Recipe Zest

Ingredients 110g dried rice noodles 1/4 cup chicken broth 2 tbsp soy sauce 1 tbsp fish sauce 1 clove garlic, minced 1 shallot, sliced finely 1/2 red pepper, chopped 1 stalk celery, julienned 130g shiitake mushrooms, sliced 2 tsp curry powder 18 snow peas 275g shrimp Vegetable oil Method Soak the rice noodles in warm water for at least 5-10 minutes Prep all the ingredients.   Drain the water from the rice noodles Mix together the soy sauce, fish sauce and chicken broth Heat wok.  Cook shrimp with a little vegetable oil, without stirring so they sear, turning each once, until they reach 120F internal temperature.  Don't crowd the shrimp or they will steam and not sear.  Remove shrimp from wok and set aside Add some more oil, then add garlic & shallot, stir for 1 minute.   Add mushrooms, about 2 minutes Add red pepper, celery and snow peas, about 30 seconds Make some space in the wok, then add a splash of oil, and then the curry powder, until the curry powder is fragrant.  Then ad

Ingredients 1 clove garlic, finely chopped 1/2 small onion, chopped Handful parsley Handful cherry tomatoes 6 shrimp 4 medium scallops 1 lb mussels 140 g linguine 1/4 cup white wine Olive oil Method Bring large pot of water to boil.  Add pasta and cook until just before done.  Remove to plate, do not rinse under water! Heat skillet to medium and fry shrimp until internal temperature reaches 120F.  Remove from skillet and set aside Similarly cook scallops until internal temperature reaches 130F and set aside Sauté the garlic and onion in olive oil.  Add in tomatoes and cook until softened, about 2-3 minutes Add white wine mussels, cover skillet with lid, and cook for three minutes after they start to open Remove mussels from skillet and de-shell Add pasta to skillet (which by now will have the garlic, onions, tomatoes, and sauce from the mussels and wine), add in seafood to reheat slightly, and finish cooking pasta.  Turn off heat Add parsley.  Cover with lid and let sit 4-5 minutes bef

Ingredients 7 - 8 lbs roma tomatoes 3 sprigs thyme, on stem 1 medium onion, sliced in half 2 bay leaves 2 cloves garlic, finely chopped Method Work in batches of about 4-5 tomatoes.  Slice tomato in half, and place in 1/2 inch of boiling water for a few minutes, until the skin peels off easily.  Remove skin and place tomatoes in a blender.  Blend to desired consistency (too much will make it seem like tomato soup).  Probably want some chunks of tomato remaining Fry garlic until just before browning.  Add blended tomatoes and keep at simmer Continue with batches of tomatoes until completed.  Add onion, thyme and bay leaves Let simmer gently for a few hours, until reduced in half.  Remove onion, thyme and bay leaves We measure by volume into ziploc bags and then freeze

Ingredients 1 Rainbow trout fillet (about 3/4 lbs) 4 strips bacon 1 cauliflower 1/2 box sunflower microgreens (or other shoots) Method Preheat oven to 400F, and turn on grill to maximum Trim cauliflower and slice into segments, along the main stem so the segments don't fall apart.  I can usually get 12 segments, although it depends on the size of the cauliflower Brush segments with olive, and place on baking sheet. Salt and pepper.  Bake for about 20 minutes, until browned.  You can flip once, however I avoid doing this cause the crumbs from the cauliflower cause the segment to not sit flat and not brown as much Salt trout and place on heated grill, skin-side down.  Grill about 10 minutes until internal temperature reaches 120F.  Flip over for about a minute then remove from grill Fry bacon and cut into smaller pieces Plate trout, cauliflower, microgreens and bacon.  A four ingredient meal! Notes Typically the trout is pan-fried, however I find it easier to grill Pairs well with a

Ingredients 140g bucatini (or other long pasta) 130g guanciale (or pancetta), roughly chopped 1/4 cup grated Pecorino Romano 2 eggs 3/4 tsp pepper 2 tbsp olive oil Salt Method Bring pot of unsalted water to boil, with just enough water to cover pasta for the duration of cooking.  This will ensure a better concentration of starchy water to add to the sauce in later steps Add pepper and olive oil to skillet, heat for about 5 minutes until fragrant.  Turn off heat Separate egg yolks and whites Fry guanciale (in a different skillet) until golden and fat has rendered.  Remove from skillet and reserve  When pasta is about two minutes to done, pour about 2 tbsp of water into the skillet,  and reserve about another 1/4 cup.  Now add salt to the pasta to taste, and almost finish cooking When pasta is almost done, transfer directly to skillet (do not rinse!!! you'll lose all the good starchiness) Let cool down for a minute or two, then add egg whites and stir.  Add grated cheese and stir som