The personal website of Chef John Brand
Roasted Beets, Peaches and Cave Aged Goat Cheese Beets 1.5 ounce roasted red beet, shaved into three slices Goat Cheese 1 ounce goat cheese, portion into three balls 1 ounce cave aged goat, three batons Watercress 1 ounce watercress sprigs .25 ounce sherry vinegar to dress leaves Peach 1 quarter peach, cut into three …
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Bacon Cheddar Onion Rolls 2 packages active dry yeast 6 T warm water, 105 degrees mix together and let stand five minutes 2 cups whole milk, warm to 110 degrees 10 T melted butter 5 T brown sugar 2 eggs 2 T salt add above to yeast and water mixture in bowl 2-4 cups …
Apple and Parsnip Soup yield 2 quarts Ingredients: 4 oz butter 2 shallots, minced 1 # parsnips, peeled and thinly sliced 4 granny smith apples, peeled and thinly sliced 1 cup vermouth, Nouilly Prat 2 cups apple cider 4 cups chicken stock 1 crushed cinnamon stick 1 cup heavy cream salt and pepper to …
Acorn, Pomegranate, Arugula Salad Squash Cut acorn into rings ¾ inch thick. Rub with maple syrup, olive oil, salt and pepper Roast in oven 30 minutes at 350 degrees until fork tender Salad In large mixing, add the following One orange, peeled and cut into segments 4 ounces arugula 4 strips bacon, diced and cooked …
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Braised Beef Short Ribs Celeriac Puree, Pine Nut Pomegranate Gremoulata Brine 2# Brown Sugar 2# Kosher Salt 1 gal h2o 1 gal ice ½ cups bay leaves 1/2 cup juniper berries 1/2 cup black peppercorns 1 bunch thyme 1 bunch rosemary Method: Place ice and aromatics into a tall container Bring sugar, salt, and 1 …
Halibut with Nicoise Vegetables Serves two 2 six ounce Alaskan Halibut fillets, block cut 2 ounce olive oil for searing the fish fresh thyme sprig fresh rosemary sprig 4 ounces whole, cold butter Vegetables 2 each fingerling potatoes, blanched 2 each purple fingerling potato, blanched 1 ounce haricot vert, blanched 1 ounce yellow wax bean, …
Prime Rib of Berkshire Pork Rack of Pork Score rack, stuff with rosemary, bay leaves and thyme Rub generously with salt and pepper 2 carrots, peeled and larged dice 2 celery stalk,large dice 6 garlic cloves, smashed 2 onions, large dice 1 T mustard Seed 1 T fennel seed Cobbler Batter 8 eggs 1/4 cup …
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Fennel Spice Pork Chop with Avocado and Arugula Salad Pork chops are the easiest and to cook and overcook. Careful preparation will yield a moist, tender cut of meat. The salad can be highlighted with crab and served with fish and chicken. Pork Chops 4 Thick cut, score meat and season well with fennel …
Pork Belly with Grits and Pickled Watermelon Pork belly, the uncured, unsmoked origin of bacon is perfectly able to be braised and eaten as an appetizer or entrée. I like to sear the portion in a cast iron pan before serving. The creamy corn grits with a touch of white cheddar and rosemary and pickled …
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Risotto with Lemon and Dill Risotto 2 ounces carnaroli risotto, raw .5 ounce fresh lemon juice .0625 ounce fresh dill .0625 ounce lemon confit 1 ounce whole butter, cold 1 ounce shaved parmesan 8 ounces parmesan stock 1 ounce nouilly prat vermouth Lemon Confit 6 lemons, juiced Cover with cold water Bring to …
Chef John Brand 