Art Culinaire back issues from March 2008:
On induction.(Industry Spotlight)(Edward Nunn)(Interview)
Mar 22, 2008 ... ALTHOUGH INDUCTION COOKING TECHNOLOGY HAS BEEN AROUND FOR A LONG TIME, IT HASN'T ENJOYED THE SAME ACCEPTANCE IN THE U.S. AS IT HAS IN EUROPE AND ASIA. TO FIND OUT MORE ABOUT IT, AC SPOKE WITH EDWARD NUNN, DIRECTOR OF SALES AND MARKETING AT COOKTEK, A CHICAGO-BASED ...
caramelization: sugar's end.(Back to Basics)(Brief article)
Mar 22, 2008 ... wherever caramel exists, sugar has been destrayed, its mdecvles sundered by heat into myriad appealing aromas and flavors. It is one of the culinary world's most eleyart processes-a simple procedre that engs with a complete result. Only sugar and heat need be present to ...
Neil Ferguson: executive chef Allen and Delancey New York, N.Y.(Groth Edge)(Interview)
Mar 22, 2008 ... In March 2007 Neil Ferguson parted company with his long-time employer, Gordon Ramsay. with not famfare.The separation came only five months after Ferguson has been insalled insalled in New York as chede cuisine fo-the high-profile opening of Gordon Ramsey at the London. In spite of the ...
Caramelized bone marrow with caviar and shallot puree.(Recipe)
Mar 22, 2008 ... <Pre> For the lemon confit: 12 lemons, quartered lengthwise 4 ounces kosher salt 2 bay leaves Juice of 4 lemons Olive Oil, as needed For the beef consomme: 2 pounds oxtail 1 pound beef brisket 1 1/2 pounds beef chuck Salt, as needed 3 tablespoons canola Oil Water, ...
Rabbit terrine with apple compote and hazelnut-apple salad.(Recipe)
Mar 22, 2008 ... <Pre> For the rabbit legs, shoulders and reduction: 4 rabbits 4 tablespoons olive oil 3 1/2 ounces butter 2 carrots, peeled and cut info 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 1 onion, peeled and cut into 1/2-inch dice 1 leek, trimmed and cut into 1/2-inch dice 1 ...
Scallops with celery root cream, braised cipollini onions and candied grapes.(Recipe)
Mar 22, 2008 ... <Pre> For the candied grapes: 8 ounces white grapes, halved 1 ounce grapeseed oil 1 1/2 teaspoons Maldon[copy right] 1 teaspoon granulated sugar For the verjus dressing: 8 tablespoons olive oil 12 chicken wing lips 4 shallots, peeled and coarsely chopped 3 cloves ...
Hazelnut-crusted rouget with sunchokes and cider-apple vinaigrette.(Recipe)
Mar 22, 2008 ... <Pre> For the cider-apple vinaigrette: 3 cups apple cider 2 teaspoons champagne vinegar 1/4 teaspoon-cider vinegar 1 tablespoon hazelnut oil 2 tablespoons olive oil Salt and freshly ground white pepper to taste For the sunchokes and apples: 2 teaspoons olive oil 4 ...
Passion fruit creme brulee with curried coconut sorbet and marinated pineapple.(Recipe)
Mar 22, 2008 ... <Pre> For the creme brulee: 9 ounces passion fruit puree 1 pint heavy cream 1 1/2 ounces granulated sugar 6 ounces white chocolate, finely chopped 8 egg yolks For the coconut meringue: 3 egg whites 2 1/4 ounces granulated sugar 4 1/4 ounces confectioner's sugar Zest ...
Latin American cuisine.(As American as Almojabanas:)
Mar 22, 2008 ... At our culinary school graduation, more than one chef-instructor sent us off into the world with one piece of advice: learn Spanish. I didn't, relying instead on a ridiculous form of pantomime to get the help I needed. It worked well enough, considering I wasn't planning to stay ...
The way home.(Interview)
Mar 22, 2008 ... Latin cuisines, any and all of them, are Jose Garces' stock in trade. This Chicago native of Ecuadorian descent is well-versed in the foods of his family's heritage. He can claim professional experience in Argentinean, Peruvian, Mexican and Cuban cooking. He's mode a name for himself in ...
