Saturday, January 30, 2010

Puffed Fontina Cheese "Rind"

Made a Fontina dough with fontina, tapioca flour, salt , pepper, and water and rolled it out 1/8" thick between to sheets of plastic wrap.
Steamed each side for 12 minutes ...
Dehydrate at 150 degrees F until crispy..approximately 2-3 hours
Fry at 425 Degrees F until crispy and airy...

Playing with textures...

Olive Oil Bon Bon, Kalamata Fleur De Sel, Isomalt Casing

Day one of many...playing with isomalt...refining my craft one day a a time

Thursday, January 28, 2010

Creativity overload.....Gruyere "Rind"

Puffed fontina cheese using tapioca flower...stay tuned and enjoy life

Sourdough Starter Starting...Day 1 of 10 day process

Recipe coming soon. I couldn't find a bakery that would sell me a sourdough starter so I took ten days out of my life to start my own....brioche steamed buns......coming soon to a kitchen near you.

Playing With Textures

A new beginning................ Ronco. would be proud of me...finished products to follow

Oh Pork Belly. How Much I Love You...

right before going sous vide@ 68.3 deg C for 15 hours and pressed to perfection...enjoy

Sunday, January 24, 2010

Bacon "Melt in your Mouth" Marshmellows...

Skip The Roasting....

San Diego was dumping rain a couple days ago. Look what was waiting for me outside the doorstep without an umbrella. Alone and Cold.

New projects coming up...stay tuned

B-L-T...omato Bisque

Bacon Lardons and Powder, Bacon rich tomato soup, Pipette of Arugula Coulis. Fun and interactive for the diner to be able to add their own "Lettuce." Who in this world doesn't like a classic BLT? Brings us back to the good old days when were kids.

Never Judge a Tomato By its Cover...Look at it's insides

The most intense part of a tomato that gets

Tuesday, January 19, 2010

Thursday, January 14, 2010

Charr: Greek Salad Variations...

So I've been thinking and working on a dish for the past couple weeks and here is what I came up with. It is eventually going to be Arctic Charr but I used Salmon to test it out...

Olive Oil Poached Charr, Aerated Greek Yogurt, Compressed Cucumbers, Black Olive Gelee, Mint, Dill, Tomato "Caviar", Kalamata Olive Sea Salt, Feta and Goat Cheese Cracker

Compressed Cucumbers

I wonder who the first person was to compress fruits and vegetables? Such a simple thing to do yet it does so much to many fruits and vegetables. It intensifies the flavor, color, and texture in the compressed state. Oh who am I kidding, it looks and sounds cool......Dish Still Building

In the Lab: Black Greek Olive Gelee

Olive Puree
Olive Puree+ Super Bag= Olive Juice
Dish Building....Finished product pictures to come

Feta Goat Cheese Cracker

Recipe: 1/2 cup Goat Cheese, 1/2 cup feta, 1/2 cup sugar, 1 cup flour, 3 egg whites, Salt and Pepper, Dill

Cream Sugar and Cheeses in Mixer using the paddle attachment
Add Flour
Add Egg Whites
Spread and Season
Bake @ 350 degrees until golden and crispy
Eat your heart out Nabisco...

Tuesday, January 12, 2010

Scallops: Flavors of Fennel and Orange, Truffle Tots

Scallops, Truffle "Tots," Orange Confit, Fennel, Orange Butterless Bearnaise Espuma

Refinement, Truffle "Tater Tots"

I don't think I have met anyone that didn't love tater tots as a kid. In my culinary point of view, the best tasting food is food that sparks the memories of my childhood.
I baked russet potato's in foil for 40 minutes and chilled them down naturally in the refrigerator.
After they were completely cooled, I grated them on a cheese grater (no skin) in to a bowl and mixed in basil, thyme, sweet shallots, egg whites (1 egg white per 2 large potatoes), salt and pepper. This recipe makes a perfect hash brown, but in this case I pressed the mixture through a small cylinder mold and froze them before service. I deep fried them in 350 degree F oil until crispy and golden. To finish I tossed them in white truffle oil.

Cara Cara Orange "Confit"

1 cup water + 1 cup sugar (bring to a boil) pour hot liquid over orange segments and let it cool to room temperature.

You say Peas and Carrots, I say Orange and Fennel

Compressed for 24 hours...

Sous Vide @ 85 degrees C for 45 minutes...perfect