Vegetable Stock - Basic Recipe
Simple vegetable stock recipe.
Simple vegetable stock recipe.
An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing
This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.
This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
A refreshing vinaigrette inspired by Japanese flavors, this cilantro vinaigrette goes great with any number of lettuce greens or vegetables.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
This is a simple pommes purée recipe that I use during the winter months to add color and depth of flavor to some of my meat dishes.