Cherve Cheesecake



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.








clip_image004In 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.






Cedar Scented Salmon with Little Soya Ginger Glaze and Fennel Apple Ginger Slaw




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.

Banh Xeo (Vietnamese Sizzling Rice Crepes)


clip_image002I 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!

Ajitama (Soy Sauce Marinated) Deviled Eggs



I’ve written about pressure cooked eggs before… Here is a new variation. This is an Asian spin on deviled eggs inspired by a $2 appetizer a David Chang’s Noodle Bar in the east village of Manhattan. A simple recipe that you can make for any event that requires, or would be enhanced with, deviled eggs. Recipe after the jump!







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.

Mustard Seed "Caviar".


I went shopping for prepared mustards with a friend of mine and was AMAZED at the cost: between $3-$13 for a 2oz jar. This recipe makes almost a quart of “caviar” for about $3. The seeds pop in your mouth not-unlike caviar which is a very interesting textural element as well.

This could be the easiest recipe I’ve ever posted at Eat.Drink.EXPERIENCE! So dead simple, and it lasts forever in your fridge… there’s no reason not to have this tasty condiment on hand at all times.

Disclaimer: I did NOT discover this technique… I’m simply quantifying it and posting it because I could not find proportions on line. I learned it by listening to the Cooking Issues Podcast where Dave Arnold mentions it frequently.

On to the recipe…