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Mark Makes It with Liza Fromer

WATCH ABOVE: Watch Mark Make It with the help of Liza Fromer and her kids. Shot and edited by Nick Pimenoff!

Zucchini Carpaccio

Ingredients

2 green & 2 yellow zucchinismall bunch of mint leavesolive oilsalt and pepper¼ cup of pine nuts¼ cup of capersfresh burrata cheese3-4 cherry tomatoes

Preperation

Cut the zucchini as thin as you can with a knife or mandolin. Arrange the slices on the plate as you wish

Toast the capers and pine nuts in a pan with a drizzle of olive oil and set aside to cool down

Chop up mint leaves

Cut cherry tomatoes in half

Cut open the burrata

Once zucchini slices are arranged on plate, use the inside of the burrata and place dollops of the cheese over some slices, sprinkle mint, capers and pine nuts all over. Drizzle with olive oil and finish with some salt and pepper

Mascarpone cream linguine with spinach and crab

Ingredients

Package of linguine or fettuccine5-6 cooked crab legs or fresh packaged crab meat1 cup of spinach2 shallots2 cloves of garlic1 tsp of Nutmeg½ lemon1 cup of heavy cream1 cup of mascarpone1 cup of grated parmigiano reggiano cheesesalt and pepperolive oil
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杭州龙凤

Preparation

Sautee shallots, garlic, spinach and nutmeg in a pan with some olive oil

Break crab legs and pull apart all the meat

Heat mascarpone in a saucepan and once it has melted add cream, stir for 3-4 minutes while adding everything you sautéed. Add the crab (save some crab for garnishing) zest half of one lemon with juice of half of lemon and add parmigiano reggiano and simmer for 3-4 minutes.

Cook and drain pasta. Save a ¼ cup of pasta water

Pour everything into the pot and stir making sure the cream covers all of the pasta.

Add to plate and garnish with leftover crab

Chilean sea bass with two purees

Ingredients

4 pieces of Chilean sea bass or other white fish3 cups of Butternut squash chunksSmall red pepper½ cup of chick peas½ cup of green onion – choppedOlive oil2 tbsp of butterSalt and pepper

Preparation

Place a large pan on medium heat with some olive oil. Season fillets with salt and pepper and place skin side down and cook for 3-4 minutes until skin is crisp and golden brown in color. Transfer to oven for 4-5 minutes at 450 degrees (TIP – pat dry the skin with paper towel prior to frying so it crisps evenly)

Puree 1

Boil or roast butternut squash and place in blender with butter and a drizzle of olive oil. Salt and pepper to taste.

Puree 2

Rost chickpeas and pepper (You don’t have to roast) and add to blender with green onion and drizzle of olive oil. Salt and pepper to taste.

Arrange puree and fish on plate as you wish