On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple […]
Dairy
Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry
Persimmons are one of my favorite fruit. I bet one does not hear that too often, but these orange fruits really are one of my […]
Plums, Rice Pudding and Almond
This is another example of dishes I came up with that I was hoping would be more successful on the plate. I debated if I […]
Pear, Caramelized Genoa Bread, Chocolate Veil
Francisco Migoya from the CIA (the Culinary Institute of America, not the other CIA) is a superb pastry chef and judging from his books, an […]
French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup
I love it when a book never disappoints, whether I am doing a complete verbatim recipe or in this case using it for a template […]
Sticky Toffee Pudding, Rum Ice Cream, Caramel
Sticky Toffee Pudding, a classic British dessert, has quickly become one of our favorite sweet dishes. The first time we tried it was at Feast […]
Yogurt Flatbreads with Barley and Mushrooms
This delicious vegetarian dish comes from Yotam Ottolenghi’s book Plenty. The chef is much better known in the UK where he runs a chain of “deli” […]
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta
Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra for years. However, making “dry” fresh […]
Alinea: Chocolate, warmed to 94 degrees
From the title of this recipe one would not know what to expect. Is it a hot chcolate drink? Just warmed chocolate? Honestly it sounds […]
Homemade Fresh Mozzarella
I’ve tried making mozzarella a couple of times before with no success..until now. This was fantastic. The recipe that worked for me was from the […]