Persimmon Salad, Roasted Vegetables, Sous Vide Lamb


Persimmon Salad


8oz Farro
2.25 C vegetable Stock
1 T butter
1 pomegranate
2 hachiya or 3 fuyu persimmons
1 avocado
1 lime, juiced
3 T mint leaves
4 T olive oil
4 T maple syrup
1/2 C pepitas


Bring the farro and stock to a boil, cover, reduce heat and simmer for 35 minutes.

Add butter and stir well to coat grains and prevent them from clumping.

Strain off any extra liquid and refrigerate.

Break down the pomegranate reserving 1/2 of the seeds and juicing the other half.

Peel and dice the persimmons.

Peel and dice the avocado.

Combine the lime juice with the avocado.

Chiffonade the mint leaves.

Whisk together the pomegranate juice, 2 T olive oil, 2 T maple syrup and a pinch of salt then add to farro.

Gently fold together the farro, persimmons, avocado, reserved pomefranare seeds and mint then refrigerate.

Heat 2 T of olive oil and 2 T maple syrup in a small skillet until to bubbles.

Stir in pepitas and remove from heat.

Spread on silpat or parchment to cool.

When ready to serve, scatter the pepitas over farro mixture and garnish with mint sprigs.


Roasted Vegetables

1 bunch Carrots, peeled
12 Brussels sprouts, halved
1 delicata squash, cut into rings
1 bunch asparagus
12 cipollini onions
pancetta, diced
2 T apple balsamic
olive oil
2 T lambic
1 package halloumi cheese


Oven to 350 F

Sprinkle 1/4 cup of diced pancetta in a large baking pan.

Coat carrots, Brussels sprouts and squash in olive oil and arrange over pancetta

Bake for 60 minutes.

Boil onions in water for 2 to 3 minutes, drain & peel.

Caramelize onions in 2 T of olive oil, 2 T of apple balsamic and 2 T pancetta.

Place in oven with other vegetables for last 15 minutes of roasting time.

Heat same pan that onions were caramelized in, add asparagus and 2 T of lambic (or white wine) and sauté until done.

Slice halloumi and sear until brown on both sides.

Arrange on platter and lightly sprinkle with salt and cracked pepper.


Sous Vide Lamb


6 shoulder chops
apple wood
6 sprigs rosemary
3 shallots, sliced into rings
black pepper
1 pomegranate, juiced
1/4 c aged balsamic



Set sous vide bath to 140 F

Make a smoke bomb in grill and fill chamber with smoke.

Turn off heat and smoke lamb for 10 minutes.

place 3 shallot rings and 1 rosemary sprig on each chop.

Vacuumed seal 2 chops per bag and sous vide for 90 minutes.

Reduce pomegranate juice to 1/3 cup in large sauce pot.

It will foam up, so use a large pot to prevent overflowing.

Remove from heat and stir in balsamic.

When lamb is done, discard shallots and rosemary and serve with pomegranate/balsamic reduction.


Bec’s Birthday Beets

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½ c Pine nuts
½ c Mead, semi-sweet
6 Golden beets
3 T Rice wine vinegar
3 T White balsamic vinegar
1 Orange, zested & juiced
18 Black peppercorns
4 oz Chevre
4 oz Mascarpone
4 sprigs Tarragon, fresh
2 T Honey
¼ t grains of paradise, fine ground
1 Shallot, minced
1 Pomegranate, separated
½ T Butter
¼ c Pistachios


Soak pine nuts in ½ c mead for 2 hours.

Strain nuts and reserve liquid.

Wash, peel and trim beets, reserve peels and trimmings.

Slice 5 beets on mandolin to thin coins.

Combine 2 T rice wine vinegar, 2 T white balsamic vinegar, 1 t orange zest, 2 T orange juice.

Place beet coins in vacuum bags with 6 peppercorns & 2 T of vinegar mixture each then vacuum & seal.

Sous vide at 185 F for 90 minutes then remove from water and cool to room temperature.

Open bags and reserve cooking liquid.

Wrap trimmings in foil and grill on high until completely charred.

Grind ash to fine powder.

Grind 1 T of pistachios with 2 T of the beet ash until fine then force through chinois, set aside.

Combine cheeses, tarragon, honey, ½ of the shallot, grains of paradise, pine nuts and process.

Add just enough of the reserved mead to keep it processing.

Quarter last beet and place in sauce pot with remaining shallot,  mead, vinegars and orange juice then simmer for 30 min.

Reserve ¼ c of the pomegranate seeds and place the rest in the sauce pot and simmer for a few minutes.

Combine contents of sauce pot with reserved beet cooking liquid and puree.

Force through chinois and discard pulp.

Add butter to liquid and swirl until combined, cool to room temperature.

To Plate:

Place a layer of arugula on large serving plate.

Place ½ t of cheese mixture in the center of every other beet slice and top with a beet slice.

Arrange on top of arugula.

Spoon ½ C of sauce over beets.

Sprinkle ash mixture over beets.

Scatter remaining pomegranate seeds and pistachios over plate.

Pasta with Pumpkin Sauce

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Prep Time 10 min
Cook Time 30 min


2 large parsnips, peeled & cut into coins
3 T olive oil
1 onion, diced
1 apple, peeled & diced
3 clove garlic
¼ t sage, ground
1 t celery seed
¼ t black pepper
1 t savory, ground
1 t chervil, ground
1 t thyme, ground
1 c veg stock
3 oz cheddar cheese
3 oz mozzarella
1 c pumpkin puree
1 c milk
¼ c pepitas
Favorite Pasta, cooked
Dress the parsnip coins with 1 T of the olive oil, spread to one layer on a baking sheet and bake at for 20 min at 450 F.
Sauté the onions in 2 T olive oil until translucent.
Add apple and garlic sauté 2 minutes more
Add spices and ¼ C veg stock
Reduce until almost dry.
Place onion mixture, parsnips, cheese, pumpkin and milk in blender and puree.
Thin with remaining veg stock until sauce consistency is achieved.
Pour sauce over pasta and sprinkle pepitas on top.