After a year long hiatus from doing my home tasting menus, I got the urge to a do a new one around the humble potato which led to last weekend Potato dinner. We have a total of 7 diners which did slow down the plating, but having done this several times I have gotten much better at managing my time and we were done with the 7 savory courses in just under 3.5 hours despite this meal including some fairly complex dishes as well as one multi-item course.
Hot Potato Cold Potato is a classic Alinea appetizer that has a hot ball of butter poached potato that is dropped into a cold potato soup made with truffle juice.… Read the rest
One of the dinner themes I have been toying with for a while is “Eggs” and I finally got to try it out over the weekend. It ended up being a 13 course meal over 6 hours where everything included eggs, looked like eggs or looked like something that should have eggs in it. It was fairly successful with only a few minor hiccups along the way despite several of the dishes being first time attempts. The spectacular photos were all taken by Nithya using her DIY lightbox setup. The following is a description of the dishes with any tips and tricks I discovered along the way.… Read the rest
One of the concepts I have been toying with is creating a dessert that looks like a savory course but is actually sweet in taste. Since my next fancy meal is going to have “Eggs” as its theme, I decided to try making a new version of Spaghetti Carbonara as that is probably my favourite egg based pasta. The end result is what you see below, Spaghetti Carbonara Dessert with white chocolate spaghetti, candied bacon, crystalline honey, black pepper and lava salt.
The first step was to make white chocolate spaghetti using the recipe from the Molecule R kit (175ml water, 2g agar agar, 85g white chocolate, boil, extrude).… Read the rest
After my recent Spheres and Circles dinner adventure I decide to put together a quick post on how to get started with frozen reverse spherification.
The basic recipe for reverse spherification is really quite simple. First create your flavourful liquid that you want to spherify and add 2% calcium lactate to the mix. Next freeze the liquid in a mould to create frozen spheres. While the spheres are freezing, prepare a 0.5% solution of sodium alginate dissolved in distilled water (5g sodium alginate in 1000g of water). Let the alginate sit for at least 2 hours to fully hydrate and also lose any bubbles that were created while mixing.… Read the rest
This was an interesting meal inspired by watching the Gaggan Anand episode of Chefs Table Season 2. Specifically we were watching a birds nest like dish which Nithya said might be a pani puri as well as his spherified yougurt amuse bouche. This idea of spherified Indian food combined with my fish in a barrel dish meant that this meal would have to be all about Spheres and Circles.
The first course was a straightforward mojito sphere encapsulating a mint leaf. Instead of using Xantham gum based preparations I decided to go the frozen reverse spherification route as described in this video.… Read the rest
While planning my second home tasting meal I was investigating some molecular cocktails and really fell in love with a recipe for a deconstructed white russian with rice krispies. I loved the fact that diners have no idea what they were going to get and the fact that it was a drink but looks exactly like breakfast cereal. So with that as the starting point I decided to create the meal around the theme of “breakfast for dinner” and that I would skip the wine completely for more interesting alcohol.
Deconstructed White Russian
Made from the White Russian Krispies recipe, this dish uses kahlua infused rice krispies with a half and half plus vodka “milk” to make a white russian that looks exactly like breakfast cereal.… Read the rest
Last weekend Nithya and I made our first really complex dinner at home. It was a 10 course vegetarian tasting menu for 6 and it defintely gave me a much greater appreciation for what chefs have to deal with in getting a multi course menu on the plate at the right time. The following post is a quick recap of the various dishes we made:
Our first attempt at spherification pretty much followed the Beet Sphere and Goat Cheese recipe with the only difference being the use of straight calcium lactate instead of calcium lactate gluconate in the beet juice.… Read the rest