Tag Archives: cooking

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

“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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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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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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Lamb Fat French Fries

A while back I attended a workshop by Alexander Talbot of Ideas In Food and he introduced the idea of fortifying stock using a pressure cooker.  What was unique about this, was, instead of using animal bones or scrap meat, … Continue reading

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Pasteurizing Eggs

Eggnog is one of those holiday traditions that is either hated due to its sweetened, heavy, dairy based characteristics or cherished for those same reasons. However you may feel about eggnog, I find there is one common concern about this … Continue reading

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Posted in Molecular Gastronomy, science, Techniques, vacuum sealer | Tagged , , , , , , , , , | 2 Comments

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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