Nothing beats a nice cold ice cream cone on a hot summer day, right? So with winter here, wouldn’t it be great to have all the joy of ice cream in a warm delicious sundae?
The “ice” cream is poached in hot water to set with all the flavor and creaminess of a traditional ice cream. The ice cream even melts as it cools. Thats right! It will melt as it sits, just like “normal” ice cream. Plated with chocolate sauce and topped with powdered peanut butter and a cherry. Gotta love that.
Classics are that for a reason. And while I do believe that the molecular gastronomy fad/craze is here to stay, I do not think it will ever replace the timeless classic recipes that have been made by grandmothers for centuries. However the ability to put a modern twist or technique on a traditional recipe is gaining popularity.
In a base recipe adapted from Ferran Adria I have recreated potato foam gnocchi. I decided to change up the garnishes and flavors while keeping the basic technique of spherifying potato foam.
Truffled Potato foam Gnocchi
Proscuitto Consomme
Nicoise Olive Powder
Proscuitto and Olive “Bites”
What could be finer than fresh scallops wrapped in smoky bacon? How about a ribeye steak wrapped around a scallop? AND it has no toothpicks or string. Activa RM is a interesting enzyme to play with. It will bond protiens so that they will not come apart. I dare say there could be an entirely new world of surf and turf just waiting for creation.
Here I have wrapped the spinalis portion of a ribeye (my favorite part) around local u8 scallops. (Sorry the picture is a little blurry)
On the eve of opening day for the Major League, I find myself longing for the hot days of summer. The ones that are so hot that you find yourself sweating standing still in the shade. Those days on the horizon can only mean one thing: baseball.
As a spectator, you root for your team and to snag that foul ball for a souvenir, but nothing beats the $8 beer and the $7 hot dogs that pack their way into the bleachers almost as tightly as the fans.
In a “tip of the hat” to the upcoming season, I have created a modernized twist on the ballpark favorite – the hot dog.
Here I have combined all the traditional flavors that I think of when I think hot dogs at the ball park. Ketchup, mustard, relish, and onions. What more could you want?
Sous Vide cooked Hot Dogs
Toasted Bun
Ketchup Caviar
Relish Gel
Crumbled Mustard
Pickled Onions
GO RED SOX!!
Coconut Cream Pie is one of those things that you have had at grandma’s house, the local diner, or cafeteria. The gloppy sticky sweet filling atop a sogging pie crust. We’ve all been there.
With this recreation I wanted to mimic the flavors and textures while completely changing the look. The taste is the same.
The dish consists of a no-bake vanilla custard made with skim milk, spherical sweetened coconut milk, toasted flour nuggets, and garnished with rum wrapped mango, black cherry ice cream, and coconut foam.
Food is what fuels us, what keeps us going, and what makes us grow. It will also bring back distinct memories of childhood, a first date, or time spent with friends. One of my favorite childhood dishes is tomato soup. Here I recreated my favorite tomato soup in a completely new way. With the use of “food chemicals” the impossible now becomes possible.
Tomato soup “spaghetti”
powdered EVOO
chlorophyll butter
candied garlic
ChefCW 