RECIPE: Invisible Apple Cake

INGREDIENTS

• 2 1/2 pounds apples, about 5-6 medium Honeycrisps
• 1 cup (130g) flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 1/2 cup sugar (100g) sugar
• 1/2 cup whole milk
• 3-4 tbsp butter, melted and cooled to room temperature
• 3 tbsp coarse granulated (like turbinado) or light brown sugar (optional)

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METHOD

1. Preheat the oven to 350ºF (180ºC).
2. Butter a loaf pan and cover the bottom and the long sides with parchment paper creating two overhangs to lift the cake out.
3. Make the custard:
   • Whisk together the flour, sugar, baking powder, salt, and whole milk until there are no lumps.
   • Whisk in the eggs, melted butter, and vanilla.
4. Prepare the apples:
   • Peel, core, and seed the apples.
   • Slice the apples as thin as possible with a chef’s knife or mandolin.
   • Fold the apples in the custard with a spatula carefully to not break the apple slices.
5. Assemble the cake:
   • Put one-third of the apples soaked in custard into the prepared pan.
   • Level the top so all the apple slices are lying flat.
   • Add half of the remaining apples, leveling the top.
   • Add the remaining apples, making sure all the apples on top are level.
   • Pour any remaining custard over the apples in the pan.
   • Sprinkle the top with brown sugar.
6. Bake and serve:
   • Bake the cake until set in the center, about 40 to 45 minutes.
   • Remove the cake from the oven and let cool 30 minutes.
   • Slide a butter knife around the two shorter edges of the pan with no parchment paper to loosen the cake.
   • Lift the cake out of the pan using the overhanging parchment paper as handles.
   • Place it on a wire cooling rack.
   • Let the cake cool completely to room temperature before serving.

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RECIPE: Red Cabbage & Beet Salad

INGREDIENTS

• ½ red cabbage, core removed, thinly sliced
• 1 red onion, thinly sliced
• 2 beets, finely shredded
• 1 fresh chili, seeded and finely chopped
• 1 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• ¼ cup extra-virgin olive oil
• salt and pepper to taste
• 1-2 tsp capers
• 2 tsp cumin seeds, toasted
• 1 tbsp pumpkin seeds, lightly roasted
• 1 bunch chervil, leaves

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METHOD

1. Mix cabbage, beets, red onion, and chili in a salad bowl.
2. Whisk vinegars and olive oil together; season with salt and pepper.
3. Toss salad with the vinaigrette
4. Add capers, pumpkin seeds, cumin seeds and chervil and mix.
5. Serve chilled.

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RECIPE: Jirjir Salad

INGREDIENTS

• grated zest and juice from a lemon
• 3 tbsp olive oil
• 1 tbsp za’atar
• 1 tsp sumac
• 250g halloumi cheese cut into 2cm pieces
• 3 handfuls of arugula leaves
• 400g watermelon cut into 2cm cubes

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METHOD

1. Combine the lemon zest and juice, oil, za’atar, and sumac into a bowl and mix well.
2. Toss the halloumi in.
3. Place. the arugula and watermelon on a large platter.
4. Add the dressed halloumi.
5. Toss everything together or serve as is.

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RECIPE: Braised Eggplant with Soy, Garlic, and Ginger

INGREDIENTS

• 2 Chinese eggplants, chopped to bite-size pieces
• 1 salt salt
• 1 tbsp cornstarch

Sauce:

• 1 tbsp light soy sauce
• 1 tbsp water
• 1/2 tsp dark soy sauce
• 1 tsp sugar
• 1 tsp cornstarch

Stir Fry:

• 2 1/2 tbsp vegetable oil
• 1 tsp ginger, minced
• 3 cloves garlic, chopped

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METHOD

1. Prepare the eggplants:
   • Place eggplant in a large bowl and add water to cover.
   • Add 1 teaspoon salt, mix well.
   • Place a pot lid on top to keep the eggplant under water for 15 minutes.
   • Drain and pat dry.
2. Make the sauce:
   • Combine the sauce ingredients in a small bowl.
   • Mix well.
3. Cook the eggplants:
   • Sprinkle eggplant with cornstarch and mix by hand, until evenly coated with with a thin layer of cornstarch.
   • Add 2 tbsp oil to a big nonstick skillet and heat over medium high heat until hot.
   • Spread eggplant across the bottom of the skillet without overlapping.
   • Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8-10 minutes.
   • Transfer the eggplants to a plate; if the skillet gets too hot and starts to smoke, turn to medium heat.
   • Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet.
   • Stir a few times until fragrant.
   • Add all the eggplant back to the skillet.
   • Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant.
   • Stir a few times until the eggplant is evenly coated and the sauce thickens.
4. Transfer everything to a big plate.
5. Serve hot as a side or as main over steamed rice or noodles.

