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 […]
Beef
The Fat Duck: Beef Royal (1723), Course 2
Heston Blumenthal of the Fat Duck restaurant outside of London is one of the most creative and sometimes really “out there” chefs today. He explores […]
Beef Tri-tip, Potato Risotto and Leek Tartar
Tri-tip is not a beef cut that is very common in my part of the country. A few months back, I could not even find […]
Alinea: BEEF, Cucumber, Honeydew, Lime Sugar
I finally found a use to the electric convection oven we have! Let me back out a little here. See, a while back one of […]
Bistecca All Fiorentina 1-2-3
Florentine steak or Bistecca Alla Fiorentina is the holy grail of Tuscan cuisine. Yet, what you get in most run of the mill restaurants is a flimsy […]
Timpano al Antica
Have you seen Big Night? No! Well you need to. When thinking about a film that deals with food, very few movies come close to […]