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Smoked Strip Steak with Charred Spring Onion Butter
Labneh with Fire-Roasted Plums, Pistachios, and Saffron Honey & Garlic Naan
Heirloom Cherry Tomato Tart
Roasted Potato Salad with Pistachio–Orange Vinaigrette
Olive Oil Cake with Lavender Gelato & Blackberry Sauce
Smoked Strip Steak with Charred Spring Onion Butter + Radish Chimichurri
Charred Spring Onion Butter
1 stick (½ cup) unsalted butter, softened
2–3 spring onions (scallions), very finely chopped (both white and green parts)
½ teaspoon flaky sea salt (or to taste)
½ clove garlic, grated or minced ultra-fine
A squeeze of lemon juice or a bit of zest
A pinch of chili flakes or cracked black pepper
Char + Chop: Lightly char the spring onions on a grill pan or over an open flame until blistered, then chop finely.
Mix: Combine the softened butter, chopped onions, salt, and any optional flavor boosts until smooth and evenly incorporated.
Shape: Spoon the mixture onto parchment or plastic wrap, roll into a log, and twist the ends to seal.
Chill: Refrigerate until firm, about 1 hour (or freeze for longer storage).
Use: Slice off coins as needed — perfect for topping just-grilled steaks, roast chicken, seared fish, baked potatoes, or even warm bread.
Radish Chimichurri
1 oz shallot
3 garlic cloves
1 jalapeño, cored
2 oz fresh parsley leaves
½ oz fresh mint leaves
1 cup extra-virgin olive oil
¼ cup red wine vinegar
1 tsp kosher salt
4 radishes, shaved paper thin
Pulse: In a food processor, pulse shallot, garlic, jalapeño, parsley, and mint until finely chopped.
Blend: Add olive oil, red wine vinegar, and salt; pulse again until combined but not puréed — you want texture.
Finish: Stir in the shaved radishes just before serving for crunch and color.
Serve the steaks grilled, sliced thick, with a generous coin of the spring onion butter melting on top and the chimichurri spooned over.
Labneh with Fire-Roasted Plums, Pistachios, and Saffron Honey & Garlic Naan
For the Labneh
2 cups full-fat Greek yogurt (or homemade labneh)
1 teaspoon fine sea salt
For the Plums
4–5 ripe but firm plums, halved and pitted
2 tablespoons extra virgin olive oil
Pinch of flaky sea salt
Garnish
⅓ cup pistachios, lightly toasted and roughly chopped
Fresh thyme or mint leaves (optional)
A drizzle of good honey
Extra drizzle of olive oil
Make the Labneh: Stir salt into yogurt. Strain in cheesecloth over a bowl for 12–24 hours until thick and spreadable.
Fire-Roast the Plums: Heat a grill, cast-iron skillet, or broiler until very hot. Toss plums with olive oil and salt. Place cut-side down and cook 2–3 minutes until caramelized, edges just beginning to blister but fruit still holding its shape.
Assemble: Spread labneh onto a shallow plate or platter. Nestle in plums, drizzle lightly with honey, scatter pistachios and herbs, and finish with olive oil. Serve with warm garlic naan or crusty bread.
Garlic Naan
¼ cup warm water
1 tablespoon sugar
1 package (2 ¼ teaspoons) active dry yeast
¾ cup warm milk
¾ cup plain yogurt
4 cups all-purpose flour
1 teaspoon kosher salt
1 stick melted butter, for brushing
4 cloves minced garlic
Fresh cilantro, to top
Combine yeast, sugar, and warm water; let sit until foamy, about 10 minutes.
Whisk flour and salt in a bowl, make a well in the center.
Stir warm milk and yogurt into yeast mixture, pour into flour, and stir to form a dough. Knead 3–4 minutes until smooth.
Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour.
Turn dough out, knead briefly, and cut into 12 pieces. Roll each into a ball.
Heat skillet. Cook naan until golden, brushing with garlic butter and topping with cilantro before serving.
Heirloom Cherry Tomato Tart with Basil (from Whats Gaby Cooking)
Dough
3 tablespoons toasted pine nuts
1¼ cups (155 g) all-purpose flour, plus more for rolling
Pinch of kosher salt
½ cup (1 stick/155 g) European-style unsalted butter
2–4 tablespoons (30–60 ml) ice-cold water
Filling
1 cup (245 g) fresh ricotta cheese
4 oz (115 g) cream cheese, room temperature
½ cup (50 g) grated pecorino romano cheese, plus more for garnish
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
Kosher salt and freshly cracked black pepper
Topping
3 cups (435 g) heirloom cherry tomatoes, halved or quartered
½ shallot, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
Kosher salt and freshly cracked black pepper
Garnishes
2 tablespoons toasted pine nuts
Handful of microgreens
½ cup (20 g) fresh torn basil
½ cup (20 g) oregano leaves
To make the dough: Place the pine nuts in a spice grinder and grind until pulverized. In a large bowl, combine the flour, ground pine nuts and salt. With your hands, cut the cold butter into the flour mixture, leaving some pea-size pieces of butter. Add the cold water starting with 2 tablespoons (30 mL), stirring with a wooden spoon and gradually adding as much water as you need to bring the dough together without making it too moist. Turn the dough out onto a piece of plastic wrap, shape it into a disk, wrap it up, and refrigerate for 30 minutes to 1 hour.
