The Moichef Dream Team: Romain, photographer. Me, recipes and cooking. Marine, food styling.You’re now looking at the newest recipe developer for the MoiChef magazine. Yup, I’m officially published IN PRINT! How old-school, right?
I’m basically now in charge of a monthly column called ‘Everyday Recipes’, where I use the chef’s signature ingredients from that month’s box but in a simpler, more realistic way. Because not everybody has the time to cook a 2-Michelin starred chef’s recipe on a weeknight with two kids running about. So my aim is to give you an easier way to use up the rest of those luxury ingredients that you got in your box and haven’t quite figured out how to finish.
The March Moichef Box
For the March box, the ingredients I had to work with were:
- dashi (a Japanese bouillon)
- yuzu kosho (a spicy, citrusy paste)
- mirin (Japanese rice vinegar)
- candied yuzu peel
So here are the 3 recipes I developed:
- Appetizer: pea and mint veloute, topped with poached quail’s eggs and shiitake mushrooms
- Main Dish: teriyaki chicken skewers and salad with a yuzu kosho vinaigrette
- Dessert: madeleines dipped in chocolate ganache and candied yuzu
I’ll share the recipes (in French) once the magazine is out. But for now, here are some foodporn pictures of the final results.
Pea and mint veloute with dashi bouillon and a poached quail’s egg
Teriyaki chicken skewers and salad with a yuzu kosho vinaigrette
Madeleines with chocolate ganache and candied yuzu peelOh, and just for shits and giggles, here’s what the exact same recipe looks like when you make it at home with a 4-year-old who does the dipping, and absolutely no food styling.
Also note the little bite missing from one of the madeleines…Stay tuned for the full recipes! And let me know if you’re in France and want to sign up for the box. 😉
