This was a first attempt to cook a recipe from Noma as closely as possible to how it’s written in the book. I made a sort-of Noma recipe before and loved the focus on the vegetables. They are cooked perfectly and presented simply. This particular recipe caught my attention from the first time I flipped through the […]
Noma: Vegetable Garden Read More »
It all started with the honey-yogurt panna cotta. I wanted something light and creamy and had a lot of yogurt on hand so the idea to make this luscious and refreshing pudding was a natural. Panna cotta is an Italian pudding usually made with cream (after all, its name translates to “cooked cream”) and is set with gelatin
Panna Cotta, Pineapple, Pistachio Read More »
These simple looking onions are one of my favorite side dishes and onion dishes. Onions, more often than not, always play the supporting role. It’s a huge supporting role, but nevertheless, they are never the star. Sure, we do have the odd onion soup exception or the grilled onions atop the burger, but even those
Stuffed Red Onions Read More »
Aesthetically, this dish needs work, but I am extremely proud of how delicious it was. The flavors popped and worked brilliantly together. It was fresh, healthy and refined. Cooking from the NOMA cookbook is not an easy feat. NOMA in Copenhagen is the new “Best Restaurant in the World”. Rene Redzepi’s cuisine is fiercely local, and in Scandinavia local
Barley Miso Porridge, Soft Cheese, Vegetables Read More »
It’s great to have what amounts to about three small wild hogs worth of meat in my freezer at this point. That includes several shoulders, a few hind legs (hams), 3 or 4 loins and some odds and ends. I am planning to use the meat in many recipes that call for good old pork.
Wild Boar Loin with Onions and Raisins Read More »
I mentioned before how much Diana loves butternut squash tortelloni with sage. I have to make them as soon as fall comes around and the first winter squashes start showing up, I start making plans to prep a batch and maybe freeze some for later. This time around I wanted to try something different, maybe a bit
French Laundry: Sweet Potato Agnolotti with Sage Cream, Brown Butter and Proscuitto Read More »
My brother was kind enough to carry this Chitarra all the way from some small Italian town. Apparently it was quiet a chore to locate a Chitarra even in Italy. So thanks to him and to my cousin (who actually paid for it) I get to make Pasta alla Chitarra. For the dough I went
Pasta alla Chitarra with Venison-Pear Ragu Read More »
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 appetizing, but transforming an admittedly ugly-looking piece of pig – a tail in this case- into a dish worthy of a classy fine dining restaurant needs technique and some creativity. So, when a friend
Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote Read More »
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 is definitely the time to use them. For this dish I used a package of pureed Hubbard squash. I used a recipe from Batali’s “Babbo” cookbook for the flan, or sformato. It’s a
Pumpkin Flan, Purple Carrots and Truffled Mushrooms Read More »
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 I had planned as well. At some point I wanted to also include a banana component in this dish but I did not have the proper ingredients, so no banana.
“Kit Kat”, Chocolate Gelato, Peanut and Coconut Read More »