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Ravioli and tortellini

on March 09, 2013

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Ricotta, beef and mushroom filling

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Tuna crudo

Basil mint compressed watermelon, yuzu juice, soy sauce, lime juice, vinegar, basil purée, micro cilantro

Black garlic is regular garlic that has been under low heat with precised humidity for a few weeks turning the garlic black and with a great unique flavor. I love it. It is sweet yet savory.. I have looked all over for recipes how to make garlic chip.. And I could not find anything. Miguel ( ala carte sous chef) and I were trying to come up with a way how to make them crispy since the only puree of the garlic was not crisping by itself. I found a great picture of a garlic chip on the ideas in food blog but I guess they did not feel the need to share the recipe with anybody. After explaining my husband also a chef ( Michael Castillo, sous chef) what we wanted to do.. He recommended to add egg whites. I thought that was the key.. And it was .. Another of my sous chef colleague said: what about instead of ...

Sunday brunch 5.12

Sunday brunch is the time for me to really do whatever I want. I enjoy making different types of eggs and garnishes for them. I love eggs and I hope people enjoy them as much as I do . This time is a steamed egg with a bacon streusel , mornay sauce , seared cherry tomatoes. Micro greens.

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Ravioli and tortellini

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