An exceedingly decadent desert with a perfectly tart (sweetened) sea buckthorn puree. This was prepared by an amazing restaurant and is a personal favourite.
Chocolate Tart with Sea Buckthorn Puree
Category: Food/Drink
Food/Drink
Tuna Poke Bowls
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.
Enchiladas
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.
Spherification and food Chemistry
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.
Pasta “Volcano” (AKA Cool Spaghetti and Meat Balls)
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.
Homemade Pasta
Though saying “handmade pasta” brings to mind exclusivity and perfection I personally find dried pasta to be more than good enough. The only 2 considerations are that handmade pasta taste like “Angle hair” and is much softer (and therefore lacks the Al-Dente feel) which can be a plus or negative depending on the dish and the other consideration being you can add additional ingredients such as spinach or ink to color the pasta.
It is relatively easy to make just takes time and effort which may be hard to justify when dried pasta is just a couple dollars.
Below is my squid ink pasta used in a separate dish where I use cuttlefish ink to dye to pasta black.
Avocado Salad and Salmon Risotto
A Valentines classic, my avocado salad followed by salmon risotto never fail to impress.
Not much to note but rolling up avocado slices and making tomato roses give a wow factor. I also add a garlic dill sauce that amps it up. Seared salmon on a seafood risotto is classic.
3 Course Birthday Meal
A birthday classic, I started 2023 with my classic bacon wrapped Filet mignon with a foie gras toast starter and a espresso chocolate mouse desert.
Amarone wine to match. Definitely the perfect choice to such a meal.
Adam Finally Takes a Good Picture of Food
As part of my recent Raspberry Panna Cotta recipe I finally took a good photo of my food only took like ~7 years. Finally getting better at food presentation as well.
Raspberry Coconut Panna Cotta
I have recently had a big pull toward heterogeneous foods where instead of having a homogeneous blob of taste, each bite is unique and food blends together in your mouth. No recipes exemplify this more than my Tri-Layer Raspberry Panna Cotta.
A fantastic recipe that just pops in your mouth but requires a bit of prep. The initial layer is a mix of raspberry puree mixed with coconut cream. This is set at an angle allowing for a visually pleasing cross section ( I set them in muffin tins). The second layer is a vanilla and heavy cream layer and then this is finally topped with a sweetened and acidified raspberry puree. Each layer on their own is great but put together this make an amazing blend. This is all topped with the obviously appropriate raspberry and mint garnish.
