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 cuisine from every perspective and sense. Taste is paramount, but it’s not just about taste, it’s about an experience. Every sense is explored, he of course controls the look of […]
The Fat Duck: Beef Royal (1723), Course 2 Read More »
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 sure why I did not follow it last-minute. Oh well, next time around. One thing I can say is that flavor-wise this worked wonderfully and it really does not look
Crab and “Crab”: King Crab, Crab Apple, Basil and Olive Oil Jam Read More »
I’ve had David Chang’s Momofuku Cookbook for a couple of months now. It is a very good, fun read and the recipes look so porky and tasty. Ramen is where Chang got his start and I knew that’s the first thing I was going to make. The broth is, of course what makes a bowl
Just like the venison dish I posted about earlier, this dessert happened because of Diana. More specifically, it was because of her dislike of gingerbread cookies. Earlier in December I had made some gingerbread cookie dough in hopes of making gingerbread men with my son, however Diana was sure that he will not like those
Gingerbread, Pumpkin and Walnut-Pear-Bourbon Ice Cream Read More »
The combination of pumpkin (or butternut squash in this case) and banana seems has been something I’ve wanted to try out for a while. Specifically since I saw it in an Alinea dish combined with duck. In the Alinea cookbook the recipe is for a pumpkin soup and bite of grilled duck breast with a
Thai Duck, Barley, Pumpkin puree and Banana pudding Read More »
Tri-tip is not a beef cut that is very common in my part of the country. A few months back, I could not even find it (and was not really looking). Tri-tip is a cut from the bottom sirloin, triangular shaped (hence the name) and is very popular in California, where it is sometimes called
Beef Tri-tip, Potato Risotto and Leek Tartar Read More »
I still had some soy pudding and lime sugar from the Alinea beef recipe I made recently and I hate to waste any (or at least waste much since that recipe made a lot of lime sugar) so for the pork belly I again thought about Asian flavors. This time it was more
Pork Belly Teriyaki with Burdock and Soy Read More »
I knew that I was going to cook a dish with lobster and some fish. Possibly with some sort of corn. That’s about it. See, my neighborhood grocery store was having a massive sale on live lobsters and had an excellent selection of fresh fish. I noticed the Haddock right away, for a very good
Lobster, Mushrooms, Corn – Haddock, Beans, Beurre Blanc Read More »
I finally found a use to the electric convection oven we have! Let me back out a little here. See, a while back one of my wife’s co-workers was remodeling and had one of those counter top electric convection ovens. It’s kind of like those you see in infomercials only a bit bigger. She asked
Alinea: BEEF, Cucumber, Honeydew, Lime Sugar Read More »
Cotechino is a traditional sausage from Emilia-Romagna region in Northern Italy. It is traditionally served on New Year’s Eve. Italians serve it with lentils (to bring rishes in thew upcoming year), potatoes or polenta. I make Cotechino once a year, by that I mean I make the sausage mixture once a year. That mixture however,
Cotechino with Polenta Read More »