These peach halves were poached in a pickling broth based on balsamic vinegar and a ton of sugar. They were spiced with Baliesian long peppers, cloves (just one I am sorry), garlic, red onions and a wee touch of coriander and dill. The flesh held the sweetness well and the bright spice and acid from the pickling made the peaches balanced well. They were then super chilled just before freezing and then caramelized with clarified butter (I know gratuitous) by Parcé to create a nice crisp on the round top. The pickling liquid was reduced by 70% (which subsequently burned the eyes of everyone in the kitchen for the better part of an hour) and then emulsified with xanthan gum to give it a nice stickiness. The burrata was slightly warmed and torn apart, throw in the center and sprinkled with basil. Easily delightful, and worth trying for those of you who are afraid to pickle sweet things give this a shot.
d3dk0w:thewarmingsun:fuckyeahcilantro:hatchetface:
In the middle: lime, garlic, cilantro, crab leg meat pulled out, sprouts, dried cranberries, red onion for some color. The dressing is simple, lime and olive oil.
AND THEN the avocado was skinned and rolled in a concoction of: red peppercorn, dried edamame, wasabi sesame seeds, black sesame seeds, sunflower seeds.
reblogged for a future attempt to replicate
Via /m/
Trenette is a type of long thin pasta that is traditionally served with a pesto sauce. Instead of serving it with a pesto sauce here with added the pesto directly to the pasta and fried them into little nests.
Slow poached a quail egg to 63C topped them with a touch of hot whipped cream that was flavored with mushrooms and sweet onions. The idea was that the runny yolk and the cream would form a sauce and the tasty pasta bits would lend texture to the egg and the whole dish.
to make snow ice cream, gather a large amount of clean snow (take a top inch or so), pour over it a little whole milk, cream, vanilla, and syrup (sugar makes it grainy) and stir.
(more in this kthread post)
Caramelized Pork Tenderloin with Cilantro Oil
cilantro oil? i want to rub it into my nipples.
OH SHIT SOMEONE SHOULD MAKE CILANTRO HASHISH
THEN I COULD WALK AROUND WITH IT TUCKED IN MY CHEEK ALL DAY
that’d work, right?
yesssssssssss
(thx rob)
Wild Mushroom Brulée – Maitake and gorgonzola custard with pancetta brulée
Being a fan of Italian cooking I frequently enjoy room temperature dishes that you might see served cold or hot. This savory dish was something that I am happy to say was delightful at any temperature. I know you can say “add bacon and blue cheese to anything and you pretty much have a winner,” but the consistency and creaminess of the savory custard was just delightful and the crack of the spoon on the pancetta was just as satisfying as breaking through a crust of turbinado sugar.
About
things we like
