This is the recipe for our gluten free/yeast free/egg free flat bread that we use for pizza and sandwich.
Oven to 450º
Place seasoned cast iron skillets in oven and pre-heat at least 30 minutes. We use 8" round cast irons - two at a time to make a perfect personal pizza size.
1 C. each Millet and rice, soaked overnight
1 3/4 C. Water
3 T Oil
1 1/2 t Salt
1 T Sugar or honey
1 t Apple cider vinegar
Combine all in a blender and blend on high for 2 minutes. Add herb (rosemary) if you want.
1/4 C Flax or other seed (sesame, amaranth, chia)
Add seeds to blender and blend another minute.
2 t Baking powder
Add baking powder and blend :30. Immediately pour into hot pans and bake 15 minutes.
Thursday, July 3, 2014
Recipe by request:
This sauce is the base for two of our more popular dishes.
¼ C (70 g) Korean pepper paste (Gochujang)
4 T (35 g) Sesame oil
4 T (44 g) Sugar
4 T (48 g) Water
4 T (35 g) Roasted sesame seeds
2 T (20 g) Yellow miso
6 t (30 g) Rice wine vinegar
4 Garlic cloves, peeled
Combine all of the ingredients in the blender and process til smooth. The seeds may remain in the final sauce. Adjust to taste.
Korean braised elk shank
6 elk shank (Other shanks can be used if elk is not available)
2 C Korean sauce
Heat roasting pan on stove top while pre-heating oven to 325ºF. Add a light coating of oil to the bottom of the pan and bring to just smoking. Season the elk with salt and pepper. Add the meats cut side down and sear until a nice dark brown crust forms. Turn the meat and crust the other side. Pour sauce over the browned meat, cover with foil, and bake in the oven for one hour. After one hour has passed, lower the oven to 225ºF and continue baking for at least 3 hours or until the meat is fall-off-the-bone tender. Add sauce as necessary and salt to taste. Serve with roasted potatoes.
Korean Cauliflower Salad
2 Cauliflower heads
2 C Korean sauce
Heat oven to 375ºF. Coat heavy duty baking sheet with cooking oil. Cut the cauliflower in ½” slices trying your best to keep the slices intact although they will inevitably crumble. Lay the slices single depth across the pan. Coat with more oil – be generous not healthy! Bake for 20 minutes. Turn the cauliflower over (this is why we try to keep it in big pieces) and bake an additional 20 minutes. Turn one more time and continue cooking until the cauliflower becomes dark brown. Near the end, brush the Korean sauce generously over the cauliflower and return to the oven for 5 more minutes. Lightly salt and serve.
Posted by Gfron1 at 6:33 PM
Monday, June 23, 2014
Monday, May 12, 2014
Wednesday, April 9, 2014
As an organizer for this year's eGullet Chocolate and Confections Workshop in Vegas in May I'm starting to get samples sent to me, and every now and then one stands out as something really special to play with.
Fresh Origins sells microgreens, edible flowers, and crystalized herbs. The fennel is knocking my socks off and I can't wait to work them into my pastry and savory dishes. Essentially flavored sugar, the texture is light, not dense, and the flavors and colors are bright and clear. The ingredients show them at cane sugar but I'd love to have them use isomalt and offer a less sweet version. Either way - cool stuff.
Posted by Gfron1 at 2:51 PM
Thursday, March 27, 2014
Saturday, February 22, 2014
But somehow we got on the semifinalist list for Best Chef - Southwest. Honored. Humbled. Proud.
James Beard Awards
Posted by Gfron1 at 8:17 AM