Elements 0004. Creamed Spinach.RSS


RECIPE: CREAMED SPINACH 0004.
Blanched Spinach.
Spinach Juice.
Soft Onion.     
Butter-cream Homogenized
Brioche Crumb.
Denatured Garlic Puree
Mace


CATEGORY: Vegetable-Compound
THEORY: Luxury-Operative Flavor-Comfort-Texture Balance
PROCESS: Blanch-Juice-Puree
Posted in Studiokitchen

Highly Enriched Avocado.RSS

What would you do with it.

Avocado > Torched > Salted > La Tourangelle Avocado Oil > Vac Seal 100% > Very Tasty.

F.Y.I.   LA TOURANGELLE IMHO makes  the best oils on the market.

It would definitely make an interesting Guaca-modern but is exceptionally delicious with just a grating of lime zest.


Posted in Studiokitchen

Elements 0003. Blood Orange Sauce.RSS


RECIPE: BLOOD ORANGE SAUCE 0003
Blood Orange Juice
Red Wine Vinegar
Orange Blossom Honey
Lemongrass
Prickly Ash Berries
Salt
Xanthan Gum

CATEGORY: Fish : Shellfish 
THEORY: Acid Balance
PROCESS: Ultrasonic Homogenization + Viscosity Adjustment
Posted in Studiokitchen

Lamb Bacon Fat.RSS


Rendered fat from lamb bacon makes a fantastic liquid vehicle for cooking lamb loins or necks sous-vide or even fingerling potatoes to be subsequently fried.
Posted in Studiokitchen

Details Matter.RSS


"Being a cook is about doing several little things properly"
Marco Pierre White.
Posted in Studiokitchen

Butter Brine.RSS


BUTTER BRINE.
Previously prepared and cooled brine + Melted Butter in ratio.

BROWN BUTTER BRINE.
Previously prepared and cooled brine + Brown Butter  and Solids in ratio.

ULTRASONICALLY Homogenized.
Posted in Studiokitchen

Elements 0002. Tomato ConfitureRSS


RECIPE: TOMATO 0002.
Dessicated Tomato
PX Vinegar
Esplette Pepper
Green Coriander
Anchovy
Orange Blossom Honey
Cayenne
Pickled Onion
Marcona Almond

CATEGORY: Fish : Sawara : Saba : Ayu
THEORY: Gazpacho : Salmorejo : Balanced Acidity


Posted in Studiokitchen

Elements 0001. Olive RelishRSS


The Elements category is a method of preparing and archiving various preparations within the book I am working on though it's actual mode of publication is yet undetermined. The recipes and photography are however proceeding nicely.

RECIPE OLIVE 0001:
Black Olive
Black Garlic
Black Fig
Onion
Caper
Anchovy
Garlic
Nyons Olive Oil
Sherry Vinegar
Finishing Herb based on actual meat.

CATEGORY: Meat : Lamb : Duck
THEORY: Anchoiade + Complexity + Sweetness.

Posted in Studiokitchen

Bacon Cured Tasmanian Trout BellyRSS


TAS. Ocean Trout Wrapped with (Additionally Salted) Benton's Slab Bacon Rind.
Destined for Bincho-Tan charcoal grilling and BROWN BUTTER DASHI.

Posted in Studiokitchen

Brown Butter Dashi.RSS


Sardine as opposed to Bonito/Katsuo.
Kombu.

Make dashi.
Wash with Brown butter.
Chill overnight till butter solidifies.
Remove butter and filter carefully.

Posted in Studiokitchen

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