Lobster and crab plantain soup with scallops.(Recipe)
Mar 22, 2008 ... <Pre> For the soup: 2 tablespoons olive oil 1 onion peeled and finely chopped 1 red bell pepper, seeded and finely chopped 1 green bell pepper, seeded and finely chopped 2 cloves garlic, peeled and finely chopped 1 tablespoon annatto paste 1 quart lobster stock 1 green ...
Braised short ribs with Maine lobster and shaved artichokes.(Recipe)
Mar 22, 2008 ... <Pre> For the short ribs: 1 tablespoon brown sugar 1 star anise pod 1 cinnamon stick 1/2 teaspoon black peppercorns 5 thyme sprigs, leaves removed and finely chopped 1 rosemary sprig, half of leaves removed and finely chopped, rest remaining whole 2 garlic cloves, one crushed ...
Squab with almond crepe, ancho-chocolate ice cream and mole.(Recipe)
Mar 22, 2008 ... <Pre> For the mole: 1 quart vegetable oil 1 guajillo chill, seeded 1 ancho chill, seeded 1 mulatto chill, seeded I pasilia chill, seeded 1 Granny Smith apple, peeled and coarsely chopped 1/2 ripe plantain, peeled and coarsely chopped 1/2 cup lard 1 oniom, peeled and coarsely ...
The island within.(Chef Carmen Gonzalez )(Interview)
Mar 22, 2008; ... Chef Carmen Gonzalez hails from Puerto Rico, where she began her career at a very young age. With only the desire to cook, she convinced a neighbor to back her financially on a small, casual cafe in San Juan. "I didn't know what I was getting myself into. It was my first taste of working ...
Bacalao guisado with yuca mofongo.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the bacalao: 1 pound bacalao 1/4 cup extra-virgin olive oil 2-inch piece mild chorizo, finely chopped 1 clove garlic, peeled and finely chopped 2 fingerling potatoes, finely chopped 10 Manzanilla olives, pitted and finely chopped 1 tomato, charred over flame, peeled and ...
Papitas rellenas with picadillo and charred tomato sauce.(Recipe)
Mar 22, 2008 ... <Pre> For the sofrito: 1/4 Vidalia onion, peeled and finely chopped 1/4 cubanelo pepper, seeded and chopped 1/4 roosted tomato, peeled and seeded 1 clove garlic peeled and finely chopped 2 small green olives, finely chopped 1 tablespoons finely chopped cilantro Salt and ground ...
Key west shrimp pionono with sofrito sauce.(Recipe)
Mar 22, 2008 ... <Pre> For the sofrito: 1/4 cup extra-virgin olive oil 1/2 Vldalia onion, finely chopped 2 tablespoons chopped, seeded cubanelo peppers 1 clove garlic, peeled and thinly sliced 1 tomato, charred over flame, peeled, and chopped 2 small pilled green olive, finely chopped 2 ...
Red snapper with White Water clams and chorizo stew.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the stew: 2 tablespoons extra-virgin olivo oil 12 slices Palacios mild chorizo * 3 cloves garlic, thinly sliced 2 leeks, white and pale green part only, finely chopped 24 White Water clams ** 1/4 cup white wine 3 tomatoes, seeded and thinly sliced 6 fingerling ...
Warm coconut rice tamal with cajeta sauce.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the cajeta sauce: 1 pint goat's milk 1 stick cinnamon 3 1/2 ounces granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon water For the coconut rice pudding: 5 1/2 ounces short grain rice 1 quart coconut milk 3 1/2ounces granulated sugar 2 sticks cinnamon ...
Coconut tembleque.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the tembleque: 1 quart coconut milk 2 1/4 ounces cornstarch 4 1/2 ounces granulated sugar 1/2 teaspoon salt 1/2 ounce orange blossom water For the raisins: 1 cup simple syrup 1/4 cup rum 1/4 cup raisins 1/4 cup golden raisins For the garnish: Mint ...
Copenhagen.
Mar 22, 2008 ... When I visit a place for the first time, I have a very short list of things to accomplish. One: find a souvenir that won't end up in a shoebox; two: see as many sights as I can; and three: try as many of the local food specialties as possible.* All three are usually easy. Shopping in ...
