• In a small bowl, whisk together the gochujang, kimchi juice, and mirin or sugar. Set aside. In a large wok, cast-iron, or other nonstick skillet, cook the bacon (if using) over medium heat until almost crisp and the fat has rendered, about 5 minutes. If not using bacon, in the wok or skillet, heat the oil or oil/butter mix.
• To the bacon fat or oil/butter mix in the skillet, add the onion, garlic, ginger, and any other protein (if using) and cook, stirring frequently, until the onion has become a bit translucent, 2 to 3 minutes.
• Stir in the vegetables, kimchi, and kimchi juice/ gochujang mixture and cook, stirring constantly, until the vegetables have softened and the sauce has evaporated a bit, about 5 minutes. Add the cold rice and break up clumps with a wooden spoon or spatula, tossing to coat. Add the soy sauce and sesame oil and toss to coat. Keep cooking, stirring, and tossing until thoroughly mixed and piping hot, 2 to 3 minutes.
• Reduce the heat to low and let sit to brown a bit while you fry the eggs sunny-side up in butter or a neutral/sesame oil mix.
• When the eggs are ready, scrape up the rice, hopefully with a few little browned bits, and fill a medium soup bowl with one-quarter of the rice. Place a plate on top of the bowl and then invert to produce a dome of rice. Garnish with a fried egg, a nori strip, and some green onions and sesame seeds. If you like it spicier, drizzle with a bit of the diluted gochujang. Repeat for the remaining portions of rice.

• Bring milk to cheese temperature, about 35°C (95°F).
• Add starter, mix in thoroughly.
• Add rennet, mix in thoroughly.
• Wait for clean break, 45 minutes to 1 hour.
• Cover the pot to keep in warmth.
• Cut curd to walnut size, 2.5 cm.
• Cut vertically; cut crosswise; cut horizontally or diagonally.
• Stir curds gently over 5 to 10 minutes.
• Ferment curds under whey at ambient temperature until acidity develops.
• Goal pH 5.3—stretch test spins.
• Perform teabag test every 30 minutes.
• Mozzarella usually takes 6 to 8 hours total to develop its stretch.
• If the temperature of the curds drops below 30°C (86°F), gently warm curds back up.
• Prepare for mozzarella stretching as curd shows first signs of stretching.
• Bring 5 L water to a boil (half as much water as milk).
• Prepare a 5 L cold-water bath.
• Prepare a light salt brine with 2 L cold water and 1 percent salt (brine should taste good!).
• Strain the curds from the whey.
• Pour almost-boiling water over curds until curds melt evenly.
• Add hot water slowly, stirring curds gently between additions.
• Add more hot water as needed, but do not overcook.
• Gently bring curds together into a single mass under the water.
• Shape curds into mozzarella.
• Stretch a handful of curd from the mass into a 15 cm rope.
• Fold rope into an accordion (or roll into a stout pinwheel).
• Stretch top part of the cheese over the accordion to make a ball.
• Tear mozzarella off the mass between thumb and forefinger.
• Plunge mozzarella into cold-water bath.
• Leave in water until cool.
• Transfer mozzarella to light salt brine and refrigerate to preserve.

PÂTE

• Avec la boule de pâte, faire 8 feuilles de lasagne de 30 cm (12 po). Dans une grande casserole, faire bouillir de l’eau. Cuire 2 à 4 feuilles de lasagne à la fois. Retirer les feuilles de l’eau bouillante et mettre dans de l’eau froide. Retirer les feuilles de l’eau froide et les étaler sur un linge à vaisselle sans les chevaucher. Couvrir d’un linge à vaisselle et mettre de côté. Elles ne doivent pas sécher.

BÉCHAMEL

• Dans une petite casserole, faire fondre le beurre à feu moyen. Ajouter la farine et cuire 1 minute en remuant à l’aide d’un fouet. Verser le lait et fouetter jusqu’à ce que le mélange épaississe. Saler et ajouter une pincée de muscade.
• Hors du feu, incorporer la ricotta et bien mélanger. Si le mélange est trop épais, ajouter un peu de lait et chauffer à feu doux en mélangeant.

LÉGUMES

• Préchauffer le four à 375 °F.
• Dans une sauteuse de 28 cm, faire chauffer l’huile d’olive. Ajouter les poireaux et cuire 5 minutes. Ajouter les petits pois, les épinards et le persil. Bien mélanger. Retirer du feu. Saler, poivrer et réserver.

