Food Consultancy and Research Kitchen.
Posted in Cooking on Mar 9th, 2011
Lamb shank was rubbed down with a mixture of salt, pepper, onion powder, garlic powder, thyme, oregano, and lemon zest. Cooked Sous Vide @ 57C (135F ) for 72 hours. Then seared off quickly to brown the outside. The Couscous salad was made with finely diced green pepper, dried apricot, dried sour cherry, diced pumpkin [...]
Posted in Cooking on Feb 6th, 2011
Several months ago I had a sweetbread salad at a local restaurant and really enjoyed it. Ever since I’ve been thinking about doing something similar but have been somewhat daunted by it. Last week I decided that I was finally going to tackle them. Sweetbreads are the common and someone deceiving name for several glands, [...]
Posted in Cooking on Jan 30th, 2011
Seeing Hank’s post on Wild Duck Consomme I decided to make some of my own ( post coming soon ) and as a result of butchering a whole duck I ended up with a couple of duck breasts that need eating. I had some Pomegranate Molasses and decided to use this as a base for [...]
Posted in Cooking on Jan 30th, 2011
My take on a Thomas Keller recipe. Quail eggs cooked sous vide @ 61 C served with home cured bacon sliced very fine and cooked until crispy, topped with a Sprinkle of Smoked Maldon Sea Salt and a grind of Pepper. Obviously a Chinese spoon would be a better serving plate but apparently I don’t [...]
Posted in Cooking on Jan 23rd, 2011
I wanted to make a batch of real eggnog for Christmas and went googling to get some history and preparation methods. I found a post on Ruhlman‘s blog talking about drinking some eggnog he made the previous year, this of course intrigued me as I have a lot of interest in preserved foods, and I [...]
Posted in Cooking on Jan 23rd, 2011
Scrounging in the fridge for some breakfast I found a bowl of meat pulled from smoked ham hocks that I had made a pea and ham soup with… Perfect for some Breakfast Tacos. I made sure there were no sneaky foot bones bones in the meat and threw it into a hot pan adding a [...]
Posted in Cooking on Jan 8th, 2011
Ruhlman has a post up on his blog called Ciabatta From Scratch which I would have loved to have had two years ago when I started trying to make Ciabatta. The recipe he has up is very similar to how I now make my Ciabatta ( albiet I use sourdough starter and don’t hydrate as [...]
Posted in Cooking on Jan 2nd, 2011
With my parents visiting for Christmas we did a few quick overnight trips to check out some other parts of Texas. When they showed an interest in Houston I was quick to suggest we go to Feast for dinner, a restaurant I’d heard Ryan wax lyrical about a few times in the past. Feast is [...]
Posted in Cooking on Dec 19th, 2010
Dulce De Leche brings back fond memories of Miniature Caramel Tarts that my mother used to make by boiling a can of condensed milk and pouring it into gingernut cookies that had been softened and shaped into little bowls and then cooled to set. It’s easy to make, just throw a tin of condensed milk [...]
Posted in Cooking on Dec 5th, 2010
This is a really simple yet beautiful Ragu served atop Fettuccine. I’ve cooked it a few times now and am really happy with how it turns out. Unlike the Bolognese that you’ll see on most tables it’s surprisingly low on tomato and has no red wine. Next time I make this I think I’m going [...]
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