oil and place on a sheet tray with a wire rack. Put sheet ¼ bunch parsley, finely chopped tray back into oven for another 30 minutes, or until the internal temperature of Kosher salt the pork reaches 165°.

8. Remove the pork from oven, and let rest for at least 15 minutes. While resting, GARNISH increase oven temperature to 425°. Once the pork has rested, remove the bone 1 navel orange, peeled and segmented and discard. 10 leaves micro arugula 9. Put pork shank back in oven, and cook until skin is golden brown and very crispy, 10–15 minutes. (Be sure to keep an eye on it—if it’s in the oven too long, the skin will go past crisp to hard.) Slice the pork into ½-inch pieces.

10. Serve sliced pork on top of the white beans, and garnish with orange segments and micro arugula. Serve immediately. CHARRED CORN RAVIOLIS, CHERRY TOMATO SALAD AND BASIL FONDUE (PAGE 1 OF 2) JEREMY FORD

4 TO 5 SERVINGS If you cut the dough and the filling in half then the rest of the items here will be sufficient for about 40 to 50 raviolis, which feeds 4 to 5 people – served as an entrée.

PASTA DOUGH (APPROXIMATELY 50 RAVIOLIS)

3¼ Cups of OO Flour 1. Using a food processor, stand mixer, or by hand, make the pasta dough using (plus extra for sprinkling) the ingredients listed. Knead until smooth and pliable. Roll until thin, by hand, 14 yolks or through a pasta roller attachment on stand mixer. Cover with a towel and 1 whole egg reserve until ready to form raviolis. Alternatively, you can use your favorite 1 teaspoon extra virgin olive oil purchased artisan pasta dough already rolled in a thin sheet. You will need 40- 1 teaspoon salt 50 raviolis, enough to use up the corn filling. 1 teaspoon cold water

RAVIOLI FILLING

½ ounce scooper fills 40 to 50 raviolis 1. In a large stockpot, bring all ingredients to a boil. Reduce to simmer and cook 15 2¼ cups corn kernels minutes. Strain and use. 2¾ cups charred corn kernels cup minced shallots ¼ teaspoon Thai chili minced 2 teaspoon minced rosemary 2 teaspoon sugar 2½ teaspoon salt, or to taste 2 oz unsalted butter 2 cups heavy cream

FILLING AND CUTTING RAVIOLI

1. Cut the pasta dough into quarters. Take one quarter and wrap the remaining three with cling wrap. Roll from the most wide open setting on the pasta machine all the way down to three. E.g. if it had a 9, you’d roll it down to 8, then 7, then 6, etc. Roll them out to number 3 on your pasta machine - roughly 1/8 to 1/16 of an inch thick. Repeat with all four quarters, and then cover with a towel. 2. Mix one 1 egg into a ¼ cup of water and whisk well. Use a paint brush to make a thin coat of egg wash on the bottom half of the pasta sheet. Using a ¼ to ½ounce scoop, place a scoop of filling, staggering the mounds across the pasta getting as much yield as possible, but still leaving ¼ inch all the way around the ravioli. 3. Take the second sheet of pasta and lay it over the top. Using the opposite side of a ring mold cutter press a crease around the circumference of the ravioli filling. Flip the ring mold that is one size bigger and make the cut. Put on a sheet tray that has been scattered with a hefty amount of semolina for storing purposes. Cover well with plastic wrap. Refrigerate until ready to cook. CHARRED CORN RAVIOLIS, CHERRY TOMATO SALAD AND BASIL FONDUE (PAGE 2 OF 2) JEREMY FORD

BASIL PUREE

8 oz basil leaves (3 ¼ cups loosely 1. Blanch basil for 10 full seconds in rapidly boiling water in a large pot. Pull packed) blanched leaves out of water with a slotted spoon or spider. Plunge into an 7½ oz safflower oil (scant one cup) ice bath to shock. Remove blanched leaves from ice bath. Squeeze out excess ¾ tsp salt water, then place in bowl of food processor. Add safflower oil and salt and puree on high speed until bright green.

BEURRE FONDUE

10 tablespoons water 1. Combine water, butter and salt in a pot and bring to a simmer. Emulsify with an 6¾ oz unsalted butter immersion wand blender and hold in a warm place. 1 tsp salt

TOMATO SALAD

2½ cups heirloom cherry tomatoes, 1. Put tomatoes and shallots in a bowl and sprinkle with salt. Add the vinegar, chili washed and cut in half and olive oil. This salad must be prepared 15 minutes prior to use and is good for ¼ cup shallot, peeled, cut in half and sliced 1/8’ thick 1 hour at room temperature. 2½ teaspoons salt 3 tablespoons good quality red wine vinegar 2½ tablespoons extra-virgin olive oil ½ Thai chili, washed and minced Micro-basil (for garnish)

