Cooking with Zac

Foie Gras with Apples

Regalis Sea Buckthorn Preserve

2 tablespoons

Regalis Foie Gras

1 lobe

Granny Smith Apples

3 apples

Peel the apples, remove the core, slice into eighths and place in a pot with a 1/4 cup of water.  Cook them on low flame until soft and let the apples sit. Sear the foie gras in a hot frying pan (iron is best!) for about 3 minutes on each side until seared. I serve the foie gras with the soft apples. You can also add a dollop of Sea Buckthorn jam.

Grilled California Spot Prawns

California Spot Prawns 5 lbs


Enough to sprinkle liberally

Black Pepper

Enough to sprinkle liberally

Picual Extra Virgin Olive Oil

Enough to drizzle liberally 

These prawns are delicious with a sweet taste.  Season with salt and pepper and heat up the grill.  Grill for 2-1/2 minutes on each side with a heavy weight of a pan on top of them.  Add a sprinkling of the olive oil after cooking. After eating, reserve the heads and tails for the risotto recipe!


Risotto with Prawn Broth & Saffron

For the Broth:

Heads & Tails of Prawn

See recipe above

Yellow Onion (peeled & quartered)

1 piece 

Carrot (peeled and cut into 1" inch pieces)

1 piece

Celery (peeled and cut into 1" inch pieces)

3 ribs 

Galician Dulse Seaweed

50 grams

Crushed Corriander Seeds

2 tablespoon


2 sticks 


1 bunch

Negin Saffron

3 grams

Take the heads and tails of the prawns and put them in a pot with the water.  Add onion, carrot, celery, salt, pepper, dulse seaweed, coriander seeds, cinnamon and tarragon.  Low simmer for about four hours and let sit overnight and then strain for use in the risotto.

For the Risotto:

Arborio Rice

1.5 cups

Dried thyme

1 tbsp




4 tbsp

Negin Saffron 

3 grams

Salt & Pepper 

To taste 

Lemon Zest

1 lemon worth

Dry White Wine 

1/4 cup

Rich Prawn Broth

4.5 cups

Grated Parmesan Cheese

1/4 cup

Saute the chopped shallots in 2 tablespoons of butter along with thyme and a pinch of salt  until translucent.

Add the rice for about 2 to 3 minutes stirring constantly with a wooden spoon until the grains turn white. Then add dry white wine and let it cook down for about 3 minutes. Then add 2 to 3 healthy pinches  of saffron.

Start adding the prawn broth in small amounts until it is absorbed by the rice for about 40 minutes until the rice is ready and still al dente. Keep stirring, especially towards the end. With the final addition of prawn broth, I add 2 tablespoons of butter and sprinkle in the Parmesan cheese. 

I serve this with simple seared local Montauk scallops which I just salt and pepper and sear in a hot pan for about a minute on each side.  They are a wonderful accompaniment to the risotto and I love the idea of two meals in one. 


Angel food cake with Fennel Pollen and Candied Spring Violets or edible flowers

Wild Fennel Pollen

2 teaspoons

Fine Sugar

1.5 cups (pulse regular sugar in a food processor until it is fine)


1/4 teaspoon

Cake Flour

1 cup

A Good Vanilla or Vanilla Bean Pod scraped out

2 teaspoons

Egg Whites (the closer to room temperature the better)


Warm Water

1/3 cup 

Orange Zest  1 teaspoon
Cream of Tartar 1.5 teaspoons

Pre-heat the oven to 375 degrees Whip the egg whites.  Add the salt and cream of tartar until the whites achieve soft peaks, then slowly add the fine sugar until the mixture achieves a light meringue with stiff peaks.  Add the orange zest and vanilla (extract or beans) and then fold in the flour and fennel pollen, spoon the mixture into an ungreased tube pan. Bake for 35 minutes at 350 degrees (having turned the oven down from 375 degrees). Check for doneness with a wooden skewer. Cool upside down on a bottle for at least an hour before removing very carefully from pan.  Let cool for at least 1 hour.

Candied Violets for decoration

Fresh Violets

Egg White (whisked with a fork)

Fine Sugar

Carefully wash and dry the fresh violet flowers. Then brush the flowers with the egg white. I use two forks to delicately coat the flowers with fine sugar.

 I let the candied violets sit overnight, until hard and candied. I  use the candied violets (and also pansies/orange blossoms/ or fragrant geranium leaves) to decorate on top of the cake. 

Recipes: Copyright Zac Posen 2020