INTERNATIONAL FOODS

  320 g bluefin tuna 500 ml frying oil Salt Pepper 1 large aubergine Marinade 50 g water 15 g bonito shavings 5 g kombu seaweed 1 tsp soy sauce 1 tsp grated ginger Salt Sauce 200 g white miso 1 egg yolk 3 tsp sugar 15 g mirin 15 g sake 20 g rice vinegar 1 tsp Japanese mustard Salad sprouts Tuna Heat the oil to 180°C. Season with salt and pepper. Fry the tuna in it for about 15 minutes. Stop the cooking of the tuna by immersing it in a container of ice water. Drain well and set aside in the refrigerator. Eggplant Cut the eggplant in 2 lengthwise. Fry it for 2 minutes in the already hot oil. Let cool and peel. Set aside. Marinade Heat all ingredients together until boiling. Let cool and then add the eggplant. Sauce Mix together the white miso, egg yolk, sugar, mirin and sake. Heat everything in a bain-marie for 15-20 minutes. Let cool and then add the rice vinegar and Japanese mustard. Finishing and plating Cut the tuna into rectangles of about 1.5 cm and the aubergine into thick str...

Salt 8 ounces sweet Italian sausage, casing removed 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 pinch red chile flakes 1 bunch (12 to 14 ounces) broccoli rabe, tough ends trimmed, cut into 1 1/2 inch pieces 12 ounces (3 1/2 cups) dry orecchiette pasta 1/2 cup freshly grated Pecorino Romano cheese Freshly ground black pepper   Ingredients to make orecchiette with sausage and broccoli rabe Bring a large pot of well-salted water to a boil.   A pot of salted, boiling water Meanwhile, break the sausage up into small pieces. Add the oil to a large skillet over medium heat. When the oil shimmers, add the sausage to the pan and cook, undisturbed, until the browned on one side, about 4 minutes.   Sausage cooking in a large pan Reduce heat to low. Add garlic and chile flakes and cook, stirring frequently until fragrant, about 1 minute. Cover and remove from the heat.   Garlic and chili flakes added to the pan with sausage Add the ...

  1 pound medium beets (without tops) 1 tablespoon olive oil 1 teaspoon fine salt 2 cups tomato juice 1/4 cup chopped fresh dill (loosely packed) 3 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 1 tablespoon prepared horseradish (not creamed horseradish) 3/4 teaspoon lemon pepper 1 medium garlic clove Hot sauce, to taste 24 ounces aquavit 6 ounces dill havarti cheese, cut into cubes 2 dill pickles, cut crosswise into 1-inch thick slices 8 pickled cocktail onions   Gather the ingredients. Preheat the oven to 400 F. Wrap each beet tightly in foil, adding a drizzle of the olive oil and a generous pinch of salt to each packet. Place beets on a baking sheet and bake until a paring knife can pierce easily through the beets, about 1 hour. Baked beets wrapped in foil on a baking sheet Unwrap beets and let them stand until cool enough to handle. Slip the skins off the beets with your fingers under cool running water. You can do th...

  1/4 cup tahini 1/4 cup soy sauce 4 cloves garlic 1 tablespoon dry sherry 2 tablespoons honey 1/4 teaspoon Sichuan pepper powder 2 teaspoons grapeseed oil 1/4 pound ground pork 2 scallions, sliced, white and greens divided 2 teaspoons grated ginger 12 ounces konjac (or shirataki) noodles 1/4 cup peanuts 1/2 teaspoon chili oil Gather the ingredients. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink.. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, ...

  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...

  FOR THE SALAD   Persimmons: 2 (thinly sliced)   Wild Arugula: 2 bunches (or substitute with regular arugula, mustard leaves, or any spicy greens)   Red onion: 1 (thinly sliced into rings)   Pomegranate seeds: 1/2 cup   Almonds: 1/2 cup (roasted, salted, and roughly chopped)   Cilantro: 1 bunch (stems removed)   FOR THE CILANTRO LIME VINAIGRETTE   Fresh lime juice: 1/4 cup   Cilantro: 1/4 cup   Thai chili: 1 (seedless)   Fish sauce: 2 tbsp   Agave syrup: 1/4 cup   Olive oil: 1/2 cup Prepare the Almonds and Greens Roast the almonds, roughly chop, and set aside. Separate the cilantro, arugula, and mint from their stems. Place the leaves in ice-cold water, then strain and pat dry with paper towels to keep them extra crunchy. Slice the Vegetables Slice the persimmons into thin slices. Thinly slice the onion into rings and soak in ice water for added crunch. Tip Soaking greens and onions in...