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”

The Fat Duck: Beef Royal (1723), Course 3

In addition to working on making a proper one-spoon quenelle (or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation fromContinue reading “The Fat Duck: Beef Royal (1723), Course 3”

The Fat Duck: Beef Royal (1723), Course 2

Heston Blumenthal of the Fat Duck restaurant outside of London is one of the most creative and sometimes really “out there” chefs today. He explores cuisine from every perspective and sense. Taste is paramount, but it’s not just about taste, it’s about an experience. Every sense is explored, he of course controls the look ofContinue reading “The Fat Duck: Beef Royal (1723), Course 2”