Rutabaga Tarragon Puree

Rutabaga Tarragon Puree | If chefs were vigilante superheroes and dishes were our weapons, well then, I’d be slinging purees out of my sleeves to eliminate culinary crime. It is definitely my weapon of choice because it’s what we do! If you’re a reader of this blog then you already know that, but we keep pushing the limits, tweaking technique and ingredients, until our weapon is the sharpest it can possibly be. And let us just tell ya, this puree recipe could cut through diamonds…so watch out future Diamond villain. I’m coming for you.

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Tarragon Cauliflower Puree

Tarragon Cauliflower Puree | When I worked my brief restaurant stint in Portugal, I was put in charge of purees. Or more accurately, I was put in charge of being the guy that got screamed at for making purees. Or even more accurately, the poor guy that was publicly admonished in 5 international languages, before laughing it off because I had absolutely no idea what the hell they were saying. Despite all the noisy distractions, I did manage to find a puree I loved the most (probably cause I messed it up the least), which was made with…wait for it…a cauliflower. What?

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Steamed Broccoli Crema

Steamed Broccoli Crema | Want to know the easiest way to eat your veggies? Stir in some sour cream. Yea yea, we know it kinda negates the purpose, but you’d be surprised what awesome concoctions you can whip up in the kitchen. We’ve experimented a lot. A LOT. And one of the best tasting veggie-sour…

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Acorn Puree

Acorn Puree | I have been to the grocery store many a time, as you might imagine. I have seen people pluck just about everything off the shelves, from onions to chicken to goldfish, but I have literally never seen anyone buy an Acorn Squash. NEVER. Except for me of course. People stare at me…

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Grilled Hearts of Palm Puree

Grilled Hearts of Palm Puree | We’re still celebrating our ingredient of the month – hearts of palm – so what did we do next? We played to our strengths and went the puree route. Back in our restaurant days we were in charge of this station, and we take pride in mastering the art of purees.…

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Golden Pear Taters

Golden Pear Taters | We did it again! Played matchmaker that is – Mr. Potato, meet Ms. Pear. Who would have thought. But guess what? As unlikely a duo as they might seem on the surface, they do in fact go great together. Mr. Potato was once a boring and plain starch, but now with…

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Roasted Tomatillo Purée

Roasted Tomatillo Purée | A few years back, I was on the west coast of Mexico and was lucky enough to have an authentic dinner cooked by some locals. It was enchiladas in a verde sauce. I know that doesn’t sound so special, but once you taste that green sauce, “special” doesn’t do it justice.…

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Sweet Leek & Carrot Puree

Sweet Leek & Carrot Puree | We don’t mess around when it comes to purées. Our food processor is the workhorse of our kitchen and churns out some pretty sweet stuff. We must admit. But enough about us. Let’s get you another go-to recipe that will get people talking. Sweet Leek & Carrot Purée   Print…

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Parsley Root Purée

Parsley Root Purée | Having a dynamite purée on the plate is like taking the prettiest girl to the dance…it really doesn’t matter how terrible you are, you’re still going to look good. Make this once and you’ll be going steady before you know it. Parsley Root Purée   Print Prep Time 5 mins Cook Time…

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