RATATOUILLE
Ingredients:
*cut all ingredients 'brunoise' size - small dice.
Red onions
Zucchini
Yellow squash
Yellow - Green - Red Bell Peppers
Eggplant (peeled)
Chopped garlic
Fresh Thyme & basil
The above ingredients are all raw. Mix all in a bowl, add fresh thyme, basil, salt & pepper.
Heat pan, add olive oil, sauté over high heat for 1 minute stirring occasionally. Keep it crunchy.
JOHN DORY
* May be substitute for salmon or red snapper
Heat pan and depending on filet size, cook each side for about 30 seconds. Use olive oil and butter.
KALE SALAD
Kale
Walnuts
Dried Persimmons (if passionate, it takes 30-40 days to dry - but it is utterly delicious!)
Olive oil
Lemon
Fleur de Sel
Mix all ingredients in a bowl, cover and refrigerate overnight. The Kale will be ready to eat and flavored.
dried persimmons... delicious!
PESTO
Walnuts
Sorel (blanche sorel in hot water for 3 seconds)
Extra Virgin Olive Oil
Garlic
Salt - Pepper
Put all ingredients in the blender - consistency to your liking.
Serve immediately.
Yannick believes a key to healing the world is the culture of cooking at home. Colors, aromas, and flavors from our kitchens infuse our homes with nourishment and joy. Yannick owned Quatorze, a Belle Époque-style bistro for many years; he currently works as a private chef and food educator.
He can be reached at: (424) 238-0532.
Perreault Magazine / February, 2014 65