Putting this together requires minimal prep and few ingredients. The result is a savory and elegant dish that works with any thick white flaky fish. The recipe is adapted from Chef Eric Ripert’s book Seafood Simple. Impatient? Skip to the recipe. I do have one, or really two quibbles with Chef Ripert’s book, so I’ll […]
Baked Halibut with Mushrooms and Koji Stock Read More »
I considered including this stock recipe as a component in an upcoming post for a baked Halibut. It’s a solid and versatile building block on its own though, so here it is. A short, sweet and easy post, assuming you have some koji on hand. It’s also a good way to use a handful of
Mushroom Koji Stock Read More »
Corn and seafood is a classic and fantastic combination. We see a lot of shrimp and corn, corn bisque with crab, lobster tortellini with corn and off course corn chowder with cod or other seafood. This dish adapted from Sean Brock’s book Heritage is an instant classic in my home. It’s simple to make, is
Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms Read More »
The Cooking of Southwest France by Paula Wolfert is really one of my favorite books in my collection. It’s a book I’ve used so much over the years and have never been disappointed (like this Cassoulet). Another reason I love it is that I helped test some of the recipe in there for the revised
Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes Read More »
This delicious vegetarian dish comes from Yotam Ottolenghi’s book Plenty. The chef is much better known in the UK where he runs a chain of “deli” shops that serve a huge variety of creative dishes, both vegetarian and non-vegetarian. He also has a weekly column in the Guardian newspaper. The website has a lot of his
Yogurt Flatbreads with Barley and Mushrooms Read More »
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
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni Read More »
Cooking with woodchips and hay (yeah, hay) might seem way weird at first glance. My 8-year old was beyond shocked when I told him that I am buying hay at the pet store (all natural packaged and never used hay that is) to use in cooking at home. He kept asking and double checking that I am not messing
Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips Read More »
Autumn is here and so are the wonderful winter hard squashes. I still have a few packages of frozen pumpking puree from last year and now is definitely the time to use them. For this dish I used a package of pureed Hubbard squash. I used a recipe from Batali’s “Babbo” cookbook for the flan, or sformato. It’s a
Pumpkin Flan, Purple Carrots and Truffled Mushrooms Read More »
In addition to working on making a proper one-spoon quenelle (or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation from
The Fat Duck: Beef Royal (1723), Course 3 Read More »
I was picking up some ingredients for another dinner of Ramen the other day and stumbled on these awesome looking King Trumpet mushrooms. They looked fresh and plump, so I picked a few clusters up. The first thing that came to mind is to treat them as if they were the more prestigious Porcini or
King Trumpet, Miso, Fried Tofu Read More »