So this weekend was my first ever dinner where I was the “Executive Chef”! We had a total of 74 people show up and it was fantastic. Everything went out flawlessly thanks to my killer volunteers from the International Culinary Center. We put out beautiful food that I was so proud of. So, I will be posting the recipes from that dinner throughout the week as well as the photos taken by some awesome photographer one of which is my best friend Alina Bryant. Keep an eye out and enjoy the posts to come as this also marks the one year anniversary of my blog!
The first two recipes that I am giving you are my favorites. The bread recipe originally uses the juice of a jar of kalamata olives but we had already started marinating the olives in herbs and spices from the farm so I used the juice from the jars of artichoke hearts. I think this worked out better because not everyone loves olives. This recipe was given to me by Dan Lepard, one of the best bakers in the world, when I worked for him in San Sebastián, Spain.
Kalamata Olive Bread
330g (12oz) jar pitted kalamata olives in brine
1 tsp fast-action yeast
1 tsp dark brown sugar
50g (2oz) sesame seeds, plus an extra tablespoon to finish
350g (12.5oz) strong white flour, plus more for shaping
Oil, for kneading
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp sumac, optional but good
Finely grated zest of ½ lemon
1. Strain the olives, then measure the liquid and top up with warm water to make 250ml. Put the strained olives and the liquid into a bowl, then stir in the yeast, sugar and 50g of sesame seeds.
2. Add the flour, mix to a soft, sticky dough, cover and leave for 10 minutes.
3. Lightly oil a patch of worktop just large enough to knead on, then give the dough a short, 10-second knead.
4. Return the dough to the bowl, cover and leave for 10 minutes more. Repeat this quick knead twice more at 10-minute intervals, then leave the dough, covered, for 90 minutes.
5. Meanwhile, line the base of a tray with nonstick baking paper, grind the herbs as fine as you can, then tip on to a large dinner plate and mix with a tablespoon of sesame seeds, the sumac (if using) and lemon zest. On another plate, have ready a wet square of kitchen towel.
6. Pat the dough into a rectangle on a clean worktop dusted with a little flour, then roll it up tightly into a snug scroll, making sure all the olives are tucked in.
7. Next, tightly roll the ends of the loaf, so they pinch in and the loaf has a shape a bit like a lemon. Roll the loaf on the wet towel, then roll it in the herb and spice mix.
8. Place on the tray seam-side down, cover and leave to rise for 90 minutes. Slash the top and bake at 220C (200C fan-assisted)/425F/gas mark 7 for about 40 minutes or until it sounds hollow when you tap on the bottom.
Iced Purple Carrot Custard
-6 medium purple carrots
-12 carrots of any color with good flavor
-1 bulb of spring garlic chopped finely
- 1 half gallon of good quality milk either goat or cow preferably cream top
-1/2 T black fresh cracked black pepper
-1/4 t ground white pepper
-6 egg yolks
-1/4 c of fresh lemon juice
Add all ingredients except lemon juice and egg into a large thick bottom pot an simmer until carrots are soft and mushy.
Do not worry about the color as the lemon juice acidity will bring it to a bright purple color at the end.
Blend the soup in a blender until smooth and while it is still hot add egg yolks and purée until it is thick and smooth.
Chill the soup in the freezer and whisk every 30 minutes.
Once it is very cold whisk in lemon juice and serve in a chilled bowl.
Enjoy!
So, keep an eye out for upcoming recipes and photos throughout this week. Also, thank you to every one who ha been following brendendarby.com over the last year!
