Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream

This is a very good combination of flavors that I tried out in two separate desserts, both are delicious, both imperfect and need some tweaking. The first one is another lift from Daniel Bouloud that features a disk of crunchy chewy pistachio¬†dacquoise with whipped cream and poached plums with a scoop of pistachio gelato. TheContinue reading “Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream”

Halibut en Paupiette, Leek Royale, Red Wine Sauce

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 is very good too even if my execution is not as ideal or refined as I would’ve liked. Chef Daniel Bouloud made this, a version of it actually, popular whenContinue reading “Halibut en Paupiette, Leek Royale, Red Wine Sauce”

Apple Mille Feuille with Buttermilk Waffle Ice Cream

The fourth and final course of our Valentine’s Day dinner is one I am very proud of. It worked so well and was a delight to make, look at and eat that I could not have been happier with how it turned out. Well, like everything, it can be improved upon and perfected some more,Continue reading “Apple Mille Feuille with Buttermilk Waffle Ice Cream”