Bacon and Eggs

bearnaise sheet with bacon fat powder.

Bearnaise Sheets

Soda (or Pop) poaching

Poaching. Brining. Sauces.
Cherokee red poached......
Egg?
Cherokee red pickled Endive?
Root beer pears
Ginger ale Ginger
Nehi Grape Foie Gras

Wine Dinner 11-16-2006

Tongue in Cheek
Braised Red Onion, Veal Vinaigrette
Mache Salad

Scallops
Fennel Risotto, Carrot Broth

Truffle spiked Wings
Skate,Shitake Tapioca

Artic Char
Stuffed with Short Rib,
Peas and Carrots, Pecorino Broth

Cipollini
Stuffed with Duck Confit, Foie emulsion
Smoked Chocolate smear

Pork Tenderloin
Apple Brined, Cinnamon Parsnip Puree,
Vanilla Apple Crisp

Dessert
Liquid Center Goat Cheese Cake

Butter Foam

1lb of butter melted. a gelatin sheet and some Soy Lecithin.

Charged in an ISI canister with two charges. At room temp.

"White Scented?"

Wow, this rice smells just like a blank piece of paper!

More Shrimp with Beets

First plating.
Beet and Goat Cheese Borsch, grilled shrimp, "cocktail tomatoes", and saffron pickled fennel.


Any ideas?

Shrimp Cocktail

The idea of flavors and how they happen.
FIRST. Shrimp cocktail revisited.
Poached shrimp with cocktail sauce. It's a beautiful thing and we all love it. I need more ways to ingest horseradish to be honest with you.

This is the infusion of beets plus Horseradish plus Shrimp. Not in the usual way though.
Not that that would be usual.
Just take apart "Shrimp Cocktail" Poached shrimp with a tomato based sauce of lemon juice and horseradish.
Here you get it all in one bite. Grape tomatoes pickled in horseradish juices, stuffed in a lemon and beet pickled shrimp. along with some extras.
Beet powder crepes, stuffed with goat cheese. a Horseradish vinaigrette dressed salad, beet puree, and beet powder.

Give me MORE> on. shrimp cocktail

Poaching in other liquids

The BASE of this dish is a slice of Butternut squash, cryovaced in Pineapple juice and cooked Sous Vide. The title of the dish as it apears on the website is: "Duck Breast" Confit, on pineapple braised butternut. beets and turnups, seared Foie Gras.

The thought is...Taking somethng and making it taste like something else. The Butternut squash takes on the pineapple juice so well that it makes its own flavor profile.

Sweet potato juice. reduced by 50% and allowed to set.


Then covered with sugar and bruleed. A straight brulee of a liquid.
No gelatin. No gellan. Just The juice of the bruleed item.

A juicer can provide.