In the world we live in, digital scales, circulating water baths, and controlled temperature cooking are becoming...
Month: July 2010
Working on harmonizing aromas.
We are making fresh polenta on a regular basis, and occasionally we end up with some left...
As anyone who has been reading this website for a while probably knows, my family has several...
Gently cooked salmon belly served with a relish of bacon, cucumber, and yogurt, topped with salted cucumber...
We have been looking at the cauliflower stem for a long time. Finally, we have an approach...
We take bush basil sprigs and lay them on brined salmon loins. We then wrap them in...
I can already feel the backlash for this one, and we are still sharing it because it...
After returning from the World Pastry Forum and working with Jim, I have had booze on the...
We are cooking two dinners this week in our workshop space. They will feature summer’s bounty using...
