The personal website of Chef John Brand
Fun flavors to welcome
This salad will make you a believer in eating raw kale. Take the initiative and make this oil free, almost raw salad. Buy some greens this weekend at the market, wash well and place in bowl. After segmenting the grapefruit, squeeze all the juice out of the grapefruit core over the kale greens. Discard the center …
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Kabocha Pumpkin Veloute 1 medium kabocha pumpkin 2 yellow onion, chopped 3 stalks celery, chopped 3 carrots, chopped 1 gallon apple cider 1 bay leaf 1 allspice berry 1 tsp cinnamon dash of maple syrup salt and pepper 2 cups heavy cream Method: Split kabocha pumpkin in half, remove seeds and rub with oil, …
Duck Breast, Fine Herbes Crepe, Leek Fondue, Buerre Rouge and Roasted Fig 7 oz duck breast portion, trimmed 2 oz crepe 2 oz leek fondue 1 ea roasted fig 1 oz buerre rouge .125 oz frisee Salt and pepper Crepe 1 cup flour 1 egg, whole 1 c whole milk 1 oz chop …
Continue reading "Breast of Duck, Fine Herbes Crepe, Leek Fondue, Buerre Rouge and Roasted Fig"
Native to the Americas, first cultivated by the Incas and Aztecs, the tomato was sadly the first genetically engineered food approved by the USDA. The ripening gene has been altered allowing for longer travel times. The heirloom is an old fashioned variety that open pollinates and self fertilizes, making each one natural. Best way to …
Brussel Sprouts 1 ounces applewood bacon diced and rendered 3 ounces shaved brussel sprouts 1 Tablespoon stone ground mustard 1 shallot, shaved thin 2 ounces heavy cream ½ granny smith apple, julienne render bacon in sauté pan, add brussel sprouts and season, sweat briefly until warmed though, add mustard, apple and cream, bring to boil, …
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Sweet Pea Soup A famous soup, repeated many times. The trick is keeping it green with appropriate flavor, adding more peas than required and maybe a little spinach may be necessary. I like it veloute, or velvet to the tongue. Each time and palate is different in preparation. Taste is perception, make it memorable. Serves …
Farmer’s Market Caponata 2 eggplant, peeled and diced, season with salt and let rest 30 minutes, squeeze out water 1 red pepper, roasted, peeled, diced 1 yellow pepper, roasted, peeled, diced 1 green pepper, roasted, peeled, diced 1 zucchini, seeded, diced 4 ounces cauliflower, diced 4 shallots, fine dice 8 ounces mushrooms, cleaned and diced …
Pearl Farmers Market Carrot Puree, Crunchy Vadouvan Onion Salad Inspired by the February carrots at Springfield Farm who diligently share produce with us at the Pearl and in Austin. Vadouvan spice inspired from the visit at Le-Sanctuaire in San Francisco late last year, amazing spice blend not one to be duplicated, best to order from them directly. Carrot Puree …
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Another chilled soup or gazpacho, sometimes color relating to flavor and not alway temperature. Again, try this for late afternoon with Texas brown shrimp soon in season Alaskan Halibut. Chilled Yellow Soup 1 yellow watermelon, peeled and diced 2 papaya, peeled and diced 3 mangos, peeled and diced 3 heirloom tomatoes, diced 1 full sprig …
As Spring nears, fresh soup, chilled and served for lunch or late afternoon, prepares us for the summer. Pairs well with cooked Texas brown shrimp or Alaskan Halibut whose season will start in another month. White Gazpacho 3 ea honeydew 2 ea English cucumber, peeled 8 oz green grapes 4 oz mint 10 oz buttermilk …
Chef John Brand 