Path to the stars.(COPENHAGEN)(Restaurant MR's Mads Refslund)(Interview)
Mar 22, 2008 ... Located on the three floors above one of the oldest pubs in Denmark, Restaurant MR is a very historical setting for Mads Refslund's forward-thinking cuisine. Rather than remodel the interior into an ultra-modern stage for his cooking style, he went with a design that plays to the ...
Salt-baked beets with lamb sweeboreads, sea snails and prune sauce.(Recipe)
Mar 22, 2008 ... <Pre> For the salt-baked beets: 3 1/2 cups coarse sea salt 8 cups all-purpose flour 3 cups water 5 tablespoons vegetable oil 2 large beets For the sea snails: Small bunch of parsley 1 sprig thyme 1 bay leaf 16 sea snails For the prune sauce: 2 pounds pitted ...
Scallops with duck tongues, onions and porcini mushrooms.(Recipe)
Mar 22, 2008 ... <Pre> For the duck tongues: 1 quart duck fat 8 duck tongues For the porcini mushrooms: 10 ounces frozen porcini mushrooms, thawed 2 ounces butter 2 shallots, peeled and finely chopped 1 clove garlic, thinly sliced 1/2 cup white wine 7 ounces chicken stock Salt and ...
Langoustine in milk skin.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the milk skin: 2 cups milk 2 1/2 teaspoons milk powder 2 1/2 teaspoons whey powder For the woodruff salt 1 1/2 tablespoons maldon(R) sea salt 2 teaspoons granulated sugar 2 ounces dried woodruff For the berries: 3 1/2 ounces elderflower honey 5 ounces ...
Burning of the fields.(Recipe)
Mar 22, 2008 ... <Pre> For the potato and mushroom powder: 1 large potato, thinly sliced on mandoline 1 ounce dried shiltake mushroom caps 1 teaspoon salt 2 teaspoons muscovado sugar For the lemon puree: 1 1/2 cups granulated sugar Juice of 6 lemons 1 1/3 cups water 2 1/2 tablespoons ...
Aroma of the woods.(Recipe)
Mar 22, 2008 ... <Pre> For the oak caramel: 1 cup condensed milk 1 cup heavy cream 1/2 ounce oak bark 1 tablespoon Thick & Easy[R] For the birch ice cream: 1 pint milk 1/2 cup heavy cream 3 1/2 ounces birch bark 7 ounces granulated sugar 2 egg yolks 1 tablespoon Thick & Easy[R] ...
Twin ambition.(COPENHAGEN)(Kristian Meller and Rune Jochumsen)(Interview)
Mar 22, 2008 ... There are many youthful chefs in Copenhagen's top kitchens, but none younger than Rune Jochumsen and Kristian Meller, who, at three years away from the big three-o, are already veteran chefs and restaurant owners. When many of their collegiate contemporaries were on the first rung of the ...
Turbot with veal tail ragout and parsley sauce.(Recipe)
Mar 22, 2008 ... <Pre> For the ragout: 4 tablespoons vegetable oil 2 pounds veal tail Water, as needed 1/2 ounce butter 2carrots, peeled and finely chopped 1/2 rib celery finely chopped I clove garlic, peeled and chopped 1 shallot peeled and finely chopped Zest of1/2 lemon 2 sprigs thyme ...
Roasted smoked eel with rye bread, sea buckthorn and nettle.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the sea buckthorn: 1/4 cup sea-buckthorn berries* 1 1/2 tablespoons honey For the cauliflower: 1/2 head cauliflower, cut into florets, stem reserved 1 1/2 tablespoons extra-virgin olive oil 1/2 teaspoon sherry vinegar 2 ounces butter Salt to taste For the ...
Langoustines with baby vegetables and pickled green tomatoes.(Recipe)
Mar 22, 2008 ... <Pre> For the pickled green tomatoes: 2 quarts water 1 cup salt 2 pounds green tomatoes 2 quarts white wine vinegar 4 cups granulated sugar 2 star anise 10 black peppercorns For the langoustine reduction: 1 tablespoon olive oil Shells of 12 langoustines 1/4 onion, ...
Beef loin with roasted sweetbreads and black truffle sauce.(Recipe)
Mar 22, 2008 ... <Pre> For the beef: Four 6-ounce pieces beef strip loin 1/2 ounce butter For the onion: 1 large sweet onion 1 tablespoon white wine vinegar For the truffle sauce: 1/2 ounce butter 1/2 shallot peeled and finely chopped 1 tablespoon finely chopped black truffle 1 ...
