/ˈfediSH/
noun
A form of desire in which 
an abnormal degree of arousal 
is linked to a particular dish. 
Known to cause foodgasm.


A form of desire in which an abnormal degree of arousal is linked to a particular dish.

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By TheChefFed New York / Los Angeles 03 Mar, 2017

Potato Frisbees

10 large Yukon Gold potatoes 

4 Tbsp. ghee
salt
white pepper

The night before service, boil the potatoes in saltwater until tender
Peal when cold
Store uncovered in refrigerator overnight
Grade the potatoes and season with salt and fresh ground white pepper Heat some of the ghee in a non-stick pan

Sear the potatoes on medium heat, shape them to round “frisbees” When golden brown, flip and finish
Drain on a paper towel before serving

Bourbon infused peaches

4 large peaches

2 large shallots
1.5 cups fresh squeezed orange juice 

1/2 cup lemon Juice
1/2 cup cane sugar
1/4 cup bourbon
1 tsp. salt
1 Tbsp. red pepper flakes

The night before service, cut the peaches to wedges French the shallots, mix with the peach wedges Bring the liquids with the spices to a boil

Pour over the fruits

Marinate overnight
Before serving, remove the shallots and set aside Heat non-stick pan to high heat
Dry roast the peach wedges until slightly charred

Arugula Pesto

4.5 cups arugula coarsely chopped 

1 Meyer lemon juiced

2 tsp. fresh ground ginger
Salt

3/4 cup olive oil 

3/4 cup hazelnuts 

3 tsp. maple syrup

The night before service, coarsely chop the hazelnuts and dry roast them in a non-stick pan or in the oven Combine nuts with arugula and all the other ingredients in food processor
Pulse chop to a coarse, grainy paste with crunchy nut pieces.

Chocolate Butter

serves 10

1/2 bottle Tawny port
1/2 bottle full bodied red wine 1 cup butter
1 tsp. cacao powder

In a saucepan, bring the two wines to a boil
Reduce the heat to a light boil
Reduce the liquids 1 cup volume or until syrupy in consistency
Before serving, whisk the hot liquids up with up to 1 cup of butter
Season the reduction with cacao. The amount of cacao depends on the nature of the wine used, start with 1/4 teaspoon and taste.

Filet mignon • Coffee grounds and cacao

5 Beef filet mignon, thick center cut
3 Tbsp. coarsely ground black pepper 

3 tsp. french roast ground coffee
3/4 tsp. cinnamon
1 1/2 tsp. red chili flakes
1 1/2 tsp. paprika
3 tsp. brown sugar
1 1/2 Tbsp. coarse salt
5 Tbsp. European style butter unsalted

Bring the filet and the butter to room temperature

Grind the pepper with the other spices with mortar and pestle
Evenly rub the filet on all sides
Let sit for 30 minutes
After 20 minutes, heat a skillet on high heat for 10 minutes
Heat the oven to 450
Evenly spread half of the butter on one side of each steak
“Pittsburgh style” charr the steak for 90 seconds (butter side down)
Evenly spread the second half of the butter on the other sides of each steak, flip to fresh, unused part of the pan and charr for another 90 seconds, finish in the oven, let rest
Slice before serving

Plating

The pesto is the base, the chocolate sauce is drizzled on the side, not on top.


By TheChefFed New York / Los Angeles 29 Dec, 2016

Chicory

5 small chicory
1 cup fresh squeezed Navelina orange juice 1 tsp. salt
2 tsp. cane sugar
1 Tbsp. European style butter
1 Tbsp. ghee

Bring a saucepan filled with water to a boil
Half the chicory lengthwise and put in a sous vide bag
Add all the other ingredients except ghee, seal the bag
Poach chicory in water for 20 minutes, keep temperature at about 170F After 20 minutes, cool sous vide bag in ice bath
Before serving, cut the chicory in wedges
Heat non-stick pan with ghee
Quickly charr the wedges in ghee, serve warm

Pickled Beets

4 small yellow beets
4 small red beets
4 garlic cloves, crushed with skin-on 

2 sprigs of rosemary
1/2 cup olive oil
1 tsp. salt

1 cup tarragon wine vinegar 

1 1/2 teaspoons Kosher salt 

1/2 cup sugar

1 cup water

Make this recipe in two badges, one with yellow beets, the other with red – to prevent color bleeding The night before service, heat the oven to 425F

Wash the beets and place them in a small roasting dish
Add all the other ingredients, tightly seal with tinfoil

Roast in oven for about 45 minutes
Cool, peel, half and slice the beets
Overnight marinate the beets in the oil from roasting

About 8 hrs. prior to service, remove the beets from the oil and drain them Set the oil aside, bring the vinegar, water and spices to a boil
Pour the brine over the beets, pickle them until service

