January 6, 201313 yr Finishing off the bacon surprise remnants in the form of a yummy enhanced BLAT (Toasted Focaccia, Goats Cheese, Trimmed Bacon, Sun Dried Tomato's, Avocado, Lettuce, Tomato) Yum! Om nom nom. Gone!
January 12, 201313 yr Bread with mushroom butter and tomato oil vinaigrette, mushroom ragout, chick pea fritters, Diver scallops...with a bunch of other stuff, goat belly coulis with lobster, crab and creme fraiche, bittersweet chocolate toffee with shiitake caramel gelato and shiitake gastrique... Pics to come
January 20, 201313 yr Beef Wellington, Modernist Cuisine Mac and cheese, creamed spinach and roasted veggies.
January 20, 201313 yr Yes it does. What cheese did you have with your sodium citrate? Also, got a recipe for the beef wellington?
January 22, 201313 yr I used a combination of Gruyere, Rembrandt Gouda and cream cheese. Just Gruyere in the cheese crumble that goes on top (more complicated than the mac and cheese itself). Have you seen the Modernist Cuisine at Home book? I've been making tons of stuff from there and I can improvise a little as well when I really know the subject. Take the Wellington, for example. I used MCaH techniques and combined them with about five recipes I've seen around the internet. The beef tenderloin is cooked sous vide, then seared, then I brushed it with horseradish mustard (there's a local brand here in SoCal that makes a killer one), then I put it in plastic again and drop it in an ice bath to cool it down. In the meantime, the duxelles is about 700g worth of portobellos and a medium sweet onion, and some fresh thyme; you just cook out all the moisture from the mushroom and you're ready to go... Ok, wait, at this point I should probably just write it up for reals and PM it to ya.
January 25, 201313 yr Yum. I am familiar with but have not seen the Modernist cookbook. Apparently they are located somewhere near where I currently live.Oyster sliders and duck breast with foie gras. Not pictured is a glass of 2009 Zilliken Riesling.Sliders = crispy fried gulf oysters, candied bacon, buttermilk chive biscuits, spinach, brown butter hollandaiseDuck = Grilled lavender & Szechuan peppercorn roasted duck breast, seared grade “A” foie gras, grilled onion & red chard risotto, black pepper orange sauce Edited January 25, 201313 yr by cetoole
January 27, 201313 yr Five guys is ok but In-N-Out is still better. I would trade our Five Guys for an In-N-Out anyday!
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