Ideas And Projects

I am sorry for the lack of posts but I just got married to my beautiful wife on the 24th and the week before it was just CRAZY! I am back at work now but we are so busy I only have time to play a little bit at a time. I am working on that wild duck dish and what I really want to put with it is this clarified beet and vohlrona (duck “Baked Alaska” baby!).

I am also working on the new TGRWT#8 that is hosted by chadzilla.typepad.com. The flavors are white chocolate and “caviar” my dish so far is;

“White Chocolate and Creme Fraiche Consomme

(already made and it is clear as water!),

Asiago ”Sabayon “, and Banana “Caviar”

Things To Put Grub On

I got all of these “plates” and no time to put food on them. Some of these things I only have one of but many of them I have a at least a pair if not a four. There are a lot of ideas in my head for each of them but you will just have to wait and see.

Cauliflower

Four Cauliflowers

“Graffiti Cauliflower Stalk, White Cauliflower “Blanket”,

Cheddar Cauliflower And 10 Year Cheddar Puree,

“Raw Roasted” Romanesco Cauliflower”

While cleaning cauliflower today I looked at the beautiful stalk of the graffiti cauliflower and thought about how people mostly throw away the stalk but some of the top chefs have been using them. I cooked some up and I can see why.

The stalk is poached sv in pork broth and tarragon. The graffiti collards poached in evoo and salt. The “blanket” well its keeping the stalk warm.

New Restaurants On The Blogroll

Hey guys I have been way too busy at work to cook and play and also in my life because I am getting married in 10 days. But I did find a bunch of new sites and added them to my blog roll and also a friend gave me some wild duckling breast so if I have time in the next couple of days I will cook a dish with it.

What? You’ve Never Had Hot Panna Cotta Before?

“Hot Gruyere “Panna Cotta”, Pepper and Carraway Housecured Bacon,

Butter “Vinaigrette”, and Peppercress”

So after playing with the agar gels the other day I really got my mind going. One thing that I thought of is to make a “panna cotta”. So what is a panna cotta, in Italian it really means cooked cream. When I think of panna cotta in my mind I think very smooth creamy and usually holding its own shape. Well with these thoughts in mind this “panna cotta” that I have made has cooked cream, is very smooth, and is holding its own shape. It is just not cold. I have made several savory panna cottas before tarragon, vanilla, bell pepper, but they were all cold.

It took some tweaking but I had the recipe down by service which was welll…just in time. The bacon with pepper and carraway accented the cheese beutifully and the richness of the whole dish was cut with the vinegar, cayanne, and leek in the in the “vinaigrette”. The overall flavor finish was the fresh peppercress toss with just a love touch of white truffle oil.