Wednesday, December 10, 2008
Feliz Navidad, everyone!
Monday, November 24, 2008
Diver Scallop Tartar
caviar, champagne gelee, nigella meringue, amchur powder, umbrian olive oil
(sorry it's so bright, but I hadn't mastered my camera at this point)
Hazelnut Delicata Fritter
persimmon, bacon, arugula, reverse egg
The science of a reverse egg (where the egg yolk is hard and the whites are soft) has to do with the temperature it is cooked in. I think it was 190 degrees when the yolk would harden and yet the whites remained a liquid. A strange and fascinating experience.
My favorite dish of the evening, Truffled Black Cod with duck confit. Two of my favorite things. The confit was combined with turnips into roesti, accompanied by mustard cuisson and topped with chervil.
Wood Fired Foie, bubbling from the pizza oven on a cold evening. The smell of garam masala in that broth was intoxicating. Served with quince gallette, thyme peach jam.
Blackberry Mole Braised Pork Belly + escarole, bocarones, raisins and Pedro Ximenez vinegar. Sick and twisted, but delicious. Exactly how much bourbon were they drinking when they came up with this???
Roasted Lamb Loin & Offal Crepinette, with chanterelle farrotto, guanciale, beet, prune tobacco jus. Yes, tobacco. So Thomas Keller.
The first of 3, actually 4 desserts: Talleggio Napoleon. Super stinky cheese layered with white truffle and apple. Sprinkled with walnuts and chestnut honey. The cheese had the aroma of the "feet of the angels."
Dessert #3: My half-eaten Ricotta, Zabaglione & Espresso Parfait, with bits of caramel fleur de sel mixed in. Obviously I couldn't wait to try it before taking a pic.
Wednesday, November 5, 2008
- my dad's adobo (Filipino dish of meat -- usually chicken or pork -- cooked in soy sauce, vinegar, garlic, pepper and bay leaves that make the meat come out so tender)
- my stepmother's rice
- fried chicken
- tocilog (traditional Filipino breakfast consisting of Filipino bacon, garlic fried rice and a fried egg on top)
- Georgia Brown's biscuit-battered French toast
Friday, September 12, 2008
Wednesday, August 13, 2008
grande aioli with local roots farm cudites, cold clams & mussels from taylor shellfish, chilled washington sockeye & halibut
stuffed, rolled & tied leg of lamb with artichokes from jason & siri's neighbors & bluebird grain farm's farro
Saturday, July 19, 2008
Friday, July 11, 2008
My friend, David, had the idea to make fish tacos. He had just moved back to Seattle from San Diego and was already missing his mother's fantastic Mexican cooking. He arrived early with his partner, Phillip, armed with a fantastic filet of fish, tortillas and other fixings. The only things missing were the recipe and the desire to cut up the fish.
So, while the two of them played Wii, I cut up the fish, seasoned panko breadcrumbs, and proceeded to improvise some fish tacos for everyone. I fried up the fish, grilled the tortillas, stuffed them with the fish, cabbage, and tomatoes, then topped them with Zane & Zack's Honey-Chipotle Salsa mixed with sour cream. I have to say, they turned out pretty well. Perhaps it was the fact they were served on my china, or more likely the fortified margaritas.