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I made Uni Pasta just a few weeks ago. Shortly thereafter Ulterior Epicure had an opportunity to enjoy a similar dish at Quince Restaurant in San Fransicso.
My fishmonger had some live CA Uni today, so I had to give this dish a try. Simplicity of ingredients involved in this dish is grossly misleading, as only Pasta, Uni, Green Garlic, Chilli and in my case Black Pepper and organic Soy create flavor combination for the ages.
The original version has most of the Uni on top of pasta - I did push mine through tamis, tossed other ingredients and - voila! Amazing flavor.
Mitt bidrag till Gruppen Fotosöndag denna vecka Tema: Förberedelse
My contribution to the Swedish Group "Fotosöndag" Theme: Preparing
.. from a few weeks back.... oh, yum!
Added some Swiss chard to the mushroom and cheese inside the chicken breast... my nod to it being a bit healthier...
Made a nice pan jus from the chicken browning and some chicken broth and extra mushrooms and onions..... a bit of chipotle for a slight kick...
I like this girl's no nonsense approach to a lot of recipes and use them as a guide.... but, as usual, I add and subtract where and when I like to make it my own...
When I browse the 'net for recipes involving certain ingredients ... hers often show up....
End of tomato season. And perfect dish to use my Sriracha sea salt. #cookingathome #iatethewholething on Instagram ift.tt/1R64puq
@healthylatinabusylife 😍Show us the Great Colors of her Country with this Fruity Bowl😋
from Bolivia 🇧🇴
♥️SHARE with a Fruit Lover♥️
Brought in to Seabear’s Smokehouse in limited quantities from Yakutat, Alaska. Sautéed with a dollop of infused Chive Oil, S&P, and wild fennel. Doesn't taste the same as previously frozen. Subtle, tender and not watery and ever so fresh.
Anna whips up the eggs for a batch of fried spaghetti.
Another shot from the pack of Spectra that expired over 10 years ago (use by AUG2009). Digitized with the PhotoScan app on the Pixel 2.
Polaroid Spectra SE
(From 2019)
Berries, berries and more berries with ice cream. What can we say? I say: let's eat it. ourfamilymenu.com/
When I tried to make ravioli for the first time I nearly quit cooking for good. The next time I was more careful and from then I always get it right without thinking of it.
Sea bass with chorizo & potato ragu and Brazilian vinagreta
ourfamilymenu.com/sea-bass-with-chorizo-and-potato-ragu-a...
Recipe: www.cathyscakesalon.com/red-velvet-cake/ #redvelvetcake #healthybaking #cathyscakesalon #sanfrancisco #bakingathome #familycooking #holidaydesserts #christmasdesserts #cookingathome #easycookingathome #emptynesters #globaleats #eatnorthamerica #foreverfoodies #foodphotography #glutenfreebaking #instasweet #instafood #cakemaster
Salad of Hearts of Palm, Radishes, Orange "Supremes" and Microgreens with Avocado Puree
Please compare this to the original dish.
I used organic Red Radishes, Watermelon Radishes and Daikon, and added a touch of Yuzu, Orange Juice and Long Balinese Pepper to the Avocado Puree. Overall, a very successful dish, albeit I would use fresh Hearts of Palm when I make it again.
Avocado Puree was amazing. I don't even like Avocado, but had to lick the bowl and spatula clean - it was that good!
Red Beets, Gold Beets, Asian Pear, Caramelized Walnuts, Mache, Goat Cheese Sauce.
It looks as good as it tasted - this plate is inspired by "Under Pressure" by Thomas Keller.
I came across some photos online of dishes from the Japanese restaurant chain "Bellini Pasta Pasta" (Italian food with a Japanese twist)...and suddenly became obsessed with their pasta bolognese topped with soft boiled eggs. I had to try this myself, with some leftover bolognese. It works! I don't know why, but sometimes just putting an egg on top of something makes a good thing even better. :)
Chicken Bolognese sauce from a Wolfgang Puck recipe.
