Tapioca Coconut Pudding, Mango Sorbet and Brittle

Tapioca pudding is so often looked down on I think. Not sure why. Many think of it as that goopy thing that comes out of a box and old people eat it in nursing homes. When made right though using tapioca pearls, dairy and sugar it is delightful. It has great snappy texture and justContinue reading “Tapioca Coconut Pudding, Mango Sorbet and Brittle”

Granny Smith Apple Ice Cream

It’s rare that I proclaim something “the best”. Even when I do -like I am doing about this ice cream- it’s sort of a hyperbole. Maybe it should be “up until now, in my humble opinion, this is the best apple ice cream I’ve had”. So, if you had not gotten my point yet, whatContinue reading “Granny Smith Apple Ice Cream”

Plum Tart with an Almond Crumble

Summer is winding down supposedly, even though it is still close to 100 F out there. I do not much like summer in Houston. It’s too hot, too humid too…sunny. Autumn is by far my favorite season and I look forward to its -hopefully- lower temperatures and cooking. Summer does have some things going forContinue reading “Plum Tart with an Almond Crumble”

Citrus-Cured Salmon, Parsley-Chive Coulis

Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leavingContinue reading “Citrus-Cured Salmon, Parsley-Chive Coulis”

The French Laundry: Pear Strudel with Chestnut Cream and Pear Chips

Back to that endless well of inspiration and technique, The French Laundry Cookbook. It’s like a small mini cooking course for every…course. I refine, learn and always end up with an awesome dish or two. This dessert was from a couple months back when pears were at their most abundant. I had some of theContinue reading “The French Laundry: Pear Strudel with Chestnut Cream and Pear Chips”

Plums and Pistachio: Olive Oil Cake, Pistachio Gelato, Poached Plums, Yogurt

This is the second installment of the Plums/Pistachio pairing and this one has a much better gelato. This one is an easier plate to pull together and delivers excellent flavor and texture. We have a fragrant Italian olive oil rosemary cake, excellent pistachio gelato, plums poached in a juniper syrup and a yogurt vanilla sauce.Continue reading “Plums and Pistachio: Olive Oil Cake, Pistachio Gelato, Poached Plums, Yogurt”

Mugaritz: Dried Tomato Salad, a Bunch of Garlic Cloves and Herbs

Soaking a fruit or a vegetable in pickling lime or Calcium Hydroxide is a theme in the Mugaritz book. Soaking any vegetable in a mixture of water and pickling lime binds the cellulose and makes the fruit firm. The longer it is soaked the harder a shell it forms. The reason pickling lime is soldContinue reading “Mugaritz: Dried Tomato Salad, a Bunch of Garlic Cloves and Herbs”

Historic Heston: The Meat Fruit Mandarin

Historic Heston is chef Heston Blumenthal’s tome to historic British recipes. It is really a gorgeous book, hefty and lushly bound, illustrated and photographed. Chef has been fascinated by old recipes dating as far back as the 14th century that he finds in old British cookery (cookery, love that word for some reason!) books. HeContinue reading “Historic Heston: The Meat Fruit Mandarin”