Ingredients

½ onion, small dice
1 ½ celery stalks, small dice
1 ½ lemongrass talks, chopped
¼ jalapeno, seeded and chopped
4 ½ ears cut-corn from large ears
1 cup coconut milk
7 cups chicken stock
1 cup heavy cream
1/3 cup cilantro
3 kaffir lime leaves
.5 tsp. salt
.25 tsp fresh white pepper

Procedures
Gently sweat first five vegetables for 45 minutes with the chicken stock.
Add the heavy cream and coconut milk and slowly simmer for 20 minutes.
Add cilantro and lime leaf and blend until smooth.
Season with salt and white pepper to taste.
Pass through china cap then chinoise for extremely smooth veloute. If you prefer not as smooth with a little more texture, then don’t drain completely.

INGREDIENTS

For the cobbler:
1 egg
1/3 cup Vanilla soy milk
½ t vanilla extract
1/3 cup agave
¼ cup unbleached white flour
¼ cup whole wheat pastry flour
1/3 t baking powder
Non stick butter spray
6 1T scoops of SoyDream Vanilla Ice Cream

For the filling:
2 large ripe fuju persimmons
1 t lemon juice
30 dried cranberries, soaked in warm water for 20 minutes, drained and towel dried
½ t whole wheat pastry flour
2 t agave

PREPARATION

1. Preheat the oven to 350 degrees. For the cobbler, place all wet ingredients into a bowl and whisk for 1 minute. Slowly add the unbleached white flour, whole wheat pastry flour and the baking powder and mix until smooth, scraping the sides as needed, for about 2 minutes. Refrigerate until baking.

2. For the filling, place the two large, ripe fuju persimmons, peeled and cut into medium dice, into a large bowl. Add all the remaining ingredients to the fuju persimmons and fold together gently with a spoon to combine.

3. Generously spray 6 3oz ramekins with the Nonstick butter spray and place them on a cookie sheet. Spoon 1 rounded Tablespoon of the filling into each ramekin. Then ladle 1oz of the cobbler batter on top of the fuju persimmons and bake for 25-30 minutes, until golden brown.

4. Let cool for 5 minutes and finish 1 Tablespoon vanilla soy ice cream and 5 cranberries per cobbler.

Yields 6 servings / Serving size 3 ounces
CAL 190 / FAT 3g

12oz whole tenderloin of beef, trimmed
4-6 large multi-colored ripe Heirloom tomatoes
4 medium red potatoes
½ lb flat green beans
2 t each chopped – fresh thyme, rosemary
1 T fresh puree of garlic
¾ cup Extra Virgin Olive Oil
4 t Balsamic Vinegar
1 large shallot, diced small
½ cup Microgreen (any type)
2 T fresh basil, julienne

Nonstick Spray
Kosher salt / black pepper (season to taste)

PREPARATION

1. Preheat oven to 400 degrees. For the potatoes, slice in half and place potatoes in a medium bowl, add 1 T extra virgin olive oil and liberally spray with nonstick spray. Lightly coat the baking sheet with nonstick spray and place potatoes flat on the sheet. Place in the oven and bake for 20 minutes. Turn when golden brown and continue to cook for another 20 minutes or until potatoes are soft when pierced with a knife. Remove from the oven, place the potatoes back into a small bowl and add fresh rosemary and thyme, garlic puree and salt and pepper to taste. Place the potatoes back onto the baking sheet and cook for another 5 minutes. Remove from the oven and set aside.

2. For the tomatoes, prepare a large dinner plate or serving dish. Core the tomatoes and slice widthwise ¼ inches and lay flat on plate (or serving dish). Season the tomatoes lightly with salt and pepper and evenly distribute the balsamic vinegar and 4 T extra virgin olive oil over the tomatoes. Place diced shallots and basil evenly to cover the tomatoes. Place the dish in the refrigerator up to 4 hours. Half an hour before serving, remove and place at room temperature.

3. For the green beans, bring water and a large pinch of salt in a medium sauce pot. Once the water boils, add the green brings and bring back to a boil. Cook for 20-30 seconds and remove. Drain from water and place green beans in a small saucepan. Add 1T extra virgin olive oil and season to taste with salt, and then set aside.

4. For the meat, place a medium sauce pan on medium heat and add remainder of the extra virgin olive oil. Season the tenderloin liberally with salt and pepper. As soon as the saucepan begins to smoke, place the tenderloin down on one side, searing it until golden brown. Repeat this on all sides and on the last side; place the saucepan with tenderloin into the 400 degree oven. Cook for 10-12 minutes or until internal temperature reaches 130 °F (use a meat thermometer if necessary). When the tenderloin reaches the desired temperature remove from oven and the pan and set it on a cutting board and let rest for 5 minutes before cutting.

5. To complete, on a large dinner plate place the 3 of the marinated tomatoes in a straight line, north to south, overlapping. Put the potatoes into the oven for a minute or two to quickly warm them and warm the green beans in the pan for about 30 seconds, just until hot. Plate the green beans horizontal to the tomatoes on the plate. Place two potatoes leaning against the green beans. Carefully slice the tenderloin into three 1-ounce medallions and lay atop each tomato. Garnish plates with microgreens.
 
Yields 4 servings
Nutrition per serving
CAL 286 / FAT 9g

Sapphire Laguna Restaurant & Panty in Laguna Beach, California, recently held a local fall harvest dinner party. The meal, prepared by Chef Azmin Ghahreman (right) and his team, celebrated local sustainable farming, with Chef Azmin letting guests know how each of the ingredients in the dinner was grown or raised and how it got to their table at Sapphire.

One of the dishes at the event was a Pistachio Date Pudding, for which Chef Azmin was kind enough to provide a recipe. For more information on Sapphire Laguna and other upcoming events, call (949) 715-9888 or visit www.sapphirelaguna.com

PISTACHIO DATE PUDDING
By Chef/Owner Azmin Ghahreman
Sapphire Laguna Restaurant & Pantry
(Serves 10-12)

Ingredients:
8 cups (about a 1-pound loaf) egg bread or brioche with crust, cut into 1 ½-inch cubes
Unsalted butter for greasing
2 ¼ cups Medjool dates, pitted and chopped
½ cup pistachios, shelled and coarsely chopped
6 large eggs
3 egg yolks
1 cup granulated sugar
4 cups heavy cream
1 tablespoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Powdered sugar
Vanilla ice cream
(click “read more” for method)