Cheesecake is one of the kitchen’s deceptively simple fine arts. Balance of cheese flavor with recognizable sweetness, presentation of a flawless cake without cracks, crust to cheese ratio, and pairing with garnishes or topping.
In this recipe, I use the precision of low temperature sous vide cooking to create a perfectly creamy texture. I choose a high quality goat cherve from a local creamery with an unexpected tang to a recognizable favorite dessert. Additional technology from a whipping siphon aerates the cheesecake to the perfect medium airiness to the final dessert.
Growing up in the Pacific Northwest meant an abundance of high quality affordable salmon. It quickly became one of my favorite protiens to work with. I can remember many a late summer back yard cook-out featuring salmon grilling over a cedar plank. The scent of burning cedar is the perfect complement to salmon and always makes for a stunning presentation when delivered smoldering to the table.
Looking for that last minute gift? Make some barrel aged fish sauce!
You may think that barrel aging fish sauce would take months or even years… It does – If you put the sauce in the barrel. But if you put the barrel in the sauce, it can be ready to gift in just a few minutes.
This is not a recipe… but rather an idea. For your Thanksgiving Turkey. To save it for blandness and bordom. To elevate it’s flavors. To surprise your friends and family with the flavors of south east asia, the elusiveness of tur-duck-en.
Truth be told, I don’t like tur-duck-en. The concept of minimizing surface area of perfectly good poultry skin that would roast or fry up nice and crispy doesn’t make sense. That said, I was recently reviewing a new immersion circulator from Anova and needed a solid recipe to test the unit… with the season in mind, I turned to tur-duck-en.
Tur-duck-en is inherently flawed. The duck is traditionally in the middle due to the size of whole birds, but placing the delicate duck in the middle means that it’s overcooked before the chicken is cooked through. Also, if I eat poultry it’s preferably legs and thighs. So if I were to ever make a tur-duck-en it might look something like this…
I recently had an opportunity to travel through SouthEast Asia. As with most of my life, food punctuated the best moments of the trip, and this recipe was certainly a highlight of the journey. The name of this dish “Xeo” comes from the sizzling sound that the batter makes as it hits the hot pan. Often in larger cities, they are made frying pan sized and torn apart to be eaten. In the village that my mother grew up in they’re made the size of street tacos and are served 2-3 per person. This is the way that I prefer to eat them because the balance of ingredients is better. In my mother’s village of Phu Hai, fhesh rice flour can be bought at the daily markets, but in this recipe, the Vitamix is an essential tool to make everything from the rice flour, to the dipping sauce, to the coconut milk. Give it a try and tell me what you think!
Recipe after the jump!
This is a simple recipe I’ve told friends about for years. Super easy to do at home. This is more of a technique than a recipe. Feel free to try switching out cheese or make your own modernist cuisine melty cheese.
Click the jump for the recipe!