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Chocolate Tart with Lemon Jam


200 grams all-purpose flour
125 grams sweet butter
100 grams sugar
2 yolks
1/2 of a vanilla bean, split and scraped

In a small mixing bowl, whip the egg yolks, sugar and seeds from the vanilla bean to ribbon stage. Sift the flour into a large bowl. Fold the egg yolk-sugar mixture into the flour. Crumble the mixture into the flour by rubbing it
between your fingertips. Continue until the mixture resembles coarse cornmeal. Cut the butter into cubes and toss with the flour. Gather
the dough by working it with the palms of your hands. Chill for at least an hour.

On a lightly floured surface, roll out the dough to fit a 9 inch tart pan. Chill for 30 minutes. Bake tart shell in a 350 degree oven until the crust is golden about 20-25 minutes.


6 Oranges
2 Lemons
2 1/2 pounds sugar

Peel the thin, colored outer skin from the oranges and lemons. Cut this peel into paper thin strips. Soak the peel in 2 quarts of cold water for 24 hours. The next day slice the pulp with the white part of the skin as fine as you
can or put it through a food processor, removing all the seeds. Put the sliced oranges and lemons in the pot and simmer slowly for 2 hours. Then add 2 1/2 pounds of sugar and cook until the mixture jells.


150 grams heavy cream
1/2 of a vanilla bean, split and scraped
225 grams bittersweet chocolate, finely chopped
2 egg yolks
30 grams sweet butter at room temperature

In a small saucepan, scald the cream, seeds from the vanilla bean and the split pod. Allow to steep for 15 minutes, then strain. Place the chopped chocolate in a bowl. Bring the cream mixture to a boil and pour over the chocolate. Whisk till smooth. Let mixture cool. Whisk in the yolks followed by the softened butter.


Spread 1/4 cup of the orange marmalade on the bottom of the pre-baked tart shell. Pour the chocolate filling
over the marmalade and let set.

Serve Tart at room temperature.

Yellowtail Tuna Tartare with Ginger-Tomato Vinaigrette
Serves Four


1 lb. Sushi grade tuna diced into 1/4" squares
3 Tb. Extra Virgin Olive Oil
2 Shallots minced
Salt and pepper to taste


1 Large tomato peeled and seeded
1/4 oz. Fresh grated ginger
4 Tb. Extra Virgin Olive Oil


2 Cups mixed Field Greens

Mix tuna with oil and shallots; season to taste with salt and pepper. Remember the tuna must be of superior quality since very little is added.

To make your vinaigrette, place tomatoes and ginger in a blender. Add the oil to the mixture while the blender is

Spoon a small amount of the vinaigrette in the center of the plate. Divide the tuna in four equal portions. Using a ring mold, form the tuna ontop of the vinaigrette. Garnish with the field greens.

Crispy Skinned Pacific Salmon with Cassoulet of Cranberry Beans
Serves Four

4 - 6 oz. portions of salmon, scaled
1 Tb. Canola oil
Salt and pepper

2 cups fresh cranberry beans (1 1/2 if dried, soaked for at least 2 hours)
1 tomato, peeled, seeded and chopped
5 cups water
1 bouqet garni

To cook beans, place all ingredients in a sauce pot. Heat over moderate heat until beans to simmer. Reduce to low heat and place on a heat diffuser. Continue cooking until beans are soft. Approximately 30 minutes.

To cook salmon, heat oil in a non-stick saute pan. Place salmon skin down and saute until skin side is crispy. Turn to other side and cook until desired temperature is reached.

In a deep plate, 1/2 cup of the beans, place salmon on top. Garnish with brunoise of vegetables and chervil.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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