Til we eat again

This blog has moved to http://MarkSylvester.com - these posts are replicated over there and updated with new photos. Please visit me there.

[msylvester]

We’ve moved. You can now find me at http://MarkSylvester.com

We’ve expanded the site to include a lot more than just photos. Take a look and let me know what you think.

[msylvester]

Nice collage of foods from a recent Raw Food Workshop. The theme was Soup and Salad. The top images are of a raw shitake mushroom soup - you can see the bounty from the Santa Barbara Farmers' Market in the lower right. The salad was Kelp Noodles and a collection of seasonal veg found by asking the growers at the market, 'What's not to be missed?" - Surprising what they will say when you ask them the question. I found Garlic Chives this way just last week.

[msylvester]

Raw food workshop.

These are private and held in homes in the Santa Barbara area.

Top row: Farmers Market veg

Second row: Cashew cheeses and almond crackers with Kale Salad

Third row: Kelp noodles and Maple Creme Boules and raw honey.

[msylvester]

How To Make Kombucha

This is my first use of a cool new tool called Explory.

It allowed me to take my photos and videos during a cooking session and turn them into a story.

There's an audio track, so turn up the volume, then click to watch.

Would love your comments too.

Til we eat again.

[msylvester]

Raw Pumpkin Pie - original recipe from Rawmazing - Link here

This is a labor of love, which I think applies to everything we prepare for families on Thanksgiving. Try this when you have plenty of time.

Susan explains in her recipe that you need to peel and slice the pumpkin, then dehydrate it - she recommends a few hours, I left it in overnight and you can see it got very dry. However, it reconstituted excellently, and that process did indeed remove any starchiness. Awesome trick.

Next, you can see the mash of cashews, maple, coconut oil and pumpkin after it first came out of the Vitamix. I really wanted a smooooooooth mouth feel, so actually processed it even more and you can see in the top image that the final product is like velvet.

The crust I did differently as we are not big Pecan fans. This is almond meal and oat flour with maple syrup, mixed, formed, then dehydrated overnight. I am debating about putting the whole pie into the dehydrator overnight to get a thin skin on the pumpkin.

Great idea from a friend this morning is to whip up a can of coconut milk, which turns into a nice Rediwhip substitute ;-) - You can see that the creme whipped nicely, however next time, I will aerate it more.  Recipe here

This indeed had more than 3 steps, which some of my readers actually count. So, if you can abide more than 3 steps, this is a great recipe. I'll report back on what the families said about the taste.

til we eat again.

[msylvester]

For my recent Introductory Raw Food Workshop I brought a lot of the tools I use for nearly everything with me. I would consider these essential. I have tried a lot of different variations and like these the best. If you want to see more about them, I have detailed them all below.

Spiral Vegetable Slicer

This is used to create long curly noodles out of anything from beets to broccolli stems to carrots, jicama and sweet potatoes. Makes the work very easy.

Vitamix

I think I use this at least twice a day and there really isn't a substitute. Yes, there are other high speed blenders, this is a workhorse that is easy to clean and I can blend nuts into the creamiest purees, that are so smooth you'd think they were made of glass. Seriously. Great machine.

Cuisinart Mesh Strainer

I have several of these and use them constantly as I am always trying to make sure I have removed things like pulp and seeds from purees. I triple strain my nut milks and green juices using this. I have 3 sizes.

Mandoline and matching Mesh Glove

You can just see this collapsed in the photo above. This is essential to get really thin, consistent slices, especially when prepping things for the dehydrator. You also want to get the mesh glove, as the included safety hub that holds the veg so you don't get cut is a waste of time. Use the glove instead.

Excalibur Dehydrator

This is my smaller unit. I have a 9 tray one that is going 24x7, making crackers, jams and kale chips. This smaller unit is perfect if you don't have a lot of room. I have found that I could use a wall of these some times - especially when all my friends want their own bags of Kale Chips.

Post-it Big Pad

You wouldn't think I'd have this as an essential tool for the kitchen, however, once I started using these, I can't live without them. They stick anywhere and are large enough to put across the room with your entire list of things you need to do for the meal. Fantastic tool that I use daily.

One of my students @hollyejacobs thesilverpen took a photo of my prep list and posted it here.

[msylvester]

Green Star Juicer

This amazing device is what started my journey into home preparation of raw foods. This is an affordable cold press juicer, which means that the juice never gets heated and stays raw. This is very important to maintain the nutrients. If you are serious about juicing, I suggest you take a good look at this one. It's easy to clean and I have used it 3x a week for 3 years now and it's in excellent condition.