Walnuts

1 cup walnuts
1/2 cup sugar
1 teaspoon red pepper flakes 

1 teaspoon Meyer lemon zest
Pinch of salt

Crush the walnuts coarsely and dry roast them in a non-stick pan
Remove the walnuts from the pan, add the sugar and melt on medium heat When the sugar is melted and turning brown, add the spices and the walnuts Combine and evenly spread out on parchment paper, as thin as possible Before serving, crush the brittle and drizzle the beets with it

Cilantro Vinaigrette

1/4 cup Meyer lemon juice
1/4 cup orange juice
1/4 cup oil from roasting the beets
1/4 cup olive oil
1/4 tsp honey
1/4 cup cilantro coarsely chopped 

1/4 tsp ground coriander

Combine all the ingredients in a food processor and blend

Charred Brussels Sprouts

2 lbs. Brussels sprouts
1/4 cup olive oil
1 Tbsp. fish sauce
2 tsp. fresh ground coriander 

4 tsp. balsamic vinegar

Half the brussels sprouts and dry roast them in the oven for 10 mins.
In the meantime, whisk all the other ingredients until they emulsify
Toss Brussels sprouts in vinaigrette, return to hot baking dish and charr in oven for 2 mins. Serve warm

Shiitake

serves 10

1 lbs. Shiitake mushrooms
1 Tbsp. European style butter Fleur de sel

Heat the oven to 500F

Clean and half the Shiitake
Heat a non-stick pan
Dry roast the Shiitake for a few minutes, until they start to dry
Season with Fleur de sel, keep dry roasting for another minute
Reduce the heat, add the butter and toss the Shiitake until evenly coated with butter Serve immediately

Plating

Fleur de sel

Toss everything except Shiitake and Chicory in Vinaigrette.
Arrange all the ingredients like a flower-bed on a plate or wood slab Sprinkle with Fleur de sel

By TheChefFed New York / Los Angeles 09 Aug, 2016

Pickled Watermelon

1 mini seedless watermelon 

2 shallots

2 cups apple cider vinegar 

2 cups water

2 cups sugar
8 tsp salt
2 tsp red pepper flakes
1 stick cinnamon
3 star anise pods
1⁄2 cup fresh ginger chunks 

Pinch nutmeg

Bring liquids and spices to a boil and hold the boil for 1 minute.
In the meantime, peel off outer green of the watermelon with a vegetable peeler. Cut the watermelon in 8 wedges, then cut the wedges in slices about 1⁄2 inch thick.
Peel the shallot and cut in fine rings.
Add the watermelon and the shallots to the pickling liquid. Bring the liquid back to a boil. Remove from heat and let sit for 30 minutes. Move the pickles to jars or plastic containers, cover with pickling liquid. Marinate in the refrigerator overnight. Keep refrigerated and consume within 30 days.

Cantaloupe Salad

1 Cantaloupe melon
1 slicing cucumber
2 bunches basil
1 cup extra virgin olive oil 1 lime

1 Tbsp. coconut oil
1⁄2 cup almond splitters Dash of fleur de sel

Heat a skillet and dry roast the almond splitters until they start to brown. Set them aside.
Heat the olive oil in the microwave for 10 seconds, until it’s lukewarm. Pick the basil leafs from the stem and mix them with the olive oil in a food blender. Puree the basil with the oil. Add the juice of the lime and a dash of salt. Cut the cantaloupe melon in half, spoon out the seeds and throw them out. Cut the melon in 8 wedges and cut off the skin. Cut the wedges in slices about 1⁄2 inch thick.
Cut the cucumber lengthwise in half, spoon the seeds out.
Marinate the cantaloupe melon and the cucumbers in the basil oil.
Before serving, heat a skillet and add coconut oil. Sear the pickled watermelon slices on both sides on high heat, until they start to brown. They're even better from the hot wood grill.

Serve the watermelon layered with the cantaloupe melon. Top with cucumbers and pickled shallots. Garnish with toasted almonds. Sprinkle fleur de sel on top.

By TheChefFed New York / Los Angeles 09 Aug, 2016

Chocolate Mousse

10 oz white chocolate
8 egg yolk
2 Tbsp. white cane sugar
3 cups heavy whipping cream

If the chocolate comes in one piece, use a a chef’s knife to slice the chocolate to fine chips. In a saucepan, bring 2 cups of water to a boil. Whisk egg yolk and sugar in a small metal bowl that fits on top of the saucepan with the water. In another small saucepan, bring 0.5 cups of the cream to a simmer (not boiling). Drizzle the cream slowly into the egg mixture, while whisking the egg mixture vigorously. Put the bowl on top of the saucepan with the boiling water and whisk the egg mixture vigorously until it's foamy and creamy. Take the bowl away from the boiling water, immediately add the chocolate and stir slowly until the chocolate is melted. Set the batter aside and let it cool. Whip the remaining cream until it reaches stiff peaks. When the egg mixture is cool, fold the batter into the whipped cream. Pour the mousse in glasses or little cups, cool it covered in the refrigerator for at least 2 hours or overnight.

