Frank Picchione

Emsaya

I am fostering my second orphaned elephant from The David Sheldrick Wildlife Trust. Her name is Emsaya, and like Rombo, she is two years old. The little picture below is of Emsaya meeting the other orphans. And below that is the video of her rescue. To view her profile click here.  

Celeriac Puree with Corn

I boiled the celeriac in vegetable stock before pureeing it with an emmersion blender. I then folded in corn I'd steamed and sliced off the cob.

Pizza Primavera with Cave-Aged Gruyere

I sliced the zucchini, poblano pepper  and onion very thinly with my mandolin, and then roughly chopped a combination of oyster, shiitake and portobello mushrooms.

Pink on Black

Chocolate Pudding

Halibut with Edamame Puree

I pureed the soybeans with wasabi powder, lime juice and salt. At room temperature this would make a tasty dip or spread.

Pizza Margherita with Tri-Colored Heirloom Tomatoes

These multi-colored heirloom cherry tomatoes, along with fresh mozzarella and basil, made a festive pizza.

Mulika & Mwende

This is the amazing story of a former elephant orphan who was successfully integrated back into the wild. This month Mulika gave birth to her own wild-born baby, Mwende, and returned to the orphanage to introduce her. Nothing shows the value of The David Sheldrick Wildlife Trust quite as well as this video. Click here to see more photos of Mulika and Mwende and to read their story. 

Red Snapper & Squid in Sea Urchin Tomato Sauce

I pureed this sea urchin with a bit of water and then stirred it into my classic tomato sauce at the same time I added the snapper and squid. Squisito!

Roasted Broccoli & Wilted Arugula

I roasted this broccoli quickly at 500 degrees so it browned well without overcooking, and retained its bright green color. I immediately tossed it with dressed baby arugula leaves which wilted slightly from the heat. A delicious combination.