Mushroom Stroganoff Pappardelle

Gulf Shrimp, Green Garlic Salsa Verde, Lemon

Saffron Risotto

Chocolate Layer Cake

Vanilla Pot de Crème

Kohlrabi & Apple Salad, Potato Fourchette, Dill Remoulade

Crispy Pork Schnitzel

Herb Spatzle, Roasted Arrowhead Cabbage, Beurre Rouge

Seared Ling Cod

Candied Walnuts, Cranberries, Blue Cheese

Waldorf Salad

Petite Peas, Chicken Skin Gnocchi, Thyme Oil

Roasted Chicken Soup

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pappardelle. Cook according to package directions until al dente (usually 7–9 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

While pasta water heats, make the quick pickled onion. Put the thinly sliced red onion in a small bowl. Stir together apple cider vinegar, 2 tablespoons water, 1 teaspoon sugar, 1/4 teaspoon salt and 1 teaspoon prepared horseradish until sugar dissolves. Pour over the onion, toss, and let sit at room temperature while you make the sauce (15–20 minutes). Stir again just before serving.

Heat a large wide skillet over medium-high heat. Add butter and 1 tablespoon olive oil. When butter is foaming, add the chopped onion and a pinch of salt. Sauté until translucent and beginning to brown at edges, 5–6 minutes.

Add minced garlic and the thyme; cook 30–45 seconds until fragrant.

Add all mushrooms to the pan in a single layer as much as possible. Let them sear without stirring for 2–3 minutes to develop color, then stir and continue cooking 4–6 minutes until mushrooms release their liquid and most of it evaporates.

Sprinkle 1 teaspoon flour over the mushrooms, stir to combine and cook 1 minute to remove raw flour taste.

Deglaze the pan with 1 tablespoon dry white wine, scraping up brown bits. Let it reduce by half (about 1 minute).

Add 1 cup vegetable or mushroom stock and bring to a gentle simmer. Stir in Dijon mustard and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer 3–4 minutes to reduce slightly.

Reduce heat to low. Stir in 3 tablespoons sour cream and 2 tablespoons heavy cream until smooth. Adjust consistency with reserved pasta water: add 1/4–1/2 cup to loosen the sauce if needed. Taste and adjust seasoning.

Return drained pappardelle to the empty (still warm) pasta pot or a large mixing bowl. Add the mushroom stroganoff sauce and toss gently to coat, adding additional reserved pasta water 1 tablespoon at a time if the sauce needs to stretch or loosen.

Stir in 1/2 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and 1/4 cup grated Pecorino Romano to bind the sauce and add brightness. Adjust salt and pepper to taste.

Portion pasta onto plates or a shallow serving bowl. Top each portion with a generous spoonful of the horseradish-pickled onions (drain excess liquid first). Sprinkle remaining 1/4 cup Pecorino over the top, then garnish with chopped parsley and a light crack of black pepper.

dried pappardelle

salt (for pasta water)

reserved pasta cooking water

unsalted butter

olive oil

yellow onion, finely chopped

garlic, minced

cremini mushrooms, sliced

shiitake mushrooms, stemmed and sliced

baby bella or mixed wild mushrooms, roughly chopped

dry white wine or dry vermouth

vegetable or mushroom stock

Dijon mustard

sour cream (full fat)

heavy cream

all-purpose flour (for slight thickening)

fresh thyme leaves, chopped

salt

black pepper, freshly ground

red onion, thinly sliced

apple cider vinegar

water

sugar

prepared creamy horseradish

fresh lemon juice

grated Pecorino Romano

chopped flat-leaf parsley

extra-virgin olive oil

freshly ground black pepper

Place saffron threads in a small bowl with 1 tbs hot stock or very hot water. Let steep 10 minutes to release color and aroma.

Bloom saffron

In a medium saucepan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the minced shallot and sliced green garlic. Sweat, stirring occasionally, until softened and translucent, about 3–4 minutes. Do not brown.

Sweat aromatics

Add the Arborio rice to the pot and stir to coat each grain, toasting for 1–2 minutes until edges become translucent and rice smells nutty.