Serious fun.(COPENHAGEN)(Morten Schou owner of Restaurant Ensemble)(Interview)
Mar 22, 2008 ... At Restaurant Ensemble, there's no question that Morten Schou is focusing entirely on the food. In a city where minimal is the norm in modern design, Ensemble stands out as the essence of simplicity. The small room is a study in neutrals, and adorned with white tablecloths and white ...
Oysters with cucumber, lemon and toast.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the lemon zest: Peel of I lemon, pith removed Salt, as needed For the oysters: 18 oysters 3 egg whites Vegetable oil, as needed Lemon juice, to taste Salt to taste For the toast: 1 ounce butter 6 thin slices of dark rye bread For the cucumber: ...
Langoustine with ventreche, broccoli and mayonnaise.(Recipe)
Mar 22, 2008 ... <Pre> For the langoustine reduction: 1 tablespoon olive oil Shells of 12 langouslines 1/4 onion, peeled and finely chopped 1/2 Carrot, peeled and finely chopped 1 rib celery, finely chopped 1 tablespoon tomato paste Water, as needed Salt to taste For the ventreche: 7 ...
Squab breast with butternut squash and chips.(Recipe)
Mar 22, 2008 ... <Pre> For the squab sauce: 2 tablespoons canola oil Bones of 2 squab 1/2 onion, peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 rib celery, peeled and coarsely chopped 1 tablespoon tomato paste Water as needed 1 cup red wine Salt and freshly ground black ...
Beets with quail eggs, morels and leeks.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the beet puree: 6 large beets, cleaned, with stems and leaves removed sherry vinegar, to taste salt to taste For the leeks: 2 leeks, trimmed 2 tablespoons olive oil Salt to taste For the beets in vinaigrette: 1/4 cup extra-virgin olive oil 1 ...
Blueberry sorbet and almond ice cream with hazelnut mousse.(Recipe)
Mar 22, 2008 ... <Pre> For the almond ice cream: 14 ounces blanched almonds 1 quart milk 7 ounces granulated sugar For the blueberry sorbet and gelatin: 7 ounces granulated suger 1 3/4 cups water 14 ounces wild blueberries 14 ounces wild blueberries 2 teaspoons gelatin powder For the ...
Food for thought.(COPENHAGEN)(Bo Bech)(Interview)
Mar 22, 2008; ... Bo Bech is a familiar figure in the Danish food world. Given his energy, warmth and passion for discussing his craft, Bech's become a natural-born celebrity. As with many things in life, however, there's much more to the story. Bech's love for cooking wasn't with him his entire ...
Eel with Brussels sprouts and cocoa beans.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the cocoa foam: 2 cups milk 7 ounces roasted cocoa beans * To serve: Four 4-ounce fillets smoked eel 4 Brussels sprouts, separated into leaves Salt to taste For the garnish: Grapefruit zest Cocoa powder * Available through Chocosphere, (877) ...
Salad of neglected roots with lobster and corol corn cream.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the coral com cream: Juice of 4 ears corn 1/2 cup lobster coral Salt to taste For the lobster: Two 1 1/2-pound lobsters 8 ounces butter Salt to taste To serve: 1 candy cane beet, boiled, peeled and sliced 6 heirloom new potatoes, steamed and sliced 8 ...
Langoustines in wild spruce needles.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the langoustines: 8 langoustines, peeled and deveined Forty 8-inch spruce branches Smoked salt to taste </Pre> For the langoustines: On work surface, lay five spruce branches side-by-side and place two langoustines atop center. Season with smoked salt. Top with five ...
Slow-poached egg with potato and browned butter.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the slow-poached egg: 4 eggs To serve: 4 Yukon Gold potatoes, peeled and coarsely chopped 6 ounces browned butter Sea salt and freshly ground black pepper to taste </Pre> [ILLUSTRATION OMITTED] For the slow-poached egg. Bring pot of water to 145 ...
Date-stewed kohlrabi with unripe elderberries.(Recipe)
Mar 22, 2008 ... <Pre> For the preserved lemons: 8 lemons, quartered lengthwise 2 cups sea salt 2 quarts olive oil For the elderberries: 1/2 cup unripe elderberries 1/4 cup apple Juice 1/4 cup white wine vinegar 1/4 cup granulated sugar For the date juice: 20 ounces dates 1 ...
