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 […]
Green Vegetables
Virtual Egg
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into […]
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, […]
Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets
If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good […]
Alinea: PORK, Grapefruit, Sage, Honey
This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and […]
Moose Spanish Meatballs and Vegetable Paella
A good friend of mine (same one who was generous with the pheasants), was nice enough to also give me a 2 lb. piece […]
Noma: Vegetable Garden
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 […]
Barley Miso Porridge, Soft Cheese, Vegetables
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, […]
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 […]
Pumpkin Flan, Purple Carrots and Truffled Mushrooms
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 […]