MONTAGE

• Beurrer un plat en céramique allant au four d’une grandeur de 25,5 cm × 33 cm (10 ½ po × 13 1/3 po) et y déposer une couche de béchamel. Couvrir de 2 feuilles de lasagne et napper d’un peu de béchamel. Ajouter une partie du mélange de légumes. Y déposer des asperges et des haricots. Ajouter des tranches d’œufs, des tranches de mozzarella et du parmesan.
• Répéter jusqu’à ce que la lasagne ait quatre étages. Terminer avec le reste de la béchamel, du parmesan et de la mozzarella.
• Couvrir de papier d’aluminium et cuire au four 20 minutes. Retirer le papier d’aluminium et poursuivre la cuisson 10 minutes. Si la lasagne n’est pas assez colorée, faire cuire sous le gril (à broil) de 2 à 3 minutes, ou jusqu’à coloration. Laisser reposer de 15 à 20 minutes et servir.

CONSEIL

• Le papier d’aluminium empêchera le dessus de la lasagne de sécher.

• Bring a large pot of water to a boil.
• Meanwhile, in a large frying pan, heat the oil over medium-high heat. Sauté the peas and asparagus until tender-crisp and vibrant, 3 to 4 minutes. Transfer to a bowl and set aside.
• In the same pan, combine the vegetable stock, oats, garlic powder, and onion powder. Reduce the heat to medium and bring to a simmer.
• Simmer until thickened and most of the stock is absorbed, 3 to 5 minutes. Stir in the Parmesan, butter, and salt and pepper to taste. Gently fold in the cooked peas and asparagus.
• Add the vinegar to the boiling water (this will help keep the eggs together). Gently crack the eggs right into the water and cook until the desired yolk consistency is achieved, about 2 to 3 minutes for soft-poached, 4 minutes for medium-poached, and 5 to 6 minutes for hard-poached. Remove with a slotted spoon and place on a plate lined with a paper towel to absorb any extra moisture.
• Divide the risotto between four bowls and top with the eggs. If desired, sprinkle with more Parmesan and pepper.

• Préchauffer le four à 375 °F et placer la grille au centre. Chemiser les cavités d’un moule à muffins de caissettes en papier ou graisser les cavités.
• Dans un bol, mélanger la farine, les flocons d’avoine, la poudre à pâte, le bicarbonate, la cannelle et le sel. Réserver.
• Dans un autre bol, à l’aide d’un batteur électrique, battre le sirop d’érable, l’œuf, l’huile, la vanille et la purée de bananes.
• Incorporer les ingrédients secs, toujours au batteur électrique. À l’aide d’une spatule, incorporer le quinoa cuit et les canneberges.
• Répartir le mélange dans le moule à muffins. Garnir des amandes concassées et de sucre brut. Enfoncer légèrement quelques canneberges sur le dessus des muffins. Cuire au four 25 minutes ou jusqu’à ce qu’un cure-dent inséré au centre d’un muffin en ressorte propre.
• * Pour un résultat optimal, si vous cuisinez sans gluten, je vous recommande la farine tout usage sans gluten La Merveilleuse, de Cuisine L’Angélique, ou la farine à pâtisserie 1 pour 1 sans gluten, de Bob’s Red Mill.
• ** 1/2 tasse (125 ml) de quinoa cru donne environ 1 3/4 tasse (430 ml) de quinoa cuit.

• To make the short ribs: Preheat the oven to 300°F (150°C). Season each short rib with salt and black pepper.
• In a large Dutch oven or oven-safe pot, heat the oil over medium-high heat. Add the short ribs, working in batches to avoid overcrowding, and sear on all sides until browned. Transfer to a plate. Remove any excess fat from the pot and discard it.
• Add the onion to the same pot and cook, stirring often, until softened and translucent, 5 to 7 minutes.
• While the onion cooks, combine the ketchup, pomegranate molasses, soy sauce, garlic, lemon juice, cumin, and paprika with 1 cup (240 ml) of water in a medium bowl and mix well. Pour this mixture into the pot with the onion and bring to a simmer. Taste and adjust for salt if necessary.
• Place the short ribs back into the pot and stir to coat the ribs in the onions and sauce. Cover with the lid or aluminum foil, and bake for 3 hours, or until fork-tender, then uncover and return to the oven for another 10 to 15 minutes to brown the tops.
• Transfer the short ribs to a serving dish. Remove excess fat from the pot by scooping it out or layering a paper towel on top to absorb it, then discard.
• Let the sauce in the pot simmer for 10 to 15 minutes, until thickened, then brush it on top of the short ribs and serve the rest on the side.
• Garnish with microgreens or fresh parsley and mint and pomegranate arils.

