Israeli Couscous, Pilaf with Kale, Potato Salad with Pickled Peppers

RICE:
Ingredients:
Pilaf with Kale
2 cups jasmine rice
Kosher salt
1⁄4 cup olive oil
1⁄2 cup sliced onion
2 garlic cloves, chopped
2 cups (packed) finely minced kale
1⁄2 teaspoon black pepper
Pinch of paprika
2 cups Chicken Stock
1 tablespoon finely grated lemon zest

Method of Preparation:
Cover the rice with water by several inches in a bowl and add a pinch of salt. Let soak for at least 1 hour or up to overnight. Drain well. Preheat the oven to 350°F. Warm the oil in a large ovenproof pot with a tight-fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and black pepper and paprika and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated and begins to lightly toast, about 3 minutes more. Add the chicken stock and lemon zest, raise the heat to high, and bring to a simmer. Stir with a fork once or twice, add 1 teaspoon salt, cover, and transfer to the oven. Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered, for 20 minutes before fluffing with a fork and serving

POTATO
Ingredients:
Potato Salad with Pickled Peppers
6 Yukon Gold Potatoes (about 2 pounds)
6 tablespoons olive oil
2 garlic cloves, thinly sliced
1⁄2 cup chopped fresh cilantro
1⁄2 cup shifka or other pickled peppers, sliced into thin rings
1 teaspoon kosher salt

Method of Preparation:
Put the potatoes in a pot and cover with water by several inches. Bring to a boil. Cook until the potatoes pierce easily with a paring knife, 15 to 20 minutes. Drain and let cool. Peel and mash coarsely with a fork. Transfer to a bowl. Warm 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for about 3 minutes. Pour the oil and garlic over the mashed potatoes. Add the remaining 1⁄4 cup oil, the cilantro, pickled peppers, and salt and mix to combine

 
PASTA
Ingredients:
Israeli Couscous
2 cups Israeli couscous
5 tablespoons olive oil
6 cups Chicken Stock or Water
1 carrot peeled and grated(about 1⁄2 cup)
4 garlic cloves, chopped
3⁄4 cup diced onion
1 cup tomato puree (Pomí brand)
1 teaspoon black pepper
3⁄4 teaspoon kosher salt
2 cups coarsely chopped maitake or cremini mushrooms
1⁄2 bunch kale, shredded (about 2 cups packed)
3 tablespoons butter

Method of Preparation:
Preheat the oven to 350°F. Toss the couscous with 1 tablespoon of the oil and spread out on a baking sheet. Bake until the couscous is dark brown and smells nutty, about 15 minutes. Set aside. Bring the chicken stock to a simmer in a saucepan and adjust the heat to maintain a simmer. Warm 2 tablespoons of the oil in a large skillet over medium heat and add the carrot, garlic, and 1⁄2 cup of the diced onion. Cook, stirring occasionally, until the onion has softened but not browned, about 8 minutes. Add the toasted couscous and stir to coat well with the oil. Add the tomato puree and cook until the puree is reduced, about 5 minutes. Add the pepper and salt. Start adding the chicken stock to the skillet in 1⁄2-cup increments, adjusting the heat as needed to keep the liquid simmering. Stir often until the liquid has been absorbed before adding the next 1⁄2 cup of liquid. It will take about 40 minutes for all the liquid to be absorbed and the couscous to be cooked through. In a clean skillet, warm the remaining 2 tablespoons of oil over medium heat and add the mushrooms and the remaining 1⁄4 cup onion. Cook until the onion has softened and the mushrooms have released their liquid and begun to brown at the edges, about 10 minutes. Add the kale and cook just until the leaves are tender and wilted, about 5 more minutes. Off the heat, swirl in 1 tablespoon of the butter. Fold the mushroom-kale mixture into the couscous. Just before serving, fold in the remaining 2 tablespoons butter.

Escoveitch Snapper and Turkey Veal Fricassée with Veal Meatballs & Oysters

Escoveitch Snapper

Serves 4

Ingredients
2 (8-ounce) snapper fillets, cut in half widthwise
1 lime
1/2 cup all-purpose flour
1 tablespoon oil
1 tablespoon unsalted butter
1 cup white vinegar
1/8 teaspoon salt
1/8 teaspoon sugar
2 medium carrots, peeled and finely julienned
1 red bell pepper, finely julienned
1 green bell pepper, finely julienned
1 yellow bell pepper, finely julienned
1 habañero pepper, sliced into thin rings
1 large yellow onion, sliced into thin rings
6 whole allspice berries
1 small bunch fresh parsley, for garnish

Method of Preparation

1. Preheat the oven to 350°F. 

2. Place the salmon in a medium-size shallow dish. Add water to cover and squeeze the lime juice into the water. Gently “wash” the fillets with the lime water. Discard the water and pat the salmon dry. Dip the fillets into the flour to coat evenly, shaking off any excess.