Goat Cheese Fondue

2 cups frozen raspberries 1/2 cup vinegar
1/2 cup sugar
8 oz. fresh goat cheese

In a small saucepan, combine raspberries, vinegar and sugar. Bring to a boil, then reduce the heat to medium. Simmer until almost all liquids have boiled off. Pour the cooked raspberry mix into a medium sized sieve. With a silicone spatula, force the raspberries through the sieve. This will separate the fruits from the seeds. Throw the seeds out. Put the fruits back into the saucepan. Warm on medium heat, add the goat cheese. Melt the goat cheese in the raspberry mix while stirring. Keep warm.

Thyme Oil

6 sprigs thyme
2 Tbsp olive oil
8 Tbsp. unsalted, roasted pistachios

Pick the leaves from the thyme. Combine with olive oil in a small porcelain cup. Heat the oil in the microwave for 20 seconds.

Before Serving:
Spoon goat cheese fondue on top of chocolate mousse. Drizzle thyme oil on top and garnish with pistachios.

By TheChefFed New York / Los Angeles 31 Mar, 2016

Brioche Pudding

1 tsp. butter

2 brioche rolls (2 oz./ roll)

1 1/2 cups milk

3/4 cup sugar

2 small eggs

Balsamic Reduction

1/4 cup balsamic vinegar


Sage Cream

1/2 cup cream

4 leaves of sage


Strawberries

10 strawberries

2 tsp. agave nectar

1/2 tsp. pepper, coarsely ground


Preheat the oven to 400F.

Melt the butter in an oven-proof ramekin or muffin pan and coat it using a pastry brush or paper towel.

Cut the brioche into 1/2 inch cubes, add to ramekin.

Mix milk, eggs and sugar in a small bowl until sugar is melted.

Gently flatten the brioche cubes into the bottom of the baking dish.

Pour half of the batter over brioche. Once the brioche rises, pour the rest of the batter.

Bake the pudding in the oven for about 25 minutes. You want the pudding to be golden brown in color and soft when pushing the top center of the loaf.

In a small sauce pan, bring the vinegar to a rolling boil. Reduce the heat to medium for a light boil, and reduce vinegar until 1/8 cup is left. Set aside.

Vigorously whisk the cream in a large bowl just until it starts to reach stiff peaks.

Slice sage into thin strips, chefs call this chiffonade.

De-stem the strawberries and cut each berry into quarters. Add to a bowl, and season with agave nectar and pepper. Mix until evenly coated.

Plate all the ingredients. Top the cream with the sage and drizzle the balsamic reduction over everything. This dish is great for brunch, and for dessert.


Dirty little secret

Never crack your eggs over the lip of the bowl–crack it open over a flat surface, and then break it open gently. Chickens only have one route by which both eggs and bodily waste are expelled, making cross contamination a big concern. When you crack an egg open over the edge of a bowl, all of the contaminants from the shell are introduced to the interior, creating a health risk. That’s why it’s important to always crack your eggs on a flat surface.

By TheChefFed New York / Los Angeles 30 Nov, 2015
Picture by:  Joel Plotkin

The fillet mignon in this recipe may be substituted with this chicken breast

Garlic Spread

1 bulb garlic

1 sprig thyme

3 Tbsp. olive oil

Salt


Marsala Reduction

1/2 cup red wine

1/2 cup marsala

3 Tbsp. cold butter


Fillet Mignon

2 fillet mignon

1 Tbsp. high-heat oil

(avocado, grape seed, coconut etc.)

1 clove garlic skin on

1 sprig rosemary (you may also use

fresh thyme)

Salt


Asparagus

1 lbs. green asparagus

3 Tbsp. olive oil

1 Tbsp. soy sauce

ca. 15 pickled onions

3 sprigs thyme

Salt

In a saucepan, bring the wine and the marsala to a boil.

Reduce the heat to medium and let the wine reduce until 1/4 cup is left. Set aside. Heat oven to 400F. Separate garlic cloves from the bulb, leaving the skin on. Add all ingredients to a small baking-dish and cover it with tinfoil. Roast for 35 minutes. Remove from oven and let cool. Remove thyme and peel the skin from the garlic. Puree the garlic with the leftover oil from the pan in a small food processor. Set aside.