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[msylvester]

Teaching Raw/Live Food Preparation

I am thrilled to be teaching a class that will revolve around an easy to prepare menu with five items to a class of people who really want to learn the insider tips and tricks.

I have been a chef my entire life, even though my day job since 1984 has been in the software industry. I still eat 21 times a week and for the past 3 years have been focusing on this raw food journey, and for the past two years, writing about it here.

This is another step on the adventure and I'm looking forward to the class. I love showing people how to get creative and build confidence in the kitchen, so this is a natural evolution. Who knows, I may do a second class.

The photo above is of me taking a class with my mentor, Matthew Kenney at M.A.K.E in Santa Monica. Head down, focused.

til we eat again...

[msylvester]

Great infographic on Avocados - a staple in my kitchen

[msylvester]

Nutty Herb and Beet Salad (raw)

This is an easy one and so delicious and pretty to look at.

Combine equal parts of these herbs - or add your own

Basil leaves

Flat parsley

Cilantro

Tarragon

Dill

Julienne 1 medium beet - or halves of a red and yellow beet

Make nut / seed mix:

Slivered raw almonds

Raw pumpkin seed

Raw sesame seeds

Dressing

Juice from two lemons

Extra virgin olive oil

Pinch sea salt

Fresh pepper

Pinch red chili flakes

What is great about this dish is the incredible crunchiness of the herbs, beets and nuts. There’s no soft green in this, like a butter lettuce. Everything has a nice snap to it.

Enjoy.

Until we eat again…

[msylvester]

n-naka - Japanese Omakase Dinner

Chef’s Tasting Menu and Wine Pairing Selection to celebrate my 60th birthday* This was one of the top three meals of my life. Three hours of bliss. Pure art, pure and complex flavors, elegantly presented and enjoyed.

You can visit n/naka next time you are in Culver City

n/naka Philosophy

"The whole of a meal is as important as the sum of its parts. At n/naka, we are devoted to providing a unique and satisfying dining experience through our interpretation of kaiseki. This traditional Japanese culinary art form reflects the ever-changing rhythms of the earth by taking the freshest seasonal ingredients and presenting them in their most natural states. Using the very best ingredients we have access to is true kaiseki; we proudly serve vegetables from our own organic garden built and maintained by our friends at Farmscape Gardens. We take great care in preparing a beautiful plate and believe that the more involvement we put into a meal — no shortcuts — the more connected we feel to the food and to your experience of it. Through a meaningful balance of both traditional and modern techniques, Chef Niki Nakayama is committed to creating a meal that will engage your attention — it’s about enjoying the moment, the current offerings of the season, and ultimately, the food in front of you."

The evening of Monday, July 16th, 2013 Descriptions provided by n/naka. Photos by me.

Saki Zuke (A pairing of something common and something unique)

A perfect medley of textures and tastes to start your meal: gelee of tomato puree and dashi broth, Haas avocado wrapped around fresh lobster and topped with uni from Santa Barbara, fennel and a flower petal of pansy.

French Sparkling Wine, Domaine Rosier ‘Cuvee Jean-Philippe”, Blanquette de Limoux, France 2010

Zensai (Main seasonal ingredient presented as an appetizer)

Grilled blue shrimp topped with yuzu cream, butter foam, bulls blood beet chip, leaf of water cress

Verdejo, Martinsancho, Rueda, Spain  2010

Modern Zakuri (A modern interpretation of a sashimi course)

Toro Tartare: Otoro mixed with white scallions, topped with ponzu reduction, uni butter and fresh chives, dashi broth

Pinot Blanc, Dopff and Irion, Alsace, France 2008

Otsukuri  (Sashimi)

Kumamoto oyster with ponzu and lemon,  Tai (sea bream), Kanpachi (Amberjack), and Maguro tuna, served with freshly grated wasabi from Japan, and Niki’s special soy sauce (lighter so you can taste the quality and freshness of the fish)

Sake Junmai Ginjo, “Shichida” Tenzen Brewery, Saga, Japan

  Mushimono (Steamed dish)

Seabass tororo: Steamed Seabass, grated Japanese mountain potato, shitake and mizuba leaf in a dashi broth

Muller Thurgaeu, Kurtatsch Cortaccia, Alto Adige, Italy 2009

Shiizakana (the Chef’s choice, not bound by tradition)

Spaghettini with Black Abalone from Monterey, Pickled Cod Roe, Shaved Italian Summer Truffles, Garlic and Soy. Topped with Daikon Radish Sprouts.