3. Heat the oil and butter in a large skillet over medium heat. Add the salmon fillets and cook until slightly browned on all sides, about 2 minutes per side.

4. Remove the salmon and slice each fillet into 4 slices on a bias. Place on a plate and cool to room temperature.

5. In a medium-size saucepan, combine 1 cup water, the vinegar, salt, and sugar, and bring to a boil over medium-high heat. Add the carrots, bell peppers, onion, and allspice berries, and cook for about 2 to 3 minutes, until heated through.

6. To serve, place the salmon on a serving platter or divide among individual plates. Spoon the vegetables and sauce over the salmon, and garnish with parsley.

Veal Fricassée with Veal Meatballs & Oysters

Serves 8

Veal Ingredients
5 pounds boneless veal shoulder, cut into 2-inch cubes
8 cups dry white wine, such as Sauvignon Blanc
4 leeks (white parts only), trimmed and chopped
2 celery ribs, chopped
2 large yellow onions, chopped
2 cloves garlic, chopped
1 Bouquet Garni (page 00)
3 tablespoons salt
11/2 teaspoons freshly ground white pepper

Meatballs Ingredients
3 tablespoons unsalted butter
1 yellow onion, finely chopped
1 pound ground veal
2 eggs
1 egg yolk
1 scallion, trimmed and finely chopped
1/2 cup soaked bread (see Chef’s Note)
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper

Sauce Ingredients
6 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 cup heavy cream
4 egg yolks, lightly beaten
Juice of 2 large lemons (about 1/4 cup), strained
Salt and freshly ground black pepper

Oysters Ingredients
2 cups dry white wine, such as Sauvignon Blanc
2 medium shallots, chopped
24 Bluepoint oysters, shucked (see Chef’s Note)
Chopped fresh parsley, for garnish

Method of Preparation

Prepare the veal: In a large saucepan, bring the veal, wine, and 8 cups of water to a boil over high heat, skimming and discarding any foam that rises to the surface. Add the leeks, celery, onions, garlic, bouquet garnish, salt, and pepper, and return to a boil. Reduce the heat to medium-low, and simmer for 1 hour.

Method of Preparation

Prepare the meatballs: Heat 1 tablespoon of the butter in a small sauté pan over medium heat, add the onion and sauté until translucent. Remove from heat, and set aside to cool completely. In a medium-size bowl, mix together the onion, the remaining butter, the veal, eggs, egg yolk, scallion, bread, parsley, and salt and pepper. Using a 1 teaspoon-size measuring spoon, scoop up portions of the mixture and roll into balls. Heat the remaining butter in a large skillet over medium heat, and add the meatballs. Cook for 5 to 8 minutes, until they are firm and cooked completely through. Set aside and keep warm.

Method of Preparation

Prepare the sauce: Remove the veal from the saucepan with a slotted spoon. Strain the stock through a fine mesh strainer or cheesecloth into a large bowl, and discard the vegetables and bouquet garnish. Return the stock to the saucepan, and bring to a boil over high heat. Reduce the heat to medium, and simmer until the stock is reduced by half, about 15 minutes. In a small bowl, knead together the butter and flour to form a smooth paste (beurre manié). Whisk the beurre manié, a little at a time, into the stock, and continue to simmer, stirring frequently, until the sauce is thickened and smooth, about 15 minutes. Strain the sauce again, and return it to the saucepan, maintaining it at a low simmer over low heat. In a small bowl, whisk together the cream and egg yolks. Gradually stir this mixture into the sauce and fold in the reserved veal, simmering gently until just heated. Do not bring to a boil. Stir in the lemon juice, and season to taste with salt and pepper. Gently stir the meatballs into the sauce.

Method of Preparation

Prepare the oysters: In a medium-size sauté pan over low heat, combine the wine and shallots and bring to a simmer. Gently drop in the oysters and poach until the edges begin to curl, about 1 to 2 minutes. Transfer the fricassée to a large serving tureen or platter. Gently remove the oysters with a slotted spoon and place on top of the fricassée. Garnish with the parsley.

