This dish has a lot going for it even if the “cream” was not as successful as I would’ve liked. The flavors are spot on perfect and the textures work really well. It is a dish that I’d like to revisit and refine some more. I served this after a dinner of seafood paella to…… Continue reading Peaches, Cookies and Bourbon Cream
Tag: iSi
Aerated Scrambled Eggs
Classically, proper French style scrambled eggs are soft, light, fluffy and creamy. They do not much resemble the diner-style scrambled eggs we typically know and cook. They are almost like a slightly curdled custard. Of course they are delicious, but the problem is they require close to 30 minutes of constant slow stirring, sometimes using…… Continue reading Aerated Scrambled Eggs
Peaches and Cream, Streusel and Cherries
When I think of Texas fruits, two immediately come to mind, ruby red grapefruit and peaches. That’s fairly narrow thinking, since Texas is so huge and offers a large variety of climates and vegetation. It’s those two fruits that always pop to mind though. Recently on a road trip outside of Houston, I noticed a…… Continue reading Peaches and Cream, Streusel and Cherries
Instant Sponge Cakes
Pastry chefs have been using this method for making quick sponge cake for years. As far as I know Albert Adria invented it years ago at El Bulli in Spain. I saw him “cook” it in a microwave on Anthony Bourdain’s “Decoding Ferran Adria”. I’ve never managed to give it a shot because until recently I did not have…… Continue reading Instant Sponge Cakes
Oven Dried Tomatoes 