thank you laurent!!!

allspice berry tree

annise hyssop growing under meyer lemon

– thanks to chef laurent gras i have found a use for all my lemon balm and allspice berry leaves.   when mine is finished and has passed approval i will post the recipe but in the meantime feast your eyes on his… 

Lemon Broth


700 gr water

100 gr sugar

50 gr agave light syrup

10 gr vanilla bean split

50 gr lemongrass

3.5 gr white cardamom seeds only (shell off)

400 gr orange juice

150 gr lemon juice

100 gr fresh passion fruit

20 gr lemon zest

40 gr orange zest

20 gr whole black peppercorns

50 gr mint

5 gr black mint






Peel the orange and the lemon. Blanch the skin and rinse under cold water. Juice the orange and the lemon.

Combine all of the ingredients in the gastrovac.

Pressure at 0.8 bars, infuse at 90°C for 30 minutes.

Cool down over ice and place in the refrigerator. Add the black mint and let infuse.

Strain after 3 hours.


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in chefs & restaurants, formulas, proving ground, recipes, techniques, vegetable & herbs. Bookmark the permalink.

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