s'more
A five course birthday dinner. The dessert: sanguinaccio dolce, graham cracker, sorghum marshmallow and meringue, lard shortbread
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avaserfi
Cook the Book: 'Bluestem: The Cookbook'
Barley Swine
Seriously Delicious Holiday Giveaway: Korin Knife
Moritaka Kiri 270mm. Love it.
Seriously Delicious Holiday Giveaway: Korin Knife
Right now I am using a nice 240mm wa-gyuto that I keep sharpened with a 10/15 edge.
Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience
Pizza with truffles.
Bake the Book: 'Momofuku Milk Bar'
My dream bakery is whichever one has the perfect croissant.
Father's Day Giveaway: Win a Two-Pound Cowboy Chop
If money is no option, ribeye. Otherwise hanger.
Drink the Book: 'Jelly Shot Test Kitchen'
Never had a creative jello shot, although in the past some friends used jello shots to get rid of alcohol we didn't want to taste. Corn whiskey purchased as a gag was at the top of the list.
Cook the Book: 'Plenty'
A few years ago I was in Portland Oregon visiting my sister. We went foraging in the woods and found some lobster and morel mushrooms. After a day out hiking we went back to their home walked back into the garden and got some zucchini flowers. A little fresh made pasta later and we had a wonderful bounty on the table.
Weekend Giveaway: 'The Food Matters Cookbook'
We eat less meat and mostly locally from farmers. We also help out our local farmers by working on their websites and encouraging others to join us for trips to the local farmer's market.
Enter to Win a Copy of the 'Alinea' Cookbook
It wasn't experimental in the modernist cuisine sense, but I recently boned a pig's head and made a porchetta di testa because of the Gourmet video with Chris Cosentino. In the video everything seemed so easy! Then I got down to it and realized they cut every time he got a hard part. I ended up getting it done and it tastes great, but it was a lot of work.
I can't wait to try again.
Cook the Book: 'The Just Bento Cookbook'
Stick rice, various pickles and a quick garlicky stir fry.
Cook the Book: 'The Sriracha Cookbook'
Sriracha and eggs!
Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta
Truffle pizza. It was amazing!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye, by far.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Realizing I could make delicious bacon at home!
Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras
Confit with ultra crispy skin, how can you go wrong?!
Win a Free Organic D'Artagnan Turkey
Provençal Turkey Roast with Riesling sounds absolutely delicious!
Cook the Book: 'Good Meat'
We eat far less meat than we used to now.
Cook the Book: 'Ready for Dessert'
My favorite dessert is the one in front of me! (ha ha). In reality, I love a great cream puff. Simple, but delicious.
Cook the Book: 'My Bread'
I had a series of disasters when I first started making sourdough, everything turned out like discs. Eventually, I got it right, but that was a depressing couple of weeks!
Seriously Delicious Holiday Giveaway: La Quercia
On a thin crust pizza with mushrooms and tons of cheese!
tea cured duck
tea cured duck breast, fried milk, pickled shallot, marcona puree, roasted lemon and honey sauce
XO Barley Risotto
dry aged pork, xo pearl barley risotto, tomato confit, kale chips, broccoli crusted quail egg
XO Sauce
Making XO Sauce at home.
pulled noodles
pulled noodles, pickled mushroom, ox tail broth, quail egg, bok choy
french toast
monkey bread french toast, brown butter solids, peaches and cream, bruleed bourbon candied peaches
shrimp scampi
shrimp medallion, linguini, crouton, parsley-garlic infused butter emulsion
Contrast
dover sole, caramelized tomato jam, mushroom puree, country ham chip
Scalloped Potatoes
scallop, smoked OCA charred meyer puree, red chard crisps, meyer-vanilla-honey sauce, chives
Suckling Pig
Roasting a suckling pig.
Malt Pork
malted pork jowl steak, yellow carrot-ginger puree, carrot pickle, charred shimeji, sweet peas, rice cakes
Inspiration
halibut, Okinawa yam, radish, carrots, sea bean, pickled celery root
Beets
collar steak, glazed beets, beet puree, pickled beet stem, steamed beet greens, spring onion
Scallops and Caviar
scallop sausage / black garlic / chives / mustard seed caviar / chili oil
Hot Custard
hot broccoli custard / chipotle roll-up / cheddar crisp
Tonka Beans
duck breast and skin / bruleed sweet potato / almonds / sweet potato-tonka-espresso puree
Broccoli Beef
Kombu Wrapped 16hr 56C Short Ribs, Puffed Short Grain Rice, Flash Fried Broccoli, Mushroom and Beef Broth, Fish Sauce
Pulled Parmesan and Tomato-Safron Fluid Gel
48C Flash fried monk fishmonk / Risotto milanese arancini / Crisped prosciutto /Tomato-saffron fluid gel / Pea puree / Pulled Parmesan.
Confit Fried Chicken Wings
Tossed with confit cure, cooked low temp and fried until golden brown and crispy. Delicious confit fried chicken wings.
Spicy fried chicken
Crispy and delicious. Brined, cooked low temp and fried until golden.
Nachos
A childhood memory - gooey nachos. Now made with real cheese!
Chicken cordon bleu
Bites of chicken cordon bleu. Chicken and ham bonded together with transglutaminase, stuffed with cheese and rolled into a roulade. Cooked low temp and then fried.
Homemade Cola
All the flavor of store bought, but more intense and fresh!
Mustard Seed Caviar
Seared scallops, black garlic puree, chili oil, mustard seed caviar, charred shimeji.
Cheese Course
Cheese course that looks like a donut. Dried persimmons, brie, kaffir oil, and hazelnut cream.
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Fresh scallops right off the docks in Venice.