Wednesday, March 30, 2011

Cookbook "Adventures": Salmon and Wasabi Ravioli with Kaffir Lime Cream

I have to be honest that this isn't much of an "adventure," since I've been making this recipe for almost a decade... but it is from a book by an author who was one of my very favorites when I first started cooking: Donna Hay. As soon as I read this recipe title, my reaction was "Well, obviously I'm going to have to make that..."

Saturday, March 19, 2011

Everyday Yumminess: Perfect Ricotta

So, I am about to blow your mind by telling you how to make the world's easiest, most delicious fresh ricotta... while spending a total of about 5 minutes in the kitchen. Best. Recipe. Ever.

Monday, March 14, 2011

Everyday Yumminess: Grilled Chicken with Lemon Fregula

I'm on a mission to start using the cool ingredients in my pantry rather than just looking at them. This weekend the pantry item I decided to play with was fregula, a toasted Sardinian pasta. Turns out it's absolutely delicious...

Monday, March 7, 2011

Chemistry Adventures: Arugula Noodles

This was a quick and easy little chemistry adventure that ended up being pretty awesome. I saw the recipe over at one of my favorite places to get molecular gastronomy guidance, and instantly knew I had to give it a go.

Wednesday, March 2, 2011

Chemistry & Cookbook Adventures: Shrimp Mosaic with Avocado-Melon Salsa

As I've mentioned, I'm playing with meat glue these days, but I can't really explain why I made this dish. I had some shrimp. I had some meat glue. I read a recipe in Ideas in Food where you glue a bunch of shrimp together. Seemed like the universe really wanted me to try it. Who am I to blow against the wind?

Chemistry Adventures: Bacon-Wrapped Scallops with Celery Root Cream

This isn't much of a post, I suppose. I made an awesome celery root cream the other day while learning how to perfectly cook scallops. I also made my first-ever home-cured bacon, using meat glue for the first time in the process. The only natural next step was to glue some bacon to some scallops, cook to perfection, then serve with that sauce...