Cut off the ends of the asparagus. Mix the soy sauce and the high-heat oil, season with salt. Make 1 even layer of asparagus on a baking sheet. Drizzle sauce on it. Add the thyme sprigs and toss everything so all the asparagus is evenly marinated. Put the pickled onions on top and put the asparagus in the oven. Roast for about 15 minutes or until it is is slightly browned.

Heat a frying pan to high heat. Crush the garlic in the skin, and add it with the skin on to the pan along with the oil, rosemary/thyme. Season fillet with salt. Sear both sides on high heat in the infused oil. Turn to this article for a perfect fillet mignon. When cooked, wrap fillet in tin foil and let it rest for 5 minutes.

Bring the marsala reduction back to a boil and briskly whisk in the cold butter. Spread the garlic on the center of the plate. Remove the thyme from the asparagus. Plate the asparagus on top of the garlic. Carve the fillet in thick slices and plate it on top of everything. Drizzle marsala reduction on top.


Dirty little secret

Little do most people know, much of the flavor in garlic resides in the skin – when roasting garlic with the skin on, we coax out a deep sweetness. An added benefit to this method is that the harsh compounds that cause bad breath are eliminated by the roasting process, creating a more pleasurable experience for both you and your partner.



By TheChefFed New York / Los Angeles 29 Oct, 2015

Gingered Chicken

2 chicken breast, skin-on

2 sprigs rosemary

1 piece fresh ginger root, 1/2 inch

1/2 Tbsp. salt

1 Tbsp. butter

2 Tbsp. honey

1/2 Tbsp. water


Grilled Apricots

1 apricot (can be frozen)

1 tsp. Champagne vinegar

1/8 tsp. chilly flakes

1/2 tsp. honey nutmeg


Brie Fondue

1/2 cup dry white wine

1/4 lbs. Brie

3 oz. mascarpone

black pepper, whole

nutmeg

1 sprig of mint


Cut the apricots in half and then in wedges, about 5mm thick. Combine the vinegar, spices and honey in a small bowl. Toss the fruits in the seasoning and let it sit.

Preheat the oven to 475F. Remove the leaves from the rosemary sprigs and peel the ginger. Place rosemary and ginger on a cutting board and cover with the salt. Chop all three together until the ginger and rosemary are extremely fine, infusing the salt. Season the the butter with the infused salt and rub the chicken skin with the paste. Season the other side of the chicken with salt. Place the breasts on a sheet tray, skin up. Place the chicken in the oven.

Mix the honey and the water in a bowl. Roast the chicken for about 7 minutes and drop the temperature of the oven down to 325F. Brush the chicken with the honey and water mixture. Keep baking the chicken for another 10 minutes or until it‘s well done (see „Finger Trick“ on page 28). Let the chicken rest.

Bring the wine and the spices for the fondue to a boil in a saucepan. Cut the brie in small cubes. Add the brie and the mascarpone to the liquids in the saucepan. Melt the cheese. Control the temperature, you never want to boil cheese. Keep the fondue warm and heat a skillet or light your barbecue. Over high heat, dry roast the marinated fruit wedges on both sides until they’re golden brown.

Stack the mint leaves and cut them in stripes as thin as possible. Chefs call this chiffonade. Carve the chicken in thin slices. Pour the fondue in a flat soup bowl. Plate the fruit wedges and the chicken breast in a fan shape. Sprinkle mint leaves on top. This recipe is a great winter appetizer.

The apricots in this recipe may be substituted with peaches.

The chicken can be replaced with smoked duck or with pork belly.


Dirty Little Secret

The greatest chef I ever shared a kitchen with was Fredy Girardet. Girardet performed in his own dimension. He straddled the line between human excellence and divine perfection for so many years that the Gault et Millau guide–a european restaurant guide similar to the Michelin Guide–created a new category for him: when one achieves 19 points and a plus, and this out of 20, this rating is “godly by a hair”. Monsieur Girardet also loved cigars. As a man hailing from the old school, he would sometimes smoke them while cooking, as “it’s the way my guests savor my food. I’m tasting their meal the way they experience it.” Not that I condone smoking for this purpose, but I took the lesson to heart when it comes to wine pairings. Keeping Monsieur Girardet’s legacy alive by sampling your food the way it’s meant to be eaten at the table is the best way to make sure that your perfect dinner is always paired with the right bottle of wine–not to mention enjoy the cooking process even more.


By TheChefFed New York / Los Angeles 15 Oct, 2015

Salmon Tartar

1/4 lbs. raw, wild salmon without skin

1/2 Tbsp. truffle oil

1 sprig parsley

1 small shallot

1/4 lime juiced


Kale Salad

1 bunch curly kale

1/2 tsp. graded ginger

1/8 cup rice vinegar

1/4 cup extra virgin olive oil

Salt


Egg Basket

2 slices toast bread, white

1 Tbsp. butter

1 clove garlic

2 eggs

1 thick slice bacon

Salt


Preheat the oven to 350°F, then cut the crust off the toast bread. Pull small pieces of kale from the stems and wash the leaves, then pat them dry.