Landscape of white chocolate and acorn.(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the acorn puree: 8 ounces acorn flour * 1 1/2 cups milk For the milk fudge: 1 3/4 cups condensed milk For the banana-olive oil sorbet. 17 ounces banana puree Juice of 1 lemon 8 ounces honey 10 ounces olive oil 3 egg whites 1/2 ounce dark rum For ...
Sweet & savory.(P* ong, Tailor and Graffiti)(Restaurant review)
Mar 22, 2008 ... In Western cuisine, dinner and dessert are two different things. They're eaten separately, preparted by two different chefs. Traditionally the pastry chef has always been the one in charge of the sweets. That hasn't changed--it's just that a few of them have taken their sugar and headed ...
Off line and on track.(Interview)
Mar 22, 2008; ... Instead of falling off the radar for the fourteen months it took to open Tailor, Sam Mason blogged the experience. It was a risky move for a pastry chef who would be trying his hand at savory fare; it gave critics ample opportunity to form opinions of Tailor--and Mason--before the ...
Beet-lime ravioli with cocoa caviar and tarragon.(Recipe)
Mar 22, 2008 ... <Pre> For the lime mousse: 1 1/2 cups sweetened lime juice 1 tablespoon powdered gelatin, softened in 1 tablespoon water 1/4 cup whipped cream 1 tablespoon granulated sugar For the ravioli: 2 beets, peeled 1 pint water 1 1/2 cups granulated sugar 6 tablespoons glucose ...
Coriander-fried sweetbreads with salsify and Belgian ale foam.(Recipe)
Mar 22, 2008 ... <Pre> For the sweetbreads: 2 tablespoons canola oil 4 ounces sweetbreads, blanched and peeled 1/2 onion, peeled and coarsely chopped 1 rib celery, coarsely chopped 1 tablespoon coriander seeds, toasted 1 quart chicken stock Small bunch of cilantro Salt and freshly ground black ...
Pork belly with miso butterscotch and artichokes in whiskey barigoule.(Recipe)
Mar 22, 2008 ... <Pre> For the pork belly: 3 1/2 ounces salt 3 ounces granulated sugar 1 gallon water 4 sprigs thyme 2 bay leaves 1 clove garlic, peeled 1 tablespoon pink curing salt One 2-pound piece pork belly For the miso butterscotch: 10 ounces light brown sugar 7 ounces glucose ...
Caramelized mango with black rice ice cream and cilantro meringue.(Recipe)
Mar 22, 2008 ... <Pre> For the black rice ice cream: 1 pound black rice 1 pint milk 3 ounces granulated sugar 2 1/2 ounces glucose 1 1/2 ounces powdered milk 1 egg 6 ounces heavy cream For the pate sablee crumbs: 10 ounces butter 4 ounces confectioner's sugar 10 1/2 ounces ...
Foie gras and peanut butter terrine with pickled Asian pears and cocoa caramel.(Recipe)
Mar 22, 2008 ... <Pre> For the foie gras terrine: 1 1/2 pounds fole gras, deveined 1/4 cup Cognac 2 tablespoons Riesling 1 teaspoon pink curing salt 6 tablespoon peanut butter Salt to taste Freshly ground green peppercorns to taste For the pickled pear: 1 tablespoon cubeb pepper, ...
American dreamer.(Iacopo Falai)
Mar 22, 2008 ... For the last seven years, lacopo Falai has been making his presence known in New York by presenting guests with his own, very personal vision of food. As personal as it is, however, it owes much to the city itself, which inspires him and offers him something he's found nowhere else: ...
Baby octopus with string bean puree and crystallized red onion.(Recipe)
Mar 22, 2008 ... <Pre> For the octopus: 1 onion, peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 rib celery, coarsely chopped 10 black peppercorns Water, as needed 4 baby octopuses For the crystallized red onion: 1 cup water 2 cups granulated sugar 1 red onion, ...
Berry and tomato salad with milk gelato and balsamic air.(Recipe)(Brief article)
Mar 22, 2008 ... For the milk gelato: In saucepan over low heat, bring milk to simmer and reduce by half. In bowl whisk together egg whites and sugar. Temper egg white mixture by whisking in one-third hot milk. Whisk egg mixture into remaining milk. Set aside over ice water bath to chill. Place in ...