• Preheat the oven to 375°F or a grill to 350°F–400°F. If using the oven, line a baking sheet with parchment paper. If grilling and using 4–6 wooden skewers, soak the skewers in water for at least 15 minutes so they don’t burn on the grill. (Alternatively, you can use metal skewers.)
• In a large bowl, whisk the egg. Add the walnuts, currants, beef, parsley, garam masala, cinnamon, cumin, salt, and pepper. Mix together until combined. It’s easiest if you use your hands to do this.
• Roasting Method: Form 3 Tbsp of the mixture into a football-shaped kefta. Place on the prepared baking sheet. Repeat with the remaining mixture. Bake for 20 minutes, then flip and bake for 10 minutes more, until an inserted meat thermometer reads 160°F and the keftas are browned .
• Grilling Method: Shape the meat around the skewers into any shape you want—long logs or football-like shapes. Place the skewers on the grill and every few minutes flip using tongs. Cook for about 10–15 minutes, until browned or until a meat thermometer inserted into the center of a kefta reads 160°F.
• Prepare the sauce by combining the tahini, lemon juice, cold water, and salt in a bowl. Whisk until smooth and runny.
• To serve, drizzle with the yogurt and sprinkle with the parsley and pomegranate seeds, if you like. Drizzle the tahini sauce overtop. Store leftovers in an airtight container in the fridge for up to 4 days.

Flat Iron Steak & Birch Wasabi Glaze:

• Trim and portion steaks to 5 oz. Season with salt and pepper; refrigerate. Whisk glaze ingredients in a small bowl. Ten minutes before serving, heat oil over high heat and sear steaks ~2 minutes per side, brushing with glaze. Cover with foil and rest for 5 minutes.

Kimora Rice Cake:

• Combine rice, water, ginger, garlic, salt, and butter in a medium saucepot. Cover, boil, then simmer for 15 minutes. Mix seasoning in a bowl. Once water is absorbed, stir in seasoning. Transfer to plastic-lined sheet pan, press to ½ inch thickness with wet hands, and freeze for 5 minutes. Prepare egg wash, cornstarch, and panko. Cut chilled rice into six 3.5-inch circles. Bread: cornstarch → egg → panko. Fifteen minutes before serving, heat oil over medium-high and fry until golden. Drain on wire rack and sprinkle with flakey salt.

Butter Braised Heirloom Carrots:

• Peel and trim carrots. Cut into 3-inch sections, then slice diagonally into triangle prisms. Melt butter in saucepan, sauté carrots 1–2 minutes. Add braising ingredients, boil, then cover and simmer 30–40 minutes until fork-tender and glazed.

Pickled Shimeji Mushrooms:

• Separate mushrooms into bundles or stems. Whisk brine ingredients in a bowl, add mushrooms and remaining ingredients. Cover and set aside to pickle.

Pineapple Miso Sauce:

• Combine all ingredients (except slurry) in saucepot. Simmer 5 minutes, strain into clean pot. Bring to simmer, whisk in slurry, and simmer 5–10 minutes until thickened.

Black Sesame Crisps:

• Toast sesame seeds until fragrant; set aside. Melt sugar and honey over low heat, stirring until dissolved. Add seeds and mix to coat. Pour onto silicone mat, cover with another mat, and roll thin. Cool completely and break into pieces.

Yogurt Yum Yum:

• Sauce Whisk all ingredients, place in squeeze bottle and refrigerate.

Plating:

• Spoon pineapple miso sauce off-center and tap to splatter. Cut rice cakes into half circles; place one flat on sauce, one upright at 90°. Squeeze Yum Yum sauce in front. Slice steak thinly and fan over flat rice cake. Stand 3 carrots behind. Add 4 Yum Yum dots to connect rice cakes. Nestle mushrooms between cakes. Garnish with shoots and sesame crisp.

Salsa Verde:

• Quarter and toss bell pepper, jalapeno, onion, and garlic in canola oil and place on a parchment paper lined baking sheet – roast in the oven at 375˚F (190˚C) for 15 minutes.
• Remove from the oven, vegetables will be browning on the sides. Place into a blender, add cilantro, and lime juice – puree. Add water to thin if needed. Season to taste with salt.

Crispy Tortillas:

• In a bowl, mix Masa flour and warm water together until a soft dough ball forms. Set to the side, allow to absorb all the water (approx. 10 minutes). After dough has rested, portion dough into 3 equal balls. Using a tortilla press lined with plastic wrap, gently press and shape the tortillas. Fry in a dry pan (no oil) at medium-high to cook through. Wrap in a clean, dry cloth to keep fresh. Once all tostadas are cooked, julienne (slice into strips) and crisp them in a pan over high heat with the canola oil listed, stirring to fry all sides. Tortillas are cooked with they puff slightly and brown around the edges. Season with salt to taste.

Lime Crema:

• In a bowl, mix sour cream and lime juice, Season to taste with salt. Refrigerate until needed.

