Mise.RSS


Posted in Studiokitchen

Saikyo Miso Deviled Egg.RSS


Miso Cured Deviled Egg.
Sake Mustard.
Hamachi Hara.
Green Coriander.
Shiso.
Posted in Studiokitchen

Spring 2013 .RSS


Fresh Pink peppercorns from Ojai California.
Incredibly fragrant.
Applications from the simplicity of a very Elegant "Cacio e Pepe" to Yuzu-Honey brine as a raw fish Garnish.
Posted in Studiokitchen

Kumamoto.RSS


Kumamoto Oyster . Hosui Pear . Green Coriander . Sudachi . Brown Butter
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Pomegranate Sumac.RSS


Fresh Sumac Soaked in Pomegranate Juice and now going through dehydration to be ground into a powder.
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Esplette Pepper.RSS


Growing your own Esplette peppers yield a far more nuanced powder after drying and milling than one gets from even the best commercial products. The best food experiences will only be achieved by having full control of all your ingredients no matter how relevant.




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Dill Pollen 2012. Version 1.RSS

Essentially plant a huge raised bed with a ton of dill and wait till it gets to pollinated stage.
Harvest and dehydrate immediately on the same day.
Freeze drying would obviously be better however technologically inaccessible.
Grind with a coffe grinder reasonably dedicated to anything but coffee.
Store in an airtight container frozen till needed.

It has all the floral flavor augmentation qualities of fennel pollen but obviously with dill perfume.
The taller thicker stems can be saved for "Hay" in the post below this HERE.















Posted in Studiokitchen

Fresh Dill Seeds 2012.RSS


Allowing Dill plants to go to seed yield these green floral fresh dill seeds which add a new dimension of dill flavor to various preparations. You can Imagine a green dill granola or a sea urchin pasta with green dill and horseradish butter.
Posted in Studiokitchen

Texts From Eli. Vol. 1.RSS

A big part of creativity is sharing ideas. It happens on several mediums the least of which is "in-person" since we are all geographically challenged. The idea for this post came from a good friend Eli Kirshtein. We exchange several text messages bouncing ideas back and forth. Eventually sone of those ideas are revisited or put into practice. It is just a window into the evolution of conversations and compositions with a mix of technique, history and politics. Mild use of vulgarity unfortunately is present.


TEXTS FROM ELI.

Eli-San:   Yorkshire pudding made in clarified foie fat.

Studiokitchen:    Foie fat or Foie filled popovers

Eli-San:    Mangalitsa fat ?

Studiokitchen:     Lardo draped Yorkshire pudding...... Whipped lardo?

Eli-San:    Out of a siphon, straight to the fat, maybe a fryer. Lighter? Crispy?

Studiokitchen:     Ooooh a whipped lardo croquette.

Eli-San:      Elaborate.

Studiokichen:     Dusted with vinegar powder.

Studiokitchen:    Easy...just "pane-anglaise".

Eli-San:     Remember, traditional Argentinian recipe for empanadas calls for 1
part beef 2 parts onions 2 parts beef fat.

Studiokitchen:     True....Lardo Brandade?

Eli-San:     Fried rillette is delicious.

Studiokitchen:      Isn't that called carnitas haha.

Eli-San:      Got to bread it! Fritters!

Studiokitchen:      With a fruit mostarda.

Eli-San:      Maybe beignet like. Tasting like a turnover.

Studiokitchen:     Asian pear mostarda cooked tempura or beer batter.

Eli-San:        White beer sorbet.

Studiokitchen:       Sweet...... Good idea...... Peach mostarda beignet..... with peach
lambic beer batter.

Eli-San:    Exactly.  With the choucroute dinner..

Studiokitchen:       Use lindemans Peche for batter.

Eli-San:      Maybe green peaches for the filling, get crunch and acid.

Studiokitchen:    Yes...obviously apples will work too.

Eli-San:     Sure, but peaches are so amazing. Summer vs fall.

Studiokitchen:       For Sure.

Eli-San:       Apples with sorghum, peaches with honey.

Studiokitchen:        Choucroute Garni is one of my favorite meals but nobody in America.
f**king makes it properly

Eli-San:       Agreed.......and doing it from one hog would rock.

Studiokitchen:   Yup.


Follow on Twitter @EliKirshtein.




Posted in Studiokitchen

Green Cumin SeedsRSS


Fresh Green Cumin Seeds.
Hydroponically grown specifically to seed.

They are a floral and amazing interpretation of the flavor of dried cumin we are used to.

Endless possibilities.
Pickled green cumin seeds.
Green cumin Yuzu kosho
Freeze dried green cumin powder
Green cumin caponata.
Green Cumin in caper brine.
Green cumin-golden raisin savory granola.
Green cumin vinegar.
Green Cumin-"everything bagel" mix.

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