Roasted Butternut Squash Soup with Molasses Glazed Black Cod, Walnuts, Caraway Crème Friache, and Lovage
- 2 bay leaves
- 1 bunch thyme
- 1 bunch rosemary
- 1 bunch sage
- 2 gallons water
- 4 roasted butternut squash (skins and seeds removed)
- Salt to taste
- 1-cup honey
- 2 pounds unsalted butter
- 1-tablespoon turmeric
- 1-tablespoon ground cinnamon
- 1-teaspoon cloves
- 1-tablespoon cardamom pods
- 1-tablespoon peppercorns
- 1-tablespoon curry powder
In a large stockpot, sweat the yellow onions, apples, celery, turnip, garlic and ginger, in oil over medium high heat until wilted and translucent. Add in the herbs and sauté in the oil briefly. Cover with water, roasted squash, and honey. Add in 1/4 cup of the salt and bring the pot to a simmer for 40 minutes. For the infused butter, place a medium saucepot on the stove with all the ingredients and place on medium low heat. Cook for 15 minutes until all the spices have flavored the butter. Strain the now infused butter into a container.
In a blender place the soup and turn on high to puree the ingredients, while the blender is running slowly drizzle in the infused butter and season to taste with salt. Pass the now-seasoned and pureed soup through a fine meshed sieve. This will take a few rounds of blending the idea is to make sure the butter is used for each time you blend the soup.
Molasses Glazed Black Cod
- 2-ounce portions of black cod, skinned
- 2 cups molasses
- 2 cup red wine vinegar
- 1/2-cup soy sauce
Place molasses, vinegar, and soy in a sauce pan over medium heat and reduce by half. Place the cod in a hotel pan and cover with boiling glaze, let sit and come to room temperature, occasionally basting with the glaze making sure it is completely covered. Reserve
Caraway Crème Friache
- 2 cups crème friache
- 1-tablespoon caraway finely ground
- Salt to taste
Mix all ingredients in a bowl and place in a squeeze bottle. In a bowl place a piece of glazed black cod. Decorate with dots of the caraway crème friache. Garnish with lovage leaves, and toasted chopped walnuts. Pour the soup over top tableside.
Cured Sockeye Salmon, Toasted Buttermilk, Poppy Seeds, Celery, Tarragon Oil
Follow the same method that was used for the smoked salmon above making sure to omit the smoking process. Slice thinly.
- 1/4-cup milk powder
- 3 cups buttermilk
- Salt to taste
Place the milk powder on a sheet tray and toast till golden brown in a 350 degree Fahrenheit oven. Be sure to shuffle the powder around so it toasts evenly, let cool to room temperature. Place buttermilk and toasted powder in a bowl and whisk together to combine, season with salt, chill.
- ½ pound Tarragon
- 2 cups of canola oil
- 2 handfuls of spinach
Follow the same method above used for Dill Oil, using tarragon in place of the dill. Chill
- 1 shallot finely diced
- 3 ribs of celery finely diced
- 1/2 cup of chives finely chopped
- Celery leaves
- 2 ribs of celery shaved very thinly with a peeler or mandolin
- Poppy seeds
For the Plating
Mix the toasted buttermilk and tarragon oil in equal parts forming a colorful sauce, making sure not to mix to aggressively, you want it to look like a broken sauce. Lay pieces of salmon decoratively on the plate, spooning a few small pools of sauce around it. Place small amounts of the garnish around the dish, making sure not to overwhelm the other ingredients.
Poached Rockfish, King Crab, Charred Leeks, Pickled Apple, King Crab Aioli, Shiso
Place a small pot of olive oil on the stove under very low heat, never letting the oil reaching a higher temperature than 200 degrees. Gently place a portioned piece of rockfish in the oil so it is completely submerged. Cook fish for around 10 minutes until completely cooked. (This process can also be done using Sous Vide technique if the equipment is available)
Cut leeks in half-length wise and rinse under cool water to remove any sand or grit. Cook the leeks using the same technique that was used to char the cabbage. Once the leeks are done cooking and are room temperature, cut into2 inch long strips, reserve.
