Make the basil pesto: In a food processor, pulse pine nuts until finely chopped. Add garlic and cheese and pulse lightly, then add basil. While pulsing, slowly stream in olive oil until it has been incorporated completely. Mix in lemon zest and juice and season with salt. [...]
Make the orgeat: In a blender, combine almonds, sugar, banana, and coffee beans with 1¼ cups water and blend for 30 seconds. Transfer liquid to a pot and bring to a boil, then simmer for 5 minutes. Let cool, then strain through a cheesecloth, discarding solids. Stir in [...]
Toast coriander, cumin, and mustard seeds in sauté pan until fragrant and coriander becomes a few shades darker. Cool slightly and then pound with pepper into fine dust. Set aside.
Chef Gulotta a big fan of brown butter custards, and bananas work so well in southeast Asian cuisine (roti bread stuffed with roasted banana and condensed milk is a ridiculously good, traditional Thai dessert), so he just paired the two up. This dessert is perfect for serving [...]
Heat oil in a large sauté pan over high heat. Sweat fennel in oil then add clams and sauté until hot. Deglaze pan with beer and let liquid reduce by half. Add clam juice to pan and cook until clams open. Add lemon juice and butter.
Teetotalers might be in the minority at Brennan’s, even at 8 am, but breakfast’s greatest comfort is available to all—cast-iron-dark coffee and chicory, served with a mini pitcher of hot milk. I enjoyed my café au lait at the end of a two-hour-long morning meal with Bananas [...]