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 […]
Sous Vide
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 […]
Pork Shoulder Sous Vide – Asian Flavors
Cooking pork shoulder (butt) sous vide makes this most delicious and versatile of cuts even more convenient and easy to use. The pork is cooked in two […]
Alinea: HALIBUT, Shellfish, Water Chestnuts
Reading through this recipe in the Alinea cookbook I got the feeling that this will be a warm and comforting dish. What I could not wrap […]
Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce
I have cooked pheasant a couple of times before and was always underwhelmed. I hear wild pheasant is a different animal and is delicious, but […]
The Fat Duck: Beef Royal (1723), Course 3
In addition to working on making a proper one-spoon quenelle (or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop […]
King Trumpet, Miso, Fried Tofu
I was picking up some ingredients for another dinner of Ramen the other day and stumbled on these awesome looking King Trumpet mushrooms. They looked […]
The Fat Duck: Beef Royal (1723), Course 2
Heston Blumenthal of the Fat Duck restaurant outside of London is one of the most creative and sometimes really “out there” chefs today. He explores […]
Crab and “Crab”: King Crab, Crab Apple, Basil and Olive Oil Jam
I so need to work on my presentation skills. Funny thing is I had a much better “scheme” for this plate on paper, but not […]