If you attended Chef Todd Fisher cooking class for January this year, you expereinced some seriously saucy emmulsions.  Here are two of the recipes for you from his class.  Get ready for some serious flavor, bursts of color and well some really beautiful eats!

Wasabi-Edamame Emulsion

In a blender combine edamame, wasabi paste, garlic, Ginger juice and mustard, blend on high and very slowly, in a steady stream add the soy bean oil to emulsify. Pass through a fine metal sieve and put into a squeeze bottle for service.

Cheater cheater wasabi eater style…

Place above ingredients in a blender and blend on high till well combined. Place in a squeeze bottle for service.

Siracha Aioli

Combine above ingredients in a blender and blend on high till well combined. Place in a squeeze bottle for service.

The misfit: We all know about the quince, but what the hell do we do with it? Here is a recipe that utilizes the quince for a dessert, but this same recipe will work to serve with cheeses or alongside a robust lamb dish. Quince can give you several different looks all at the same time. In the immortal words of our sociopath closer Brian Wilson … “delicious!” 

Serves 8

1 1/3 cups pecans, toasted
½ cup walnuts, toasted
½ cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, melted 

Filling
3½ cups whipping cream
¼ cup water
3½ tsp. unflavored gelatin (from 2 envelopes)
3½ cups, plus 2 T. mascarpone cheese (about 28½ oz.; from four 8-oz. containers)
1¼ cups powdered sugar, sifted 

Steps: Preheat oven to 375 degrees. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter spring-form pan with 2½-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.  Continue Reading

Farro Sugar Pumpkin Risotto

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

To Roast Pumpkin cut in half and scoop out seeds, rub wih a small amount of olive oil and roast skin up on a foil lined baking sheet for 30 -40 minutes @ 350. Remove from oven and scoop out soft flesh of the pumpkin.

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Fabulous “Flab-you-less” Mushroom  Bisque

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8 – 10

In Cuisinart finely chop carrots, celery, onion, garlic and brown mushrooms. Heat olive oil in a medium stockpot. Combine the chopped mixture, thyme, oregano, chili flakes and sauté for 10 minutes. Allow this to sweat for 5 minutes, add 2 t. salt to draw out Continue Reading

Red Wine Braised Short Ribs

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

Preheat oven to 400 degrees.

Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.

In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.

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