Tomato Consomme

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 …

Chickpea and Avocado Relish

Chick Pea and Avocado Relish A refreshing appetizer with chips, pita or naan; smashed and filled lettuce wraps or rice paper rolls.  Great condiment on a lamb burger with caramelized feta. Canned chickpeas work fine, check the sodium level or cook dried beans with flavored stock, vegetable preferred.  Corn stock is great use with used …

Sweet Pea Soup

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 …

Local Farmer Chicken, Vadouvan Carrots, Bulghur and Golden Raisin Gremoulata

Local Farm Chicken Breast, Vadouvan Carrots, Bulghur Golden Raisin Gremoulata One breast of chicken per guest, seasoned well with fresh rosemary, parsley and thyme. Rub skin with salt and pepper and sear in cast iron pan until golden brown on both sides. Place whole pan with chicken in oven at 350 degrees for approximately 10 …

Pearl Farmers Market Carrots, Crunchy Vadouvan Onion Salad

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 …

Yellow Soup

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 …

White Gazpacho

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 …

Wild Mushroom and Natural Farro Porridge

Wild Mushroom Porridge with Natural Farro per serving, for four guests 2 oz par cooked farro in mushroom stock 24 oz mushroom stock, approximate for total preparation 1 oz butter 2 oz cooked wild mushroom puree 1 oz microplaned parmesan Olive oil blend Squeeze of fresh lemon Fresh chopped herbs of thyme, chives, chervil Salt …

Roasted Beets and Cave Aged Goat Cheese with Pistachio Vinaigrette

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 …

Acorn Squash, Arugula and Pomegranate Salad

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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