Author: 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  …

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San Antonio https://www.forbes.com/sites/lauriewerner/2022/01/21/valentines-day-gift-guide-the-best-hotel-getaways-for-gourmets-in-the-us/?sh=4aee8277319f

https://www.heb.com/static-page/heb-virtual-classes#id=holidays-are-better-together-celebrity-chef-john-brand HEB Cooking Class 11.19.21

https://www.forbes.com/sites/abigailabesamis/2021/07/22/chefs-share-their-favorite-unexpected-foods-to-throw-on-the-grill/?sh=486b1b122ac0

https://www.insidehook.com/article/food-and-drink/texas-chef-recipe-condiment-chile-pepita-crunch

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 …

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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  …

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