David and Nicole’s Recipes

• 1 tsp cider vinegar
• 2 tbsp buttermilk
• 2 tbsp olive oil
• sea salt
• cracked pepper
• 1 granny smith apple, peeled, sliced in matchsticks
• 1 bunch watercress, washed, thick stems removed

In a bowl combine the vinegar, buttermilk, olive oil and season with salt and pepper.  Add the apple and mix well.  Just before serving add the watercress and toss well.  Serve.

• 1 1/2 cup warm water
• 1 tsp baking powder
• 1 cup fine semolina
• 2 tbsp flour
• 1 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 3 tbsp honey, warmed
• 2 tbsp butter, melted

In  a bowl combine 2 tbsp of the water with the baking powder and set aside.  In a blender combine the remaining water, flour, semolina, yeast, and sugar.  Process until smooth.  Add the salt and the baking powder mixture.  Process 30 seconds longer.

Pour in a large bowl, cover with a kitchen towel, and let stand at room temperature for 1 hour.

Combine the butter and honey and set aside.

Whisk the batter until creamy.  Cook like crepes in a non-stick pan with a little canola oil.

Remove from pan and drizzle with butter and honey.  Roll up.  Keep warm until you are ready to serve.

• 1 skirt steak
• olive oil
• kosher salt and cracked pepper
• 2 tbsp fish sauce
• 1 tbsp red currant jelly
• 1 garlic clove, minced
• 2 tbsp rice vinegar
• 1 tsp soy sauce
• 1 serrano, minced
• 3 tbsp mint, minced
• 1 scallion, minced
• steamed rice
• mixed greens

1. Drizzle the steak with olive oil and season with salt and pepper.
2. Grill steak, allow to rest.  Thinly slice.
3. Meanwhile in a large bowl combine the fish sauce, garlic clove, vinegar, soy sauce, red currant jelly, serrano, mint, and scallion.
4. Mix in the meat.
5. Distribute rice between bowl. Top with meat mixture.  Lay mixed greens on top.  Serve.

• 6 tomatoes, halved
• sea salt
• cracked pepper
• olive oil
• a pinch of sugar
• dry thyme
• goats cheese
• lemon juice
• basil
• dandelion greens or arugula

• Preheat the oven to 400 F.
• Place the tomatoes cut side up on a baking sheet.  Drizzle with olive oil.  Season with salt and pepper, and sprinkle with the sugar.  Sprinkle on the thyme.  Place in the oven and turn off the heat.
• Leave the tomatoes in the oven without opening the door overnight.
• Remove.
• Place 2 tomato halves per person on a bed of greens.
• Sprinkle with crumbled goat cheese and roughly chopped basil.
• Sprinkle with lemon juice and olive oil.  Serve.

• 2 cups cooked white rice
• 1/4 cup butter, melted
• 1/2 cup sugar
• 2 eggs
• 1 cup sour cream
• 3/4 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350 F.
2. Combine the ingredients and mix well.  Spoon into a greased, lined, muffin tin.
3. Bake for 35 minutes,

• 3.5 oz. cream cheese, softened
• 2 tbsp sugar
• 1 cup flour
• 1/2 cup sugar
• 3 tbsp cocoa
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 1/3 cup canola oil

1. Preheat the oven to 375 F.
2. Combine the 2 tbsp sugar with cream cheese.  Mix well and set aside.
3. Combine the flour, sugar, cocoa, baking powder, salt, egg, milk, and canola oil.  Mix well.
4. Spoon a little of the chocolate mixture into a lined muffin tin.
5. Place a tbsp of cream cheese on top of each chocolate mixture.  Cover with remaining mixture.
6. Bake for 25 minutes.
7. Serve.

• 1/2 cup popcorn kernels
• 1 cup salted roasted peanuts
• 1 cup brown sugar
• 1/2 cup butter
• 3 tbsp agave nectar
• 2 tbsp light corn syrup
• 1/2 tsp sea salt
• 1/4 tsp baking soda
• 2 tbsp tequila

1. Preheat oven to 250 F.
2. Air pop the popcorn and combine with the peanuts.
3. In a large saucepan combine the brown sugar, butter, agave nectar, corn syrup, and salt.
4. Bring to a boil and let bubble 2 minutes.
5. Add the baking soda and tequila and stir well.  Immediately pour over the popcorn,
6. Mix thoroughly and lay on two parchment paper covered baking trays.  Bake 1 hour.
7. Cool. Serve.

• 1 cake medium soft tofu, drained under a weight on paper towel for 15 minutes, sliced
• 1 tbsp peanut oil
• 1 bunch kale, washed, stems removed, torn
• 2 tbsp soy sauce
• 1 tsp sugar
• sea salt
• 1 tsp sambal oelek
• 1/2 tsp sesame oil

1. Heat the oil in a large skillet and then add the tofu, turning once until golden on both sides.  Remove from the pan.
2. Add the kale and saute for 5 minutes.
3. Return the tofu and any liquid on the plate.
4. Sprinkle in the soy sauce, sugar, a little salt, the sambal oelek, and the sesame oil.
5. Serve.

• steamed white rice
• 1 lb beef, thinly sliced
• 1 can sliced bamboo shoots, drained
• 2 tbsp peanut oil
• 1/4 onion, minced
• 4 tomatoes, diced
• 1 inch of ginger, peeled, minced
• 3 garlic cloves, minced
• sea salt
• 1 tsp sugar
• 1 tbsp black bean sauce
• 1 tbsp soy sauce
• 1 tsp sambal oelek
• 1 cup chicken stock
• 1 scallion, minced

1. Heat 1 tbsp of the oil in a wok on high and then saute the beef for 1 minute.  Set beef aside.
2. Add the other tbsp of oil to the wok and add the onion.  Saute until golden.
3. Add the tomato, ginger, and garlic.  Saute 2 minutes.  Season with salt and the sugar.
4. Stir 1 minute.
5. Add the sauces and stir 1 minute.
6. Add the chicken stock and bring to a boil.  Boil 2 minutes.
7. Add the beef and continue cooking 1 minute.
8. Stir in the scallion.  Check the seasoning.   Serve on the rice.

• 1 1/2 cups heavy cream
• 1/2 cup light cream
• 1/2 cup sugar
• 2 inches of ginger, peeled, grated, hard shreds discarded
• 1/2 tsp vanilla
• 5 egg yolks

1. Preheat the oven to 325 F.
2. In a saucepan combine the creams, the sugar, ginger, and vanilla.  Bring to a simmer stirring.
3. Remove from the heat and whisk in the egg yolks.
4. Divide between 6 ramekins.  Set in a bain marie.
5. Bake 35 minutes.
6. Cool. Chill. Sprinkle with turbinado sugar.  Torch.  Serve.