Fennel Broth

When we have fennel broth, we get clams. Steaming clams off in fennel, butter and wine is a clam game changer. Use only the bits of fennel that you can’t use anywhere else. Like the core, stalk and brown oxidized layers that you wouldn’t use otherwise....

Leek Broth

Leek stock adds body to vegan soups and a little depth to rice and pasta. Rinse the leeks well but unless you downright wash each layer, you’ll probably see a touch of dirt sediment at the bottom of the pot. This is because as leeks grow, dirt is mounded at...

Ricing Potatoes

At the restaurant we were always asked about our mashed potatoes and when we explained that we used a ricer, someone would invariably say, “that’s what my grandmother used!” Given that hot potatoes will goo-out if over-worked, ricing fluffifies...

Aioli

Ingredients 2 Large Eggs 2 cups of Avocado or other highly viscus neutral oil (don’t use the good olive oil for this) 2 tsp salt 1 TBSP Rice vinegar or lemon juice 1 clove garlic 1 tsp white pepper 1 tsp sugar In a food processor, whip eggs for 1 minute Add...