Croquembouche

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Finally, a success! First batch of pate choux (ever) was too loose and burnt, then the Carmel wasn’t hot enough to crack…

Started over today and here are the results: they’re filled with a egg nog creme and topped with vanilla Carmel

~Alvin Schultz

Pate a choux

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Owned!

First batch/recipe was a total failure…
I made a 11pm grocery run to give te good eats recipe a run…success!

They’ll get filled with an orange-lavender creme patisserie…stay tuned!

~Alvin Schultz

My first cheesecake!

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Fresh vanilla bean and creme cheese.

The crust is 17% crushed almonds, 43% vanilla wafers, and 50% Graham.

Served with fresh sliced strawberries and Shiraz glaze

~Alvin Schultz

Croquembuche

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Sugar wasn’t quite hot enough…need to give assembly another go

Now I know why people love eggs bennedict

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,,,,


 

Having never had them before, I decided to give it a crack…mostly to experiment with making hollandaise sauce. The sauce was the only thing I kept traditional.

 

Not being a big fan of them, I replaced the customary english muffins, I did a blue cornmeal hoe cake filled with roasted corn, roasted [and seeded] jalepeno, and scallion. I pan fried these in butter.

 

I was about 8 years old at my grandparent’s house the last time ate Canadian bacon… needless to say i didn’t have any just laying around. I did have a spicy lamb and pork linguisa sausage (left over from my scottish egg experiment) which I thought would do nicely. I pan fried it whole, then sliced it about 1/4″ thick.

 

No poached eggs here, I went Sous Vide at 62.2C…although the immersion circulator crept up to 64C once…no worries the yolks were still right at the edge of custardy and the whites silky smooth. I can’t imagine how a poached egg is better than this.

 

Enough talk, here are the results! (played around with plating a bit…which one do you like best?

 

 

 

Duck confit!

Posted by Alvin Schultz in Eat.  No Comments »

Duck cooked confit in sous vide for 10hrs at 79.8C served with field green salad dressed in orange lavender vinaigrette, supreme of orange, roasted beet confetti, and a Napoleon of fingerling potatoes (fried in duck fat of course!) and goat cheese topped with crispy fried shallot.

Souffle

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Chocolate chili:

Chocolate peanut butter: a little dense for my liking…didn’t have enough eggs and I busted the last yolk:(

~Alvin Schultz