Faux Pelmeni with Champignons in Sweet Corn Consomme

posted in: Cooking, Savory | 37

*this is not a sponsored post- I’m just in luuuuurrrrvvvve.

It is extremely rare that I endorse products on this blog, much less single-use kitchen gadgets. Generally speaking, things like pizza scissors, corn de-silkers and kiwi fruit de-bruisers are meant more for candidates of the Darwin Awards than the James Beard Awards. So when I say that if you like to make filled pasta at all you MUST go to ebay right now and bid on one of these strange […]

Caviar Cornets

posted in: Cooking, Savory | 14

If you know me at all by now, you know that I love turning classics into cornets. I did it a few months ago with eggs benedict and just recently with sea urchin and squid ink, which isn’t really a classic, but it made for a classically good cornet nonetheless. This time I decided to tackle buckwheat blini, crΓ¨me fraiche and caviar- the staid staple of the Russian cocktail party set. Aside from learning which parts of my forearm are […]

Eggs Benedict + Molecular Gastronomy: Don’t Be a Hater

posted in: Cooking, Savory | 45

*This is a post for consideration in The Sorcerer’s Apprentice recipe competition. If you like to get all crazy El Bulli-style, you should check out both the contest and the book HERE.

If necessity is the mother of invention, luxury must be the father of reinvention, no? There is the argument- why mess with a good thing? But I say, why not when there is the possibility to create a truly great thing. French fries and ketchup are good. Poutine […]

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