I don’t know what this shape of pasta is.
Uni Sabayon.
Here’s a super simple sauce that I first encountered at my stage at Graham Elliot. I didn’t remember the exact recipe that the team at GE used but the technique was what was important.
Super easy to do in your Vitamix.
Ingredients
4 medium grapefruit, juiced.
1 stick butter, cut into tablespoon sized pieces
3 large egg yolks
1 small tray of Uni
Salt.
Pastry.
I’ve been playing a lot lately in the realm of pastry. It’s a perfect theater to experiment with hydrocolloid and new techniques.
The quest for precision…
Sometimes invades other facets of our lives…
And other times, non-culinary passions influence out cooking…
Roast chicken with vegetables; two platings
Same dish (essentially) two different platings.
Fish “tenderloin”
I took two steel head filets, skinned them and cut them into strips.
The strips were dusted with Activa RM.
I arranged the strips and rolled them tightly in cling wrap. This will rest in the fridge overnight before being made into fish Wellington.
Best Chocolate Cookies EVER! And pro tips for better baking.
I’ve been away from blog posts… super busy with new responsibilities at work which have me quite satisfied but not cooking as much. I am going to try and post more frequently… especially if I can figure a way to do quick posts from my iPhone/iPad since I’m travelling almost every week. If you have good ideas, please leave them in the comments section. I have the WordPress app but it dosen’t format the posts correctly. I’d love to pose my instagram feed but not sure if that works.
Anyway, enough about me- on to some food. Tis the season to make cookies. I thought I’d share with you some tips on how to read and execute a cookie recipe. Along the way I’ll share a recipe that was shared with me by a friend’s mom. These chocolate cookies are un-real. They have a lightly crisp exterior and a moist, almost fudge like interior… It’s a cookie that you don’t so much taste as you EXPERIENCE it…
Check out the recipe after the jump.