Baked Tofu Misozuke wrapped in Grape Leave

For the Misozuke:

20 lb. Hodo Soy tofu
2 qt. white miso
1 cup sake
1 cup sugar

cheesecloth for wrapping tofu
towels for resting tofu

1) Let the tofu drain under a heavy weight for about an hour, and wipe off excess moisture with a towel until dry.
2) Combine the miso, sake, and sugar until it forms a smooth paste.
3) Wrap each piece (should be 8 ¾” thick pieces of tofu) in a double layer of cheesecloth.
4) Layer several towels in large flat plasic containers with fitting lids. Slather the cheesecloth wrapped tofu with the miso mixture until completely coated, and carefully place on the towels.
5) Top the slathered tofu with more towels, and repeat the procedure with another layer of the slathered tofu. Cover and refrigerate.
6) Be sure to change the towels whenever they become saturated with moisture. In the beginning, you’ll probably need to do it the second day, and every 2 days following the first change for about a week. In time, you may only need to change them every 2 weeks, or after a month.
7) The tofu should have gone through enough enzymatic reaction after 2 month, but will likely be even better the third month.

For serving the tofu:

1) Wash and blanch several large grape leaves until slightly softened.
2) Cut each slab of tofu into about 12 equal sized pieces, and wrap in the grape leaves.
3) Steam them until warm and softened, and serve with olive oil, Maldon salt, and crostini.

Heart of Palm and Macadamia Nut Poke on Taro Chip

1 ½ lb. chopped heart of palm ½ c. soy sauce
½ lb. chopped lightly toasted macadamia nut 2 t. sesame oil
1 red onion, minced 2 t. sriracha
3 scallions, thinly cut 2 t. salt
1 t. grated ginger fresh squeezed lime
3 cloves garlic, made into paste olive oil
diced avocado fried taro chips

1) Combine heart of palm, macadamias, onion, scallion, ginger, and garlic paste in a bowl, mixing well.
2) Whisk together the soy sauce, sesame oil, sriracha sallt, lime, and olive oil to taste.
3) To order, dress some of the heart of palm mixture with avocado and soy dressing to taste. Adjust seasoning as needed, and scoop onto fried taro chips.

Fried Oyster Mushrooms with Pickled Salad and Fermented Pepper Aioli

For the oyster mushroom dredge:

2 qt. chickpea flour
2 qt. rice flour
1 qt. sesame seeds
½ c. paprika
½ c. salt
3 T. cayenne

For the fermented peppers:

Submerge sliced red bell peppers in a 7% saltwater solution, and cover with a heavy plate.
Cover with cheesecloth, and let ferment for about 2 weeks to a month.

For the fermented pepper aioli:

2 cups Just Mayo
¼ c. fermented bell peppers
2 cloves garlic
Lemon juice to taste
Salt to taste

Combine everything in a blender, and puree until a smooth consistency is reaches. Season to taste.

For a cucumber salad:

About 1 lb. cucumbers
1 T. salt
1 T. sugar
Fresh chopped herbs

1) Slice cucumbers on a mandolin to achieve 1/8” thick rounds.
2) Toss in a bowl with the sugar and salt, and let sit in a warm place for about 30 minutes to an hour, or until they sweat out a fair amount of liquid and considerably soften.
3) Drain out excess liquid, and toss in fresh picked or chopped herbs.

For a Kohlrabi/Fennel/Makrut Salad:

½ lb. trimmed kohlrabi (about 3)
¼ lb. trimmed fennel (about 1 head)
Minced peel of fresh makrut, or 12 leaves finely minced
T. salt
T. sugar

1) Slice fennel and kohlrabi on mandolin, then julienne kohlrabi.
2) Toff with all ingredients, and let sit in a warm place for about 30 min. to an hour.

To make the dish:

1) Toss oyster mushrooms in a bowl of the soymilk, squeeze out the excess milk, and then toss into the dredge to coat.
2) Place in frying oil heated to 350, and fry until they are crispy but not burnt. Immediately salt, and let drain. Toss with freshly chopped herbs.
3) Serve with the pickled salad and the fermented pepper aioli.

Seared Brussels Sprouts with Smoked Persimmon Marmalade:

Smoked Persimmon Marmalade:

5 lb. fuyu persimmon 2 ½ c. red wine vin.
4 qt. minced shallots ½ c. brown sugar
¾ c. minced garlic 1 c. maple syrup
6 T. chile powder 2 T. smoked paprika
2 T. grated ginger 6 T. liquid smoke
6 T. whole grain mustard 2 ½ c. dashi (or fermented dashi)
2 ½ c. bourbon 2 T. salt (less if using fermented dashi)

1) Slice the persimmons on the 4 setting of the slicer. Finely dice while cutting out tough cores.
2) Mince the shallots in small batches in a food processer.
3) Sautee the shallots over medium heat in a generous amount of canola oil until softened. Add garlic, and sautee another 2 minutes while stirring.
4) Add chile, paprika, ginger, and whole grain mustard, and keep stirring for 30 seconds.
5) Add the bourbon to deglaze the pan, and let reduce until nearly dry.
6) Add the persimmons, vinegar, sugar, maple, liquid smoke, dashi, and salt. Turn heat to medium-low, and occasionally stir, until the mixture tightens up and the persimmons soften a bit. Let cool.

To Finish:

1) Trim outside leaves of Brussels sprouts, cutting the biggest into quarters, medium into half, and leaving the small ones whole. Blanch briefly in salted H2O.
2) Sear cooled and drained brussels in half in a generous amount of oil until well seared. Toss in about 2 – 3 T. of the marmalade, salt, and a few T. of H20.
3) Toss quickly in the pan until marmalade is well dispersed, H20 has evaporated, and the mixture has tightened up.
4) Serve in a warm dish, and garnish with chopped parsley.

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