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 […]
Fruits
Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples
Buckwheat is such an assertive flavor with a unique earthy and somewhat grassy flavor. It is not a flavor that you can use as a […]
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 […]
Apple Mille Feuille with Buttermilk Waffle Ice Cream
The fourth and final course of our Valentine’s Day dinner is one I am very proud of. It worked so well and was a delight […]
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 […]
Citrus Blossom, Pistachio, Meyer Lemon
It’s not often that I get to capture a season, a moment in time or a childhood memory in a dish that I created. This […]
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 […]
Modernist Cuisine: PB&J Gelato
This is a vegan gelato and I was going to label this entry as Vegan PB&J Gelato, but somehow this misses the point and emphasizes […]
Thai Curry Pork, Forbidden Rice and Watermelon
Thai curries are one of my favorite south Asian foods that I don’t cook as much as I should. Every time I make it at […]