Beef Bavette:

• Mix all ground spices together in a bowl. Prepare the Bavette – trim fat and remove silver skin from the meat. Slice the Bavette lengthwise (with the grain of the meat) into 8-10 cm thick bars. Rub the spice mix onto the bavette bars and set aside for 5 minutes.Sear all sides of the bavette bars in a pan at high heat with 2 tbsp of canola oil. Brown evenly and place the pan into an oven at 375˚F (190˚C) for 8-12 minutes. Remove from the oven and allow to rest for 10 minutes.

Queso Fresco:

• Heat milk over medium-high heat until just before simmering. Remove from the heat, add lime juice, stirring constantly. Once curds form, set the mixture aside for 5 minutes to develop. Strain through cheesecloth, mix in salt, and refrigerate until needed.

Pickled Shallots:

• In a small pot, bring the sugar, salt, peppercorns, coriander, cloves, garlic, vinegar, and water to a boil. Once boiling, turn heat off and strain into an insert with shaved shallots. Set aside until needed.

Arroz Rojo:

• In a pot over medium-high heat, heat the canola oil, add the rice, and toast slightly. Add diced onion and minced garlic, sauté lightly. Add the tomato paste and stir, add the chicken stock and oregano sprig, bring to a simmer. Simmer with a lid slightly askew for 9 minutes. At the 9-minute mark, turn off the heat and place the lid completely over the pot. Allow to sit until plating the meal.

Plating:

• Using a ring mold, place roughly ½ cup of cooked Arroz Rojo in the center of the plate.
• Spoon a tablespoon of Lime Crema on the rice. Slicing against the grain, thinly slice the Beef Bavette. Toss sliced beef, ½ cup of Salsa Verde, and pickled shallots together in a bowl. Place roughly 5oz (150 g) on top of the Arroz Rojo. Garnish the sliced beef with more Salsa Verde and sliced radishes.
• Crumble Queso Fresco over top of the garnished beef. Place crispy tortilla strips on top of the cheese and beef, place cilantro leaves to finish.

Beef Cheeks:

• Portion cheeks into 45 g pieces. Place cheeks, shallot, garlic, thyme, and stock in a pressure cooker. Cook at 200°C for 12 minutes, then lower to 160°C for 28 minutes. Remove cheeks and glaze with reduced stock.

Beef Tenderloin:

• Slice tenderloin lengthwise and season with salt and pepper. Wrap tightly in plastic wrap, tie with butcher’s twine, and cook sous-vide at 65°C for 35 minutes. Remove wrap, pat dry, and sear in a hot cast-iron pan with oil, thyme, garlic, and butter. Rest on a rack and slice into 140 g (5 oz) portions for service.

Potato & Bone Marrow Custard:

• Combine water, salt, thyme, and shallot oil; bring to 95°C. Slice potatoes into 1-inch rounds, punch out portions, and poach for 6 minutes. In another pan, cook bone marrow with shallots, garlic, thyme, and bay leaf until soft. Add wine, smoked water, and salt; reduce by half. Heat milk and cream to 90°C, whisk in gellan gums, remove herbs, blend with marrow base, and puree. Pipe into potato centers, cover, and hold warm.

Carrot Component:

• Heat carrot juice to 90°C; whisk in gellan gums and salt. Pour into molds and chill on an ice bath for 10 minutes. Remove centers with a melon baller. Bring water and honey to a boil; slice carrots into 1 mm rounds, blanch, and shock in ice water. Blend Brie, truffle paste, Methocel, and water until smooth. Pipe into carrot domes, cap with carrot rounds, and unmold for service.

Leeks:

• Toss with shallot oil, lemon peel, and salt. Roast at 425°F (220°C) for 35 minutes. Remove outer layers, portion into sticks, and brush with roasted leek oil.

Aromatic Rice:

• Sweat shallots and ginger in butter. Add rice, water, five-spice, and salt; cover and bake at 420°F (215°C) for 30 minutes. Fluff rice, fold in scallions, and hold warm.

Beef Sauce & Gastrique:

• Reduce Part A by 60%; reserve one-third for finishing and two-thirds for glazing. Reduce veal stock to a glaze consistency; whisk in one-third gastrique to finish.

Plating:

• Warm leek, carrot dome, and bone marrow custard in a steamer at 70°C for 5–10 minutes before plating. Brush beef cheeks with gastrique and finish with chives and salt. Garnish each carrot dome, leek, and custard with shallot oil, Maldon salt, and a nasturtium leaf. Arrange beef cheeks, tenderloin, carrot dome, leek, and bone marrow custard on the plate. Serve rice on the side with sauce.