Pastry chefs have been using this method for making quick sponge cake for years. As far as I know Albert Adria invented it years ago […]
Author: Elie
Perciatelli all’Amatriciana – Seattle Style
I, along with a couple of friends, recently visited a good buddy of ours in Seattle. Well, we went to “Lebowski Fest” actually. That was fun, but the trip […]
Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote
Making something delicious out of “scraps” is one of the pleasures of cooking. It’s simple to make a piece of steak or a chop […]
Pumpkin Flan, Purple Carrots and Truffled Mushrooms
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 […]
Pork Shoulder Sous Vide – Asian Flavors
Cooking pork shoulder (butt) sous vide makes this most delicious and versatile of cuts even more convenient and easy to use. The pork is cooked in two […]
“Kit Kat”, Chocolate Gelato, Peanut and Coconut
This dessert tasted great. The flavors worked perfectly. It had some very nice textures. If only that coconut foam cooperated, it would’ve looked as good as […]
Alinea: HALIBUT, Shellfish, Water Chestnuts
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 […]
Salame di Sant’Olcese
I make a lot of fresh sausage on a regular basis, but rarely do I make a dry cured fermented sausage. That’s primarily because I […]
Just Bread
This is basically a gratuitous picture post. I bake bread a couple of times a week and it is normally excellent, but every so often it […]
Eggplant Terrine, Panelle, Chocolate Cherry Tomatoes
This eggplant terrine is the very first recipe in Marc Vetri’s book “il Viaggio di Vetri” and it looked so intriguing from the moment I read […]