Toast rice

Pour in the dry white wine and stir until mostly evaporated, about 1–2 minutes.

Deglaze

Reduce heat to medium-low. Add a ladle (about 1/2 cup) of hot stock and the saffron with its soaking liquid. Stir frequently. When the liquid is mostly absorbed, add another ladle of hot stock. Continue adding stock a ladle at a time, stirring often, allowing the rice to absorb liquid before adding more. Total cooking time is about 18–20 minutes; rice should be creamy and al dente.

Cook risotto

When rice is tender but still slightly firm in the center, remove from heat. Stir in 1 tbs butter and the grated Parmesan until melted and glossy. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper, tasting and adjusting as needed. Keep warm.

Finish risotto

Pat the gulf shrimp dry with paper towels. Season both sides with 3/4 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon zest.

Prep shrimp

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until foaming. Add shrimp in a single layer (work in two batches if needed). Sear 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm. Do not overcook.

Cook shrimp

In a small food processor or blender, combine parsley, chopped green garlic, rinsed capers, lemon juice, red wine vinegar, 3 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp pepper. Pulse until coarsely blended but still a bit textured. Scrape down sides and taste, adjusting acidity or salt as needed.

Blend salsa

Divide the saffron risotto between two warm plates (about 1/2 cup rice per serving if making two; see servings). Arrange 6 shrimp on top of each portion.

Spoon 1 to 1.5 tbs of the green garlic salsa verde over the shrimp and around the risotto.

Garnish with microgreens or chopped chives, a light drizzle of extra-virgin olive oil, and a lemon wedge on the side. Serve immediately.

Gulf shrimp, peeled and deveined

Olive oil

Unsalted butter

Kosher salt

Freshly ground black pepper

Lemon zest

Arborio rice

Shallot, finely minced

Green garlic (or 2 cloves garlic and 1 green onion), finely sliced

Dry white wine

Saffron threads

Hot low-sodium chicken or vegetable stock

Parmesan cheese, finely grated

Unsalted butter (finish)

Flat-leaf parsley, packed

Green garlic (or garlic scapes/scallion greens), roughly chopped

Capers, rinsed

Lemon juice

Red wine vinegar

Lemon wedges

Microgreens or chopped chives

Extra-virgin olive oil (drizzle)

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans (or two 9-inch) with parchment. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, vegetable oil and vanilla. Gradually add wet ingredients to the dry and mix until just combined. Stir in the hot coffee until batter is smooth (batter will be thin). Divide batter evenly among prepared pans.

Prepare and bake

Bake for 23–28 minutes for 8-inch pans (or 30–35 minutes for 9-inch) or until a toothpick inserted into the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then invert onto wire racks to cool completely.

Beat the softened cream cheese in a bowl until smooth. Add peanut butter, powdered sugar, vanilla and salt; beat until combined and smooth. In a separate chilled bowl, whip the cold heavy cream to soft peaks. Fold one-third of whipped cream into the peanut butter mixture to loosen it, then gently fold in remaining whipped cream until light and airy. Chill the mousse in the refrigerator while preparing other components so it firms slightly (about 20–30 minutes).

Make mousse

Place cherries, sugar, lemon juice and water in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries release juices and begin to soften, about 6–8 minutes. Mix cornstarch with a teaspoon of cold water to make a slurry and stir into the cherries. Continue cooking 1–2 minutes until the compote thickens. Remove from heat and stir in vanilla. Taste and adjust sweetness. Let the compote cool to room temperature; it will thicken further as it cools.

Cook compote

Place chopped chocolate in a heatproof bowl. Heat heavy cream just to a simmer, then pour over chocolate. Let sit for 1 minute, then whisk gently until smooth and glossy. Stir in butter if using. Let cool to a spreadable/pipeable consistency (about 20–30 minutes); warm gently if it becomes too firm.