Smoked Duck, Asian Pickles, Tomato Pearls, Hawaiian Black Salt.
This dish is meant to be a replica of Sushi Kaji plate from Renee's latest set.
I smoked duck breast over oak saw dust for just a few minutes, brushed it with marinade made with light and dark soy sauces, Xaioxing wine, Five Spice powder and a touch of Kafir lime leaves ( similar marinade sans kaffir lime, is usually used in a Chinese dish called "Smoked Fish", although fish is not smoked at all, but rather gets said flavor from five spice mixture). The duck breast was then poached Sous-Vide at 61F for about 35-45 minutes, and served with home-made Asian pickles ( carrot, turnip, shitake mushrooms, pickled in rice vinegar with Rock sugar, ginger, Sichuan peppercorns and smoked chilies - I wanted to enhance smoked flavor, without using a lot of actual smoke). Also, I added a touch of pickled eggplant , but kept in on the side - a nod to a common friend SiFu Renka and I happen to have.
Plain tomatoes would be a little boring, so I made Beefsteak Tomato Pearls for garnish, and added a touch of black salt for color contrast.
This dish would pair very well with sake, but today I opted for Belgian Kriek Cherry beer , which worked really well.
Overall, this was an outstanding plate - great flavors, texture and secondary flavors. Will do again in a hearbeat!
Yet more good stuff from the Farmers Market - I stuffed the chicken with Lemon Verbeena, Marjoram, Thyme and Oregano, trussed it and set it on a half-empty MGD beer can, after rubbing it with butter, black and white peppers, alspice, cardamom, Grains of Paradise and fenugreek.... Simple and off-the -charts f*cking good meal.
Last week somebody told me I was butt ugly, and under the circumstances what's a bold guy to do? Make Matzo Ball Soup, of course. :-)
This is one of those dishes that looks deceptively simple, whereas it is actually extremely complex:
- Chicken Soup: made with free-range, antibiotic-free local Farmers' Market chicken ( it makes a difference when you buy something from a family, and every person contributed to the goodness of the final product, I think), carrots, parsnips, whole onion, garlic, dill, bay leaf and black peppercorns.
I browned the chicken really well before adding the aromatics - not necessarily a traditional step in most families, but it adds a great deal of taste to the broth, and contributes to much desired amber color that everybody wants. Most of the color comes form the whole unpeeled yellow onion, parsnips bring subtle sweetness, and dill makes the broth taste just like "Granny use to make".
- Matzo Balls: made in a very traditional manner with Matzo Meal ( I used Manischewitz brand), eggs, chicken broth, celery seed and garlic, and absolutely the most critical ingredient - "shmaltz" (rendered chicken fat).
I rendered chicken fat very slowly while the soup was on the stove, and strained it before mixing the matzo balls batter - it was absolutely gorgeous bright yellow in color, but had that caramelized chicken bits aroma and taste.
Matzo Balls were poached in the broth for about 15 minutes, and served with freshly chopped dill - amazingly, they ended up tasting like chicken souffle.
This plate was absolutely [bleep]ing ridiculous!!! By far the best I made.
On a separate note: In your face, Bobby Flay! Throwdown this! :-) Just kidding, may be not.... LOL
Meat and Potatoes:
- Bison Tenderloin, cooked Sous-vide, Kubbeh Spices, Roasted Young Potatoes, Sour Cream, Dill, Grape Tomato and baby White Onions Confit, Aged Sherry Reduction
This is as meat and potatoes as it gets - wonderful seasonal flavor, made with fresh ingredients from local farmers.
I guess by now you all know my hubby is a chef :). Lucky for me, as I was not inspired for this week's photo, he had planned a fancy meal for tonight, so here you go: a daube made from scratch. Here he was pouring the red wine marinade he had prepared before, where the meat will soak for a few hours. Yum!
