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 had. It’s a one bite of porky smoky spicy and pickle-y goodness! In more detailed terms we have a cube of cured and spiced pork belly, topped with pickled vegetablesContinue reading “Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits”

Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry

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 favorites. To be specific I am talking about the acorn shaped Hachiya persimmon not the squat round Fuyu one. The Hachiya persimmon is very astringent and really inedible unless veryContinue reading “Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry”

Alinea: Pork Cheek, Pumpernickel, Gruyere, Scallions

This dish belongs in the spring section of the Alinea book. With ramps and green garlic as two of its main components (ramps goes where that scallions is in the heading of the original recipe) it really can only be served on their Spring menu. Ramps are wild leeks that look like a cross between a leek and a green onion. TheirContinue reading “Alinea: Pork Cheek, Pumpernickel, Gruyere, Scallions”

Alinea: Chocolate, warmed to 94 degrees

From the title of this recipe one would not know what to expect. Is it a hot chcolate drink? Just warmed chocolate? Honestly it sounds a bit boring. Boring, though, this recipe is not! Without waxing with no end about the nuances of this dish I have to say that this dessert from Alinea isContinue reading “Alinea: Chocolate, warmed to 94 degrees”

Alinea: BOAR, Shallot, Cider, Burning Oak Leaves

Fall is finally here -more or less I suppose- and changing the way I cook is natural. Even if I can find tomatoes and peppers well into November and December I still prefer to cook more “orange” and “brown” stuff. It makes me and Diana happy to pick up some winter squashes or sweet potatoes and start cookingContinue reading “Alinea: BOAR, Shallot, Cider, Burning Oak Leaves”

Alinea: PORK, Grapefruit, Sage, Honey

This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that isContinue reading “Alinea: PORK, Grapefruit, Sage, Honey”

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 my mind around, was how all the components will fit together. Each component, taken on its own, sounded great but put them all together and I was not that sure.Continue reading “Alinea: HALIBUT, Shellfish, Water Chestnuts”

Alinea, Food “documentation” and the DBwRCF

Really? A tripod and a video camera? I guess I was too naive to think that people know when there are lines that they should not cross in a restaurant before becoming a nuisance! I am referring here to the post that Chef Grant Achatz put up on Alinea’s Mosaic forum and that Carol Blymire linked to on her blog. Carol’s veryContinue reading “Alinea, Food “documentation” and the DBwRCF”