Make ganache

If cake tops are domed, level them with a serrated knife. Place the first cake layer on a serving plate or cake board. Spread about one-third of the peanut butter mousse evenly over the layer, leaving a small border. Spoon and spread about half of the cooled black cherry compote in the center of the mousse, leaving some mousse visible at the edges. Place the second cake layer on top, repeat with another third of mousse and remaining cherry compote. Top with the final cake layer.

Layer the cake

Lightly coat the top and sides of the cake with a thin layer of buttercream (beat the 1/2 cup butter with 1.5 cups powdered sugar, 1 tsp vanilla and 2 tbsp cream until spreadable) or use some of the ganache thinned slightly. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

Crumb coat and chill

Apply a final smooth coat of ganache over the chilled cake using an offset spatula. If you prefer a piped finish, reserve some ganache or whipped peanut butter mousse to pipe rosettes. Spoon a few tablespoons of slightly cooled ganache around the cake edge to create drips, letting it run down the sides. Top the cake with extra dollops of peanut butter mousse, a few spoonfuls of cherry compote, toasted chopped peanuts and fresh cherries as desired. Return to refrigerator for 15–20 minutes to set before serving.

Final coat and decorate

When ready to serve, slice with a sharp knife warmed under hot water for clean cuts. Store refrigerated up to 3 days; bring to near room temperature before serving for the best texture.

all-purpose flour

cocoa powder (unsweetened)

granulated sugar

baking powder

baking soda

fine salt

large eggs

buttermilk

vegetable oil

hot coffee (or hot water)

vanilla extract

cream cheese, softened

smooth peanut butter

heavy cream (cold)

powdered sugar

frozen or fresh black cherries, pitted

cornstarch

semi-sweet chocolate, chopped

unsalted butter (optional, for shine)

unsalted butter, room temperature (for crumb coat)

powdered sugar (for frosting, optional)

vanilla extract (for frosting)

heavy cream (for frosting)

toasted chopped peanuts (optional, for garnish)

fresh cherries (optional)

Preheat oven to 300°F (150°C). In a medium saucepan, combine whole milk and heavy cream. Split the vanilla bean lengthwise, scrape seeds into the milk and add the pod (or add vanilla extract later). Heat mixture over medium until it is steaming and just beginning to simmer; do not boil. Remove from heat, cover, and let steep 15 minutes (if using a bean).

Prepare custard base

While milk steeps, whisk the large egg yolks with 1 1/2 tablespoons granulated sugar and a pinch of salt in a medium bowl until pale and slightly thickened.

Mix eggs and sugar

Remove vanilla pod from milk. Gradually whisk about 1/3 of the hot milk into the yolk mixture to temper, then slowly whisk in the remaining milk until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any solids and ensure a silky texture.

Temper and strain

Place four 4-oz ramekins (or similar small jars) in a baking dish. Divide the custard evenly among the ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins to create a bain-marie. Cover the ramekins loosely with foil and bake at 300°F (150°C) for 30–35 minutes, or until the centers are set but still slightly wobbly. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours (preferably overnight) to fully set.

Bake in water bath

Using a sharp knife, peel and segment the Cara Cara orange over a bowl to catch juices. Reserve 1 tablespoon of the juices and 4–6 segments for assembly.

Segment orange

Place 1 tsp cold water in a small bowl and sprinkle 1/2 tsp gelatin over it to bloom for 2–3 minutes. Warm the reserved 1 tablespoon orange juice with 1 tsp granulated sugar in a small saucepan until the sugar dissolves and it is warm (do not boil). Stir in the bloomed gelatin until fully dissolved. Let the mixture cool to near room temperature (it will begin to thicken slightly). To create a thin gel for topping, refrigerate briefly until spoonable but not fully set (about 10–15 minutes).

Make orange gel

Preheat oven to 350°F (175°C). Line a baking sheet with a Silpat or parchment paper. In a small bowl combine melted butter, dark brown sugar, vanilla extract, and whisk until smooth. Whisk in the flour, cornstarch, and 1/4 tsp sea salt until you have a glossy, slightly runny batter (it should spread thin). If batter is too thick, add a teaspoon of milk.

