All posts filed under: Dinner

Chicken Pot Pie Crepe

Chicken pot pie in the U.S. is much like chicken fricassee in Europe.  I grew up eating fricassee with rice, peas, Worcestershire sauce and cheese… delightful.  Although arguably a chicken pot pie should be reserved for colder days, it was just too long for me to wait, and I decided that a wonderful chicken fricassee wrapped in a freshly prepared crepe with awesome Gruyere cheese, was something that fellow pot pie lovers would not be able to resist.  Turns out I was right!!!  To date, this is our best selling crepe on the menu! Here at the Blue Door we only use organic, free range chicken – for breakfast or lunch.  For dinner, we go one step further and serve what is called, Green Circle chicken which is really the finest chicken I have had here in the states.  It is raised on an old fashioned diet, namely, kitchen scraps!  Although Green Circle chicken has its own unique flavor, you may not always taste the difference between organic and conventionally raised birds.  We believe however, that the thought of responsibly …

Scallop & Tequila! Oh Yeah …

Seared Scallops, Grilled Watermelon, Grapefruit & Aperol. I recently had a chance to work with Chef Adam Kenworthy in SOHO.  We had a great time working together in the kitchen.  After work, Adam decided to make a couple of margaritas and they were incredible.  Since I don’t regularly consume alcohol but really enjoyed these flavors, I decided to create a dish around this delicious combination.  I learn something new about my profession every day! So here it goes!  Don’t eat and drive & please, always eat responsibly! For my initial inspiration I used Adam’s fantastic margarita.  Adam mixed together fresh grapefruit juice, aperol, fresh watermelon juice, fresh lime and organic tequila (Del Maguey VIDA Mezcal) , finishing everything off with some fresh basil. I absolutely love fresh, jumbo scallops – especially seared hard with lots of salt – and they only seemed a logical choice to highlight these incredible flavors.  I really don’t like to admit, but I actually like the super caramelized crust the best 😳.  If you are able to sear a scallop hard …

All About Kohlrabi

This is a vegan dish that I created based on Kohlrabi – one of my favorite vegetables when I grew up. Kohlrabi is a crossbreed of cabbage and radish and the resulting dish is perhaps one of the better dishes I have developed in recent years.  To create interesting and satisfying vegan dishes  is quite a challenge!  I believe that this dish is a pleasure to eat – with plenty of crunch, spiciness and flavor. When I was young we would eat a lot of raw cut vegetables for dinner where kohlrabi played a major roll – among cucumbers, radishes & tomatoes.  Kohlrabi is awesome and comes in both green or purple varieties.  Both vegetables taste and look the same once peeled.  Although it is not the easiest vegetable to prepare, I really love Kohlrabi.  For this dish I combined three components – each with different preparations. The components of the Kohlrabi Braised discs: we peel & trim (keep trims) the kohlrabi and slice 1/4″ thick slices and braised them in a vegetables stock until tender. Ribbons: we …

Spinach Gnocchi, Goat Cheese & Fiddlehead Ferns

This dish was centered around fiddle head ferns which have a relatively short season. They are not anything spectacular or super special but merely a detour from the daily grind of boredom and familiarity.  I wanted to feature the ferns in a vegetarian dish that was simple and fun.  Spinach gnocchi seemed like a good idea – paired with some fresh goat cheese and of course the sautéed ferns. We received ours from dartagnan a premier supplier of all things special, free range and extraordinary.  When we first received the ferns we washed them well since they are growing in the wild.  Next a quick blanch (1 gallon water & almost 1 cup of salt) followed by a quick shock in ice water.  Fiddlehead ferns are best sautéed in butter, (clarified) with salt and pepper. Gnocchi ? Potato Dumplings! As for the gnocchi they were relatively simple to make.  While I am not a particular fan of Italian cuisine, I don’t really consider gnocchi to be Italian, except for the name.  I call them gnocchi’s because I …