Taking a bit of inspiration from other recipes this is perfect on a cold winter day. Oxtail is braised in a wine sauce until falling apart and served over wilted spinach and parsnip puree. This is all topped with a meet jus though I probably could have reduced and thickened it up a bit better. I definitely overdid the amount of parsnip puree but it was to die for so no complaints.
This is a particular favourite of my brothers which we first tried at one of my favourite restaurants. Naturally I tried to recreate it and fortunately allowed me to brush up on some of my food chemistry. The general process here is to juice the fruit, sweeten to taste, thicken with agar and puree to the desired consistency.
Drawing inspiration from a personal favourite desert of mine, I wanted to take a crack at my own chocolate/Sea Buckthorn recipe. I went with a decadent chocolate mouse and tart sea buckthorn puree that came together to make a complex explosion of flavour. Since both components are similar in texture they mixed together fairly well and made for an amazing experience.
An exceedingly decadent desert with a perfectly tart (sweetened) sea buckthorn puree. This was prepared by an amazing restaurant and is a personal favourite.
A lovely classic, tuna poke bowls are both incredibly complex and simple at the same time. Tuna was seasoned in a soy/honey marinade (with a bit of ginger, sake, mirin) that makes it pop in the mouth. Spicy cucumbers, avocado and other basic additions as well as some caviar to fancy up the dish. Timeless classic.
A seemingly impossible feat, building and maintaining a campfire in the middle of a lake is not overly complex (as long as its frozen).
Also it makes for a great picturesque scene.
I got a new Staub baking dish for Christmas and it was finally time to break it in with no other dish than enchiladas.
I made 2 varieties, the first a little bit more authentic with seasoned chicken thighs with queso fresco the other a bit more American with pulled pork. Both gently drizzled with a nice enchilada sauce. May not be the most visually appealing dish but had a phenomenal taste.
A recent addition to my aquarium are 3 new shrimp which just so happen to match with the Pokemon gen1 Pokemon legendary birds.
I have been playing around with more advanced food chemistry and have started to get into spherification. The theory behind it is fairly simple sodium alignate is dissolved in whatever liquid you want to spherify and this is then bubbled into a calcium ion bath (calcium lactate in my case) which causes the alignate to polymerize and make pearls.
For now I am still playing around but I have some plans for the future with actual dishes using this.
This has been a fun idea to make a “volcano” spaghetti and meat balls where a volcano would be made from black pasta, a bright red vodka sauce as the lava and meatballs as exploded rocks.
The idea I think is really good but I have issues with giving the volcano height and so it just looks a bit flat… Tasted really good so I guess the rest doesn’t matter.
