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 shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation from […]
The Fat Duck: Beef Royal (1723), Course 3 Read More »
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 cuisine from every perspective and sense. Taste is paramount, but it’s not just about taste, it’s about an experience. Every sense is explored, he of course controls the look of
The Fat Duck: Beef Royal (1723), Course 2 Read More »
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 it (and was not really looking). Tri-tip is a cut from the bottom sirloin, triangular shaped (hence the name) and is very popular in California, where it is sometimes called
Beef Tri-tip, Potato Risotto and Leek Tartar Read More »
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 my wife’s co-workers was remodeling and had one of those counter top electric convection ovens. It’s kind of like those you see in infomercials only a bit bigger. She asked
Alinea: BEEF, Cucumber, Honeydew, Lime Sugar Read More »
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 1/2 inch piece of beef with no pedigree or taste. Here is my method for making the best Fiorentina possible, without going to Tuscany and buying the real Chianina beef steak.
Bistecca All Fiorentina 1-2-3 Read More »
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 this one. It is a classic. Film is not the subject of this post however, it is the Timpano. That awe- inspiring masterpiece of pastry, pasta and sauces that Primo