To make the filling: In a medium bowl, mix together the ricotta cheese, cream cheese and pecorino with a rubber spatula, blending well. Fold in the lemon zest, lemon juice, basil and oregano and season with salt and pepper. Set aside.
Preheat the oven to 400°F (205°C). To assemble the tart: Remove the dough from the refrigerator and place it on a lightly floured work surface. With a floured rolling pin, roll the dough into a 12-inch (30.5-cm) circle. Place the dough into a 10-inch (25-cm) nonstick tart pan with a removable bottom, trimming the sides to a 1/2-inch (12-mm) overhang. Fold in the excess dough and pinch into the sides of the tart. Prick the bottom of the tart all over with a fork. Place the tart pan in the freezer for 15 minutes.
Remove the tart pan from the freezer and place it on a baking sheet. Line the tart shell with parchment paper or foil and fill with dried beans or baking weights. Place in the oven and bake for 15 minutes, then remove the parchment and beans and bake for another 20 to 25 minutes, until golden brown. Remove from the oven and cool in the pan on a wire rack for 15 to 20 minutes.
To make the topping: In a large bowl, toss the tomatoes and shallots with the oil and vinegar. Season with salt and pepper. Remove the tart from the pan and place it on a serving plate. Fill with the cheese mixture and top with the tomato topping. To garnish: Sprinkle with the toasted pine nuts, microgreens, basil, oregano, a sprinkle of salt and pepper, and a dusting of pecorino cheese.
Roasted Potato Salad with Pistachio-Orange Vinaigrette
Vinaigrette
2 tbsp white wine vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh orange juice
1 tsp orange zest
1/2 cup extra virgin olive oil
2 tbsp capers
1/2 cup toasted pistachios, chopped
Kosher salt, to taste
Salad
1½ lbs fingerling potatoes, scrubbed + halved
Olive oil
Kosher salt + freshly cracked black pepper
4 spring onion bulbs (or 1 large leek), thinly sliced
1 bunch asparagus, shaved or thinly sliced on an angle
4 radishes, thinly shaved
1/4 cup fresh tarragon leaves
2 tbsp minced chives
4 oz greens (arugula, watercress, spring mix — whatever you like)
4 oz goat cheese, crumbled
Make the Vinaigrette
In a bowl, whisk together the vinegar, Dijon, honey, orange juice, and zest.
Slowly drizzle in both oils while whisking until emulsified.
Stir in the capers and chopped pistachios. Season with kosher salt and set aside.
Make the Salad
Preheat oven to 400°F. Toss halved potatoes in olive oil, salt, and pepper, and spread them cut-side down on a sheet pan. Roast for 20 minutes, then scatter the sliced spring onions over the top. Drizzle with a bit more oil and return to the oven for another 20 minutes until the potatoes are golden and tender. Let cool slightly.
In a big mixing bowl, combine the shaved asparagus, radishes, tarragon, chives, and greens. Add the warm roasted potatoes and spring onions. Drizzle with your desired amount of vinaigrette and toss everything well. Transfer to a serving bowl and top with goat cheese and a few cracks of black pepper.
Olive Oil Cake with Lavender Gelato + Blackberry Sauce
2 cups (240 g) all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ cups (300 g) sugar
3 tbsp lemon zest (from 3 lemons)
3 large eggs, room temperature
1 cup (240 ml) olive oil
¾ cup (180 ml) whole milk, room temperature
½ cup (120 ml) fresh lemon juice
2 tbsp (25 g) sugar for topping (optional)
2 tbsp (15 g) powdered sugar for topping (optional)
Preheat oven to 350°F (177°C). Grease and line a 9-inch springform pan. Whisk dry ingredients. In another bowl, rub sugar and zest until fragrant. Beat with eggs until pale and thick. Stream in olive oil, whip 1 min. Add lemon juice and milk, then fold in dry ingredients. Pour into pan [or individual ramekins] and bake 45–50 min until golden and set. Cool before serving. Dust with powdered sugar.
Blackberry Sauce
2 cups fresh blackberries (or frozen, thawed)
⅓ cup sugar
2 tbsp honey
1 tbsp lemon juice
1 tsp lemon zest
1 strip orange peel (optional)
1 tsp vanilla extract (or ½ vanilla bean, scraped)
Pinch fine sea salt
Optional: 1–2 tbsp Chambord, cassis, or red wine
Combine berries, sugar, honey, lemon juice, zest, orange peel, vanilla, and salt in a saucepan. Cook 5–7 min. Purée, and strain seeds. Return to pan, simmer 3–5 min until glossy. Stir in Chambord if using. Cool slightly before serving warm or chilled.