Cut the salmon in small dices, not more than 5mm each side. Dice the shallot fine and chop the parsley. Mix all the ingredients of the salmon tartar in a bowl, season with salt, set aside.

Melt the butter on the high heat function of your microwave – 15 seconds should do the job. Using a pastry brush, coat 2 cups of a muffin tray with half of the butter. You may also use small ramekins as cups. With your fingers, press the toast bread flat, so you can mold it better. Coat the buttered muffin cups with the flattened bread. Press gently, so you don’t break it. Mince the garlic as fine as possible and season the remaining half of the butter with it. Season the garlic butter with a pinch of salt. Using a pastry brush, coat the bread cups with the garlic butter. Cut the bacon in small cubes with all 4 sides the same length. Render the bacon to cracklings (see dirty little secret below). Spoon it in the bread cups. Crack one egg in each bread cup. Season the eggs with salt. Bake the cups until the eggs start to solidify (15-20 minutes). You can check by gently poking the egg with your finger.

Peel the ginger and grade it fine. Mix it with the vinegar, the olive oil and salt in a bowl. Whisk the vinaigrette vigorously until it has emulsified to a creamy dressing. Pour the dressing over the kale and toss it to marinate. Arrange all 3 items in the center of your plate.


Dirty little secret

Bacon is one of the most beloved ingredients with powerful emotional ties. It brings to mind homegrown savoriness, childhood, and simplicity. However, as we get older we learn to eat it in moderation. A good way to prepare bacon and skip your cardiologist’s disapproval is to place your bacon in a completely unheated pan, and then turn on the heat. Once it starts sizzling, reduce the heat to medium and allow the bacon to render in its own fat. When all the grease is melted, pour it out and save the bacon–this reduces the overall fat left in the bacon without sacrificing any of the flavor.


By TheChefFed New York / Los Angeles 29 Sep, 2015

Quince And Brie Empanadas

2 round masa dough sheets, 5 inches

2 Tbsp. quince paste

2 slices Brie

1 egg


Hazelnut Honey Thyme Creme

1/4 cup hazelnuts skin-on

2 Tbsp. honey

2 Tbsp. thyme leaves

1 cup heavy cream

Salt


Preheat the oven to 350F.

Cut the Brie in slices, 2/3 the length of the dough’s diameter. Put the Brie pieces in the refrigerator.

When the oven is hot, put hazelnuts on a baking sheet. Evenly spread the nuts in one layer and roast them in the oven until the skin pops.

Combine hazelnuts and thyme in a food processor. Pulse until contents are powder. Let the mixture cool.

Evenly distribute equal amounts of quince paste in the center of each Masa dough sheet. Beat the egg and brush along the edges. Fold the dough sheets to half circles and press edges together to seal. Set onto a baking sheet with parchment paper and crimp edges with a fork. Lightly brush empanadas with egg and bake for about 20 minutes or until golden brown.

Add half of the cream to the cool hazelnuts and pulse until fully incorporated. Mix with the remaining ingredients in a large bowl and vigorously whisk until it starts to reach stiff peaks.

Cut empanadas in half, lean them against each other and spoon hazelnut cream on the side.


Dirty little secret

Cutting boards should always be placed on a stable surface to avoid any accidents. A way to ensure this is to dampen a paper towel completely, lay it on a flat, stable surface, and place the cutting board on top. This provides a safe, non-slip surface on which to prepare your ingredients.


fedish

By TheChefFed New York / Los Angeles 03 Mar, 2017

Potato Frisbees

10 large Yukon Gold potatoes 

4 Tbsp. ghee
salt
white pepper

The night before service, boil the potatoes in saltwater until tender
Peal when cold
Store uncovered in refrigerator overnight
Grade the potatoes and season with salt and fresh ground white pepper Heat some of the ghee in a non-stick pan

Sear the potatoes on medium heat, shape them to round “frisbees” When golden brown, flip and finish
Drain on a paper towel before serving

Bourbon infused peaches

4 large peaches

2 large shallots
1.5 cups fresh squeezed orange juice 

1/2 cup lemon Juice
1/2 cup cane sugar
1/4 cup bourbon
1 tsp. salt
1 Tbsp. red pepper flakes

The night before service, cut the peaches to wedges French the shallots, mix with the peach wedges Bring the liquids with the spices to a boil

Pour over the fruits

Marinate overnight
Before serving, remove the shallots and set aside Heat non-stick pan to high heat
Dry roast the peach wedges until slightly charred

Arugula Pesto

4.5 cups arugula coarsely chopped 

1 Meyer lemon juiced

2 tsp. fresh ground ginger
Salt

3/4 cup olive oil 

3/4 cup hazelnuts 

3 tsp. maple syrup

The night before service, coarsely chop the hazelnuts and dry roast them in a non-stick pan or in the oven Combine nuts with arugula and all the other ingredients in food processor
Pulse chop to a coarse, grainy paste with crunchy nut pieces.

