We have always enjoyed the flavor of strawberries and celery. Using lovage upped the flavor. We utilized the rotary evaporator to concentrate the flavors while keeping them bright and clean. This approach to ripe fruits and aromatics has expanded how we cook.
Years Past
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Sometimes the ingredient is for the cook. It stands out. When you clean the asparagus a striking green peeks through. When you apply heat the color transforms. A show for only the cook to enjoy. This transformation has you focus on the cooking process. It has you pay attention. It demands attention. And it gets you to cook a little better.
Years Past
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We have re-thought the tortilla before. Today we were inspired by the many BBQ inspired tacos we have seen. The ubiquitous white bread that is served with BBQ became the ideal building block for our vision. We only had Martin's Whole Wheat Potato Bread on hand. We made do. We rolled the sliced bread out and then used a cutter to shape it. We buttered one side of the bread. This allowed us to toast the outside of the tortilla and butter griddle the interior. The finished American Tortilla is a great vehicle for bringing flavors to the mouth. We followed our train of thought and started with BBQ.
Years Past
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We start the nuts in cold oil and bring them to a simmer. When the nuts just begin to brown we remove them from the heat and allow them to carry over in the cooling pot. We strain off the oil when the nuts are just shy of foxy brown and toss them with lime pickle powder, a seasonal and now basically unobtainable wonder from the Cultured Pickle Shop. Alternatively seasoning the warm nuts with another spice blend would also be delicious. And the leftover almond flavored oil is perfect for dressing vegetables, making sauces or gently poaching meats and fish.
Years Past
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Shapes and textures spark the creative process. Paying attention to them enables us to connect ideas.
Years Past
May 18, 2006
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True
Brews did not disappoint. The writing has a straightforward tone. It is
easy going and approachable while communicating all of the pertinent
information. Emma Christensen covers a wide range of recipes from gluten
free pale ale to cloudy cherry sake. The recipes span the globe and I
was especially intrigued by the wide range of flavors. There is a
Mexican Pineapple cider known as tepache and a blueberry-lavender mead.
Every chapter begins with a master recipe for the brewing technique
followed by variations. There are interviews with brewers and precise
recipes to extrapolate from. It's a great book and we are so happy to
have found it. We encourage anyone with an interest in home brewing to
check it out. It's the perfect summer read for those of us obsessed with
food and drink.
Yeas Past
May 17, 2005
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1. Creativity doesn't exist in a vacuum.
2. Creativity and curiosity are a magic combination.
3. Creativity expands when shared.
4. Creativity has to be paired with knowledge in order to make things happen.
5. Creativity works like a muscle, the more you use it the stronger it gets.
6. Creativity isn't about finding success, it's about asking questions.
7. Fear kills creativity.
8. Fun inspires creativity.
9. Creativity leads to flexibility.
10. You need to create in order to be creative.
Years Past
May 16, 2009
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...in photos. The nice thing about dining with a four year old when her Dad is in the kitchen is that you can get the fastest tasting menu in the house. Most pictures were taken with my iPhone, many before Amaya stuck her fork into things.
Sweet Tea Soda
Sweet Tea Soda, Not Gin & Tonic, Passionfruit Punch, Lychee Basil
Liquid Creamsicle
Rhubarb Lemonade
Years Past
May 15, 2005
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Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
Gaitri Pagrach-Chandra: Sugar and Spice: Sweets and Treats from Around the World
Ludovic Lefebvre: LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre
James Freeman: The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
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