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 [...]
Posts Tagged ‘Grant Achatz’
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 »
Alinea: Chocolate, warmed to 94 degrees
Posted in Chocolate, Dairy, Eggs, Food, Fruits, Ice Cream and Frozen Treats, tagged Bergamot, Dark Chocolate, Earl Grey Tea, Fall Desserts, Figs, Grant Achatz, Ultratex-3 on November 2, 2011 | Leave a Comment »
From the title of this recipe one would not know what to expect. Is it a hot chcolate drink? Just warmed chocolate? Honestly it sounds a bit boring. Boring, though, this recipe is not! Without waxing with no end about the nuances of this dish I have to say that this dessert from Alinea is [...]
Alinea: BOAR, Shallot, Cider, Burning Oak Leaves
Posted in Book Recipes, Food, Fruits, Game, Sous Vide, tagged Apple Cider Gel, Burnt Oak, Fall Dishes, Grant Achatz, Wild Boar on October 24, 2011 | 1 Comment »
Fall is finally here -more or less I suppose- and changing the way I cook is natural. Even if I can find tomatoes and peppers well into November and December I still prefer to cook more “orange” and “brown” stuff. It makes me and Diana happy to pick up some winter squashes or sweet potatoes and start cooking [...]
Alinea: PORK, Grapefruit, Sage, Honey
Posted in Book Recipes, Food, Fruits, Game, Grains, Green Vegetables, Pork, Sous Vide, tagged Alinea, Corn Bread Pudding, Grant Achatz, Grapefruit, Puffed Pork Shoulder on April 18, 2011 | 1 Comment »
This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that is [...]
Alinea: HALIBUT, Shellfish, Water Chestnuts
Posted in Clams, Dairy, Fish, Food, Mussels, Root Vegetables, Sous Vide, tagged Alinea, Carrageenan, Clams, Fennel, Grant Achatz, Halibut, Mussels, Shellfish, Tarragon, Yukon Gold Potatoes on September 2, 2010 | 5 Comments »
Reading through this recipe in the Alinea cookbook I got the feeling that this will be a warm and comforting dish. What I could not wrap my mind around, was how all the components will fit together. Each component, taken on its own, sounded great but put them all together and I was not that sure. [...]
Alinea, Food “documentation” and the DBwRCF
Posted in Random Thoughts and Rants, tagged Alinea, Food Photography, Grant Achatz on March 30, 2010 | Leave a Comment »
Really? A tripod and a video camera? I guess I was too naive to think that people know when there are lines that they should not cross in a restaurant before becoming a nuisance! I am referring here to the post that Chef Grant Achatz put up on Alinea’s Mosaic forum and that Carol Blymire linked to on her blog. Carol’s very [...]
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