Chef’s Note: Soak about 11/2 cups of large slices or chunks of bread (do not use bread cubes, as they will absorb too much liquid) in about 2/3 cup of water until they have absorbed most of the liquid. Squeeze the pieces to remove as much water as possible, and they are ready to use. You should have 1/2 cup of soaked bread after squeezing out the water.

Chef’s Note: For ease in preparation, you can purchase oysters already shucked from a local fishmonger, or in most supermarkets.

Grilled Halibut and Zucchini Pillows with Fennel and Lemon Vinaigrette

Ingredients:
Halibut:
3 Fillets Atlantic Halibut 
Salt & Pepper, to taste
¼ cup Extra Virgin Olive Oil

Zucchini Pillows:
2 Zucchinis
¼ cup Panko Breadcrumbs 
Basil & Parsley, to taste 
Salt and Pepper, to taste
3 tbsp Buffalo Mozzarella Cheese

Potatoes:
4 Yukon Gold Potatoes
½ cup Extra Virgin Olive Oil
Salt and Pepper, to taste

Ragu:
½ cup Onions, sliced
¼ cup Fennel
¼ cup Chanterelle Mushrooms
½ cup Leeks
2 tbsp Butter
Lemon Juice
1 cup Tomatoes
1 sprig Thyme 

Method of Preparation:
Halibut:
First, season the halibut on both sides with salt and pepper. Let the pan come up to temperature and put the oil in. Once the fish is cooked on once side, flip the fish over. Place the pan into a 500-degree oven for 5-8 minutes. 

Zucchini Pillows:
Take a mandolin and cut the zucchini length wise. Take three pieces and fold them up. In the middle, put cheese and seasoning. Fold them together. Coat the outside with panko breadcrumbs and fresh basil, parsley, salt and pepper.  Place in a pan with oil. Flip the pillows once they are golden brown on one side.

Potatoes:
Slice the potatoes thin. Cover a hot pan in oil. Season the potatoes with salt and pepper on both sides. Place into the pan. Don’t crowd the pan. Remove from the pan once cooked.

Ragu:
Put the onions, fennel, mushrooms, leeks, butter into the same pan and cook down. Put the tomatoes into the pan. 

Plating:
Place three dollops of the sauce on a plate. Put the Zucchini Pillows on top. Drizzle with olive oil. Place the potatoes on a plate in a semi-circle or oval. Place the ragu on top of the potatoes. Lastly, put the halibut on top.  

Roasted Chicken Breast with Mustard and Herb Spätzle and Mustard Glazed Carrots

Ingredients:
Chicken Breast:
2 Chicken Breasts
¼ cup Blended Oil
Salt & Pepper, to taste

Spätzle:
3 Egg Yolks
3 Eggs
2 cups Milk
1 tbsp Salt
4 tbsp Mustard
2 tbsp Parsley & Dill mix
Pinch of Pepper
4 cups Flour
½ cup Butter

Carrots:
5 Carrots
¼ cup Butter
1 Cipollini Onion, sliced
4 tbsp Chicken Stock 
1 Clove Garlic, diced
2 tbsp Mustard
1 tsp Lemon Juice
2 tsp of Sherry Vinegar
2 tbsp Hen-of-the-wood Mushrooms
¼ cup Vegetable Stock

Method of Preparation:
Spätzle:
Add the yolks, eggs and milk to a bowl and mix together. Add the salt and mustard and continue to stir. Add the parsley and dill mix, pepper flour and continue to whisk. After you’re done whisking add butter and stir it in. Let it sit for an hour or two.

In a hotel pan or a big pot of water, place the Spätzle into the perforated hotel pan. Push the mixture back and forth with a scraper so that the mixture starts to fall through the perforations. Gently stir the Spätzle in the water until they start to float. Place them into a bowl full of ice water. Once most of the ice is melted, scoop the Spätzle into another bowl.

Dump some onto a plate with paper towels. Place some butter into a pan until it browns. Place the Spätzle into the pan let it start to caramelize slightly. Stir the Spätzle so that it browns on all sides. 

Carrots:
Slice the carrots and quarter them up. Add butter to a hot pan throw the carrots in. Add the sliced onion to the pan as well. Add diced garlic to the pan. Add the stock and mustard to the pan. Next, add the lemon juice and sherry vinegar to the pan. Turn the heat down and let all the ingredients simmer. Also, add the mushrooms to the pan as well. Add some vegetable stock to the pan to help with the cooking process. Lightly stir. Add some Dill and Parsley to brighten up the carrots.

