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Earthly Elements and Chromatic Courses

 
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Metal, White and Water, Black

By Niree Noel

 

 
 

For our kaleidoscopic supper held during the vernal equinox, we played with lightness and darkness, painted faces and blank spaces. Chef Lucas Sin of Junzi Kitchen created a whimsical menu that engaged all the senses, from a beet-dressed salad plated directly on the table to magnificent ducks that arrived with knives, ready to be carved by guests. Chef Lucas’s dishes delighted all, and we’re delighted he’s offered to provide the recipes of his two most make-at-home-friendly creations here.

 

 
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PARSNIP & XO VICHYSSOISE

By Lucas Sin

Serves 4-6

for the soup

  • 3 leek whites, halved and sliced thin
  • 2 shallots, chopped
  • 3 cloves garlic
  • 3 parsnips, peeled and chopped
  • 1 rib celery, peeled and sliced thin
  • 1/2 head of cauliflower, cored and chopped
  • 4 cup dashi (Japanese fish stock)
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 2 sprigs thyme
  • 1 bay leaf

to garnish

  • 1 pinch micro wasabi
  • 1 celtuce, finely julienned
  • 2 tbsp XO sauce
  • 1/2 tsp panko breadcrumbs
  • freshly ground white pepper
  • salt to taste
 
  1. In a soup pan, sweat leeks, garlic, and shallots in butter over medium-low heat until soft and aromatic. Do not let them color.

  2. To the pot, add parsnips, celery, cauliflower, thyme, and bay leaf.

  3. Cover the vegetables with dashi and bring to a simmer.

  4. Let simmer for 45 minutes, or until all vegetables are soft.

  5. Remove thyme stems and bay leaf. Purée in small batches in a blender. Alternatively, purée the soup in the pot with an immersion blender. Add cream and season with salt and white pepper.

  6. Serve in a fancy bowl or glass, with wasabi, celtuce, XO sauce, and breadcrumbs.

Chef’s note: The soup is pretty tasty warm, but I like to serve it chilled.

 

 
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SQUID INK FIVE GRAIN RISOTTO

By Lucas Sin

Serves 4-6

 

for the risotto

  • 4 tbsp unsalted butter
  • 4 shallots, chopped fine
  • 1 leek white, halved and sliced thin
  • 2 cloves garlic, chopped
  • 1 tbsp squid ink
  • 1/2 cup dry white wine or sake
  • 1 cup job’s tears, or Chinese pearl barley
  • 1/2 cup buckwheat
  • 1/2 cup millet
  • 1 liter fish stock, or combo dashi
  • 2 tbsp XO sauce
  • salt and black pepper to taste

 

for the mushrooms

  • 2 cup oyster mushrooms
  • 1 tbsp XO sauce

 

for the eggs

  • 4-6 eggs

 

for garnish

  • a handful chervil
  • a pinch gochugaru or shichimi
 
  1. Soak job’s tears, buckwheat, and millet overnight, or at least for 2 hours.

  2. Preheat oven to 400F.

  3. Set the sous vide machine to 146.5F. When the machine gets to temperature, gently slide eggs into the water bath and let cook for 1 hour.

  4. In a saucepan, gently sweat shallots and leeks until soft and barely colored. Add the garlic and white wine. Bring the sauce to simmer.

  5. Add job’s tears, buckwheat, and millet.

  6. Add around 1 cup of the stock and while continuously stirring the grains, bring the rice to temperature. As the liquid reduces, continue to add stock, one ladle at a time. Wait for the liquid to be fully absorbed until adding the new ladle.

  7. Cook for about 20-30 minutes, or until the grains are tender.

  8. Add squid ink, XO sauce, and season with salt and black pepper to taste.

  9. Toss oyster mushrooms in XO sauce and roast in the oven for 15 minutes, or until the edges begin to brown.

  10. To serve, plate risotto on the bottom, then roasted mushrooms and finally the slow-cooked egg on top. Garnish with chervil and your pepper of choice.

 

PHOTOS BY: SAM ORTIZ