My Peachy Fusion Salad-Bruno Albouze-THE REAL DEAL

Peachy Fusion Salad Recipe
Serves 4.

Pickled Fresno Chili Pepper
6 ea. Fresno chili pepper, washed and sliced
1 cup (250ml) apple cider vinegar or rice vinegar
1/2 cup (125g) water
2 Tbsp (20g) sugar
1.5 tsp (3g) salt
A few coriender seeds, black pepperconrs and one bay leaf.

Arrange chili pepper slices in a jar. Bring to a boil the rest of the ingredients and pour into jar to the top. Let cool and seal. Refrigerate for a day before using or keep for months.

Spice-Roasted Almonds*
(Make more for snacks if desired)
1/2 lb. (225g) almonds or cashews
1/2 (≈15g) egg white
1 gram paprika spice
1 gram cayenne spice
1 gram garlic powder
3 gram salt.

*Quantity o...

Read more

Provencal Vegetable Cake - Bruno Albouze - THE REAL DEAL

Provencal Vegetable / Vegan Cake Recipe

Serves 8 to 10. Make a day ahead.
1 ea. eggplant, sliced lengthwise
2 ea. red bell pepper
2 ea. yellow bell pepper
1 ea. poblano pepper (optional)
2 ea. zucchini, sliced lengthwise
2 ea. summer squash, sliced lengthwise
1 lb (450g) spinach
1 lb(450g) cremini mushrooms
1/4 tsp porcini powder (optional).

1 onion, halved skin on
1 garlic head, halved skin on
2 ea. shallots, halved skin on (optional)
1/4 tsp herbes de Provence
≈ 1 sprig of thyme
1 ea. bay leaf
1.5 Tbsp (25g) olive oil
Salt and pepper.
Wrap in heavy duty foil and place on grill – flip and rotate every so often and cook to confit for ab...

Read more

Tricolor Quinoa Gratin - Bruno Albouze - The Real Deal

Quinoa Gratin Recipe*

Serves 6.
1 cup (200g) tricolor quinoa, washed and drained
3 Tbsp (45ml) white wine (chardonnay or vermouth)
1 lb. (450g) water or veggie or chiken or veal or beef stock
1 ea. sprig thyme
1 parsley stems
1 Tbsp (15g) butter
1 Tbsp (15g) olive oil
≈ 2 ea. (150g) carrots, peeled and diced
4 ea. (100g) large shallots, chopped
5 ea. (30g) garlic cloves, thinly chopped
1 lb. (450g) roma tomatoes, washed and sliced
1 lb. (450g) eggplant, washed and sliced
1/2 lb (225g) cheese such as gruyere, monterey jack, mozzarella…
Salt and pepper to taste.
1/2 bunch Italian parsley, washed and chopped.
Bread crumbs, grated parmesan...

Read more

Veggie Burger From Scratch - Bruno Albouze - THE REAL DEAL

Veggie Burger Recipe
Serves 4. To make this recipe vegan, substitue cheese and cream spread for vegan mayo.

4 ea. 3 ounces (90g) burger bun
6 ounces (180g) blue cheese, gorgonzola or Roquefort.
Salad greens, washed
Crushed walnut, pecan or hazelnut.

Roasted Eggplants
2 ea. Japanese eggplant
1 Tbsp (15ml) extra virging olive oil
1 Tbsp (15ml) water
Salt and pepper.
Sear with: 1 Tbsp (15ml) extra virging olive oil
Deglaze with: 2 Tbsp (30ml) balsamic vinegar.
Trim off eggplant stems, divide in half and cut lengthwise. Season with olive oil, salt and pepper. Arrange eggplant halves in a shallow dish, add about a tablespoon of water, seal well w...

Read more

Raspberry Mousse / Vegan Recipe - Bruno Albouze - THE REAL DEAL

The recipe is in the video.

Vegetarian Dish - Bruno Albouze - THE REAL DEAL

Vegetarian Dish Recipe
Cauliflower Puree, Braised Bok Choy & Rainbow Carrot, Baby Lima Beans.

Serves 4.
Cauliflower Puree
1 ea. (1.8lb. / 800g) cauliflower
2 Tbsp (30g) butter
2 Tbsp (30ml) extra virgin olive oil.

2 bunches of rainbow carrots
4 ea. bok choy / pak choi
2 garlic cloves, crushed
1 bay leaf
Olive oil and Tamari*
1 lb. (450g) baby lima beans* (frozen or fresh in season).
Parsley for garnishing.
*Tamari has a darker color and richer flavor than the common Chinese soy sauce. It also tastes more balanced and less salty than the soy sauce.
*Baby lima beans can be substituted for edamame, English peas, wild blend rice, quinoa etc…

Fill a lar...

Read more

Vegetarian Stuffed Bell Peppers - Bruno Albouze - THE REAL DEAL

Vegetarian Stuffed Bell Peppers Recipe.

Serves 6.
6 ea. bell peppers, washed.

Herbed Crust Mixture (for the stuffing and topping).
1/2 cup (40g) bread crumbs
1/3 cup (40g) Parmesan, grated
1 cup fresh Italian parsley, washed and thinly chopped
6 basil leaves, rinsed thinly chopped
3 garlic cloves, minced
1 Tbsp olive oil.
Combine all ingredients together. Use two-third of the crust mixture for the stuffing and reserve the remaining for the topping (end of cooking).

Bell Peppers Stuffing
3/4 cup (130g) cooked rice (wild blend or other kinds)
3/4 cup (130g) cooked black beans
3/4 cup (150g) cheese such as ricotta, cubed gruyère, gou...

Read more

Roasted Winter Squash Pot Pie / Vegetarian/Vegan - Bruno Albouze - THE REAL DEAL

Roasted Winter Squash Pot Pie / Vegan Style.

Serves 6.

Roasted Winter Squashes
6 ea. winter squashes such as fairy, carnival, acorn, kabocha…
6 star anise (1 per squash)
Olive oil
A few sprigs fresh thyme

Rinse squashes and pat dry. If necessary in order for the squash to sit upright, trim off a small portion of the bottom. Carefully cut 1-inch off the top of each squash and scoop out the seeds; save them for the veggie stock. Oil a sheet pan or silicon mat, spread out some fresh thyme and place squashes up side down placing a star anise underneath each cavity; it will release its scent when roasting. Use ...

Read more

Ratatouille / Confit Byaldi Recipe - Bruno Albouze - THE REAL DEAL

Ratatouille / Confit Byaldi Recipe

Yield: 8-10 Servings.
Organic vegetables, free of pesticides and chemicals would be better for this exceptional dish.
Ratatouille can be refrigerated up to 5 days or frozen in an air-tight container up to 3 months (mixture only).

Piperade Sauce
1 ea. (200g) onion, chopped
2 ea. (200g) carrots, washed, unpeeled and chopped
2 ea. (100g) celery ribs, washed and chopped
1 Tbsp (30g) butter
1 Tbsp (30ml) olive oil
1 Tbsp garlic, minced
1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed
1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed
1 (28 ounces / 850g) choppe...

Read more
Read more