1 bunch asparagus
Cut off the tough ends of the asparagus. Using a vegetable peeler, slide along each stalk of asparagus lengthwise to create ribbons.
black garlic vinaigrette
4 cloves black garlic (regular garlic can be used)
½ cup olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 tsp sea salt
½ tsp black pepper
Heat garlic and olive oil in saucepan at medium low heat. Cook for 15-20 until garlic is caramelized and golden brown.
Place all ingredients in the blender and blend until smooth.
chocolate pot de creme + rosewater cream + cabernet fig
chocolate pot de creme
12 oz quality dark chocolate
3 g agar agar
1 cup coconut milk
¼ cup agave
1 tsp vanilla
Mix agar agar, coconut milk, agave, and vanilla in small pot and let sit for 15 minutes. Bring to a boil and remove from heat. Add chocolate
Pour into ramekins and let chill in the refrigerator for at least 4 hours until solidified.
½ cup coconut milk
1 tsp sugar
½ tsp vanilla
1 tbsp rosewater
Mix ingredients until sugar has dissolved
6 oz dried figs
1 cup cabernet wine
Cut figs into small dice. Place in a glass container with the wine and let sit overnight or at least 6 hours until the figs have absorbed the wine.
I’m influenced by everyone and everything I come across, whether it’s a dish I had at a restaurant or a blog post or something I find in the market. My earliest influences were Charlie Trotter, who turned me on to the concept of fine dining,
Author: Tata Harper Team
The team at Tata Harper Skincare is passionate about promoting a modern, health-conscious natural beauty lifestyle that’s committed to safety, honesty and sustainability.