Chocolate Butter

serves 10

1/2 bottle Tawny port
1/2 bottle full bodied red wine 1 cup butter
1 tsp. cacao powder

In a saucepan, bring the two wines to a boil
Reduce the heat to a light boil
Reduce the liquids 1 cup volume or until syrupy in consistency
Before serving, whisk the hot liquids up with up to 1 cup of butter
Season the reduction with cacao. The amount of cacao depends on the nature of the wine used, start with 1/4 teaspoon and taste.

Filet mignon • Coffee grounds and cacao

5 Beef filet mignon, thick center cut
3 Tbsp. coarsely ground black pepper 

3 tsp. french roast ground coffee
3/4 tsp. cinnamon
1 1/2 tsp. red chili flakes
1 1/2 tsp. paprika
3 tsp. brown sugar
1 1/2 Tbsp. coarse salt
5 Tbsp. European style butter unsalted

Bring the filet and the butter to room temperature

Grind the pepper with the other spices with mortar and pestle
Evenly rub the filet on all sides
Let sit for 30 minutes
After 20 minutes, heat a skillet on high heat for 10 minutes
Heat the oven to 450
Evenly spread half of the butter on one side of each steak
“Pittsburgh style” charr the steak for 90 seconds (butter side down)
Evenly spread the second half of the butter on the other sides of each steak, flip to fresh, unused part of the pan and charr for another 90 seconds, finish in the oven, let rest
Slice before serving

Plating

The pesto is the base, the chocolate sauce is drizzled on the side, not on top.


By TheChefFed New York / Los Angeles 29 Dec, 2016

Chicory

5 small chicory
1 cup fresh squeezed Navelina orange juice 1 tsp. salt
2 tsp. cane sugar
1 Tbsp. European style butter
1 Tbsp. ghee

Bring a saucepan filled with water to a boil
Half the chicory lengthwise and put in a sous vide bag
Add all the other ingredients except ghee, seal the bag
Poach chicory in water for 20 minutes, keep temperature at about 170F After 20 minutes, cool sous vide bag in ice bath
Before serving, cut the chicory in wedges
Heat non-stick pan with ghee
Quickly charr the wedges in ghee, serve warm

Pickled Beets

4 small yellow beets
4 small red beets
4 garlic cloves, crushed with skin-on 

2 sprigs of rosemary
1/2 cup olive oil
1 tsp. salt

1 cup tarragon wine vinegar 

1 1/2 teaspoons Kosher salt 

1/2 cup sugar

1 cup water

Make this recipe in two badges, one with yellow beets, the other with red – to prevent color bleeding The night before service, heat the oven to 425F

Wash the beets and place them in a small roasting dish
Add all the other ingredients, tightly seal with tinfoil

Roast in oven for about 45 minutes
Cool, peel, half and slice the beets
Overnight marinate the beets in the oil from roasting

About 8 hrs. prior to service, remove the beets from the oil and drain them Set the oil aside, bring the vinegar, water and spices to a boil
Pour the brine over the beets, pickle them until service

Walnuts

1 cup walnuts
1/2 cup sugar
1 teaspoon red pepper flakes 

1 teaspoon Meyer lemon zest
Pinch of salt

Crush the walnuts coarsely and dry roast them in a non-stick pan
Remove the walnuts from the pan, add the sugar and melt on medium heat When the sugar is melted and turning brown, add the spices and the walnuts Combine and evenly spread out on parchment paper, as thin as possible Before serving, crush the brittle and drizzle the beets with it

Cilantro Vinaigrette

1/4 cup Meyer lemon juice
1/4 cup orange juice
1/4 cup oil from roasting the beets
1/4 cup olive oil
1/4 tsp honey
1/4 cup cilantro coarsely chopped 

1/4 tsp ground coriander

Combine all the ingredients in a food processor and blend

Charred Brussels Sprouts

2 lbs. Brussels sprouts
1/4 cup olive oil
1 Tbsp. fish sauce
2 tsp. fresh ground coriander 

4 tsp. balsamic vinegar

Half the brussels sprouts and dry roast them in the oven for 10 mins.
In the meantime, whisk all the other ingredients until they emulsify
Toss Brussels sprouts in vinaigrette, return to hot baking dish and charr in oven for 2 mins. Serve warm