Chicken Breast:
Start but taking a paper towel and dabbing the chicken to get rid of some moisture. Add blended oil to a pan. Season the chicken with salt and pepper right before you place the breasts into a pan. Keep the heat on high as possible. Baste the top side of the chicken before placing into the oven. Cook the chicken skin side down the whole time. Place the pan in the oven at 400 degrees. Take the chicken out of the oven and place it back on the burner. Season the other side with salt and pepper. Flip the chicken over and let it cook. Add some butter and sherry vinegar to the pan baste the chicken. Garnish with crispy onions. 

Plating:
Place the Spätzle on the plate first. Next, add the carrots on top of the Spätzle. Garnish with some red mustard greens. Add the chicken on top. 

Roasted Pork Chop with Tardivo, Apples and Chestnut Mushrooms

Ingredients:
Pork Chop:
1 Pork Chop
4 tbsp Salt
2 sprigs Winter Savory
1 cluster Chestnut Mushrooms
1 tsp Molasses and Miso Glaze

Apple & Tardivo Salad:
2 Honey Crisp Apples
2 Tardivo Roots
1 tbsp Sorghum Vinegar  
1 tbsp Olive Oil 
Salt, to taste

Method of Preparation:
Pork Chop:
Start off by trimming the skin off the chop. Season the chop with a liberal amount of salt on both sides. Place the chop in a cast iron pan on a medium heat. Apply pressure to the chop to ensure that it cooks evenly. Flip the chop over after about 8 minutes to let the other side cook. Cook the chop to an internal temperature of 140-150 degrees. After the chop has rested for a few minutes trim off the bone. Slice the chop. Glaze the chop with the molasses and miso glaze 

Apple & Tardivo Salad:
Slice the apples julienne strips and place into a bowl. Slice the bottoms of the tardivo and place them into the bowl with the apples. Add the Sorghum Vinegar and olive oil to the salad as well as salt. Mix the salad up. 

Chestnut Mushrooms:
Cut the growing material off of the mushroom clusters. Add the mushrooms to the pan that the chop was cooked in using the fond from the chop to cook them. Keep the heat on medium and season with salt. Add the winter savoy to the pan. 

Plating:
Cut the bone of the chop and slice the chop into small sections. Build your salad next to the chop. Place the mushrooms on top of the chop. 

Seared Trout Foragers Bouillabaisse

Ingredients:
Bouillabaisse:
½ cup Cauliflower Olive Oil ½ clove Garlic
2 Cipollini Onions, diced
1 Shallot
Pinch of Salt
1 cup Maitake Mushrooms
1 cup Oyster Mushrooms
1 tsp of Saffron
2 cups of Fingerling Potatoes
2 tsp Sherry Vinegar
2 tsp Lemon Juice
½ cup Kale Rabe
1 ½ cup Mushroom Broth
½ cup Escargot

Trout:
2 Rainbow Trout Salt, to taste
White Pepper, to taste
1 tsp Lemon Oil

Poached Quail Eggs:
6 Quail Eggs

Sourdough Bread:
½ loaf Sourdough Bread

Method of Preparation:
Bouillabaisse:
Start by slicing up the cauliflower and adding it to a pan with some olive oil. Add the diced-up garlic to the pan. Add a pinch of salt to the pan. Put in the onions and shallot into the pan as well. Place the Maitake and Oyster Mushrooms into the pan. Add saffron and fingerling potatoes to the pan. Pour in the sherry vinegar and lemon juice. Sprinkle the Kale Rabe on top. Add the mushroom broth to the pan. Add the escargot to the pan and let them simmer.

Trout:
Remove the head of the trout and cut the trout length ways. Run your finger down the spine of the fish until you feel the pin bones and remove them. Trim the fish and cut them into halves. Season one of the trout and place into a pan with lemon oil. Flip the fish and season the other side.

Poached Quail Eggs:
Slice the top of the egg off and pour the yolk and egg whites into a pot of water. Remove after a few minutes. Sourdough Bread: Place on grill until toasted.

Plating:
Make a bed of microgreens and Bok Choy onto the plate. Place the bouillabaisse on top of the greens. Put the quail eggs on top of the bouillabaisse. Lay the trout down next. Add a piece of the bread.