Cocoa tortelli with scrambled eggs, bottarga and stracchino fonduta.(Recipe)
Mar 22, 2008 ... <Pre> For the pasta dough: 3 eggs 6 egg yolks 5 ounces olive oil 16 ounces cake flour 1 1/2 cunces cocoa powder For the tortelli: 4 eggs 2 ounces heavy cream 1/4 shallot, peeled and finely chopped Pinch of finely chopped garlic Pinch of thyme leaves 2 sheets ...
Buffalo ricotta flan with cauliflower crumbles.(Recipe)
Mar 22, 2008 ... <Pre> For the flan: 1 1/4 cups buffalo ricotta 2 cups heavy cream 9 egg whites Freshly grated nutmeg to Salt and freshly ground black pepper to taste For the smoked mozzarella cream: Cedar chips, as needed 8 ounces buffalo mozzareila 1/4 cup milk Salt to taste ...
Raspberry souffle with black truffle gelato and almond creme brulee.(Recipe)
Mar 22, 2008 ... <Pre> For the creme brulee: 3/4 cup milk 5 ounces blanched almonds 1 1/4 cups heavy cream 7 egg yolks 5 ounces grounlated suger For the gelato: 1 pint milk 2 ounces black truffle thinly sliced 6 egg yorks 2 1/2 ounces gronulated suger 1 ounces dextrose powder ...
Chocolate cake with fennel confit and rosewater cream.(Recipe)
Mar 22, 2008 ... <Pre> For the fennel confit: 16 baby fennel 1 cup water 10 ounces granulated sugar For the chocolate-rosemary sauce: 1 pint milk 5 ounces honey 1 1/4 ounces dextrose 1 sprig rosemary 12 ounces milk chocolate, finely chopped For the cake: 3 1/2 ounces butter ...
The sweetest spot.(Pichet Ong)(Interview)
Mar 22, 2008; ... It sometimes surprises people to learn that pastry hasn't been the focus of Pichet Ong's entire culinary career. "Actually I have more experience in savory cooking," he points out, listing the many kitchens in which he worked the line. In April 2007 Ong brought his varied expertise ...
The vegetarian.(Cocktails in Three Courses)(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the vegetable vodka: 3 cups vodka 1 stalk celery Bunch of parsley leaves 2 sprigs dill Small bunch basil 4 allspice berries 1 dried red chill pepper 1 teaspoon coriander seeds 1 teaspoon black peppercorns For the pickled carrot 3 tablespoons granulated sugar ...
Mochacini.(Cocktails in Three Courses)(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the frozen cream: 4 ounces cream 1 ounce creme fraiche 1/2 ounce granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract For the liquid chocolate: 4 ounces evaporated milk 4 ounces water, hot 2 ounces bittersweet chocolate, coarsely chopped 1 ounce ...
Bangkok margarita.(Cocktails in Three Courses)(Recipe)(Brief article)
Mar 22, 2008 ... <Pre> For the pineapple foam: 8 ounces peeled and cored pineapple, coarsely chopped Two 1/4-inch slices peeled ginger 3 ounces Canton Ginger[R] liqueur 3 ounces Reposado[R] leqila 1/2 ounce agave syrup 1/4 teaspoon salt For the cocktail: 2 ounces Reposado[R] tequila 1 ...
Foie gras-cocoa taco with pineapple compote and ginger-pepper jelly.(Recipe)
Mar 22, 2008 ... <Pre> For the taco shells: 6 ounces butter 2 1/4 ounces honey 2 ounces milk 3/4 ounce cocoa powder 7 ounces granulated sugar 3/4 teaspoon salt 2 teaspoons freshly ground black pepper 3 1/2 ounces coca nibs 3 1/2 ounces toated hazelnuts, finely chopped For the foie gras: ...
Caramel-braised pork belly with sweet potato puree and roasted pineapple.(Recipe)
Mar 22, 2008 ... <Pre> For the pork belly: Four 8-ounce pieces pork belly, scored 4 1/2 ounces granulated sugar Juice of 1/2 lemon 2 tablespoons water, plus more as needed 2 tablespoons soy sauce 2 tablespoons fish sauce 1/2 cup pineapple juice 3 tablespoons sake 1 tablespoon coarsely ground ...