One thing off the top here: Leek royale is awesome velvety delicious stuff. Ok, now that I’m done with that, the rest of this dish […]
Eggs
Peaches, Cookies and Bourbon Cream
This dish has a lot going for it even if the “cream” was not as successful as I would’ve liked. The flavors are spot on […]
Pok Pok: Wild Duck Laap, Thai Pork Fried Rice, Cucumber Salad
I travel a lot for work typically for a project in one city that could take anywhere from a few weeks to over a year. […]
Aerated Scrambled Eggs
Classically, proper French style scrambled eggs are soft, light, fluffy and creamy. They do not much resemble the diner-style scrambled eggs we typically know and […]
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 […]
Yellow: Tomatoes, Saffron, Corn, Virtual Egg
A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of […]
Modernist Cuisine Barbecue
Most probably assume that Modernist Cuisine only makes food that looks like foam or spheres or something extra fancy. Well, sure it has all those things, […]
Moroccan Chicken Tagine with Lemon and Eggs
One of the most lovely looking dishes I made from a Paula Wolfert recipe. This amazing stew was the first time I use an actual clay […]
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 […]
A Cake for Mom: Strawberry Ricotta Cake
The decision was made a while back by my 6-year-old that the cake for Mother’s Day will have lots of strawberries. So that was that. Diana had to […]