It’s been fairly silent around here for more than a month. We were on family vacation all of June in Lebanon and Rome. It was […]
Author: Elie
Carbonated Mojito Spheres
What do I do after weeding my garden and ending up with a crap load of mint? Mojitos of course! Initially I was going to […]
Short Rib, Chard Ribs, Eggplant, Yogurt
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 […]
Cod, Lentils and Chips
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, […]
Butternut Squash, Prosciutto, Toasted Butter Crumbs
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 […]
Aerated Scrambled Eggs
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 […]
Scallop Crudo and Citrus
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 […]
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
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 […]
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta
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 […]
Alinea: Pork Cheek, Pumpernickel, Gruyere, Scallions
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 […]