Cauliflower Soup


  • 2 Tbsp. (¼ stick) butter
  • 1 large onion, finely chopped
  • 1 lb. cauliflower florets (about 5 cups)
  • 2 14 ½-ounce cans low-salt chicken broth
  • 1 tsp. white truffle oil or extra-virgin olive oil
  • 1 Tbsp. thinly sliced chives


  1. Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
  2. Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
  3. Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

Lemon Fennel Salad

fennel and lemon

Meyer lemon dressing

  • 1/2 cup orange juice
  • 2 Tbsp. White balsamic vinegar
  • 1 1/2 tsp. Dijon mustard
  • 3/4 tsp. Kosher salt
  • 2 Tbsp. Meyer lemon juice
  • Grated zest of 1 Meyer lemon
  • 3/4 cup rice bran oil or canola oil


  • 1/2 fennel bulb
  • 2 heads butter lettuce
  • 1/4 cup Fresh tarragon leaves
  • 2 Tbsp. Minced shallots
  • 2 Tbsp. Minced chives
  • 2 Tbsp. Minced flat parsley
  • 1/2 c. Meyer lemon dressing
  • Kosher salt
  • Black pepper
  • 2 oz. Pecorino, thinly shaved, about 1/2 cup
  • 12 to 16 pieces candied Meyer lemon zest



  1. Pour orange juice into small saucepan and reduce over med-high heat until syrupy, 5 to 7 mins. You should be left with about 1 Tbsp.
  2. Combine all ingredients except oil in blender. With blender running, slowly add oil in slow steady stream until emulsified. Makes 1 cup.


  1. Using mandolin, carefully slice the fennel into paper thin shavings.
  2. Tear butter lettuce into pieces, place in large bowl. Add all herbs & seasonings, toss with dressing to coat.
  3. Top with shaved Pecorino and candied zest.



  • 1 can chickpeas (16 oz)
  • 1 garlic clove
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/4 cup pine nuts
  • 1/2 lemon, juiced (3 Tbsp.)
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • parsley, chopped


  1. Toast pine nuts in a pan until brown. Remove from pan, drizzle w/ some olive oil and set aside.
  2. Blend all ingredients, except pine nuts, in blender until smooth.
  3. Place in bowl, add pine nuts to center, and top with pinch of paprika and parsley

Cacio e Pepe

aka Spaghetti with Pecorino Romano and Black Pepper
from Cook’s Illustrated, Jan & Feb 2010


  • 6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces finely grated (about 1 cup)
  • 1 pound spaghetti
  • Table salt
  • 2 tablespoons heavy cream
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons finely ground black pepper


  1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.
  2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 teaspoons salt; cook, stirring frequently until al dente (about 10 minutes).
  3. Drain pasta into colander set in bowl, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder; return pasta to now empty bowl.
  4. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining 1/2 cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.

Pad Thai Dan Dan



  • ½ palm sugar disc (about 1 oz)
  • ½ cup water
  • ¼ cup fish sauce
  • 1 Tbsp. tamarind concentrate
  • Sriracha hot sauce

Pad Thai

  • ½ box pad thai noodles (about 7 oz)
  • ½ package extra firm tofu, squeezed of liquid and diced
  • 2 eggs
  • 1 small shallot, chopped fine
  • 1 Tbsp salted radish, shredded
  • 4 green onions, sliced lengthwise then chopped into 2 inch pieces
  • 1 cup bean sprouts
  • ½ cup peanuts, chopped
  • ½ cup cilantro, chopped
  • 1 recipe Pad Thai sauce
  • Vegetable oil
  • Lime
  • (optional ½ lb. of diced chicken or shrimp)


  1. In small saucepan, simmer water and palm sugar until dissolved. Add tamarind and fish sauce, and stir to combine. Add Sriracha to taste (about 2 Tbsp). Set aside.
  2. Fill large bowl with warm water and let noodles soak approximately 15 minutes.
  3. Heat 1 Tbsp oil in large non-stick pan over medium heat. Fry tofu until golden on all sides, set aside. Saute meat and set aside (if using). Wipe pan clean, add more oil if needed. Scramble eggs, set aside. Wipe pan clean.
  4. Heat 1 Tbsp. oil over med-high heat. Saute shallot and salted radish 2-3 minutes. Add drained noodles and combine. Pour in about ½ of the Pad Thai sauce and stir constantly to coat noodles thoroughly. Stir fry about 5 minutes, add more sauce if it starts to dry out too much.
  5. Add green onions, tofu, cooked meat, and eggs. Combine well for about 3-5 minutes, add more sauce if needed. Turn off heat, add bean sprouts, peanuts, and cilantro. Squeeze ½ of lime and serve.

