Category Archives: Techniques

Foie Gras Terrine w/ Golden Raisin Puree-TGRWT #22

With all the controversy in California and it’s ban on the production and sale of foie gras, I figured what better way to use raisins for this round of TGWRT #22.  According to the foodpairing chart, I used cinnamon, white balsamic vinegar and apple juice to make … Continue reading

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Posted in Molecular Gastronomy, Salads, science, Techniques | Tagged , , , , , , | 1 Comment

Bacon Challah Cloverleaf Rolls

When taking the ProChef exams at the Culinary Institute of America, you are required to produce a soft roll recipe with three different shapes– one being a Cloverleaf shape.  It was then, that I decided to include this neat little … Continue reading

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Puttanesca

The Italian classic Puttanesca sauce,  is generally served with pasta and the main ingredients are tomatoes, garlic, anchovies, black olives, oregano, olive oil, and garlic has been around for centuries.  The pasta, in this case, is a sheet of tomato … Continue reading

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Posted in hydrocolloids, Innovative pasta, Molecular Gastronomy, science, Techniques | Tagged , , , , , , , | 2 Comments

Smoked Salmon Basket

Pate a choux is usually used in baking and pastry when making profiteroles and eclairs, as well as, in the savory kitchen.  The ingredients normally include milk, water, butter, flour, and whole eggs.  To make our “basket” we adapted this … Continue reading

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Posted in pickling, Salads, Techniques | Tagged , , | 1 Comment

“Tomato” skins

Among other staple ingredients, tomato concasse has been part of my every day mis en place list since I walked into a professional kitchen. These few ingredients may be olive oil, sliced shallots, chopped garlic, white wine, fines herbs, or all … Continue reading

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Aroma

After Thanksgiving with all the left over turkey, usually comes sandwiches, left-over turkey dinner, turkey soup, and what ever other traditional family recipes that you may have for post-Thanksgiving “Tom”.  But the most over looked parts of our favorite bird … Continue reading

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Broken Beet Salad

The idea of making all different kinds of meringues opens up a lot of doors for the savory side of the kitchen.  The use of certain hydrocolloids, such as Versawhip and Methocel, as well as, egg white powder can produce … Continue reading

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Late Harvest Grapes

  These grapes produce wines that are sweet, dessert- styled wines and develop richer, riper flavors.  They are picked after the normal harvesting dates, into October and sometimes November, developing  higher concentrations of sugar.  In many instances, some grapes may … Continue reading

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Simple food

  Root vegetables are at there best right now, and what better way to reach their highest potential than by sous-vide cooking.   Once simply cooked, simple cuts, techniques, and plating are what can make a dish shine. So… what do … Continue reading

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Posted in brining, Molecular Gastronomy, science, Techniques, vacuum sealer | Tagged , , , , , , ,

Blackened Beef Short Ribs

Most of the time when we cook short ribs, it’s usually as a braised item.  Whether we cook them in there own juices at low heat, we sous-vide them over night, or we pressure cook them; we are basically cooking … Continue reading

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