The personal website of Chef John Brand
This is a lovely spring salad served slightly warm but not necessary. Best to be paired with a nice piece of roasted chicken or salmon. 1 bundle of asparagus, pencil thin, ends cut off 1 shallot, sliced thin 2 ounces fresh basil leaves 2 ounces fresh mint leaves 2 ounces arugula 4 ounces fresh ricotta …
Continue reading "Asparagus Salad with Basil, Sesame, Mint and Ricotta"
Toasted with Furikake Seasoning, Fresh Spinach and Soy Sauce Serves 4 guests Prep time: 30 minutes 1 whole head of cauliflower 20 grams or ¼ cup furikake seasoning 30 grams or 2 oz of avocado oil 20 grams or 3 T of soy sauce 1 avocado, sliced 4 sheets spring roll wrapper, rice …
Continue reading "Cauliflower with Avocado and Rice Cracker Salad"
https://vimeo.com/467784075 Pumpkin Bread 540 g roasted pumpkin puree 213 g dark brown sugar 50 g white sugar ½ c sunflower oil 7 g pumpkin spice 3 eggs 11 g baking powder 3 g salt 288 g flour 11 g vanilla *sprinkle of additional sugar and pumpkin spice Method: Mix wet ingredients together in a bowl …
https://vimeo.com/467780465 Pumpkin and Honeycrisp Apple Soup Serves 4-6 guests Yields 3 quarts of soup 1 quart or 32 ounces of roasted pumpkin puree 4 honeycrisp apples, medium dice 3 Parsnips, peeled and medium dice 1 white onion, medium dice 1 stalk of celery, diced 1 quart of apple cider 1 quart of water 1 oz sunflower seed oil Salt and pepper to taste 1 Orange, zest 4 oz butter *optional …
Chef John Brand 