Recipes & Culinary Inspiration

Matthew Kenney Red Salad (as seen in LA Weekly)

This is inspired by one of the first raw food salads I ever experienced in a funky restaurant in Northern Florida. Shredded red beets and red cabbage are two of my favorite ultra health salad additions. Take it all the way to health food heaven with flax oil and cider vinegar.  If you prefer a more mainstream flavor, olive oil and balsamic vinegar are also equally delicious. - Matthew Kenney
1 Red Beet, peeled and grated on mandolin
½ Head of Red Cabbage, thinly sliced
¼ Cup Mint Leaves, minced
2 Tbsp Flax Oil (or Olive Oil)
1 Tbsp Apple Cider Vinegar
¼ Cup Hiziki, soaked in 1/2 Cup water for 30 minutes and then drained
Curried Cashews 
1 Cup Cashews
1 Tbsp Olive Oil
½ Tbsp Curry Powder
Pinch of Cayenne
Pinch of Sea Salt
Toss beets, cabbage, mint, oil, vinegar and salt and allow to marinate for 15 minutes. Add hiziki.
Toss cashews with olive oil, curry powder, and salt.
Toss salad and seaweed with curried cashews. Ideally, allow to marinate 15 minutes before serving.
Serves 2-4

Recipes below compliments of The Gourmandise School of Sweets & Savories:

Simple Homemade Ricotta

3 cups whole milk
3/4 cups heavy cream
1/2 tsp sea salt
3 Tbsps fresh lemon juice

1. Place the milk, cream and salt in a large saucepot.  Heat over medium heat, stirring occasionally, until your mixture reaches 190 degrees.
2. Remove from heat and pour in the lemon juice.  Stir two or three times, gently, around the pot and let sit, undisturbed, for 5 minutes.
3. Place two or three layers of cheesecloth over a colander (with the colander in the sink or over a large bowl to catch the whey) and gently pour the mixture over the cloth.  If you don't have cheesecloth, use one layer of a floursack towel.
4. Allow the mixture to drain for at least one hour.  The longer you wait, the firmer your cheese will be.  Once the curds are the consistency you want, remove them and refrigerate them right away. 
Feel free to stir in olive oil, fresh herbs or even pesto for a more customized cheese. 

Butterscotch Doughnuts

1 cup warm water                         2 envelopes (equal to 2 ¼ tsps) yeast
1 cup flour                                      2/3 cup sugar
2/3 cup butter, room temp        3 eggs
1 Tbsps vanilla (or ½ bean)       1 tsp salt
3 ½ cups flour
about 4 cups vegetable oil (we use grapeseed)

1) In a small bowl, gently stir until just combined your water and yeast.  Let stand 5 minutes and then stir in the 1 cup of flour.  Cover the bowl and let rise for 30 minutes.
2) Unwrap the bowl and stir in your sugar, butter, eggs, vanilla and salt.
3) Stir in (either with a wooden spoon or with the dough hook in a stand mixer until uniform) the last 3 ½ cups of flour.
4) Place back into the proofing bowl and let rise for 1 hour.  Cover and refrigerate either overnight or for a minimum of 3 hours.
5) Roll the dough out think (about 3/8" of an inch) and cut out your doughnuts.  Let them rise one hour on parchment paper
6) Fry immediately:Prepare your oil by placing at least 3 inches on it in your saucepot.  Heat the oil over low heat until it reaches nearly 375.  Turn your heat down to maintain the temperature.  Slide doughnuts in, one at a time, and cook for 1 ½ to 2 minutes on each side.  Pick them up with tongs and place them on paper towels to get rid of excess oil.
7) Wait a few minutes before glazing or shaking with powdered sugar. 

Butterscotch Glaze
½ cup heavy cream            2 sticks butter
½ tsp sea salt                      1/3 cup muscovado sugar
2/3 cup demerara sugar
Vanilla bean, extract or other flavoring

1) Bring the cream and butter to a slow simmer and set aside.
2) In a large saucepot or dutch oven, heat the sugars (on medium heat) until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream and butter mixture.  Turn the heat back on to medium-low, and stir in the salt and vanilla.  
4) Cook over this heat, stirring occasionally, for about 1-2 minutes.  The caramel will thicken a bit.  Remove from heat and pour through a strainer if needed.
5) Spoon over doughnuts....MMMMMMMM!!!!!!


