One Recipe

Ingredients:

4 slices of foie gras terrine (1/2 inch thick)
4 slices thin slices of Serrano ham
4 slices – Idiazabal cheese (thinly sliced) (smoked sheep cheese from Basque)
4 slices – Etorki cheese (thinly sliced) (sheep milk cheese from Basque)
12 slices – grilled zucchini (sliced length-wise and thin)
4 teaspoons – clarified butter
8 slices squid ink Pain de mie (Breadbar)
1 gold leaf (optional)

Melt clarified butter and brush one side of each slice of bread. Take one slice of bread (brushed side down) and place one slice of Etorki cheese, three slices of zucchini, (placed side by side) one slice serano ham, and one slice Idiazabar cheese layered respectively on top of slice. Top with second slice of bread, brushed side up. Repeat to make additional sandwiches.

Brush a non-stick pan with remaining clarified butter. Cook each side of sandwich for approximately 3 minutes on medium heat. Place gold leaf on top of sandwich (optional) Repeat for each sandwich. Slice and serve.

One Chef

10 Questions

Why did you choose this recipe/dish? – It is something that everyone can do and I think it is important that people feel confident in their cooking. it will inspire them to try more difficult things. The lobster when cooked this way has amazing tecture and and flavor and everyone’s guests will be surprised.   It is all about the technique.

>    - Is there anything you won’t eat? – John Dory -
I am allergic.

>    - What was your most memorable meal and why? -
Fat Duck, England.  I went on an 8 day trip to
England, Spain, France and Italy with my old boss just
to eat.  We went on a private plane and ate at the
best restaurants in the world.  Fat Duck stood out
among the crowd of the best of the best.  The chef
truly is a genius.

>    - If you could travel to one place in the world
> just for the food,
>    where would you go and why? – China.  I always
want to discover new things and there are so many
flavors in Asian food that I do not know yet.  I want
to discover these flavors and continue to evolve my
cooking.  I am always learning.

>    - What’s the best restaurant we’ve probably never
> heard of? – Le Brulot, Antibes, France.  Amazing
Socca.

>    - What’s the one ingredient you can’t live
> without (other than the
>    basics like water, butter, salt)? – Citrus &
Ginger

>    - What is something non-food related that you
> can’t live without? – My Ducati.

>    - What other profession would you like to try? -
Landscape Architect.

>    - What do you like to do in your spare time? -
Surfing, painting, martial arts and backgammon.

>    - Describe your perfect Sunday? – Waking up and
having a nice coffee with my wife, cooking a big
roasted chicken and potatoes and inviting my friends
over to spend the day at my house, just eating,
drinking good wine and enjoying each other’s company.
Then we finish the chicken for dinner.

>    - What’s the best piece of advice you’ve ever
> received (can be food
>    related or not)? – Follow whats in your heart and
just be yourself.  My chef Pierre Gagnaire told me
this and reminded me that a chef must be true to
oneself and not try to be somebody else.