Pan-Roasted Chicken Breast with Tomato, Peach & Corn Salad | Tomato, Peach & Corn Salad | Corn Soup

Ingredients:

Tomato, Peach and Corn Salad:
1 Shallot, diced
1 clove, Garlic
3 Peaches, diced
3 Heirloom Tomatoes, diced
4 cups Corn
Salt, to taste
2 leaves, Basil, diced
4 tbsp Olive Oil
1 tbsp Sherry Vinegar
1 tbsp Pesto
Goat Cheese, to taste

Corn Stock:
5 Corn Cobs
2 white Onions
½ cup Celery
3 cups Water
1 sprig Thyme
1 clove Garlic
½ cup White Wine

Sweet Corn Soup:
4 cups of Corn
1 cup Corn Stock
1 White Onion, diced
½ cup Heavy Cream
¼ stick of Butter 1 tbsp Goat Cheese

Pan-Roasted Free Range Chicken Breast:
1 whole Chicken
2 tbsp of Olive Oil
Salt and Pepper, to taste

Method of Preparation:

Chicken Breast:

First, break down the chicken by Frenching the chicken by cutting the tendons and snapping the wings at the joint. Remove the breast from the chicken thigh. Add oil to a pan and let it heat up. Season the chicken breast with salt and pepper. Put the chicken in the pan skin side down and press down on it until the skin is nice and flat. After getting a nice sear in the pan put the pan in a 500-degree oven for about 20 minutes.

Corn Stock:
Snap the bottom of the corn and peel it down. Grab the top and snap and pull it down and shuck the corn. Cut the corn off the cobs. Snap the corn cobs in half and put them into a pot to start a corn stock. Soup: Slice up one white onion and add to a pot. Stir until it starts to become translucent. Add the corn to the pot and stir that in. Stir in the corn stock and heavy cream and let it come up to boil. Add soup to a blender to puree it. Salad: Add the diced shallot, garlic, peaches, tomatoes and corn to a bowl. Sprinkle salt and add the fresh basil to the bowl. Add the vinegar and olive oil to the bowl and mix it all together. Add two tablespoons of the salad to a hot pan to heat it up.

Plating:
Smear the pesto on to a plate and add the salad on top of it. After the salad is warmed up place the chick breast on top of it. Pour soup into a bowl. Garnish it with the pesto and goat cheese.

Cast Iron Seared Halibut over Lobster Bake

Ingredients:

Olive Oil
Lobster
1 Garlic Clove
2 sticks Celery
½ cup of Fennel
1 White Onion, sliced
1 Leek
1 Lemongrass
1 Ginger
2 tbsp of Miso
3 tbsp of Soy Sauce
3 cups of Cold Water
3 tbsp Tomato Paste Salt,
pinch Benito flakes,
handful Seaweed
1 ear of corn
6 Pennsylvania Chanterelle Mushrooms
12 Clams
8 Fingerling Potatoes
½ cup Tuscan Kale
12 Cherry Tomatoes, sliced in half
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Halibut
Salt & Pepper, season to taste
1 tpsb Butter
2 sprigs of parsley
1 tsp of Cherry Vinegar
1 tsp of Lemon Juice

Method of Preparation:
Add oil to a pot and put in the lobster shells. Slice a garlic glove. Add celery and fennel to the pot. Put the sliced onion into the pot as well as leek. Smash the lemon grass to release the oils and put it on the pot. Slice the ginger and add it. Let the lobster reduce down by turning down the heat. Add miso and soy sauce to the stock. Add the tomato paste. Take the stock of corn and remove the kernels. Place the corn into a hot pan with oil and sauté. Cut the stems off the mushrooms. Next, start to steam the clams. Add the fingerling potatoes to the pan with the corn. Add garlic and white onions to the pan. Also, add leeks.

Season one side of the halibut with salt and pepper before placing it in a cast iron pan. Let the halibut cook for a few minutes without touching it. Turn down the heat a little bit depending on the fish. Add the stock to the pan with the corn. Add the clam juice to pan as well as the sliced-up tomatoes. Slice up the lobster meat and add it the pan and mix. Season the other side of the fish and add butter and parsley. Flip the fish after adding the lemon juice and cherry vinegar. Add the Benito flakes and seaweed to the stock.

Plating: Place the lobster, corn into a bowl. Add the clams. Place the halibut on top of the clams.

