S02E03 Salami Board Apps

15 minutesmakes 4 servings 2 black mission figs8 slices brown sugar bacon2 peaches1/4 lb Nduja (spicy spreadable salami)1/4 lb fresh fava beans (in pods)10 chopped mint leaves3 oz cured whole muscle salumi(e.g. lomo, prosciutto)8 slices toasted crostini2 tbsp Meyer lemon olive oilsalt, pepper Figs Wrapped in Bacon/Peaches and Nduja: preheat oven to 500° slice figs in quarters, wrap each piece …

S02E03 Zucchini and Cherry Tomato White Pizza

30 minutesmakes 2 servings 12-16oz pizza dough (store-bought or homemade)1/2 small green zucchini, cut into half circles about .5” thick1/2 small yellow zucchini, cut into half circles about .5” thick6-8 cherry tomatoes, cut in half6-8 leaves basil, cut into strands (chiffonade)1/3 cup mozzarella, shredded1/3 cup sharp white cheddar, shredded2 tbsp grated Parmesansemolina flour, EVOO, salt, pepper Notes:*feel free to use …

S02E03 Salami Board

15 minutesmakes 4 servings 5oz whole muscle salumi (e.g. lomo, prosciutto)5oz spicy salumi5oz traditional dry salami5oz fennel salami5oz chorizo5oz specialty salami (truffle, duck, bison, etc)1/4 lb hard strong cheese (e.g. aged cheddar, Gouda)3oz olives3oz cornichon (mini pickles)2 tbsp whole grain mustard6-8 crostinirosemary for garnishsalami board apps (see previous recipe) the key to a good salumi board is lots of variation …

S02E02 Pumpkin Ravioli with Sage Brown Butter

15 minutesmakes 2 servings Recipe Notes:*this is a different, simpler version of the pasta made from the episode: but if you’re ambitious enough to make the pasta from scratch, go for it!*you should be able to find pumpkin ravioli at your local Italian grocer 12 pumpkin ravioli3 garlic cloves, smashed1/4 cup unsalted butter1/4 cup chicken stock (as needed)10-12 sage leaves1/4 …

S02E01 Halibut Ceviche

1 hour inactive, 20 minutes activemakes 2 servings Recipe Notes:*sub ingredients if you can’t find them: use whats fresh and local!*don’t salt fish until ready to serve; otherwise it will “cure” Fish:1/2 lb halibut, cubed1/4 cup lime juice1/4 cup grapefruit juice Ceviche base:1 lemon1 lime1 grapefruit1 green garlic, sliced thin1 shallot, finely diced1 fresno chili, seeds and stems white removed, …

S02E01 Salmon with Red Wine Sauce and Spring Vegetables

40 minutesmakes 2 servings Recipe Notes:*sub ingredients if you can’t find them: use whats fresh and local!*just buy demi-glace: it takes two days to make from 2 6-8oz Coho salmon fillets1/2 cup dry red wine2-4 sprigs fresh thyme and rosemary1 stem green garlic, thinly sliced6-8 overripe strawberries2 tbsp demi-glace5 hakurei turnips, halved3-5 porcini mushrooms, cut intolarge chunks1 cup mixed onions …

S01E03 Grilled Octopus Salad

1.5 hours inactive 20 minutes activemakes 1 serving Recipe Notes:*don’t be afraid of making this dish! the work is all in the ingredient gathering. tip: get the chick peas, peppadews, cherry tomatoes, greens, all from your local grocery store salad bar and olive bar*sub ingredients if you can’t find them: use whats fresh and local!*each salad uses one tenticle, so …

S01E03 Triple Bolognese

4-5 hours inactive, 1 hour activemakes 8 servings Recipe Notes:*settle in, this recipe is for that Sunday dinner that you’ve got all day to cook: or cook this sauce a few days in advance!*this recipe feeds a bunch, so make sure to invite some people to “assist”*you can sub/exclude meats if you want, but the blend is kinda what gives …

S01E01 Dry Aged NY Strip & Market Vegetables

1 hour, makes 2 serving 1 20oz Dry Aged New York Strip8 tbsp unsalted butter3 tbsp extra virgin olive oil10 small potatoes, (such as fingerling) halved3 large garlic cloves, skin on, smashed10-15 baby squash, halved10-15 cherry tomatoes6-8 scallions, batons cut into 1 inchbatons, tops finely sliced12 pedrón peppers (can sub shishito)handful chocolate mint2 tbsp taggiasco olives (can sub niçoise olives)1 …

S01E01 Mediterranean Tomato Salad

20 Minutes, makes 1 serving 2-4 mixed, market tomatoes2 tsp sherry vinegar5 tbsp extra virgin olive oil1/4 bulb fennel, sliced thin1 cup Greek yogurt1 lemon2 cloves garlic1/4 French baguette1 tsp fennel pollen (optional)1 tsp espelette pepper(sub 1/8 tsp cayenne)1 flower anise hyssop (optional)salt and pepper to taste slice tomatoes in large, various sized chunks lay tomatoes flat, and add vinegar, …