Monthly Archives: November 2010

Wild Rice

Also known as the “Caviar of All Grains” and contrary to what many people believe, wild rice is not rice at all, but a grass.  Much of it sold in the world today is not even wild but rather cultivated … Continue reading

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Mandarin Soy Sauce Noodles

A great Asian accompaniment for tuna tartar.  We also served it Tobiko caviar, pickled ginger, Sesame Mango Chutney, Daikon Sprouts, and Curry oil.  ( See Photo gallery for finished dish) * adapted from Ferran Adria ‘s Parmesan Spaghetto, 2003 Mandarin Soy Sauce Noodles … Continue reading

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A Visit From Alex

I recently attended another workshop by Alexander Talbot of Ideas in Food.  It was at Manursing Island Club in Rye, New York with the Club Chefs of Westchester.  The topic of discussion was of an Arcobaleno pasta extruder that I have been … Continue reading

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Cooking with Chestnuts

We all have felt that same comforting image of perfectly roasted chestnuts during the cold, winter months.  It’s that same exhilaration that brings to mind a familiar holiday tune, but it’s October that is actually the peak season for the Western chestnut harvest. … Continue reading

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