Seared Scallop with Mushroom Ragout and Lemon Butter Pan Sauce

Scallop:
6 cleaned Maine Sea Scallops
2 tablespoons vegetable oil
1 tablespoon butter
Salt and Pepper to taste

Method Of Preparation:
Heat vegetable oil in pan.
Add seasoned scallop and sear on first side till golden brown.
Turn and repeat on other side. Add butter to finish.

Mushroom Ragout:
2 tablespoons vegetable oil
6oz crimini mushrooms, sliced
6oz shitake mushrooms, sliced
2 tablespoons butter
1 large shallot, chopped
3 sprigs thyme
3 tablespoons sherry cooking wine
1 tablespoon heavy cream

Method Of Preparation:
Heat vegetable oil.
Add mushrooms and sauté on high heat till water is evaporated and becomes golden in color.
Add butter.
Add shallot and thyme. Cook until tender.
Deglaze with sherry.
Add cream to finish.

Pan Sauce:
Juice of 1 lemon
Zest and segments of 1 lemon
3 tablespoons butter
2 sprigs chopped thyme

Method Of Preparation:
Juice, zest, and segment lemons.
Use scallop pan and add butter.
Add thyme and lemon zest.
Add lemon juice and segments, reduce slightly.

Black Sea Bass with Artichoke Stew | Chef Lee Chizmar

Artichokes and salsify cooked in Barigoule:

1 lemon

8 artichokes, turned and peeled, covered in acidulated water.

¼ c evoo

1 horse carrot peeled sliced in half and then julienned on the bias.

1 Spanish onion, julienned. 

2 stalks of celery julienned on the bias.

3 clv. of garlic sliced thin

3 sprigs of thyme

1 tsp kosher salt

1 cup white wine

1 qt. of vegetable stock

Parsley stems

Method of Preparation:

Cut 1 lemon in half and squeeze the juice from the lemon into 1.5 Qts of water.  Remove the outer leaves of the artichoke. Next, cut the top of the artichoke off using a serrated knife.  The goal is to slice through the leaves leaving about a quarter-inch of the base of the leaves and exposing the top of the choke (the fibrous section in the center on top of the heart). Then using a peeler or a good vegetable peeler, peel away the outer fibrous (darker green) parts of the base of the artichoke and stem.  Next, cut in half and using a spoon or a melon baller, carefully remove the rest of the fibrous choke from the top of the heart and place into the acidulated water.  Clean the rest of the artichokes and place in the water.

Next in a saucepan over medium heat, add the evoo and garlic.  Gently simmer the garlic until golden brown and then add the rest of the vegetables, thyme, parsley stems and salt.  Sweat the vegetables stirring occasionally for about 10 minutes until the onions are soft and translucent.  Then add the white wine and reduce until almost dry.  Add the vegetable stock and cleaned artichokes and cover with a cartouche (parchment paper, cut in a circle to meet the width of the pot).  This allows for more even cooking and still allows for steam to escape.  Cook the artichokes until they are knife tender.  Usually takes about 10 to 15 minutes once the Barigoule comes up to a simmer.  Once the artichokes are cooked you can assemble the rest of the recipe or cool down in the liquid for later. The artichoke half should each be quartered lengthwise.

Salsify:

4 pc. Peeled and placed in acidulated water.

2 cups milk

1 tsp salt.

Method of Preparation:

Place the peeled salsify in a saucepot and cover with milk.  Add the salt and place on the stove over medium-high heat.  Bring to a simmer and poach the salsify until tender.  Usually, you can tell the salsify is cooked when it begins to bend gently or knife tender.  Once the salsify is cooked remove from the milk and allow to cool.  Then slice on the bias and reserve for later use in the recipe.

Assembly of the final dish:

1 tbsp. blended oil

1 to 2 cups of oyster mushrooms destemmed and peeled into uniform pieces.

2 tbsp. julienned shallots

2 cups of the cooked artichokes

Salsify cut on the bias

1 cup of the mirepoix vegetables from the Barigoule

1 tsp of sherry vinegar

1 tsp lemon juice

4 cups of Barigoule liquid

2 cups spinach

¼ c parsley leaves

2 Large Plump Oysters

Kosher salt and pepper to taste

Method of Preparation:

In a heavy bottom sauce pot heat the oil until smoke point is just reached.  Add the oyster mushrooms and cook stirring occasionally until the mushrooms are golden brown and slightly crispy.  Next turn the heat down to medium and add the shallots.  Cook for a few minutes until shallots are translucent and then add the artichokes, salsify, vegetables, sherry vinegar, lemon juice, and the liquid.  Bring to a simmer and adjust the seasoning add in Oysters.  Once you are ready to serve, add the spinach and the parsley leaves.

