Pepita-Chard Mole for Salmon: 10.15.2010

 As a child in rural Mexico, I lived with my dearest Abuelita on a chard and pumpkin farm, and I'll never forget this recipe, passed down through generations. Usually we'd reserve this sauce for braised chicken thighs and a nice cool glass of Coca Cola made with real sugar.

4 qts packed chard leaves and stems
1/4 lb cilantro
6 cups pumpkin seeds
8 cloves garlic
1 large onion, chopped
4 Tbsp salt
1 1/2 tsp black cumin
1 gallon chicken stock
2 cups seasoned beef tallow from confit

- working in batches, thoroughly puree together all ingredients except beef tallow; set aside
- heat beef tallow over high heat; add puree and reduce heat to low
- cook slowly for 20 minutes, whisking often; adjust seasoning if necessary

Cider Reduction Base for Scallop Sauce: 10.01.2010

When I was a child in rural Maine, me and my gran' pappy would crush them apples ain't headed for market with our own god-given toes, and wouldn't you know it, the cider tasted like crap.

1 gallon apple cider
1/4 cup molasses
2 tsp black peppercorns
4 sprigs thyme
2 sprigs rosemary

- bring all to a simmer and reduce by half; strain through cone filter

Caponata Sorta

As a child in Sicily, Sundays were very special to me as every third Sunday my nonna would whip up her toothsome take on this southern classic.

To plump the raisins:

6 cups cider vinegar
6 cups water
3 cups sugar
2 cups green or golden raisins

- combine all ingredients and bring to a simmer
- allow to cool and remove raisins; reserve vinegar for another use

Caponata

The Eggplant:
2 qts diced eggplant, cut the size of actual dice, unless you're into Dungeons & Dragons in which case your dice are pretty weird, you have to admit
1 Tbsp salt
flour as needed prepared as 20:1 ratio of flour to smoked paprika
egg/milk mixture for breading as needed
pureed panko/potato flake mixture for breading

- salt the diced eggplant and set aside 1 hour; rinse and pat dry
- bread the eggplant by dredging in flour, then egg mixture and finally breadcrumb mixture
- deep fry eggplant @ 350 until golden and cooked through; season with salt

The Onions:
2 very large red onions sliced in thirds
extra virgin olive oil as needed
salt as needed

- rub the onion slices with oil and salt and grill until cooked through
- cut into dice by slicing a tic-tac-toe pattern in each slice; combine with eggplant

The Tomatoes:
2 qts peeled, seeded and chopped tomatoes
8 cloves garlic, sliced thin
1 cup xv olive oil
1/2 cup reserved vinegar from raisins combined with 1/2 cup honey
2 Tbsp salt
2 tsp smoked paprika
1 tsp black pepper

- warm the oil and garlic over medium heat until garlic is golden; immediately add tomatoes
- add vinegar/honey mixture, salt, paprika and pepper and simmer 45 minutes
- combine tomato mixture with eggplant mixture

The Rest:
reserved raisins
2 Tbsp drained capers
reserved eggplant/onion/tomato mixture
salt and pepper to taste

- combine all ingredients and season to taste; allow to sit overnight before serving

Gazpacho Relish for Fluke Sashimi: 07.23.2010

2 ea red peppers, torched, peeled and diced
2 ea yellow peppers, torched, peeled and diced
2 lbs tomatoes, torched, peeled, seeded and diced
2 ea english cucumbers, peeled, seeded and diced
1 ea red onion, small dice
1 ea chile serrano, microplaned from outside inward - avoid the membrane
1 clove garlic, microplaned
zest from one lime, microplaned
3 Tbsp sliced chives
2 Tbsp minced chervil
1 Tbsp minced tarragon
4 Tbsp olive oil
2 tsp sherry vinegar
salt, sugar and white pepper as needed

- combine first 8 ingredients and season liberally with salt and sugar. Set aside for 2 hours
- strain off liquid and reserve. Gather vegetable mix in cheesecloth and squeeze off as much liquid as possible. Add this liquid to previously reserved liquid.
- process remaining vegetable mix in robot coupe, scraping down the sides as necessary until evenly minced.
- remove from robot coupe and squeeze in cheesecloth again, saving the liquid.
- add remaining ingredients to squeezed vegetable mixture; taste and adjust seasoning.
- strain remaining liquid through cone filter and add to tomato water.

Salsa Verde for Beef Cheek Gyros: 07.16.2010

1 1/2 cups packed chopped lovage
1 cup packed chopped parsley
1 cup chopped garlic chives
1 cup blanched almonds
1/2 cup packed oregano leaves and buds
10 cloves garlic
zest of 4 lemons (microplaned)
4 cups olive oil

- puree in blender

Chive Panna Cotta for Sashimi: 07.09.10

3/4 lb chives, chopped and blanched
1/4 lb chives, chopped
2 cups half/half
1 qt heavy cream
2 tsp agar agar
1/2 tsp madras curry powder
1/4 tsp white pepper
salt to taste
pan spray and truffle oil as needed

- puree chives with half/half; strain through chinois
- combine chive puree, cream, agar, curry, pepper and salt to taste over low to medium heat,stirring often until it reaches a low simmer; remove to a pitcher
- meanwhile, spray 24ea 3.5oz cups with pan release; drizzle a small amount of truffle oil in each
- divide chive cream between plastic cups (about 2.75oz each); place on level surface and chill

Dressing for Steak Tartare: 06.25.2010

In Robot Coupe:

4 c diced red onion
1 cup chopped parsley leaves
3 cloves garlic
zest of 2 lemons

- process until minced scraping down the sides of the bowl often; set aside

In blender:

1 1/2 cups mushroom juice
1/2 cup salty butter
1/2 cup ketchup
2 tsp worcestershire sauce
1/4 tsp Tabasco
1 Tbsp English dry mustard

- process until smooth, remove and add minced ingredients from robot coupe.