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 ‘Green Vegetables’ 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 [...]
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 [...]
Alinea: Pork Cheek, Pumpernickel, Gruyere, Scallions
Posted in Book Recipes, Food, Green Vegetables, Pork, tagged Alinea Recipe, Caramelized Onion Powder, Caramelized Onion Salt, Grant Achatz, Panko, Pickled Green Onions, Pig Jowl, Raisin Sauce, Sous Vide Pig Jowl, Worcestershire on January 3, 2012 | Leave a Comment »
This dish belongs in the spring section of the Alinea book. With ramps and green garlic as two of its main components (ramps goes where that scallions is in the heading of the original recipe) it really can only be served on their Spring menu. Ramps are wild leeks that look like a cross between a leek and a green onion. Their [...]
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