LIP #250: Test Kitchen Thursdays - Washoku
Adults
·
Learning
The first Thursday of every month, Chef Dani will teach LIP to show how to cook delicious, gut-healthy foods to upgrade your health and wellbeing.
Today’s recipes are:
Miso Soup (1 mug)
• 1 tsp Organic Mellow White Miso
• 1 Green Tea Bag
• Add Shitake mushrooms (optional, raw)
• Fill with boiling water
• Steep 4-5 minutes
Crab Terrine
• Make in a shallow bowl/dish
• Coat the dish lightly in olive oil
• Thinly sliced raw zucchini (cover bottom)
• Thinly sliced tomatoes (next layer, heirloom ideal)
• Crab meat (next layer, boiled crab meat—can be from a can, claw is ideal)
• Roasted Piquillo Peppers Sliced (next layer)
• Sprinkle with salt (Maldon ideal)
• Place a plate on top of the dish, apply light pressure then flip
• Gently remove the dish by tapping the top and sides, lift
• Garnish with Roe (optional), refrigerate if serving later
Today’s recipes are:
Miso Soup (1 mug)
• 1 tsp Organic Mellow White Miso
• 1 Green Tea Bag
• Add Shitake mushrooms (optional, raw)
• Fill with boiling water
• Steep 4-5 minutes
Crab Terrine
• Make in a shallow bowl/dish
• Coat the dish lightly in olive oil
• Thinly sliced raw zucchini (cover bottom)
• Thinly sliced tomatoes (next layer, heirloom ideal)
• Crab meat (next layer, boiled crab meat—can be from a can, claw is ideal)
• Roasted Piquillo Peppers Sliced (next layer)
• Sprinkle with salt (Maldon ideal)
• Place a plate on top of the dish, apply light pressure then flip
• Gently remove the dish by tapping the top and sides, lift
• Garnish with Roe (optional), refrigerate if serving later
Audience: Adults
Meet Our Instructor
Chef Dani Chavez-Bello
Chef Dani has worked across different continents, he started his culinary journey in Barcelona then San Sebastian, Paris, Hamburg , Tokyo and New York , having worked in some of the top restaurants in the world such as El Bulli, Berasategui, Maison Darroze, Mugaritz and Bouley. Always looking for the culinary excellence, today his mission is gut health and how food contributes to improve human performance. He is focused in fermented food and its ability to maintain or rebuild our microbiome.