Beef Short Ribs, Potato Puree, and Brussels Sprouts

Serves 4
INGREDIENTS
For the beef
2 pounds boneless beef short ribs, cut into 4 pieces
Sea or kosher salt
Extra virgin olive oil
Season the beef very well, and seal individually in a sous vide or FoodSaver bag with 1 teaspoon olive oil.
Cook in a water bath or in a combi at 54°C/129°F for 12 hours. Allow to rest 10 [...]

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Cauliflower Soup with American Paddlefish Roe

Serves 4
INGREDIENTS
1 medium leek, white and pale green only, sliced thin
1 large Spanish onion, peeled and sliced thin
2 sticks unsalted butter
¼ cup white wine
1 head cauliflower, trimmed, core removed and chopped (5 florets reserved and thinly sliced for garnish)
Kosher salt
½ oz. best quality American paddlefish roe
Best quality extra virgin olive oil
Maldon sea salt
DIRECTIONS
In a 10 [...]

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Celery Root Salad with Welfleet Oysters, Herbs, Celery Leaves, and Champagne Vinaigrette

Serves 4
INGREDIENTS
2 heads celery root
2 tablespoons Veuve Cliquot yellow label champagne
Zest of 1 Meyer lemon, juice of half
Best quality extra virgin olive oil
Kosher salt
Freshly ground white pepper
1 dozen very fresh welfleet oysters (call pat woodbury)
Leaves from 1 head celery
½ cup fresh chervil leaves
¼ cup fresh tarragon leaves
1 tablespoon fresh chives, finely sliced
DIRECTIONS
Peel celery root with [...]

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Quince and Apple Tart with Half White Flour Crust

Serves 4 to 6
INGREDIENTS
For the crust
2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water
DIRECTIONS
Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.
Add butter, and blend 15 to 20 [...]

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