Butterscotch Pot de Crème

2 ¼ cups heavy cream

1 cup whole milk

1 vanilla bean, split and seeded (or 1 tsp extract)                                             

a pinch of sea salt

¾ cup Muscovado sugar                                                                        

1/3 cup Demerara sugar

8 yolks

1) Test the water level of a roasting pan by placing your ramekins inside and filling the pan with water until it reaches halfway up the sides of each cup.  Remove the ramekins and place the roasting pan in the oven, turning it to 300.  It's helpful to remove the shelf above your water bath for easier access later.

2) In a medium saucepot, bring the cream, milk, vanilla, salt and muscovado sugar to a simmer.  Turn the heat off and cover to allow steeping.

3) Prepare a caramel by melting the demerara sugar in a saucepot.  Tip of the day; do this over medium heat and stir only once 2/3 of the sugar has melted.  Take a wooden spoon and slowly move the sugar back and forth until all of it is evenly caramelized.

4) Pour the cream mixture, slowly, into this melted sugar to create the caramel.  Stir over medium heat until the caramel is even.

5) In a medium-sized bowl, whisk the yolks for a minute, or until a bit lighter in color.  Temper the yolks with ¼ of the cream and whisk.  Add the remaining cream and stir.

6) Pour into ramekins and bake until set (between 12-20 minutes, depending on the size of your vessels).  Cool to room temperature and chill to set.

Baked Figs with Gorgonzola and Prosciutto  

Grilling?  Try placing the figs, wrapped in tin foil, on the top rack or coolest place on your bbq and bake until bubbly.

10 Figs

3 ounces Gorgonzola or Goat Cheese 

3 ounces Ricotta

2 Tbsps finely chopped Pine nuts

1/3 cup fresh Parsley, finely choppped

8 ounces Prosciutto di Parma, very thinly sliced

 1) Slice the figs lengthwise, leaving 1/3 of the fig uncut.   Place the figs on parchment-paper lined cookie sheet.

2) In a bowl, mix gently together your cheeses, nuts and parsley.

3) Fill each fig with about one tablespoon of cheese
 mixture and lightly press the sides to seal.  Bake in at 375 for 10-12 minutes, or until the cheese is bubbly.

4) Plate your figs and top with a thin slice of the Prosciutto.


2/3 cup almond flour                                                        
5 egg whites, room temp
½ cup all-purpose flour                                                                   
1 ¾ cup powdered sugar 
½ vanilla bean (or 1 tsp vanilla extract)                                                           
5 ½ ounces brown butter 
1) To make browned butter, melt butter with vanilla in a small saucepan over medium-low heat just until brown specs form on the bottom of your saucepan.  Remove from heat and set aside.
2) In a medium bowl, whisk together the sugar, flour, and almond flour until combined.
3) Add the egg whites, one at a time, all the while whisking.  Stir in the browned butter.
4) Refrigerate for one hour.
5) Pour into mold and bake at 375 for 8-12 minutes, depending on the size of your mold.
Pistachio and Chocolate: Replace a third of the almond flour with ground pistachios, or add ground pistachios to the mixture. Once you've poured the financiers in the molds, sprinkle finely chopped chocolate over the financiers.  Bake as directed.
Hazelnut Financier:  Replace a third of the almond flour with hazelnut flour.  Continue as directed. 


Apricot Frangipane Tarts

It's the start of stone fruit season; ripe little jeweled apricots and their hybrid cousins are plentiful and usher in peach and nectarine seasons. I look forward to this time of year all winter! 
Pate Sucree (Sweet Pastry Dough)
12 oz butter, at room temperature
¼ cup sugar
1 egg
3 2/3 cups flour
1/2 cup almond flour
1 tsp vanilla
pinch of salt

1) In mixer, beat the butter and sugar with the paddle attachment.
2) Add the egg, flour and vanilla and beat until it just comes together.
3) Wrap in plastic and refrigerate for 1 hr. Roll out into sheet and cut out in size desired for pie or tart shell (s). Shape into shells and bake at 350 until light golden brown on the edges.

