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, crème fraiche and caviar- the staid staple of the Russian cocktail party set. Aside from learning which parts of my forearm are […]

Spherified Sherry Pearl Canapés

posted in: Cooking, Savory, Sweet | 32

E-to the-U-to the-REKA, Eureka! A whole realm of liquor-drenched possibility just ensconced itself in my kitchen-cum-laboratory.  I mean, when you can transform sherry into concentrated, raisin-like pearls, the world really is your oyster. And when you hit upon the technique through the grueling process of research and development (aka drink lots of sherry and experience the miracle of a happy accident) it’s all the more satisfying.

I recently read a review from El Bulli wherein Ferran Adria was said to have […]

Alice Eats Wonderland: Molecular Gastronomy Metamorphosis

Every great journey should be a metamorphosis, and I can think of nothing more life-defining from the canons of literature than Lewis Carroll’s Alice in Wonderland. In deciding to embody Alice for this, the sixth challenge for Project Food Blog, I was able to approach food from a whimsical perspective, but by the end of the challenge whimsy gave way to growth and in fact I find myself renewed for having seen it through. If you enjoy this journey, why […]

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