Tuesday, January 28, 2014

Seared scallop with mushroom horseradish truffle duxelle, Dijon rosemary sabayon and arugula oil

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Seared scallop with mushroom horseradish truffle duxelle, Dijon rosemary sabayon and arugula oil Many individuals have a basic culinar...
3 comments:
Saturday, January 25, 2014

Savory Sabayon

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Simplicity in sauces Sabayon. Aka. "zabaglione," or, an Italian dessert made from egg yolks, sugar and sweet wine.  Howe...
Wednesday, January 22, 2014

Smokey curry carrot/ginger puree with seared salmon and pickled red bell pepper/tomato garnish

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My mother made my own baby food when I was a child: natural ingredients free from preservatives, MSG and all other additives.  While the r...
Tuesday, January 21, 2014

Crispy duck breast skin with mango-turmeric puree, bourbon-poached figs and roasted rosemary Brussels sprouts

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You're sitting in a candle-lit wine cellar, enjoying a multi-course meal with friends.  Peering down, a slew of dazzling silver utens...
2 comments:
Wednesday, January 15, 2014

Reflections of a chef: creamed corn puree, butter poached lobster, purple Peruvian potato, creme fraiche and caviar

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Reflections of a chef Whether we want to admit it or not... do we ever truly "grow up?"  Or should we? While age often p...
Tuesday, January 14, 2014

Warm veggie soups - remix

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Five o'clock. Winter coat on.  Cubicle light off.  Wave au revoir to your co-workers and immediately begin to think, "what w...
Monday, January 13, 2014

Chilean sea bass with cucumber noodles and horseradish sauce

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"My idea of good company, Mr. Elliot, is the company of clever, well-informed people, who have a great deal of conversations; that i...
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