In the last year of COVID life I only made one multi course meal and it was a collection of old favourites that I put together for a Pandemic Thanksgiving meal. During the meal I was talking to our guests about those recipes when I realised that I hadn’t really made a truly new menu since my Potato Dinner of 2018. We got to talking about cookbooks at that meal and I brought out the Alinea and Manresa books to show people. I then spent the Christmas break going through the two books and marked out a selection of recipes that I thought were both interesting and practical to make at home.… Read the rest
One of the most interesting things I ate last year was the Esquites at Californios. It consists of some butter poached lobster and corn kernels sprinkled with mexican spices and then covered with a warm corn mousse on top. I loved the flavour profile of the dish with the contrasts between the sweet mousse and the spiced corn/lobster at the bottom. Nithya and I liked it so much that we decided to make our own version below.
Ingredients (serves 6-8)
- 1 cups Corn (for cream)
- 2 cups Half and Half
- 1/2 cup Corn (for roasting)
- 200g Chorizo
- 1-2 limes
- Chilli powder to taste
- Salt to taste
- Whipping Siphon
- We will start by making the corn cream.
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
Now that I have started my new gig at Apple I no longer have the time to investigate and plan super elaborate meals like the Egg Dinner. However having done a bunch of these in the past we decided to make our March dinner a set of Fast Favourites – dishes that we have tried before and do not take too much time to prepare on the day of the meal. So without further ado, lets dive right into the menu.
We got started with the classic Manresa Farm Egg. It was a huge amount of work and testing when I made it for the egg dinner, but now that I have a reliable method of topping the eggs I no longer had to prepare the yolks in advance and sanitize the shells overnight.… 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