Sunday, February 2
Dear Diner,
Another week, another sensational set of Brilla plates for you all! This menu is kind of a “culinary greatest hits” to me, with classic entrée centerpieces spiced up with a unique take on many of the sides. Here’s a little bit about each dish:
Filet Mignon: the king of steaks really speaks for itself here. I combined it with its usual steakhouse sidekick, asparagus, alongside marinated and massaged kale that perfectly combines tenderness and crunch. Pair it with the spiced buckwheat and my original tamari-dijon steak sauce, and you get a wonderfully savory dish that I’m frankly in love with.
The honey-lime marinated salmon is my personal favorite on this week’s menu. Paired with the steamed millet that I spiced with a bit of turmeric and carrots, and the red cabbage stir-fry tossed in our homemade teriyaki sauce, this dish is equal parts sweet, savory, and spicy. An absolute delight, this one.
This week’s tempeh stir-fry proves the vegan haters dead wrong. The textures from the roasted tempeh, broccoli, green beans, and bell peppers are truly unique, and the gochujang sauce caramelizes beautifully, bringing them all together. When I was working in Italy, I became very familiar with the different preparations of farro, and this particular recipe was inspired by a restaurant in Florence that made it using double-concentrated tomato paste and vegetable broth.
The braised chicken thigh might just be the most tender chicken I’ve ever made. The aromatic rosemary, picked fresh from my personal garden, brightens the broth, tomato, and red wine braising liquid that imbues the chicken with tons of flavor. The roasted carrots are from a unique Middle Eastern recipe that combines honey and rose harissa, and they caramelize really nicely in the oven. Bringing it all together is a classic tapenade accented with fresh parsley; a delicious sauce that complements the red wine flavor of the chicken perfectly.
This week’s salad is a bit unconventional, involving less of the leafy greens and more of the other vegetables, and this brings it so many different textures and unique flavors. The Kalamata olives on top are like a cherry on top, adding their unique salty and floral flavor to an already complex dish. Toss it all with our homemade orange-dijon vinaigrette, and you get an absolute showstopper of a salad.
Much love to you, dear diner, and I can’t wait to hear how you enjoyed this week’s amazing selection of Brilla dishes. Until next time!
Best,
Chef Ivan