One thing off the top here: Leek royale is awesome velvety delicious stuff. Ok, now that I’m done with that, the rest of this dish […]
Atelier Crenn: Kir Breton
A Kir Breton is a simple cocktail made from apple cider with creme de cassis. Another “Kir” that is popular is the Kir Royal wich […]
Hay-Roasted Pork with Yucatan Achiote Marinade
Pork shoulder or pork butt is one versatile piece of porcine goodness. It is infinitely flexible and can be at home in any cuisine. It […]
Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas
Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be […]
Cod, Green Bouillabaisse and Aïoli
It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In […]
Classic Île Flottante
Oh those classic French dishes (or Italian or Spanish). I love them and every so often one wants nothing more than a classic. While on […]
Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits
How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I […]
Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves
A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from […]
Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette
A bit more complicated to make than those delicious pork buns is this dish from Thomas Keller’s Under Pressure using the second chunk of the […]
Mung Beans with Burghul (Burghul M’ash)
Until my mom visited recently and made this dish I had only used mung beans in a couple of simple soups and southeast Asian desserts. […]