Fruit and Almond Filling
1/2 cup almond flour (you can also grind some almonds in the food processor)
1 tablespoon flour
¼ cup sugar
¾ stick butter
1 egg
1/2 tsp powdered sugar
pinch of fresh ground ginger
4-6 ripe apricots

1) Pulse the almond, flour, sugar, powdered sugar, ginger, the egg and butter until it all comes together.
2) Spread filling into tart crust(s).
3) Place apricot slices into a pretty pattern over the filling.
4) Bake the tart at 350 for about 25 minutes (15 for smaller tarts).

Earth Shakin' Blondies

2 sticks butter (8 oz), room temperature
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp baking soda
2 ½ cups flour
1/4 tsp fine sea salt
1 cups coarsely chopped milk chocolate
1 cup toasted walnuts

1/2 cup chocolate chips (semi sweet or dark)
1/2 cup heavy cream

1) Cream butter with the brown sugar until it looks light and fluffy; this takes about 3-4 minutes.
2) Add your eggs and scrape the bowl well. Keep mixing for 1 more minute and add the chopped chocolate. Mix until just combined.
3) In a separate bowl, whisk together the flour, salt and baking soda. Add to the butter mixture and mix until just combined.
4) Spread batter into an 8x8 parchment-paper lined pan.
5) Bake at 350 for 35 minutes.  Remove from oven and cut jagged grooves into the top of the blondies.
6) Place the chocolate chips in a small bowl.  Bring the heavy cream to a simmer and immediately pour over the chocolate.  Stir slowly until smooth to finish the ganache.
7) Pour the ganache into the grooves.  Cool to set, cut and enjoy the sweet lava love!

Easy Pie Crust

3 cups flour
1/4 tsp salt
1 tsp sugar
1/4 tsp fresh ground ginger
2/3 cup water, very cold
10 oz butter, very cold and cut into small squares

1) Place the dry ingredients in a food processor and pulse 4 or 5 times.
2) Add the butter and pulse just until small pebbles form.
3) Add the ice water and pulse just until a crumbly dough comes together. If needed, add 1 tbsps of water at a time until the dough forms.
4) Remove from the food processor (carefully) and form a flat disc. Wrap ion plastic and refrigerate for 1 hour (or 20 minutes in the freezer).
5) Roll your dough in a shape 2” larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge.
6) Bake blind (with pie weights* and no filling) at 350 until golden on the edges.

*Dried beans or rice work well as pie weights! When making little pie (tart shells work best), line the unbaked crust with a cupcake liner and fill with your weights.
3 cups fresh blueberries
1/4 cup sugar
1 tsp fresh lemon juice (meyer lemons are best)
1 Tbsp warm apricot preserves
1/4 cup sugar for dusting
1/2 cup fresh blueberries

1) Remove pie crust(s) from oven and remove the pie weights.
2) Immediately and gently toss the 3 cups blueberries in a large bowl with the other ingredients.
3) Spoon the berries into the pie(s) and bake for an additional 10-12 minutes at 350.
4) Remove from oven and add fresh berries. Sprinkle with sugar and enjoy warm!

Almond-Blueberry Buckle

3 ounces almond flour (or meal)

3/4  cup brown sugar

1 1/2 cups  flour

 2 eggs

1 tsp baking powder                                     

1 vanilla bean, scraped

1/4 tsp salt

2 sticks butter                    

2 cups blueberries *


1/2 stick cold butter, cut into bits             

1/3 cup all-purpose flour

1/2 cup sugar 


1) Whisk flours and baking powder in a medium bowl and set aside.

2) Using electric mixer fitted with a paddle, beat butter and sugar until light and fluffy (about 3-5 minutes).

3) Add salt and eggs 1 at a time, beating well after each addition. Beat in vanilla bean or 1 Tbsp extract, then flour mixture just until incorporated.

4) Transfer batter to a 9 in round cake pan.

5) Gently sprinkle blueberries over the batter.

6) Pulse butter, sugar, flour, and 1/2 tsp nutmeg (optional) in a food processor. Sprinkle over blueberries.

 7) Bake cake at 350º for about 40 minutes until golden brown.