TO SERVE:

2¼ teaspoons unsalted butter 1. In a large sauté pan, melt butter, add shallots and sauté until they start to color. 3 tablespoons reserved corn removed Add raw corn kernels. Sweat until tender, then add beurre fondue and bring from cob to a simmer. Remove from heat, then whisk in all of the basil puree. Add all of ½ teaspoon minced shallot the raviolis (40-50) which have been poached in simmering water. Gently spoon 2¼ oz beurre fondue (small ladle) sauce over raviolis. Sauce should be creamy and brothy, not thick, and should be 1½ teaspoons basil puree a bright light green. Place sauced raviolis in a small bowl and top with the cherry Micro basil, for garnish tomatoes, and then sprinkle with the baby basil. HOUSE MADE CYLINDRICAL BURRATA WITH SHAVED IBERICO HAM, STRAWBERRY COMPOTE, PUMPERNICKEL SHARDS JEREMY FORD

9 TO 10 SERVINGS

STRETCHED MOZZARELLA FOR THE RICOTTA FILLING: 3 cups mozzarella curd, Mix the ricotta and crème fraiche in a medium stainless bowl and refrigerate until broken into 1’pieces ready to use. 1 gal hot water (almost boiling – 170 degrees) FOR THE STRETCHED MOZZARELLA: 6½ tablespoons salt Place broken up curd in a large, non-reactive bowl. In a separate container (2 qt lexan) RICOTTA FILLING put salt in and fill with hot (170 degree, almost boiling) water. Immediately pour the hot salty water over the curd and let stand for 5 minutes. Gather 80 g (approx. scant ½ 12 oz fresh ricotta cup) of heated curd and work gently until smooth and shiny, then stretch into 8.5X4 in. 4 oz crème fraiche rectangle and place on cutting board. Reserve the salty melting liquid. INDIVIDUAL BURRATA CYLINDERS FOR THE BURRATA CYLINDERS (MAKE ONE AT A TIME SO STRETCHED 2 oz mozzarella, stretched smooth MOZZARELLA IS STILL WARM): 5 tsp Ricotta Filling 1. Spoon approximately five teaspoons of the ricotta filling down the center of the STRAWBERRY COMPOTE stretched mozzarella rectangle. Pull all the sides together to make a package. Squeeze the end to pinch it closed and repeat with the other end. Put in a 1¼ cups water container of cool water. The final weight of the burrata should be approximately 90 Small pinch agar g (3 oz.) and it should be 7.5 inches long. 6¾ cups tri star or other small ripe strawberries (Organic) sliced 2. Since the burrata is already formed into a cylinder, wrap in plastic wrap to hold. 6 tablespoons sugar Better yet, serve immediately after making. Once the cylinders are cool, forego the wrap and gently place back in in the watery, salty, milky liquid that was produced PUMPERNICKEL SHARDS during the melting procedure. 1 medium loaf pumpernickel, unsliced 1–2 tablespoons extra virgin olive oil, FOR THE STRAWBERRY COMPOTE: or to taste In a large saucepan, whisk agar into water. Bring to a simmer and allow to cook for 90 FOR PRESENTATION seconds. Add strawberries and cook on high heat, gently moving berries, until loosely PER ONE SERVING: glazed. The yield should be approx. 585 g (a scant 3 cups). Cool over ice, gently 3 slices shaved Jamon Iberico stirring until thoroughly chilled. 1 each burrata cylinder FOR THE PUMPERNICKEL SHARDS: 1½ extra-virgin olive oil Fleur de sel/black pepper Preheat oven to 325 degrees. On a commercial bread slicer, or using a good bread knife, slice pumpernickel into 1/8”inch slices. Spread slices on a baking sheet and 5 teaspoon strawberry compote (see recipes to the right) drizzle with olive oil. Bake till crispy and golden brown. For plating, shatter toasts into chunks and scatter around the dish. Baby Mesclun Basil FOR PRESENTATION: Beet Powder (note: buy freeze dried beets and put them in a spice/coffee This is an artistic plate and we encourage you to plate as you see fit. The burrata is grinder. Grind to a fine power and malleable at room temperature so you can make it any shape. It is also best texture sift through a flour sifter/fine mesh and flavor-wise served at room temperature. If holding in the melting water, remove strainer) and let sit at room temperature for 30 to 45 minutes. Pumpernickel Shards (see recipe to the right) On a large plate, place one burrata cyclinder in a crescent shape, on top of the loosely draped Jamon Iberico. Place five dots of the strawberry compote around the plate. Drizzle with the olive oil and sprinkle with fleur de sel. Top with baby mesclun and baby basil. Sprinkle the beet powder around the plate. Scatter the pumpernickel shards around the plate.