This is one of my favorite pork dishes ever. It is a scaled down version of one of the plated dishes found in Volume 5 of Modernist Cuisine and shows that with a little planning, scaling back, and luck anyone can make one of those dishes. There … [Continue reading]
Melons are an extremely versatile fruit worth so much more than being balled and put into a basket. Pairing melon with ham is a tradition the Italians have been practicing for centuries. I created this melon and ham tasting dish to showcase the … [Continue reading]
This recipe, adapted from Modernist Cuisine, is a part of a Melon Tasting I created to celebrate the diversity of summer melons. The interesting ingredient here is calcium chloride paired with a chamber vacuum sealer which gives the melon a firmness … [Continue reading]
This dish highlights the versatility of cantaloupe by showing its savory side. As part of the Melon Tasting it adds a different note to the otherwise cool and refreshing dish. If you are feeling especially ambitious check out the epic dinner party … [Continue reading]
This recipe is adapted from Modernist Cuisine and is one I use as part of a Ham and Melon tasting I created to celebrate the diversity of summer melons. This recipe uses the basic spherification method to make brightly colored melon caviar and float … [Continue reading]
Semifreddo means semi frozen in Italian and is a great way to make a frozen dessert without using an ice cream maker. This dessert is really visually beautiful and has several different textures making it stimulating to eat. It does take a fair … [Continue reading]
I always love the thought of a rich hearty stew in the middle of winter, but I hate the actual outcome of my typical beef stew. Vegetables that are mushy and falling apart, meat that is tough and chewy, and a sauce that never seems to thicken … [Continue reading]
I always love the thought of a rich hearty stew in the middle of winter, but I hate the actual outcome of my typical beef stew. Vegetables that are mushy and falling apart, meat that is tough and chewy, and a sauce that never seems to thicken … [Continue reading]
I often times struggle with what to make for the appetizer and champagne course of a dinner. It needs to be something light enough to not make you too full for the pending dinner, yet also needs to provide a base in the stomach to handle the … [Continue reading]
These little bites are a really versatile addition to the recipe repertoire. With just a touch of sweetness, some saltiness from the parmesan, and the aroma of rosemary, these nibbles pair really well with sparkling wines and aperitifs. I typically … [Continue reading]