Yeah, foam is a crazy new fad. Afterall, no chef was making any food with “foam” ten or 50 years ago. Right? Well, no. Wrong. […]
Food
French Laundry: Braised Pork Cheek with Yellow Corn Polenta Cakes, Glazed Vegetables and Sweet Garlic
A week before our much awaited dinner at The French Laundry (I’ll post something about that at some point…hopefully soon) I wanted to make the […]
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 […]
Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce
I’m still working on my wild duck cooking skill and the best result I’ve gotten so far is through removing the breasts and legs and […]
Striped Bass and Oyster on an Edible Beach
This dish came about because of the edible stones from Mugaritz that I posted about recently. I did not want to spend a good bit […]
Mugaritz: Edible Stones
There are so many intriguing dishes with familiar and odd flavor combinations in Mugaritz, the book about the cuisine of Chef Andoni Luis Aduriz. There […]
Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce
About a month or so ago I finally got all my plans in order and booked a hunting trip with a local guide to see if […]
Bouchon Bakery: Pain de Campagne
It’s been a couple of years or so since I posted a gratuitous bread post and picture on my little corner of the web. This […]
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 […]
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 […]