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Chad Brauze

@chadbrauze

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Chief Culinary Officer @puravidamiami

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Folding Sourdough. Base flour was an organic, sprouted wheat. Once fully developed, this will be a cinnamon sugar bun. taken in Ladera Ranch, California by @chadbrauze

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6 years ago

Reed Avocados, a green skinned varietal. Pretty darn creamy when properly ripened. Slightly nuttier in flavor than a Hass with notes of green grass and citrus. taken in Ladera Ranch, California by @chadbrauze

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Local Sweet Onions. These guys started roughly the size of softballs before they were peeled and halved. It took about three hours at 300f with some olive oil and rosemary to get them this soft and melted.
They taste amazing on their own, super sweet and juicy. These will just get rough chopped, recombined with their oil and herbs, and then tossed with a bit of red wine vinegar to top some roasted sausages. taken in Ladera Ranch, California by @chadbrauze

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Almost fully proofed. Honey Wheat Bread with Pecans and Hemp Seed. Recipe found in @ashleybrauze recipe book from her baking days @innatlittlewash taken in Ladera Ranch, California by @chadbrauze

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Some of those slow-roasted tomatoes from the other day. Warmed slowly with a nice sherry vinegar, a pinch of crushed red pepper, and a handful of basil leaves from the flower box. taken in Ladera Ranch, California by @chadbrauze

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Sprouted Oats. Also known as malting, the introduction of a little bit of moisture in the right environment kicks off an enzyme action within the seed. This sprouting process helps to tenderize the oat (quicker cooking) as well as open up the bioavailability of some of the nutrients. These guys came from Montana compliments of @baystatemilling
Flavor wise, the sprouted oats take on a rich, dynamic nuttiness. Texturally, sprouted oats have a satisfying chew with little to no starchiness. I prefer them to brown rice. taken in Ladera Ranch, California by @chadbrauze

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Hibiscus Paloma
2 oz Tequila Reposado (Tequila Ocho here)
1oz Cointreau
4oz Fresh Grapefruit
1oz Lime
Splash of Club Soda
Hibiscus Syrup (flowers, water, agave)
Verbena from the flower boxes taken in Ladera Ranch, California by @chadbrauze

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Cherry Tomatoes, roasted low and slow with lots of olive oil, rosemary, and some sea salt. The main goal is to concentrate the flavor of those little tomatoes, but the secondary is to build a super fragrant oil. 3-4 hours at 225F usually does the trick.
When we hit the peak of season, I want to roast around 30lbs of these and then use the pressure cooker to jar/confit them for the rest of the year. by @chadbrauze

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Sunday afternoon pasta! Tarragon and Basil. We are slow-roasting some cherry tomatoes for the sauce. taken in Ladera Ranch, California by @chadbrauze

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Some things to do this weekend…about 6 dozen of them! These are Shigoku via @taylorshellfish harvested yesterday from Bay Center, Washington. Taylor Shellfish tumble these guys in their beds up to two times a day to help encourage clean edges and a deep cup. The tumbling also makes them super easy to open - definitely an awesome oyster for the novice shucker! taken in Ladera Ranch, California by @chadbrauze

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One of the many cool things of living in SoCal is that I now have a “Passion Fruit Guy” at the farmer’s market. Here’s how they look fresh. As they ripen on the counter, the exterior starts to wrinkle. Moderate wrinkling means good to go!

Next step is probably folded into some of Ashley’s vanilla ice cream or maybe a Margarita. taken in Ladera Ranch, California by @chadbrauze

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Green Asparagus done “Street Corn Style”. Charred in 800F @roccbox then topped with mayo, grated cotija, guajillo pepper, and fresh lime. taken in Ladera Ranch, California by @chadbrauze

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