Shiitake

serves 10

1 lbs. Shiitake mushrooms
1 Tbsp. European style butter Fleur de sel

Heat the oven to 500F

Clean and half the Shiitake
Heat a non-stick pan
Dry roast the Shiitake for a few minutes, until they start to dry
Season with Fleur de sel, keep dry roasting for another minute
Reduce the heat, add the butter and toss the Shiitake until evenly coated with butter Serve immediately

Plating

Fleur de sel

Toss everything except Shiitake and Chicory in Vinaigrette.
Arrange all the ingredients like a flower-bed on a plate or wood slab Sprinkle with Fleur de sel

By TheChefFed New York / Los Angeles 09 Aug, 2016

Pickled Watermelon

1 mini seedless watermelon 

2 shallots

2 cups apple cider vinegar 

2 cups water

2 cups sugar
8 tsp salt
2 tsp red pepper flakes
1 stick cinnamon
3 star anise pods
1⁄2 cup fresh ginger chunks 

Pinch nutmeg

Bring liquids and spices to a boil and hold the boil for 1 minute.
In the meantime, peel off outer green of the watermelon with a vegetable peeler. Cut the watermelon in 8 wedges, then cut the wedges in slices about 1⁄2 inch thick.
Peel the shallot and cut in fine rings.
Add the watermelon and the shallots to the pickling liquid. Bring the liquid back to a boil. Remove from heat and let sit for 30 minutes. Move the pickles to jars or plastic containers, cover with pickling liquid. Marinate in the refrigerator overnight. Keep refrigerated and consume within 30 days.

Cantaloupe Salad

1 Cantaloupe melon
1 slicing cucumber
2 bunches basil
1 cup extra virgin olive oil 1 lime

1 Tbsp. coconut oil
1⁄2 cup almond splitters Dash of fleur de sel

Heat a skillet and dry roast the almond splitters until they start to brown. Set them aside.
Heat the olive oil in the microwave for 10 seconds, until it’s lukewarm. Pick the basil leafs from the stem and mix them with the olive oil in a food blender. Puree the basil with the oil. Add the juice of the lime and a dash of salt. Cut the cantaloupe melon in half, spoon out the seeds and throw them out. Cut the melon in 8 wedges and cut off the skin. Cut the wedges in slices about 1⁄2 inch thick.
Cut the cucumber lengthwise in half, spoon the seeds out.
Marinate the cantaloupe melon and the cucumbers in the basil oil.
Before serving, heat a skillet and add coconut oil. Sear the pickled watermelon slices on both sides on high heat, until they start to brown. They're even better from the hot wood grill.

Serve the watermelon layered with the cantaloupe melon. Top with cucumbers and pickled shallots. Garnish with toasted almonds. Sprinkle fleur de sel on top.

By TheChefFed New York / Los Angeles 09 Aug, 2016

Chocolate Mousse

10 oz white chocolate
8 egg yolk
2 Tbsp. white cane sugar
3 cups heavy whipping cream

If the chocolate comes in one piece, use a a chef’s knife to slice the chocolate to fine chips. In a saucepan, bring 2 cups of water to a boil. Whisk egg yolk and sugar in a small metal bowl that fits on top of the saucepan with the water. In another small saucepan, bring 0.5 cups of the cream to a simmer (not boiling). Drizzle the cream slowly into the egg mixture, while whisking the egg mixture vigorously. Put the bowl on top of the saucepan with the boiling water and whisk the egg mixture vigorously until it's foamy and creamy. Take the bowl away from the boiling water, immediately add the chocolate and stir slowly until the chocolate is melted. Set the batter aside and let it cool. Whip the remaining cream until it reaches stiff peaks. When the egg mixture is cool, fold the batter into the whipped cream. Pour the mousse in glasses or little cups, cool it covered in the refrigerator for at least 2 hours or overnight.

Goat Cheese Fondue

2 cups frozen raspberries 1/2 cup vinegar
1/2 cup sugar
8 oz. fresh goat cheese

In a small saucepan, combine raspberries, vinegar and sugar. Bring to a boil, then reduce the heat to medium. Simmer until almost all liquids have boiled off. Pour the cooked raspberry mix into a medium sized sieve. With a silicone spatula, force the raspberries through the sieve. This will separate the fruits from the seeds. Throw the seeds out. Put the fruits back into the saucepan. Warm on medium heat, add the goat cheese. Melt the goat cheese in the raspberry mix while stirring. Keep warm.

Thyme Oil

6 sprigs thyme
2 Tbsp olive oil
8 Tbsp. unsalted, roasted pistachios

Pick the leaves from the thyme. Combine with olive oil in a small porcelain cup. Heat the oil in the microwave for 20 seconds.

