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Stella Cast 009| Community Questions
In this episode we answer questions from the Stella Culinary Community, including issues with candied nuts, how to make basil jelly, dry brining, and other ramblings.
In this episode we answer questions from the Stella Culinary Community, including issues with candied nuts, how to make basil jelly, dry brining, and other ramblings.
If you've ever eaten dinner at Stella, you probably recognize the picture above. Our chocolate truffles have turned into an "accidental" signature dish. Brought out to every table as the check is presented, this truffle recipe itself is solid if not simple; why mess with a good thing?
This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.
This is a simple, emulsified puree that goes great with vegetables, fish and mild meats such as chicken breast and pork tenderloin. This recipe was originally developed as a garnish for a sushi roll.
This Melon-Mint "Pesto" was originally developed for a summer short rib dish that was served with seared watermelon and pickled rind. It was a fun play on fruit and beef, and people really enjoyed the preparation. To be completely honest though, this sauce was so specific to this dish, I'm not sure I would ever put it with anything else or even make it again for that matter.
Although restaurants love to tempt you with some of their more creative appetizers, sometimes you just want to start your meal with a good, green salad. When I want a great salad, this is the one I crave above all others.
