Wednesday, May 20, 2009


Though I take interests in trends of the current culinary haute cuisine, "molecular gastronomy", "food science", Grant Achatz, and Ferran Addria's...i still resort to basics. My philosophy is if one can't cook good food in the first place...there is no room or worth in trying new modern techniques. Stick to the basics and grow from steps.

My cleaner version of new england clam chowder..omitting the cream.

This is my halibut en brioche, clam and shrimp mousseline(under brioche) manila clam consomme, rainbow marble potatoes, king oyster mushrooms, and compressed leeks...straight fluff

Friday, May 15, 2009

Liquid Mozzarella: Inspired by a Day at El Bulli and The Bazaar

This was the first time I ever picked up sodium alginate and calcium lactate..and experimented with reverse spherification...recipe taken out of A day @ el bulli. Ironically I was successful...Took a puree fresh mozzarella and incased it in itself. What happens is, when sodium alginate touches calcium rich liquids it develops strands in which a liquid incases itself in the same liquid. When eating it's an explosion of flavor in the mouth (no pun intended)...

Heirloom tomato and baby beet "caprese"...liquid mozzarella, micro basil, brioche croutons, and sherry vinegar...

Friday, May 1, 2009

1st Experimentation with 4mular Agar: Braised Pork Belly Bruschetta, Aged Balsamic, Brussel Petals, Apple Cider "Pudding"

I did a nice 12 hour brine on this pork belly courtesy of snake river farms ...Shallots, garlic, sea salt, apple cider vinegar, granny smith apples, brown sugar, mirepoix, peppercorns, Thai basil and lemon grass. Seared the belly and then slow braised in a 250 degree oven for 4 hours. Chilled then pressed. Sliced and crisped. Accompanied by aged sweet balsamic vinegar, brussel petals, and a "pudding" made with my house made cider as pork and apples are a classic pairing in American cuisine. Fresh grilled baguette and a drizzle of good olive oil..success

For the agar pudding, i made a flavorful cider and sprinkled my 4mular agar in...gelled in the refrigerator and then blended the gel to make a "pudding" stuff, my obsession with gels begin.

Agar is derived from algae or forms rigid and brittle gels..get it, good beginner when experimenting with hydrocolloids