Prepare batter

Drop about 1 tablespoon of batter onto the lined baking sheet and quickly spread it with the back of a spoon into a thin circle approximately 3 inches wide. Repeat, leaving space between discs. Bake for 6–8 minutes until edges are golden and centers shimmer. Work quickly: remove one sheet at a time. While warm and pliable (use a spatula), lift each tuile and drape over a rolling pin or bottle to shape into a curved tuile. Let cool completely; they will crisp as they cool. If they harden before shaping, return to the oven for 20–30 seconds to soften.

Bake and shape tuiles

Spoon a small dollop (about 1/2 tsp) of the Cara Cara orange gel onto the chilled pot de crème surface or layer a few drops and spread lightly in the center.

Arrange 1–2 Cara Cara segments on top of each custard next to the gel.

Insert one brown sugar tuile into each pot de crème or rest it across the rim for presentation.

Garnish with a light sprinkling of microplane orange zest and a small mint leaf. Serve chilled.

whole milk

vanilla bean (or 1.5 tsp vanilla extract)

large egg yolks

fine sea salt

Cara Cara orange

cold water

unflavored gelatin powder

unsalted butter, melted

dark brown sugar, packed

microplane orange zest

small mint leaves

Pat the pork pieces dry with paper towels. Place each piece between two sheets of plastic wrap or in a resealable bag and gently pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick and an even thickness across the piece. Season both sides with 1/2 teaspoon salt and a pinch of black pepper (reserve the remaining salt and pepper for breading).

Prepare and tenderize pork

Put the flour on a shallow plate and spread into an even layer. In a shallow bowl, beat the eggs with 2 tablespoons milk until combined. In another shallow plate or bowl, combine the panko breadcrumbs, grated Parmesan (if using), smoked paprika, remaining 1 1/2 teaspoons salt, and 1 teaspoon black pepper; mix well.

Set up breading station

Dredge each pounded pork piece first in flour, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press firmly into the breadcrumb mixture, coating evenly on both sides and the edges. Place breaded cutlets on a wire rack while you heat the oil. For best adherence, let breaded cutlets rest 10 minutes.

Bread the pork

Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Add the butter to the pan and swirl to melt. Fry the cutlets in batches (do not overcrowd) 2–3 minutes per side, until golden brown and crisp and internal temperature reaches 145°F (63°C). Adjust heat as needed to prevent burning: medium-high at first, lowering to medium if browning too fast. Transfer finished schnitzel to a paper-towel-lined baking sheet or wire rack and keep warm in a low oven (200°F / 95°C) while you finish the rest. Serve with lemon wedges.

Fry the schnitzel

Prepare the vegetables and apple: peel the kohlrabi and julienne into thin matchsticks. Core and julienne the apple. Place both in a bowl and toss immediately with lemon juice to prevent browning.

Make the dressing and toss: In a small bowl whisk together lemon juice, olive oil, honey, salt, and black pepper. Pour the dressing over the kohlrabi and apple, add sliced green onion and chopped dill, and toss to combine. Taste and adjust seasoning. Chill briefly or serve at room temperature.

Cook the potatoes: Place whole small new potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a paring knife, about 12–15 minutes depending on size. Drain and let steam dry for 2 minutes.

Shape and finish: While still warm, press each potato gently with the tines of a fork (fourchette) to slightly flatten and create ridges—don’t smash flat, just press to open the surface slightly. Toss the pressed potatoes with melted butter, olive oil, minced garlic, chopped thyme, coarse salt and pepper. Arrange on a baking sheet and roast in a preheated 425°F (220°C) oven for 12–15 minutes, turning once, until edges are golden and crisp.

Serve: Keep warm and serve alongside schnitzel.

Make the remoulade: In a small bowl combine mayonnaise, Dijon mustard, chopped capers, chopped pickle, lemon juice, minced shallot, chopped fresh dill, and hot sauce if using. Season with salt and black pepper and stir until smooth. Taste and adjust acidity or salt as needed. Chill until ready to serve.

Finish plating: Spoon a dollop of dill remoulade alongside each schnitzel or serve in a small bowl for dipping.