It might not look like it, but this dish’s inspiration and flavor is Lebanese. I love swiss chard ribs, those central stalks in each leaf that usually get thrown away. My mom always quickly boils them and tosses them with tahini, garlic and lemon juice. I was eating some of those recently and wanted to [...]
Archive for the ‘Food’ Category
Short Rib, Chard Ribs, Eggplant, Yogurt
Posted in Food, Lebanese Food, Green Vegetables, Sous Vide, Beef, tagged Lebanese Food, Sous Vide Short Ribs, Spherification, Dehydrated Vegetables, Eggplant Dish on May 21, 2012 | Leave a Comment »
Cod, Lentils and Chips
Posted in Fish, Food, Green Vegetables, Legumes, Sous Vide, tagged Homemade Chips, Red Wine Butter Sauce, Sous Vide Fish on March 18, 2012 | Leave a Comment »
This is loosely based on an Alinea dish that has something like 30 different components. The Alinea recipe combines flaky white sea bass with lentils, a variety of mushrooms, purees, and a red wine glaze. Compared to my not very successful butternut squash dish that had the benefit of a lot of planning, this dish came [...]
Butternut Squash, Prosciutto, Toasted Butter Crumbs
Posted in Food, Green Vegetables, Pasta and Noodles, tagged Butternut Squash, Dehydrated Proscuitto, Fall Dishes, Toasted Butter Solids on March 11, 2012 | 2 Comments »
It really is a challenge executing a “cheffy” dish with several components that I’ve developed. It’s especially tricky when I usually have one shot at it because, well, it is dinner and I do not normally get to try, re-try and refine before I have a final plated dish. Truth of the matter is that [...]
Aerated Scrambled Eggs
Posted in Eggs, Food, tagged iSi, Sous Vide Eggs, Toasted Butter Solids on March 5, 2012 | Leave a Comment »
Classically, proper French style scrambled eggs are soft, light, fluffy and creamy. They do not much resemble the diner-style scrambled eggs we typically know and cook. They are almost like a slightly curdled custard. Of course they are delicious, but the problem is they require close to 30 minutes of constant slow stirring, sometimes using [...]
Scallop Crudo and Citrus
Posted in Food, Fruits, Scallops, tagged Black Salt, Blood Orange, Meyer Lemon, Meyer Lemon Puree, Raw Seafood on February 19, 2012 | Leave a Comment »
There is a great selection of citrus fruit at this time of the year. For a nice dinner recently, scallops were the main star since they are one of Diana’s favorite seafood items. Since I had a couple more scallops than I needed for the main course (twice cooked scallops, polenta and swiss chard) I [...]
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
Posted in Book Recipes, Food, Green Vegetables, Mushrooms, Pasta and Noodles, Pork, tagged Braised Cabbage, Comfort Food, Heston Blumenthal, Homemade Pasta, King Trumpet Mushrooms, Pork Belly, Reduced Sauce, Sous Vide Pork, The Fat Duck on February 8, 2012 | 2 Comments »
I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauce [...]
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta
Posted in Book Recipes, Dairy, Food, Pasta and Noodles, Pork, Sausage, tagged Extruded Pasta, Homemade Pasta, Homemade Sausage, Tomato Sauce on January 25, 2012 | Leave a Comment »
Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra for years. However, making “dry” fresh pasta was not something I’ve tackled. I did not want to invest in a pasta extruder and was not sure it will be worth it. Also, most books never bother with [...]
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