This dish is a tried and true combination presented with some not-so-traditional components. The tomatoes are peeled...
Month: June 2009
Our first application of smoked phyllo was on artichokes. We poached the artichokes sous vide at 85...
There is an assumption that dashi must be made from kombu and bonito. Research reveals that shiitake...
The hidden gem in this dish is the quinoa butter, which we just happened upon. We have...
It’s about time we put this idea into action.
Fried food is good! Grilled ratatouille stuffed squash blossoms with basil purée and assorted herbs.
Corn Bread Soup, collard green stem barigoule, crispy and sautéed leaves
We were in Williams and Sonoma shopping for my sister-in-law’s bridal shower. I was working the registry...
The internet is a tool. It allows information to move quickly, for ideas to evolve, and for...
Crispy is important, classic is important, and monotony needs to be examined occasionally because we can often...
