The personal website of Chef John Brand
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"
Great night with Culinaria; special thanks to Chef Robbie, Erica, Chris, Melissa and Mickey. A Tin of Sin - Osetra, Siberian, Sturgeon, Trout and Dungeness Fruits de Mer - Loup, Abalone, Crab, Anchovy, Steelhead, Urchin Foie Gras with Fall Inspirations Beef Calotte wth Bone Marrow Beingnets, Turnip, Matsutake and Ramp Sauce Vierge Caramel Praline
The best thing I ate in Morelia was the Criollo Avocado, to date not available in the U.S. You can eat the skin, tastes with a little hint of mint and anise, all you need is a little sea salt for this perfect snack. All the food was fresh and real, the women of Morelia …
Often underappreciated but easy to cook, the lamb neck is wonderful as a braised item. I smoked todays lamb prior to braising and it pairs well with the classic sauce Gribiche. For added flavor and punch, something fresh and just of the season are ramps, todays was as a salsa. Also a light chervil gremoulata …
Continue reading "Pearl FM 3rd Anniversary Recipe: Smoked Lamb Neck, Ramps and Sauce Gribiche"
Chef John Brand 