2 quarts water
3/4 cup sesame seeds
4 6-8oz salmon fillets
1tb lemon zest
2 scallions, whites and greens seperated
2tsp lemon juice
Dissolve 1-2. Brine 1 cup with sesame seeds for 5 minutes. Brine remaining with salmon for 15 minutes.
Crush or process 5-6 and scallion whites into a paste. Mix in 8-10 and brush onto both sides of salmon.
Drain, dry and toast seeds for 2-4 minutes. Coat both sides of salmon.
Sear salmon for 1-2 minutes. Flip, transfer to a 325 degree oven and roast for 10-15 minutes, or until internal temperature is 125. Serve with scallion greens.
1 cup broth
1/2 cup brine
1/2 cup pickled peppers, chopped
2tsp fresh thyme
Cook shallots for 2 minutes. Cook flour for 30 seconds. Simmer 3-4 for 2-3 minutes. Mix in 5-7 and serve.
1 red bell pepper
1 clove garlic
2oz goat cheese
2 6oz zucchini, halved and flesh removed
1tb bread crumbs
1tb olive oil
Cook 1-2 for 8 minutes. Cook 3-5 for 1 minute.
Use paper towel to soak up excess fat. Mix in goat cheese and stuff zucchini. Top with crumbs, brush with oil and bake at 375 degrees for 30 minutes.
4 cloves garlic
Juice of 1 orange
Juice of 2 limes
1lb sirloin, cut into 1in pieces
1-1/4lb zucchini, cut into 1/2in slices
Mix 1-5 and set aside half. Marinate remaining with steak and zucchini. Broil for 5 minutes and serve with reserved sauce.
5tb butter, browned and cooled
2 cups flour, sifted
1/2 cup buckwheat flour, sifted
Zest of 1 lemon
3-3/4 cups milk
1-1/4 cup cream
2tb apple brandy
4 cups pecans, toasted
2 cups drained farmer’s cheese or ricotta
2 cups apple butter
4tb maple syrup
2 cups sour cream
Mix 1-9 and chill for at least 3 hours. Heat a non-stick pan on medium-low heat. Add 2tb batter and immediately roll pan to spread out batter in a thin, even layer. Cook until surface looks dry, about 1 minute. Flip, cook for 30 seconds and set aside. Batter should make about 30 crepes.
Set aside 1/2 cup pecans. Process remaining pecans into butter and set aside. Mix cheese with honey.
Lay a crepe down and spread with cheese mixture. Top with another crepe and top with apple butter. Repeat. Cut into serving sizes and serve with remaining ingredients.
1 red bell pepper
1 cup drained farmer’s cheese
1/2 cup sour cream
1tsp garlic powder
1tb onion powder
1tb smoked paprika
1tb fresh chives
1tb fresh dill
Cook 1-3 for 10-15 minutes. Mix with remaining ingredients.
8 cups water
8 2in marrow bones
8 slices bread, toasted
1 bottle red wine
1lb chuck, cut into 1in pieces
4oz bacon, chopped
2 quarts broth
2 russet potatoes, peeled and cut into 1/2in pieces
3 green bell peppers, cut into 1/2in pieces
2 serrano peppers
20 cloves garlic
2tsp caraway seeds, toasted and crushed
Brine 1-3 for 12 hours.
Reduce wine to 2 cups, about 1 hour.
Brown chuck and set aside. Cook 7-8 for about 10 minutes. Add paprika for 1 minute. Add back chuck, wine and broth and simmer covered for 1-1/2 hour.
Add 11-15 and simmer for 15 minutes. Top with marjoram.
Meanwhile, roast marrow bones at 350 degrees for 20 minutes. Spread on toast and serve.