A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of chicken stock that I had put in a white bowl. The color was so pretty with the deep rich yellow of the saffron threads slowly diffusing and swirling into the clear […]
Yellow: Tomatoes, Saffron, Corn, Virtual Egg Read More »
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into one of these expecting a good old egg and then doing a double take. Their brain is telling them that this is an egg but the signals they are getting from
Truth be told I am not a huge fan of chicken liver. It’s more of a texture thing than taste. I do not like that grainy mouthfeel most chicken liver (like chopped liver) preparations have. When I cook it, it’s usually part of a bigger picture, like dirty rice. When chicken liver is the star
This dessert tasted great. The flavors worked perfectly. It had some very nice textures. If only that coconut foam cooperated, it would’ve looked as good as I had planned as well. At some point I wanted to also include a banana component in this dish but I did not have the proper ingredients, so no banana.
“Kit Kat”, Chocolate Gelato, Peanut and Coconut Read More »
I have cooked pheasant a couple of times before and was always underwhelmed. I hear wild pheasant is a different animal and is delicious, but this farm-raised, store-bought bird is always ho-hum. The legs are tough and stringy with numerous little tendons/bones and the breast meat seems to dry out very fast even though it
Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce Read More »