- 3 apples sliced thinly on a mandolin into “rounds”
- 2 cups rice wine vinegar
- 6 cups water
- 2 cups sugar
- Pinch of salt
Place sliced apples in a heatproof container. Bring remaining ingredients to a boil making sure the sugar has dissolved. Pour boiling liquid over apples and chill.
- 1 cluster Snow Crab (meat removed in the largest possible chunks and shells chopped into small pieces)
- 1 onion chopped
- 10 garlic cloves sliced
- 1 quart of clam stock
- 2 cups of canned tomatoes
- 1 teaspoon smoked paprika
- 3 yolks
- Juice of one lemon
- 1 1/2 cups of canola or grapeseed oil
Place large saucepot on high heat and roast the crab shells in oil on till toasted and caramelized. Add the onions and garlic and roast for a few minutes till lightly caramelized. Deglaze with clam juice and tomatoes then add paprika. Bring to a boil and let reduce till very thick and almost at a puree consistency. In a blender place the lemon juice, yolks, a 1/4-cup of reserved crabmeat and the crab reduction. Puree on high making a smooth puree. While the blender is running slowly drizzle in oil until emulsified.
- 1-pound Shiso
- 3 cups ice water
- 1/2-cup olive oil
Blanch and shock the Shiso. Once fully chilled pull the Shiso out of the ice bath making sure to reserve shocking water. Fully dry the Shiso leaves and stems by squeezing the water out with your hands. Chop the now “dried” Shiso into small pieces and place in the blender and puree until fine. Slowly add the 3 cups of reserved ice water from the shocking process. Blends until smooth and has reached a broth consistency, gently mix in the oil and season with salt to taste.
For the plate
Warm the leeks and a few pieces of king crab in a pan with oil. Place a smear of crab aioli on the plate with an off set spatula. Place the cooked fish on top, garnish with the warmed crab and leeks. Remove the pickled apples from the brine and drape over the fish, place a few spoonfuls of the Shiso broth around the fish and garnish with Shiso leaves.
Baked Alaska Cardamom Cake, Rhubarb Ice Cream, Torched Meringue, and Spiced Ginger Anglaise
Cardamom Sponge Cake
- 1/2-cup milk
- 2 teaspoons plus 2 tablespoons unsalted butter
- 3 large eggs
- 1 cup plus 2 tablespoons sugar
- 1-cup all-purpose flour
- 1-teaspoon baking powder
- 1/8-teaspoon salt
- 1-teaspoon pure vanilla extract
Preheat the oven to 350 degrees Fahrenheit. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17-by 12-inch baking pan or jellyroll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
Rhubarb Ice Cream
- 1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
- 1-cup sugar
- 3 large egg yolks
- 2/3-cup whole milk
- 1-cup heavy cream
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until the rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam- like consistency, about 20 minutes. Transfer to a bowl. Whisk the egg yolks lightly. In a saucepan, combine milk and remaining 1/4-cup sugar.
Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl. Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker.
Spiced Ginger Anglaise
- 8 egg yolks
- 6 tablespoons sugar
- 4 cups heavy cream
- 2 cups crème friache
- 1 vanilla bean, split lengthwise
- 10 cloves
- 2-inch piece of ginger sliced
- 10 peppercorns
- 2 cinnamon sticks
In a medium-mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth. In a medium saucepan, bring to a boil the heavy cream, sour cream, spices, and vanilla bean with its scrapings. Strain, discarding the solids and whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon.
Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
- 6 egg whites
- 6 ounces water
- 15 ounces sugar
- 1/4-teaspoon cream of tartar
Bring water and sugar to a boil. Meanwhile, place egg whites in a stand mixer and whisk on medium heat until foamy. Add cream of tartar and raise heat to medium high and whisk until glossy. Once the syrup reaches 240 degrees Fahrenheit slowly drizzle the syrup in to the fluffy whites while the mixer is running. Continue to whisk the whites until warmed through. Place the meringue in a piping bag.
To finish, cut the cake in to small rounds, punch out the ice cream into the same sized rounds, and stack alternating the layers, freeze. Once frozen, pull out the stacks and decoratively pipe meringue covering the entire stack. Caramelize the meringue with a torch. Place a pool of Anglaise on a plate and serve the baked Alaska on top. Garnish with raw, shaved rhubarb.