Sous Vide Souffle / Jamón Ibérico / Légumes Parisienne

posted in: Cooking, Savory | 29

*One more day to vote in Project Food Blog Challenge #4. If you like me, why not vote for me here, pretty please?

If sustainable chicken butchering wasn’t Food Ninja enough for you (one week left to enter the Food Ninja contest-do it::), how about giving water-bathed soufflés a whirl? This is a “soufflé” in the most hypermodern sense of the word. In other words, this aint your grandma’s souffle. It earmarks the fruits of my recent experimentation with egg […]

Nettle Gnudi with Crisped Sous Vide Duck and Rhubarb Reduction

posted in: Cooking, Savory | 16

It’s springtime in Seattle and the land is engorged with possibility.  You don’t need to go farther than your own neighborhood to make a meal fit for royalty, let me show you.  I cook by feel rather than by rote more often than not, and it’s a good habit to be in if you want to focus on seasonality. Rather than go to the store armed with a nitpicking recipe and a fastidious commitment to detail, loosen up. Go with […]

Quail Egg Raviolone aka Inverted Carbonara

posted in: Cooking, Savory | 27

 

I’m on a bit of a pasta kick these days that involves putting the egg on the inside.  A few months back I made a duck egg raviolo appetizer that complemented the fresh white Alba truffle I shaved over it perfectly.  Now that the Alba truffle season is passed and my inner foodie snob will not allow me to substitute domestics or French blacks, I’m forced to pair my eggs with such exotic ingredients as bacon (really going out on […]