A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of […]
Author: Elie
Virtual Egg
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into […]
Peaches and Cream, Streusel and Cherries
When I think of Texas fruits, two immediately come to mind, ruby red grapefruit and peaches. That’s fairly narrow thinking, since Texas is so huge […]
Modernist Cuisine Barbecue
Most probably assume that Modernist Cuisine only makes food that looks like foam or spheres or something extra fancy. Well, sure it has all those things, […]
Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets
If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good […]
Meghli – Lebanese Spice Pudding
I just recently became an uncle. My brother and his wife welcomed their first baby into the family. Problem is all that has happened several […]
The Glorious Croissant 2.0
Croissants were the very first food I posted about in my little blog here. It only seems fitting to update that post with a more picture-rich […]
Jogging-Trail Dewberries
I’ve been trying to eat a little better and working out some more lately. When my son has soccer practice, I go jogging along the […]
Wild Boar Loin, Puy Lentils and Apple-Port Sauce
It’s amazing how I manage to find more boar meat in my deep freezer overtime I look in there. I still have a couple of […]