FFFFOOD

These peach halves were poached in a pickling broth based on...

Mon, 08 Feb 2010 04:40:00 -0500

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.

www.arazorashinyknife.com

continuants: d3dk0w:thewarmingsun:fuckyeahcilantro:hatchetface: ...

Sun, 07 Feb 2010 19:58:53 -0500

continuants:

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 andytheasthmaticchef)

Fri, 05 Feb 2010 15:22:08 -0500

(via andytheasthmaticchef)

ohfantastic: vild: secretsikeep:(via omgsexyfood)

Fri, 05 Feb 2010 11:17:48 -0500

ohfantastic:

vild:

secretsikeep:(via omgsexyfood)

Trenette is a type of long thin pasta that is traditionally...

Fri, 05 Feb 2010 03:05:00 -0500

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.

www.arazorashinyknife.com

kevin: Cupcakes and Ham and Cheese thing from Back in the Day...

Wed, 03 Feb 2010 13:58:12 -0500

kevin:

Cupcakes and Ham and Cheese thing from Back in the Day bakery, Savannah

seaweedbutter: to make snow ice cream, gather a large amount of...

Wed, 03 Feb 2010 09:49:06 -0500

seaweedbutter:

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)

andytheasthmaticchef: fuckyeahcilantro: Caramelized Pork...

Tue, 02 Feb 2010 16:46:59 -0500

andytheasthmaticchef:

fuckyeahcilantro:

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...

Tue, 02 Feb 2010 01:45:00 -0500

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.

www.arazorashinyknife.com

leslie666: Lunch :)

Mon, 01 Feb 2010 17:11:49 -0500

leslie666:

Lunch :)

La caravane (via nicolasnova)

Sat, 30 Jan 2010 12:05:05 -0500

La caravane (via nicolasnova)

Tortellini in Brodo This was my attempt at try to recreate a...

Fri, 29 Jan 2010 06:11:00 -0500

Tortellini in Brodo

This was my attempt at try to recreate a classic Italian dish with a different flavor profile.

The tortellini were made with smoked flour and eggs and stuffed with a black eyed pea and sheep’s milk cheese puree. The broth was a sweetened Serrano ham stock and it was topped with sautéed chiffonade of collard greens that had been spiced with hot sauce. I think that the bent flavor structure was very successful and it remind some of the people at dinner and I that black eyed peas are fantastic.

For the full post with photos please visit www.arazorashinyknife.com. I look forward to your comments.

This pile was the one of the hardest thing for people to deal...

Thu, 28 Jan 2010 06:39:00 -0500

This pile was the one of the hardest thing for people to deal with. To say that there was some anticipation in the crowd waiting for the food to be served would underestimate the skill of the team of people involved in seasoning, cutting and slapping pig around all morning. These ribs needed to rest before being portioned and there was a palatable anger emanating from the people who were standing right next to the butcher table just wanting to grab one rib, one quick bit, just one snack before the meal was served. Good things come to those who wait, better things come to those who wait patiently, the best of releases come after hours of teasing and flagrant tantalization.

www.arazorashinyknife.com.

Cauliflower Steak, Sweet Pea Puree I believe this dish was...

Wed, 27 Jan 2010 06:20:00 -0500

Cauliflower Steak, Sweet Pea Puree

I believe this dish was originated with Charlie Trotter, but that is just hersay because I have never seen his recipe or really know anything about how he prepared, or served dish other to say that peas were originally broccoli.

To give the cauliflower a soft center texture it was sous vided in with some seasoning and then give it a crisp outer texture it was finished in a pan with clarified oregano butter. The Pea puree was made with frozen (their density and flavor is perfect for pureeing and reducing) and fresh sugar snap peas, onion and cooked in a sweet basil stock.

For the full post with photos please visit www.arazorashinyknife.com. I look forward to your comments.

Mini Pavlovas Recipe

Wed, 27 Jan 2010 00:01:58 -0500

(Photo by From Me To You)
They are Mini Pavlovas with fresh whipped cream and a raspberry,

Here is the recipe for the pavlovas:
(they are basically meringues)

Meringue recipe from Martha Stewart’s Baking Handbook

*note: Avoid making these on humid days, they will never dry out completely and you will have gross soggy meringues.

2 large egg whites

3/4 granulated sugar (Caster sugar is better but very expensive and hard to find)

pinch of salt

½ teaspoons pure vanilla extract

confectioners’ sugar, for dusting

Preheat oven to 200°F. Line a backing sheet with Parchment paper, set aside
In the heat proof bowl of an electric mixer set over a pan of simmering water (like a double boiler)
Combine egg whites, granulated sugar, and salt. Whisk constantly until sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes.
Attach the bowl to the mixture fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2-4 minutes.(it is done when the meringue will not separate from the whisk when you raise the mixer) Beat in vanilla.

Scoop out fluffy mounds of meringue the size you want, (I used a regular kitchen spoon and made about 18 per batch. )
Using the back of the spoon, form a well in the center of each mound, being carful not to make meringue too thin in the center.
Dust lightly with confectioners’ sugar.
Bake until just dry to the touch but still white in color, about 1½ hours.
To test if they are done, try lifting one off the parchment- if it comes away easily, it is ready. If not, continue baking checking them every five minutes.

*note: Meringues can be kept in an air tight container at room temperature for up to 1 day.

Whipped Cream:

Recipe from my Mom!

2 cups chilled whipping cream

1/4 powdered sugar/ confectioners’ sugar

1 tsp vanilla extract

Beat whipping cream, powdered sugar and vanilla extract in a chilled bowl until stiff. (You should use an electric mixer with the whisk attachment)

Finally:

On each meringue, place a dollop of cream and add desired fruit, I used raspberries.

teddybearhugs: Grilled salmon with avocado salsa

Tue, 26 Jan 2010 18:17:39 -0500

teddybearhugs:

Grilled salmon with avocado salsa

Risotto with Black and White Prawns and Coconut Crisps Here is a...

Tue, 26 Jan 2010 06:48:00 -0500

Risotto with Black and White Prawns and Coconut Crisps

Here is a risotto dish with a Coconut as the serving vessel, clearly showing that Mark has a flair for the dramatic.

www.arazorashinyknife.com

This is a cube of sausage. The cubes were shaped with activa RM...

Sun, 24 Jan 2010 18:32:00 -0500

This is a cube of sausage. The cubes were shaped with activa RM for an the Étouffée that we served as part of some light dinner theater with our good friend Jonny Cigar.

The shape held well, our next goal is to get casing to fit the outside. I imagine it shaped like a wrapped present sausage square.

For the full post with photos please visit www.arazorashinyknife.com. I look forward to your comments.

davidkendall: strawberrytwin: gluttonyisabliss: Nutella...

Sun, 24 Jan 2010 01:36:02 -0500

davidkendall:

strawberrytwin:

gluttonyisabliss:

Nutella Stuffed French Toast (via cheval culotte)

Yumm…..

teddybearhugs: Zakkoku Mai Onigiri JApanese rice balls made...

Sat, 23 Jan 2010 17:20:45 -0500

teddybearhugs:

Zakkoku Mai Onigiri

JApanese rice balls made with mixed grain rice and salmon