Before Serving:
Spoon goat cheese fondue on top of chocolate mousse. Drizzle thyme oil on top and garnish with pistachios.

By TheChefFed New York / Los Angeles 31 Mar, 2016

Brioche Pudding

1 tsp. butter

2 brioche rolls (2 oz./ roll)

1 1/2 cups milk

3/4 cup sugar

2 small eggs

Balsamic Reduction

1/4 cup balsamic vinegar


Sage Cream

1/2 cup cream

4 leaves of sage


Strawberries

10 strawberries

2 tsp. agave nectar

1/2 tsp. pepper, coarsely ground


Preheat the oven to 400F.

Melt the butter in an oven-proof ramekin or muffin pan and coat it using a pastry brush or paper towel.

Cut the brioche into 1/2 inch cubes, add to ramekin.

Mix milk, eggs and sugar in a small bowl until sugar is melted.

Gently flatten the brioche cubes into the bottom of the baking dish.

Pour half of the batter over brioche. Once the brioche rises, pour the rest of the batter.

Bake the pudding in the oven for about 25 minutes. You want the pudding to be golden brown in color and soft when pushing the top center of the loaf.

In a small sauce pan, bring the vinegar to a rolling boil. Reduce the heat to medium for a light boil, and reduce vinegar until 1/8 cup is left. Set aside.

Vigorously whisk the cream in a large bowl just until it starts to reach stiff peaks.

Slice sage into thin strips, chefs call this chiffonade.

De-stem the strawberries and cut each berry into quarters. Add to a bowl, and season with agave nectar and pepper. Mix until evenly coated.

Plate all the ingredients. Top the cream with the sage and drizzle the balsamic reduction over everything. This dish is great for brunch, and for dessert.


Dirty little secret

Never crack your eggs over the lip of the bowl–crack it open over a flat surface, and then break it open gently. Chickens only have one route by which both eggs and bodily waste are expelled, making cross contamination a big concern. When you crack an egg open over the edge of a bowl, all of the contaminants from the shell are introduced to the interior, creating a health risk. That’s why it’s important to always crack your eggs on a flat surface.

By TheChefFed New York / Los Angeles 30 Nov, 2015
Picture by:  Joel Plotkin

The fillet mignon in this recipe may be substituted with this chicken breast

Garlic Spread

1 bulb garlic

1 sprig thyme

3 Tbsp. olive oil

Salt


Marsala Reduction

1/2 cup red wine

1/2 cup marsala

3 Tbsp. cold butter


Fillet Mignon

2 fillet mignon

1 Tbsp. high-heat oil

(avocado, grape seed, coconut etc.)

1 clove garlic skin on

1 sprig rosemary (you may also use

fresh thyme)

Salt


Asparagus

1 lbs. green asparagus

3 Tbsp. olive oil

1 Tbsp. soy sauce

ca. 15 pickled onions

3 sprigs thyme

Salt

In a saucepan, bring the wine and the marsala to a boil.

Reduce the heat to medium and let the wine reduce until 1/4 cup is left. Set aside. Heat oven to 400F. Separate garlic cloves from the bulb, leaving the skin on. Add all ingredients to a small baking-dish and cover it with tinfoil. Roast for 35 minutes. Remove from oven and let cool. Remove thyme and peel the skin from the garlic. Puree the garlic with the leftover oil from the pan in a small food processor. Set aside.

Cut off the ends of the asparagus. Mix the soy sauce and the high-heat oil, season with salt. Make 1 even layer of asparagus on a baking sheet. Drizzle sauce on it. Add the thyme sprigs and toss everything so all the asparagus is evenly marinated. Put the pickled onions on top and put the asparagus in the oven. Roast for about 15 minutes or until it is is slightly browned.

Heat a frying pan to high heat. Crush the garlic in the skin, and add it with the skin on to the pan along with the oil, rosemary/thyme. Season fillet with salt. Sear both sides on high heat in the infused oil. Turn to this article for a perfect fillet mignon. When cooked, wrap fillet in tin foil and let it rest for 5 minutes.

Bring the marsala reduction back to a boil and briskly whisk in the cold butter. Spread the garlic on the center of the plate. Remove the thyme from the asparagus. Plate the asparagus on top of the garlic. Carve the fillet in thick slices and plate it on top of everything. Drizzle marsala reduction on top.


Dirty little secret

Little do most people know, much of the flavor in garlic resides in the skin – when roasting garlic with the skin on, we coax out a deep sweetness. An added benefit to this method is that the harsh compounds that cause bad breath are eliminated by the roasting process, creating a more pleasurable experience for both you and your partner.



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