Soozie the Foodie

If you were to ask me what is my favorite protein the answer will forever be duck 🫶🏻 I was super curious to see what would happen if I just try age the duck breast- the result was absolutely epic!! It created the perfectly juicy crust and kept the center so tender and juicy! I did a two and a half day dry age for these to avoid creating too thick of a pelicle! I found honey crisp kumquats I paired these with Honey crisp kumquats! Crispy kumuqats are so cool they are like if a pear and a kumquat had a baby together! They are so sweet and crunchy perfect for jams! I also got the most beautiful red carrots I cooked in salted butter, agave, and rosemary! I could eat a giant bowl of those carrots 🤤🤤🤤 I had some dark green micro greens that taste almost like star anise/ licorice that I had to use and of course I added a pansy on the plate too! This turned out soooo delicious #reels

Have you ever triedddd- moon snails?! I can’t believe it has already been a year since I made these 🤯 #reels

Tonight I made stuffed squid 2.0! I made this for the sole purpose of trying to fill poached squid with cooked sausage! I’ve been obsessing over this thought and I was pleasantly surprised that it actually worked! I made a artichoke and caper purée to serve with the squid and it was sooo delicious! I started out by marinating the squid in pepperoncini juice and Italian seasoning! I then heated up algae oil with salted butter and ramp butter before adding in the squid! It took right around 6 minutes to poach! The squid puffs up a little bit when you cook it which is what made me think of poaching before stuffing! I used a spicy Italian sausage that I browned before filling into the squid! I wanted to cook the sausage before because I like a crumbly sausage texture versus the steamed texture I got before with stuffed squid! I only added in the sausage without binders, and it still held together once sliced!I torched some ramp butter on the squid before adding it over the artichoke purée! Then I fried capers in the leftover oil from poaching the squid- fried capers are one of my favorite toppings ever they are so flavorful and crispy! I then added on some pink lemon zest and shiitake mushroom algae oil! This was such a fun dish to make and the flavor + texture was amazing! #reels

Tonight I made hearts of palm marrow… again 🙈 this was one of my favorite dishes I’ve ever made and I really wanted to do a different take on it! If you can’t tell, I’m really obsessed with making vegetable versions of bone marrow. I prefer using fresh hearts of palm, but this would work with the canned version as well! I started out by boiling the hearts of palm for 20 minutes. I then removed the core and blended the leftover pieces with lemon dill tahini, toum, and salted butter! I added on some shiitake mushroom algae oil before torching the hollowed out hearts of palm!I piped in the filling then added brown butter leeks, belper knoll cheese, and micro greens in top! I feel like a lot of my old recipes were just using the same flavors over and over again- so I’ve really been trying to go a little bit outside of the box and I love how this turned out 😍 #reels

One of my favorite presentations ever- octopus with black olive puree and blackberries 😍 I looooveee monochromatic dishes #reels

Who else loves uni?! Uni is the reproductive organs of a sea urchin! It has a custardy texture and a rich briney flavor! I paired the Uni with Acini di pepe which is pretty much little pasta balls 😍 #reels

King oyster mushroom marrow 😍 One of my favorite adventures is finding different ways to prepare vegetables to make them interesting! I used wagyu fat for this but it can be fully vegan using other oils to roast the mushrooms with #reels

Have you ever tried Sawagani?! These are little crabs that are eaten deep fried! Many call them soft shell crabs but in my opinion they are a little bit crunchy- but still absolutely delicious 😍 #reels

Bone marrow- but with ostrich 🤯🤯🤯🤯🤯 ostrich meat is actually so delicious! I love ostrich steaks and the marrow is pretty tasty too! #reels

Would you try Geoduck clams?! These are so cool! These have a sweet slightly briney flavor. All you have to do to cook these is quickly blanch and remove the skin! When thinly sliced and dipped in a sauce these are so lovely #reels

We went for Korean KKQ and hot pot tonight and were sat by a robot 🤯🤯🤯 #reels

The coolest root vegetable in the world in my opinion is Oca! Oca can be eaten raw and cooked! They have a flavor that almost tastes like lemon which comes out even more when these are roasted! When raw they are crunchy without as much starch like what you’d get with a potato! I rinsed these off then roasted them with algae oil and garlic salt! Some of the pink color will disappear when heat is added. I then cooked up some black Forrest bacon to pair with the Oca! Black Forrest bacon is less salty than other bacons and it has a sweet flavor that caramelizes a little bit when cooked 😍I added in some micro greens, basil, shiitake mushroom algae oil, and spicy volcano salt! The final result was absolutely delicious! The Oca were super soft and lemony! Paired with the burrata it was truly a magical bite! #reels