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Chef Post (#notetoself)


About that recipe someone asked for. The way recipes are initially written varies from cook to cook, chef to chef. Even between us brothers.

We tend to err on the visual side of things, I know I do anyways. What does that mean you ask? Well, to me it means I just have to see something: a photo, an object, an ingredient and that triggers a reaction to make something. I’ve woken up in the middle of the night and decided to prepare things then and there with the thought that, if I didn’t do it then it’d be lost forever in mind space.

Lets take our instagram. We started this account originally to document foods we we’re making and things worthy of making again, and that we would work into recipes and share with others in hopes that it’d be of benefit to people wanting to eat more plants for whatever reason they chose.

Looking at each of the photos posted prompts me to remember where it was made, why it was prepared and how to come close to producing it again. IG, for all intents and purposes is quite literally a categorized account of recipes in our heads … it’s that simple. Whenever we have to cater an event, we look at our IG. It’s our greatest resource and it’s out there for the public to view as well. We’re not hiding or holding back anything.

Some people post things when they’re finished, recipes written and linked to their blog … we’re using it a bit different. And our style of foods is much different than most. Our backgrounds are in commercial kitchens so some techniques and combinations maybe aren’t for the everyday home cook looking for an exact recipe to follow. That is something we’ve been working on perfecting and executing and we’ve been working on the Wicked Healthy Cookbook that will release soon: how we can deliver easy-to-follow recipes to be best used at home. We’re not bloggers by trade—we’re old school line cooks or maybe even chefs that lead by example with a creative mind. That’s one of the reasons we don’t have a shit ton of recipes up on the account (YET) … they’re in development for this site or are going into a book on into commercial production we’re working on for a future reveal.  Thanks for understanding :).

In short, this is a post to inspire and spark that creative urge with in you, in hopes that just seeing some of this stuff encourages more exploration and utilization of the use of more plants in cooking. Plant pushers we call ourselves, making compassion cool again by cooking and caring for the big picture! Not relying on or using any animal products and #freefromanimals. Just because it’s a societal norm doesn’t make it right. In this day and age we’re not eating to just survive anymore: We personally don’t live in a small village that needs to slaughter an animal to have food on the table to live. No, we’re in a time and a place of everything being available at our finger tips and every meal is ultimately a choice to either be part of the solution or part of the problem. It’s our aim to be part of the solution.

The way to read this post is easy, here’s how we see it. We snap a photo of what was made, write a brief description hopefully that prompts a chuckle and if needed, a #notetoself. This is our method we share with you. Because we make so many things, faster than we can possibly write them down. This is our favored method when creating recipes and logging in successes. We hope you enjoy our process and maybe pull a few new ideas to try on your own, without any written recipe. We encourage everyone to – play with your food!

 

Purty Pastel Spring Farro Salad

Roasted radish, rainbow radish, colored cauliflower, crispy garlic, shallots, capers & herbage. #notetoself colorful AF

Purty Pastel Spring Farro Salad

 

Crisp Oven-Roasted Millet Tots

From Rolling Greens for the gluten-free aficionados. Topped sesame-roasted shimeji mushrooms, wasabi mayo, sriracha, mint and cilantro herbage.

Crisp Oven-Roasted Millet Tots

 

Spicy Veggie Ramen

Here’s one of those ala minute’ (spoken with my best french accent) recipes for when people ask, “what do you eat when you’re in a rush?” This is it! All veggie Instant noodles doctored by the wicked serious with the addition of poached cauliflower, sesame seared baby bok choy, roasted carrots, nori chips and herbage.

Spicy Veggie Ramen

 

Fresh Sourdough Bread

Mabel is our sourdough goddess.

Hunt down some fresh starter and learn how bake you’re own bread! It’s as rewarding as it is delicious. When I can bake a loaf of bread I know it’s a good day! Here is our favorite girl, Mabel, our very own sourdough starter that produces the most amazing pizza doughs we’ve ever had and a bread loaf, ever to come out of our kitchen. A mucho detail recipe will be in the upcoming Wicked Healthy Cookbook coming out in early 2018. We can’t wait to share this with you and the way it will be delivered. ?

Fresh Sourdough Bread

 

Pan-Roasted Baby Bok Choy Butt Ends

Vegetable utilization – no veg left behind. Rolled in Korean chili flakes, salt and pepper and seared with a sesame and veg oil blend, face down and roasted for a short bit. Came out a bed of roses.

Pan-Roasted Baby Bok Choy Butt Ends

 

Brined and Seared King Oyster Mushroom Scallop’ Sushi Rolls

#notetoself enuff said

Brined and Seared King Oyster Mushroom Scallop’ Sushi Rolls

 

Maitake Florets, Brined and Fried as Fried Clams’

… reminding us of our New England roots. These babies hit the spot #notetoself. A makeshift clam fry mixture worked well and finished off by adding a salt and vinegar potato chip crust to the final outcome with the same method of frying we grew up with.

Maitake Florets, Brined and Fried as Fried Clams’

 

BBQ Maitake Steak and Cheeze Sub

… with all the herbage accompaniments.

BBQ Maitake Steak and Cheeze Sub

 

Whole Head, Loosely Bound Cabbage Omelette

… using the same pressing method we use for a ton of the mushrooms. Topped with all the crunchy things and sauces. Reminiscent of the Okonomiyaki we’ve had in the past.

Whole Head, Loosely Bound Cabbage Omelette

 

Butternut Steak’

Coconut curry with Japanese eggplant, hot peppers and herbage galore. #notetoself this was delicious.

Butternut Chickpea Curry

 

Fried Hot Dawg Panzanella

Inner child gettin all fancy craving one thing and colliding into another. ?? Crispy Alpha dawgz, smoked hot sauce toasted sourdough croutons, Mizuna, burnt red cabbage, garlic chips, tomato, basil, mint, parsley and almond-sesame vinaigrette  These new haute dawgz will be out soon from Alpha Foods.

Fried Hot Dawg Panzanella

 

Maitake Mushroom as Unagi

Have had much success with this. #notetoself kicks ass.

Maitake Unagi

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