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RECIPE: Zucchini Scarpaccia

INGREDIENTS

• 2 large zucchini, sliced into very thin ¼” rounds, about 3 1/2 packed cups
• 1 tsp salt
• 1/2 cup rice flour
• 1 cup fine cornmeal/polenta
• 1 ½ cups Parmigiano cheese, grated
• 1 tsp salt
• 1 ½ tsp dried oregano, chopped
• 1 tsp garlic powder
• ¼ cup olive oil
• 2 large eggs
• arugula and fresh lemon juice, for topping
• salt and pepper to taste

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METHOD

1. Preheat the oven to 425°F.
2. Line a 9 x 13″ baking dish with parchment paper.
3. Drizzle 1 tbsp of olive oil over the parchment to evenly coat, up the sides of the pan for about 1″.
4. Prepare the zucchini:
   • Slice the zucchini and add to a bowl with 1 tsp of salt.
   • Toss with your hands to completely combine.
   • Allow the zucchini to sit for 15 minutes to allow them to release excess water.
   • Wrap the zucchini in a dish towel and squeeze to wring out as much excess water as possible.
   • Reserve ¼ cup of the water from the zucchini to use in the batter.
5. Make the batter:
   • Mix the rice flour, cornmeal, Parmigiano cheese, salt, oregano and garlic powder in a large bowl until combined.
   • Create a well in the center of the dry ingredients and add the zucchini water, olive oil and eggs.
   • Mix until a thick batter is formed. Add the drained zucchini and fold to completely combine.
6. Bake the scarpaccia:
   • Press the dough evenly into the baking dish into one thin layer, pressing down as you even it out.
   • Bake in the top rack of the oven for about 32 to 40 minutes, until golden brown and crisp.
7. Serve:
   • Allow to cool slightly.
   • Slice into squares and serve.
   • Top with flakey sea salt, fresh arugula and a squeeze of lemon juice or with marinara sauce for dipping.

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RECIPE: Sformatino

INGREDIENTS

• 4-5 red onions
• 100g butter
• 100g of Pecorino cheese
• 4 eggs
• 600g sour cream
• salt and pepper to taste

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METHOD

1. Slice the red onions into julienne strips and saute in butter.
2. Add salt and pepper to taste.
3. Mix in the cheese, eggs and sourcream.
4. Butter the moulds and fill them with the mixture.
5. Bake in a bain-marie for about 30 minutes at 350°F.

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RECIPE: Red Cabbage Salad with Anchoïade

INGREDIENTS

Anchoïade

• 3 garlic cloves, finely chopped
• 2 oz can anchovy fillets packed in oil, finely chopped, oil reserved
• ½ tsp freshly ground black pepper
• ⅓ cup extra virgin olive oil
• 1½ tsp red wine vinegar

Salad

• 4-5 cups shredded red cabbage
• 1 tbsp black poppy seeds
• fine sea salt to taste
• fresh flat-leaf parsley leaves, for garnish

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METHOD

1. Combine the anchoïade ingredients in a large bowl and stir well.
2. Add the shredded cabbage and poppy seeds and toss together.
3. Allow to sit at room temperature for one hour or cover with plastic wrap and refrigerate for 2 hours or more.
4. Bring to room temperature for serving.
5. Taste and adjust the seasoning.
6. Garnish with parsley leaves.

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RECIPE: Miso Dressing

INGREDIENTS

• 2 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp fermented garlic honey
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger, finely grated
• 3 tbsp neutral oil
• 1-2 tbsp water, to thin if needed

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METHOD

1. Make the base:
   • Whisk together the white miso paste, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth.
2. Emulsify the oil:
   • Drizzle in the toasted sesame oil and olive oil slowly while whisking until the mixture becomes smooth and creamy.
3. Adjust thickness:
   • Whisk in warm water, a bit at a time, until the dressing reaches a perfectly pourable consistency.
4. Serve or store:
   • Dress a salad or store in an airtight container in the refrigerator for up to 5 days.
   • Shake well before each use.

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RECIPE: Jammy Zucchini Reduction

INGREDIENTS

• 3-4 medium zucchini, grated or finely diced
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• salt and pepper to taste
• a splash of dry white wine, chili flakes, or fresh lemon juice.
• fresh herbs like cilantro, dill, or parsley

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METHOD

1. Prepare the zucchinis:
   • Place grated zucchini in a clean kitchen towel or cheesecloth.
   • Squeeze firmly over the sink to wring out as much liquid as possible.
2. Sauté with aromatics:
   • Heat the olive oil in a large skillet over medium heat.
   • Add garlic and chili flakes (optional), cooking for 1 minute until fragrant.
3. Mix-in zucchini
   • Add the squeezed zucchini, salt and pepper, and combine with the aromatics.
   • Turn the heat down to medium-low.
4. Simmer to reduce:
   • Cook for 20 to 25 minutes, stirring occasionally, until the zucchini will turn into a jammy paste.
   • Stir in a squeeze of fresh lemon juice or a splash of wine in the final 2 minutes to brighten the concentrated flavors.
5. Serve:
   • Sprinkle with fresh herbs
   • Serve with rustic bread or a side dish.

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RECIPE: Georgian Eggplant Salad

INGREDIENTS

• 3-4 medium eggplants
• 1 tsp coarse salt
• vegetable oil
• 1 red onion, sliced into quarter rings
• 1 red bell pepper, sliced into thin strips
• 2 stalks of celery, chopped
• 1 chili pepper, thinly sliced into rings
• a bunch cilantro, roughly chopped
• 5 cloves of garlic, crushed
• 1 cup of walnuts, roughly chopped
• 1/3 cup of vinegar
• lemon juice, freshly squeezed
• 1/2 tsp salt

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METHOD

1. Prepare the eggplants:
   • Wash and slice the eggplant lengthwise into slices about 1.5 cm thick.
   • Cut each slice diagonally into long strips about 2 cm thick.
   • Transfer to a large colander, sprinkle with coarse salt and set aside for about 15 minutes.
2. Bake the eggplants:
   • Transfer the eggplants to a baking tray lined with baking paper.
   • Pour over the oil, mix and scatter across the pan.
   • Bake at 375°F for about 15 minutes until softened and golden, flipping them half way through.
   • Remove the eggplant and let cool.
3. Assemble the salad:
   • Add the eggplant and the rest of the ingredients to a bowl and mix well.
   • Chill the salad in the refrigerator to absorb flavors.

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