Gather all ingredients and equipment.
Add stock or water and rice to large pot. Bring to a boil.
Once water begins to boil, reduce to medium heat and cover with foil. Cook for 40 minutes.
Check rice occasionally. Do not stir! Once burrow holes appear, take off heat. Fluff with fork and serve.
Gather all ingredients and equipment.
After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.
Use a peeler to shave the parmesan and set aside.
Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.
Gather all ingredients and equipment.
After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.
Use a peeler to shave the parmesan and set aside.
Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.
Gather all ingredients and equipment.
For the Bread
Preheat broiler or grill to 350°F (180°C).
Slice the rolls on the bias into 1/2-inch-thick pieces.
Brush the slices with the olive oil and set aside.
For the Mussels
Place the olive oil in a large skillet or Dutch oven over medium high heat.
For the Mussels
Heat the olive oil in a large deep skillet over medium heat. Add the onion and sauté for 3-5 minutes or until translucent.
Add the tomatoes and cook until they begin to soften and burst open.
Add the garlic and sauté for an additional minute.
Add the mussels, white wine, beans, salt, and pepper. Cover the skillet and steam the mussels until they start to open, about 4-5 minutes.
Turn off the heat, add in the butter, basil, and lemon zest. Stir to incorporate. Discard any mussels that did not open when cooking. Cover to keep warm.
Grill the slices of baguettes on either side until golden brown, about 1 minute per side.
Serve the grilled bread with the mussels.
Fill a medium pot with water and place over medium-high heat.
Rinse the lentils and drain thoroughly, then add to the water once it is boiling.
Boil until lentils are tender, about 15-20 minutes. Strain and place in a large bowl. Cover to keep warm.
Heat olive oil over medium heat in a medium sauté pan.
Add the onion, celery, and carrot and cook about 5 to 7 minutes until the vegetables are soft and brown. Stir frequently.
Add the mushrooms, thyme, salt, and soy sauce and cook about 3 to 5 minutes until the mushrooms soften and slightly brown. Stir frequently.
Turn heat off and stir spinach into the vegetables until just wilted but still bright green.
Add the vegetable/spinach mixture and red wine vinegar to the warm lentils.
Fold together and cover to keep warm.
While vegetables are cooking, fill a small pot 3/4 full with water and add the white vinegar. Bring the water to a simmer, then drop the temperature to just below a simmer for poaching (160-180°F).
Crack the eggs into a small measuring cup or ramekin.
Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water.
Allow it to cook until the whites set, but the yolk is still soft, about 3-4 minutes. Don’t over crowd the pot – make in batches if needed.
Remove each egg gently with a slotted spoon and place on a plate layered with a paper towel to drain.
Divide the lentils into 3 dishes.
Place the cooked eggs gently back into the water to reheat for 15 seconds, if needed.
Remove with a slotted spoon again, drain water and top one egg per dish.
Sprinkle with parsley and fresh cracked pepper and serve immediately.
Gather all ingredients and equipment.
Make the Nuoc Cham:
Place the garlic, sugar, rice vinegar, lime juice, sambal, water, and fish sauce in a small bowl.
Whisk until smooth. Set aside.
Make the Broth:
Heat the sesame oil in a medium pot over medium-high heat. Add ginger, garlic, lemongrass, and green onions and saute for 2 minutes until fragrant, taking care not to burn them.
Add the stock, soy sauce, and cilantro stems and bring to a boil. Reduce heat and simmer for 10 minutes.
While the broth is simmering, prepare the chicken and vegetables.
For the Dish:
When the broth is flavorful, bring to poaching temperature (160-180°F / 71-82°C), add the chicken, and cook it until the internal temperature is 165°F.
Adjust the heat as necessary to keep liquid between 160-180°F. Do not boil!
If necessary, add water or stock to the pot so that the chicken is completely submerged when cooking.
Once the chicken is cooked, remove it from the pot and set aside to cool. Once cool, slice thinly into strips. Set aside.
Strain the broth and reserve the liquid. Discard the aromatics (the lemongrass, etc.). Pour the strained liquid back into the pot and bring to a boil.
When the liquid is boiling, add the broccoli, carrots, and bok choy, and cook for 4-5 minutes until al dente. Remove from heat.
Add the noodles to the hot liquid and let stand for 5 minutes or until al dente.
When the noodles have cooked, add the nuoc cham, vegetables, and chicken and gently stir to incorporate.
Garnish with lime wedges, cilantro, and sesame seeds, and serve immediately.
Combine the garlic, parsley, lemon zest and juice, salt, butter, and olive oil in a bowl or food processor and mix together thoroughly. Place in the refrigerator until needed.
Preheat the oven to 350F.
Cut potatoes into half inch rounds. To blanch potatoes, place in a medium sized pot of water and bring to a boil. Remove from heat and strain when potatoes are cooked halfway through (5-8 minutes). Place potatoes in an ice bath to halt the cooking process.
Season the fish with the salt and pepper. Set aside in the refrigerator.
To assemble the pouches, divide beans and potatoes between 6 large, square pieces of parchment paper. Top with 1 cup of greens and one 4-ounce filet of fish.
Sprinkle the contents of each pouch with 1 tablespoon of wine.
Place 1 1/2 teaspoons of compound butter on top of each fish filet.
Fold the parchment paper around the edges tightly in 1/4 inch folds to create a half moon shape. Make sure that all edges are tightly sealed to avoid steam escaping.
Arrange the packaged fish on a sheet tray and place in the oven. Cook until the fish is fully cooked through (white and flaky), about 12-15 minutes.
Remove the sheet pan once finished and serve by carefully opening each parchment package and transferring contents to a plate.
Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Comblne oil, salt, lemon juice, 1 Tbsp of Baharat Spice Blend, and garlic in a bowl until it forms a paste.
Evenly coat the lamb chops with rub mixture.
Grill the lamb chops for 4-5 minutes on each side or until the internal temperature reaches 145ºF.
Remove the lamb chops from the grill and allow it to rest for 5 minutes. Serve.
Combine all the ingredients in a bowl.
Gather all ingredients and equipment.
Preheat broiler to medium high heat.
Toss eggplant with 1/8 tsp of salt and place in a colander to let drain for 20 minutes, then pat dry.
Cut tomatoes in half and place cut side up on an unlined sheet pan. (Note: if tomatoes are very large you may need to cut them in thirds.)
Combine oil, garlic, salt, and pepper in a small bowl. Brush mixture over the cut side of the tomatoes and eggplant.
Broil until tomatoes and eggplant start to soften and brown about 4 minutes. Once softened, top with cheese and cook for another minute to brown the cheese.
Top with fresh herbs. Serve warm.