Serves 2

Red Dawn


  • 1 oz Toulouse Red Absinthe
  • 1 oz coffee
  • ½ oz half & half
  • ½ oz Orgeat (almond) syrup


Allow coffee to approach room temperature or use a cold brew for optimal dillution.
Fill cocktail shaker with ice. Combine all ingredients and shake well.
Strain mixture into a rocks glass filled with crushed ice.

Recipe from The Local Palate
The Dawn Treader

Corn Salsa


  • 4 ears sweet yellow corn, grilled or roasted
  • 2 jalapenos, seeded and chopped
  • 1/2 red onion, finely chopped (about 1/2 cup)
  • 3/4 cup cilantro, chopped
  • the juice of 2 limes
  • Salt and pepper


Combine all ingredients in a bowl. Season with additional salt and pepper if desired.

Thai Sticks

1st place Winner! – Olympique 2013

Team Thai-Juan, representing Thailand and Mexico, took home Best Dish honors with this simple Thai street food staple. Basically, we wrapped some ground chicken and pork around lemongrass spears, threw em on the grill, and slapped on some peanut sauce before serving. Fire!


  • 1 ½ cups sliced shallots (about 10)
  • ½ cup shredded dried unsweetened coconut (can be toasted coconut found in supermarkets)
  • ½ cup chopped fresh cilantro
  • 6 garlic cloves, peeled
  • 6 kaffir lime leaves, thinly sliced
  • 2 fresh Thai chiles, stemmed
  • 1 1-inch chunk fresh galangal,
  • sliced 2 Tbsps vegetable oil
  • 1 lb boneless chicken thighs with skin, cut into 1-inch pieces
  • 1 lb ground pork
  • 1 tsp salt
  • 16 whole fresh lemongrass stalks
  • 1 package Lobo Satay Mix (peanut sauce!)


  1. Grind first 7 ingredients in processor to coarse paste. Do not clean processor.
  2. Heat oil in medium skillet over medium heat. Add paste to skillet; Saute paste about 5 minutes; transfer to large bowl and cool.
  3. Add chicken and salt to processor; grind coarsely. Add ground chicken and pork into paste in bowl.
  4. Clean lemongrass by removing outer layer(s), wash and remove the tips. Press ¼ cupful of meat mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks.
  5. Prepare barbecue (medium-high heat). Grill until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

Adapted from

Green Bean Casserole



  • 1 cup canned fried onions
  • 3 Tbsp unsalted butter
  • 10 oz cremini or white mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 1 1/4 cups low-sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2 lb green beans


  • 2 slices white sandwich bread, torn into pieces
  • 2 Tbsp unsalted butter, melted
  • 2 cups canned fried onions


  1. Pulse canned fried onions in food processor until finely ground. Set aside.
  2. Melt butter in large skillet over medium heat. Add mushrooms, 3/4 tsp salt, and 1/2 tsp pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add flour and ground onions and cook until golden, about 1 minute. Stir in broth and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, ntil sauce is very thick and creamy, about 10 minutes
  3. Combine sauce and green beans in slow cooker. Cover and cook on low until beans are tender, 5 to 6 hours.
  4. Meanwhile, pulse bread and butter in food processor until coarsely ground. Toast bread crumbs and onions in clean skillet over medium-high heat until golden brown, 3-5 minutes. Top green beans with bread crumb mixture.

Quinoa Pilaf


  • 1/2 cup quinoa
  • 1 cup low-sodium chicken broth
  • 2 tsp olive oil
  • 1/2 large onion, chopped
  • 2 Tbsp pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
  • 2 Tbsp fresh parsley, chopped


  1. Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes.
  2. Heat oil in a large skillet over medium­high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes.
  3. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.

Do it with Salmon Florentine.