January 20, 2013 § Leave a comment
Cote des Blancs and Dry Ale Yeasts
July 31, 2012 § 1 Comment
Focus really, really hard and you may notice a recurring theme here. Dinner was served at the European hour of 12:30am.
Grilled sardines with salsa verde and olives
Caramelized melon with mint and feta
Grilled branzino, grilled oranges and thyme
Toast with corn butter and heirloom tomato
Simple salad of sucrine lettuces
Peach blueberry pie/cobbler
June 15, 2012 § Leave a comment
i’ve had some time away from the kitchen over the past couple of months. new jobs, new schedules, and an extended cooking hangover from my last large dinner event. but a combination of devouring gabrielle hamilton’s amazing memoir (see negroni in upper right), the delicious branzini i had at market table last night (see… well, it’s obvious), and my recently perusal of the long acclaimed ottolenghi cookbook plenty (see bowl of malaysian goodness), inspired me to get back in there tonight and have a family style meal with the sibs.
the most exciting new thing for all of us was the sambal which i adapted from plenty. tangy, spicy, shalloty- i can see this thing going far in lots of applications. i plan to try a lot more chili/tamarind combinations with different kinds of chilis, different oils, different acids and sweeteners. also made a quick dry rub of coriander, star anise, grey salt, black and szechuan pepper for the fish stuffed with fennel fronds, garlic, and lemon- which wasn’t bad.
May 13, 2012 § Leave a comment
1 quart of water, 1/4 cup of sugar, some star anise, the chopped peel of 1 pineapple, and 1 month of lazing around in my cabinet.
This is my first time making pineapple vinegar – or any vinegar for that matter – and I’m not using a mother so fingers crossed this first experiment works out. I’ve heard it’s really acidic so I’m hoping it will go well with some fat-boy carnitas this summer for a new play on al pastor. Adapted from Sandor Ellix Katz’s Wild Fermentation.
April 5, 2012 § Leave a comment
March 28, 2012 § Leave a comment
i decided to play off of trafton’s recent menu @ presidio to see how his seed ideas would grow in a completely different kitchen. results below.
smoked new zealand salmon
dark rye toasts, house crème fraîche, pickled red onion and serrano
roast medjool dates
gorgonzola, duck bacon
peas ‘n’ carrots
chilled ginger carrot soup, mint pea purée, butter crouton
long island hake
artichoke asparagus barigoule, wild arugula, pan roasted fingerlings
jean-louis raw milk cheddar, brie de meaux, guava paste, candied pecans
lessons learned/reinforced: hake is no substitute for halibut. storing pickled red onions with grilled serrano chilies is a good idea. straining your soup multiple times is a good idea. artichokes are beautiful, beautiful vegetables.
March 28, 2012 § Leave a comment
i got a pretty late start on this one, which is never a good idea. rule #1 for myself: reserving plentiful prep-time is non-optional. i’m fooling myself when i think i can crank out anything other than “rustic” food with only an afternoon of prep.
apart from this spanish-inspired surf and turf plate which somehow found an interesting balance, there was nothing on the menu that i was completely happy with. the brandade was good, but there was nothing that elevated it past dip-status. the veg-fruit mosaic, ripped from blue hill, was not an exciting plate. the thickened apple vinaigrette dotting the plate was tasty and brought everything together, but the underlying mosaic did not pop; each ingredient failed to speak for itself which is the point of such an elemental dish. the tarte tatin was a total fail in execution. the caramel did some real funky stuff that has never happened to me before, and i was too demoralized at that point to remedy or redo. we ended up eating an ugly mess of puffed pastry, apples, sugar-butter?, and ice cream. yummm
brandade de morue
sourdough toast points
fall farm mosaic
carrot, beet, pear, watermelon radish, fennel, thickened apple red wine vinaigrette
surf and turf: part dos
crisped chicken thighs, braised baby octopus, tomato and smoked paprika braised black garbanzos
vanilla ice cream, failure