Avocado Toast

We recently decided to restart breakfast service at the restaurant so we did a couple of tastings to see what exactly we would put on the menu.  Over the past few years we have seen the rise of the avocado toast everywhere from restaurants to hipster coffee shops.  The trick is to find your own unique version and run with it.  Because we are a California brasserie, I decided to use a kale pesto.  For the bread, we chose to use brioche toasted and seasoned with the pesto.  Then topped with a fresh ripe avocado, sliced and seasoned simply with sea salt, pepper and lime juice.  Next, a perfectly poached egg with a beautiful rich liquid gold center.  The whole thing is finished off with a roasted chili oil and pumpkin seeds.  The only challenge now is to go to work everyday and try not to make this my daily breakfast.  The avocado makes it healthy, right?

 

The New Parmentier!

The newest creations in the kitchen have been some changes to classics. What better dish to start with than my favorite!  With the late fall and winter here, I decided to work with one of my favorite vegetables for the season which is the beautiful sunchoke (topinambour in  French).  This vegetable pureed and fried into chips have equally flavorful results.  Here I have combined this puree with a mix of sautéed mushroom and duck confit with a little teriyaki and jus.  One of my favorite spices right now is the togarashi spice, which works very well with the combination of all these flavors.  Give it a try, it is a pretty simple dish and will be a pleasant surprise. 

 

Surf & Turf

     

The concept of meat and fish together has always fascinated me, especially now.  At Frame I am having much more fun with it and getting a bit more creative. This dish is an Asian fusion surf & turf.

For the sauce I have mixed wasabi, lime juice and creme fraiche,. braised the pork and finished with an orange teriyaki glaze.
The dish is finished with a seared scallop, wakame, pickled ginger and a salad of mustard greens.

I love the garnish for this plate, crushed wasabi peas.

What is your favorite Asian Fusion dish you make?

 

Parmentier

I have fallen in love with a lot of classic French dishes.  I really enjoy putting my California twist on them.

Today my post is of a very simple comforting dish called Parmentier.  The classic dish is made up of leftover beef stew and mashed potatoes.  It is also sometimes made with duck.

I decided to add orange zest to the potatoes for a fresh flavor.  After I put the potatoes it in a bowl (spread even throughout), I topped with breadcrumbs mixed with melted butter.  I gratined it until the breadcrumbs were toasted.

Next I mixed the confit duck with tomato, a little honey and sweet chili sauce and simmered it with a little broth until it reduced to a ragout.

For the garniture, I roasted some root vegetables, sprinkled them with sesame seeds and a little rocket arugula.

It really is an easy and delicious dinner idea for anytime of the year.

Enjoy!