Cold Pizza: Heirloom tomato sorbet, pepperoni powders (frozen and dehydrated), sour dough cracker, basil flower, mozzarella foam, pepperoni oil.
Sometimes you don’t need a lot of “cooking”…
This plate looks and tastes like pure summer! Tomatoes from a local farm called Laughing Dog. Goat’s Milk Feta from Blue Heron Creamery — where the goats are fed a local beer daily. Boxwood basil (and flowers) came from my garden. Texas olive oil, black falk salt, and a touch of balsamic complete the dish. Go find some GREAT local ingredients and try this dish!
Immersion circulators and sous vide cooking are just starting to make their ways from high end restaurants into the homes of the “average” foodie. Although I’ve been fortunate to be “in the know” about sous vide cooking for a couple of years now, I was recently loaned a Sous Vide Professional from PolyScience… full review is coming but the spoiler is that it’s a dream to use. Sous vide cooking has many benefits for the home cook, from low fat cooking to huge service windows to results unavailable with traditional cooking methods.
Tonight I made something that failed… Actually, I didn’t just make one thing that failed, I made three things that failed. Mozzarella meringue: didn’t taste like mozzarella. Tomato Espuma: Too loose, didn’t stand up (literally). Bone Marrow Ravioli: WAY too rich- even for me!
I wasn’t going to write a blog post tonight… I planned on cooking a simple dinner and getting some work done. A trip to the grocery store on my way home set into action a course of events that would change my plans… and possibly my life.
WARNING: What follows is graphic food porn. It’s not for the faint of heart- or vegetarians. Proceed with caution.