Simmer for 1 minute and portion into 4 bowls.  Top with the cooked black bass

Seared Black Bass:

4 black bass filets, descaled.

1 tbsp blended oil

4 sprigs of thyme

1 tsp. lemon juice

½ tsp. sherry vinegar

2 to 3 small cubes of butter

Kosher salt and white pepper

Method of Preparation:

Heat a cast-iron pan over medium-high to high heat.  Add the oil and when the oil is almost to smoking point ready the fish.  First using a paper towel, blot dry the skin side of the black bass.  Next season the skin with salt and white pepper.  When you see the oil begin to smoke place the bass into the cast iron skin side down.  Using a fish spatula, gently apply firm pressure to the back side of each of the bass filets.  You are attempting to flatten out the filet allowing for all of the skin to be in contact with the cast-iron to allow for an even sear.  Once the cast iron returns to smoke point reduce the heat to medium.  As the fish cooks the skin will relax a bit, you will not have to keep as much pressure.  Once you begin to see the edges of the bass caramelizing and turning golden brown you know you are getting close.  Begin to gently lift the filets to check the sear.  Once the desired sear is reached, turn off the heat, season the back half of the fish and add the butter, thyme, lemon and sherry vinegar.  Be careful as the oil will still be pretty hot and it may splatter.  I usually add the butter and allow to melt for a few seconds and then add the liquid and thyme directly onto the butter.  Gently swirl the pan and then carefully flip over each of the filets.  They can remain in the pan for only about 1 to 2 minutes before they are fully cooked.  Serve immediately over the artichokes and broth.

Veal Marsala & Seitan Marsala

Ingredients:
Veal Marsala: 
8 Veal Cutlets (3-4oz each)
Salt and freshly Ground Black Pepper
AP flour as needed
1.5oz Olive Oil
3 oz Shallot, finely chopped
1/2 oz Garlic, minced
2 oz Cremini Mushrooms, sliced
4oz Marsala
8 oz Veal Stock
2 oz Butter, unsalted
Fresh Thyme, Rosemary & Parsley
1/4oz Lemon Juice, to taste

Vegan Chicken Marsala:
8 Seitan Cutlets (2-3oz each)
1.5 oz Olive Oil
3 oz Shallot, finely chopped
1/2 oz Garlic, Minced
2 oz Cremini Mushrooms, sliced
4 oz Marsala
8 oz Vegetable Stock
White wash as needed 
Fresh thyme, rosemary & parsley
1/4oz Lemon juice to taste
Salt and freshly ground black pepper

Method of Preparation:
Veal Marsala:
Season the veal cutlets with salt and pepper. Then dredge the cutlets in the flour tapping off the excess. Set aside on a wire rack. In a large skillet add the olive oil and place over medium high heat. Once hot add the cutlets and cook until golden brown on both sides. About a minute and a half on each side. Transfer the veal back to the wire rack for later use.

Next add the mushrooms to the pan and cook until the all the mushroom liquid has evaporated and the mushrooms turn dark brown. Add the shallot and garlic to the pan and sauté until its fragrant and just starts to turn brown. Deglaze with the wine and reduce by about two thirds. While the wine is reducing be sure to scrape the fond from the bottom of the pan.

Once the wine is reduced add the veal stock and reduce to a nappe consistency. Whisk in the butter and lemon juice. Then add the fresh herbs. Season to taste. Return the cutlets to the pan and simmer for a few minutes before serving. 

Vegan Chicken Marsala:
In a large skillet add the olive oil and place over medium high heat. Once hot add the cutlets and cook until golden brown on both sides. About a minute and a half on each side. Transfer the seitan back to the wire rack for later use. Next add the mushrooms to the pan and cook until the all the mushroom liquid has evaporated and the mushrooms turn dark brown. 

Add the shallot and garlic to the pan and sauté until its fragrant and just starts to turn brown. Deglaze with the wine and reduce by about two thirds. While the wine is reducing be sure to scrape the fond from the bottom of the pan.

Once the wine is reduced add the veg stock and bring to a simmer. Then tighten with the white wash to achieve a nappe consistency. Add herbs, lemon juice, and season to taste. Return the cutlets to the pan and simmer for a few minutes before serving.