Greco di Tufo, Villa Mathilde, Campania, Italy  2010

Niku  (Meat course)

Rib eye angus steak with kabocha, broccolini and lunar carrots from our chef’s garden.

Elke (Pinot Noir), Anderson Valley, California, Pinot Noir 2007

Sushi

Tai (Japanese Snapper); O-toro of Big-eyed Tuna; Wild Aji (Spanish Mackrel); Amaebi (Sweet Shrimp); Fresh Uni (Sea Urchin); Seared Toro

Sake Junmai Yamahai Karakuchi, “Shichida” Tenzen Brewery, Saga, Japan

    Mizumono (dessert)

Flourless white chocolate green tea cake, a dusting of matcha powder, crème brulee of black sesame; Hojicha Tea (naturally decaf and made from roasted green tea leaves)

Muscat de Beaumes de Venise, Delas, Rhone Valley, France 2010

    Chef Niki

"Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish.

Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki’s popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch’s “Best of Sushi" distinction in 2006.

Inaka, Niki’s ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef’s table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner.

n/naka has been ten years in the making and is the expansion of Niki’s previous endeavors, applying the artistic and technical notions of kaiseki to create an ever-evolving seasonal narrative within each meal."

---------------------------------

Note from Mark. If you have never had a chance to explore a meal over a three hour period in any cuisine, with a chef whom you know will reward your trust in their vision with a stunning meal, you need to put this on your list of things to do.

This was true when we did the Tasting Menu at Pure Food and Wine 3 years ago, which started me on my Raw Food journey. I have always loved Japanese cuisine and this was an epic adventure.

Til we eat again...

[msylvester]

Honey Ginger Lemon Figs - easy to make snack to accompany homemade crackers and cheese.

Simple preparation, now that figs are here at the Farmers Markets.

Create a dip of lemon juice, fresh ginger and raw honey - blend, then dunk the quartered figs and place on teflex and put in the dehydrator overnight.

Serve with some of the fine Cashew Cheese I have been making. I made a simple Lemon-Herb one that I think will go perfect with these.

Note: These figs are smaller than a golf ball, so I don't think they will need more than 12 hours at 105 degrees.

[msylvester]

Raw Cashew Cheese

Made from raw cashews, filtered water and probiotics. Set to ferment for two days, then herbs and other ingredients added. Freeze overnight in mold, unmold and dehydrate for 24 hours. These are bite sized tests of Cajun and Tapenade versions.

Original recipe from @TheRawChef - then modified by me

[msylvester]

The Trick To Making Nut Milk - Easy Triple Filtration Method

Total time - 15 minutes

I finally figured it out and my good friend @Foleypod suggested I write this and share it.

If you have never made nut milk, well, you should, because it is delicious, easy to make and really good for you as well.

If you have made nut milk you know that it is a pain to deal with the nut milk bag. I have been struggling with these bags for 3 years now and NO MORE. Pouring a slurry of ground nuts and water into a bag then squeezing it for 20 minutes and making a huge mess is a thing of the past.

Here’s the trick.

In the bottom photo you see that I have three bowls, two with strainers and one with a nut milk bag, all ready to go. By pouring the blended nut mixture into the first strainer, on the left, a regular strainer, you see how much pulp is captured - not a lot (bottom right picture). This is because the VitaMix really does a fantastic job of pulverizing the nuts. However, there’s still a lot of pulp left in the liquid.

So, I then use a micro-strainer (easily found at kitchen supply store. Notice that this filtered out 2x as much pulp (strainer on the right). My technique is to pour the liquid through the strainer, then swirl it around and around until it is drained. I used to use a whisk, but that ended up forcing pulp through the mesh - which was counter-productive.

Finally, I pour the mixture after two strainings into the nut milk bag. Now, the bag can easily filter out the finest sediment and it takes 30 seconds at max and you don’t have to twist, turn, force or put so much pressure on the bag that you end up bursting it (ah, yes, the ugly secret about nut milking is the bursting of the bags…. but no more!)

The resulting milk is very smooth and free of particulates, just bottle it, chill and serve.

So, what’s the recipe?

Ingredients

1 cup raw almonds, soaked at least 4 hours in filtered water, drained and rinsed

4 cups filtered water

3 tablespoons raw honey (adjust to suit your taste, or omit)

1 teaspoon vanilla (optional)

2 tablespoons Nutiva Coconut Oil (optional)

Blend in Vitamix for about 2 minutes. Then do the Triple Filtration Trick

I would love to hear from those of you that try this trick. It might make a good video - on my list one of these days instead of photos.

