Sous Vide

A Terrine of Teal

We shot a limit of teal (small ducks) this year on one of our trips. It was two of us and my buddy did not […]

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 […]

Spring is here and even in hot humid Houston it’s…well it’s nice. The weather, at least for now, is not brutal yet and feels like […]

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 […]

For a 3 star restaurant, the food of Le Bernardin is not complicated. It relies on pristine fish and relatively simple preparation with few grand […]

I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or […]

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 […]

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 […]

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 […]

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 […]