Daikon Ramen
- Kaedama (Extra Noodles/ 替え玉) Ramen, Rich Broth, Pork, Japanese Scallion (Negi/ 分葱), Pickled Daikon (Takuan/沢庵), Fish Cake (Kamaboko/ 蒲鉾), Soft Egg, Nori, Bonito Furikake (ふりかけ)
Lights out good! Broth was made with chicken, pork and dried shitake mushrooms, and seasoned with premium soy (shoyu).
Every single topping worked incredibly well, with Pickled Daikon being the supportive leader, if there is such a thing. I was also pleasantly surprised about Negi Scallions - there was just extra special about that taste.
Great lunch. Next time I would start with less noodles at first - that broth was that good. Don't get me wrong - extra noodles is a good thing.
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大根ラーメン
- エクストララーメン、リッチブロス、豚肉、日本の葱、漬物大根、魚のケーキ、ソフト卵、海苔、かつおふりかけ
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萝卜面
- 额外的面条，丰富的肉汤，猪肉，葱日本，腌萝卜，鱼饼，软蛋，紫菜，鲣鱼薄片
Shrimp Roll
- poached Maine shrimp, boiled egg, curry mayo, parsley
This is something I saw in Copenhagen - quick, good, simple bite.
Mayo was thinned down with lobster stock and seasoned with Madras Curry and Tika Marsala.
I made it primarily because I found fresh(never frozen) shrimp from Maine - it was very similar to North Atlantic crustaceans.
My workday started at 4:30 am today , and that is not even counting an hour-long drive to work - for the record: I am not a morning person. So, to fight the fatigue I did what I always do - mental cooking. On my way home I stopped at the Whole Foods Market, and that is all she wrote.
This is a plate heavily influenced by a similar dish at Fäviken Magasinet, as described and pictured by Food Snob - a dear friend I have not yet met in person.
Cod Seared with Honey
- Atlantic Cod, clover honey, Rutabaga sauteed in Irish Butter, Fennel Vainaigrette, Lemon, Yolk and Mustard Sauce, Clover Shoots.
The original dish was: Slices of Cod Lightly Brushed with Honey and then Seared in a dry pan, Rutabega Roasted Slowly in the Good Butter, Alcoholic Vinegar, Green Juniper Berries and a Cream of Duck Eggs and Gammelost.
OK, their presentation is more "natural", but I like mine better. Green Juniper Berries are next to impossible to find in the US, but I wanted to see and taste something bright green on my plate, so I opted for the fennel/rice vinegar vinaigrette to add acidity ( next time will make fennel-en-gelle). Cod was absolutely perfect - both the "prima materia" and the way it was cooked. The sauce was a disappointment - I will re-make this dish with pimped-up Hollandaise next time ( Gammelost is a soft, aged cheese - again I couldn't find anything similar in my corners, but as a rule of thumb - I do not like pairing cheese with fish). I suppose I can try bechamel, but smoked Yuzu Hollandaise is still more intriguing to me. Rutabaga with Irish butter was absolutely phenomenal!
Overall, a successful dish, sans the sauce.
I saw this dessert at "Le Bernardin" - this is my interpretation of their plate.
Spiced Chocolate Cake, Bitter-sweet Chocolate Ganache, Sweet Potato Pearls, Sweet Potato Ice Cream, Caramel Sauce, Vanilla Salt, Pistachios.
I like this dessert, although my version of it can use a lot of improvement.
I saw an interesting dish on a menu at Congee Village in NYC:
"Boiled Conch with Asparagus" ( item S520 on the menu, "Seafood" section, $20.95)
Although I did not try it, primarily because of the cost - I still wanted to make a replica of that plate. This is how it turned out.
Conch was cooked sous-vide @ 77F for 12 hours, and had almost abalone-like texture, asparagus was quickly blanched, sauce was simple light soy with soaked fermented beans and preserved lemon. Unfortunately, I ran out of fresh chillies - my idea was to quickly pickle them and use as a garnish on the conch, perhaps with strings of orange zest.
This is a very light and enjoyable appetizer.