Variations:

Add 1/2 red beet - I call this a Pink Lady

Add 1 inch piece of Ginger - no name yet

Add 1/2 cup raw cacao - yum

Add 3 tablespoons Nutiva Chia Seeds

Til we eat again.

[msylvester]

Raw cacao ganache with Dark Cherry coulis and coconut sorbet

Amazingly delicious.

[msylvester]

Raw Carrot Cake with Cashew Creme

This has recently become my favorite snack. So easy to make. It has a few simple steps and I have made it four times now, so I have it down.

The original recipe is from Russell James, The Raw Chef. I watch his podcast and really enjoy his take on preparing raw dishes. You can subscribe to his free podcast on itunes here.

Ingredients

3 cups carrot, grated. Above you see that the cakes look red - that's because I used heirloom red carrots, I love the color and it's unexpected, which I love as well.

2 cups almond meal

1/4 cup chopped raisins. I love the golden ones, though you can use whatever. It would be good with currants too I bet

1 teaspoon nutmeg (and a little for the garnish)

1 1/2 teaspoon pumpkin pie spice

1 cup date paste (To make the paste, blend 3/4 cup pitted dates with 1/2 cup of juice. I used tangelo this time, have used orange and tangerine in the past) - Put the dates and juice in the Vitamix and blend for 2 min until velvety smooth

1/2 teaspoon sea salt

1 T grated rind (of the orange or tangelo you used in the date paste)

1/2 cup dried coconut (raw)

Blend all of the ingredients in a mixer, then form into small cakes. I use a ring mold about 3 inches in diameter. I have tried small, large, loaf - pick one try it and the next time try something else. Make sure that whatever form you pick, have each cake consistent in size to have even drying.

Once you have formed the cakes (this recipe makes 20 the size you see above) - put them on a dehydrator sheet and dry at 105 for about 12 hours. This will give them a very nice skin on the outside and the inside will still be very moist. Take them out and let them cool on the counter.

Cashew Creme Frosting

This can go a lot of ways depending on how inventive you are, so feel free to play with it. The base recipe is:

1 1/2 cups soaked raw cashews, blended until velvety smooth

2 tablespoons raw honey

3 tablespoons Coconut Oil. I used Nutiva Coconut Manna as it has a nice thickness that works for the icing

1 teaspoon vanilla

pinch sea salt

Blend all of this in the Vitamix until so smooth you can't believe it's ground nuts. Then blend 30 seconds more. Place in a frosting bag and put in the fridge for 60 min to cool, this makes piping it onto the cakes a lot easier and it will be runny. Note: Russel says add 1/2 c water and I tried that and it was too runny.

Once thickened you can frost the cake and garnish. I used nutmeg and grated tangelo. Cool and serve with iced Almond Milk.

ps. Thanks to good friends George and Andrea who are looking at buying a home in Ojai in an orchard and brought us a bag of tangelos from the property, which I used in this recipe.

Variations.

You could add chopped raw pecans

You could add cinnamon and cardamon

You could use ordinary orange carrots ;-)

You could add oat flour or cashew flour in place of some of the almond flour. The original recipe calls for pecan flour, which I don't have access to, now, if I lived in Texas...

Let me know if you try this out, and write a comment to let me know how they came out.

Til we eat again...

[msylvester]

Raw Gnocchi with Red Pepper Creme

An amazing sauce that you can make quickly to serve with anything that you want to dress up and add a tangy flavor profile.

Note: I learned this at a recent Raw Intensive Weekend Class at Matthew Kenney in Santa Monica.

I will save the Gnocchi recipe for another time, however, it’s a very simple combination of jicama, turnip, cashews, olive oil and nutritional yeast formed into quenelles, then dehydrated for several hours.

I want instead to focus on the sauce as I am always looking for something different to dress up a raw dish. This is perfect.

In the image above you see the raw ingredients

1/2 Red Bell Pepper, raw

1/2 Red Bell Pepper, dehydrated over night to intensify the flavor

1/2 C soaked raw Cashews

Juice of 1 lemon (2 T)

Pinch of salt

Filtered water to adjust consistency

Blend all in the Vitamix and very slowly add water until you get what you are looking for.

This has amazing flavor and I could see you using yellow or green peppers as well as other acids, like lime or vinegars.

One of the things that I learned in the class was to really think about ratios and components and to not be afraid to mix it up.

I’m not.

til we eat again…

ps. I found this link to a review of the Gnocchi at MAKE when they were using beets instead of Jicama and Turnips (like the ones above). You can see the fantastic images here.