Mussels in Champagne Fennel Broth Serves 6
3 lbs mussels, cleaned, in the shell
3 tablespoons argan oil
3 medium-sized shallots,
finely chopped
3 large cloves garlic, pressed
1 fennel bulb, trimmed and thinly sliced
1 tablespoon fennel seeds
1 cup Champagne
1⁄
4 cup parsley, finely chopped
sea salt & fresh ground pepper,
to taste
Charred Asparagus
1 cup asparagus, chopped into
1⁄4-inch pieces
2 tablespoons grapeseed oil
sea salt & freshly ground pepper,
to taste
red chili pepper flakes, to taste
1. Heat the oil in a large pot over medium
heat.
2. Add the shallots and garlic, and
let simmer 2 to 3 minutes.
3. Add the
fennel, fennel seeds, Champagne, and
mussels, and turn heat to high.
4. Bring
mixture to a boil, then cover the pot and
steam for 7 to 8 minutes, shaking the
pot every so often.
5. Remove any shells
that did not steam open on their own and
portion out remaining mussels into bowls.
6. Return the mixture to a boil.
7. Add the
parsley, sea salt, and fresh ground pepper.
8. Exactly 1 minute later, pour mixture over
the mussels.
9. Serve while hot.
1. Preheat oven to 400°F.
2. Line a baking
sheet with foil and spray generously with
cooking spray.
3. Arrange asparagus in
a line (without overlapping) and drizzle
grapeseed oil evenly over arrangement.
4. Sprinkle sea salt, fresh ground pepper,
and red chili pepper flakes evenly over
asparagus.
5. When desired level of
charred is achieved (approximately 8 to 12
minutes) remove from oven and set aside.
White Balsamic Vinaigrette
2 tablespoons sugar
2 tablespoons Dijon mustard
2 teaspoons sea salt
1 tablespoon fresh ground pepper
1⁄
2 teaspoon cumin
1⁄
2 teaspoon cayenne pepper
3 cloves garlic, pressed
3⁄
4 cup olive oil
4 tablespoons white balsamic vinegar
Pinched Rosewater &
Rhubarb Macaroons
Makes around 36 macaroons
Spring Bean & Charred-Asparagus
Salad with White Balsamic Vinaigrette
Serves 4
1 cup edamame, shelled
1 cup lima beans
2 green onions, minced
1 cup asparagus (see below for recipe)
white balsamic vinaigrette to taste
(see below for recipe)
1⁄
4 cup Gruyère cheese, shaved
1. Combine sugar, Dijon mustard, sea
salt, fresh ground pepper, cumin,
cayenne pepper, and garlic with a fork to
create a paste.
2. Using a whisk, mix in the
olive oil and white balsamic vinegar.
3. Refrigerate, and use for up to 1 week.
1 egg white, from a large egg
14 oz almond paste
1⁄
2 cup confectioners sugar, sifted (plus
a bit extra)
1⁄
2 cup rhubarb, finely chopped
11⁄
2 teaspoons rosewater essence
1 teaspoon vanilla extract
1⁄
2 teaspoon salt
1⁄
2 cup almonds, chopped
1. Remove peas from shells and cook
in boiling salted water.
2. After 2 to 4
minutes, transfer them to a bath of ice
water to stop the cooking process.
3. Repeat step 1 for both the edamame
and lima beans.
4. In a large bowl,
combine peas, edamame, lima beans,
green onions, and charred asparagus.
5. Using a wooden spoon, mix in desired
amount of white balsamic vinaigrette.
6. Top with shaved Gruyère cheese.
Serve cold.
1. Line 2 baking sheets with parchment
paper and set aside.
2. In a mixer, beat the
egg white, almond paste, confectioners
sugar, and vanilla extract until smooth
(around 2 minutes).
3. Add in the rhubarb,
rosewater essence, vanilla extract, and
salt, and beat for another minute.
4. Add
in the pastry flour and chopped almonds
and beat for another minute.
5. Transfer
dough to plastic wrap and refrigerate for
at least 30 minutes.
6. Sprinkle a handful
of sifted confectioners sugar onto a clean
and dry surface.
7. Spoon out tablespoon-sized portions of dough and roll out on
confectioners sugar to form into balls.
8. Transfer onto baking sheets, making
sure each piece is thoroughly coated in
