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.
… Read the rest
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
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