25 types of cheese, 28 hungry colleagues, a lovely chef for an instructor… TGIF (at Culinary Institute Of America) High-res

25 types of cheese, 28 hungry colleagues, a lovely chef for an instructor… TGIF (at Culinary Institute Of America)

“

Peter Sagal: I have a black eye, whacked my head, I had a pretty bad week in general. Can you make me feel better?

Dr. Deepak Chopra: Give yourself another black eye.

Peter: Why?

Deepak: Because then you’ll see things can get worse and you accept that.

Peter: (Laughs out loud, speaking to himself). Peter, why are you whacking yourself in the head? Well, Deepak Chopra told me to.

Deepak: And besides it’s all an illusion anyway.

Peter: What’s an illusion?

Deepak: The whole material world. It doesn’t actually exist. Matter is not material. It’s made up of atoms that are moving at lightning speeds around huge empty spaces. So as you go beyond the appearance of molecules, you end up with a subatomic world, and if you go beyond that you end up with nothing. Nothing is the source of everything.

”

DEEPAK CHOPRA ON THE MATERIAL WORLD ON WAIT WAIT… DON’T TELL ME (6/1/13)
Soba noodle salad chronicles - Episode 1 In a random sushi bar in Bangkok off of the Sukumwit line, I had a very simple soba noodle dish with a wasabi / miso dipping sauce. I wanted to recreate the experience this weekend but I didn’t come as close as I would have liked. I think I’m over complicating it.  I simple simmered the noodles until lightly al dente and combined with all the garnishes. I made the dressing with Korean soy bean paste, horseradish and olive oil. So, lots of substitutes. I topped it with seared scallops.  The dish tasted good but it needs more work. I definitely need to reduce the amount of black radishes — they’re much spicier than their red friends. Also, this was my first time working with quail eggs, soba noodles and Korean miso paste. Overall the dish was successful but needs more work. I’ll take the learnings to the next episode. High-res

Soba noodle salad chronicles - Episode 1

In a random sushi bar in Bangkok off of the Sukumwit line, I had a very simple soba noodle dish with a wasabi / miso dipping sauce. I wanted to recreate the experience this weekend but I didn’t come as close as I would have liked. I think I’m over complicating it. 

I simple simmered the noodles until lightly al dente and combined with all the garnishes. I made the dressing with Korean soy bean paste, horseradish and olive oil. So, lots of substitutes. I topped it with seared scallops. 

The dish tasted good but it needs more work. I definitely need to reduce the amount of black radishes — they’re much spicier than their red friends. Also, this was my first time working with quail eggs, soba noodles and Korean miso paste. Overall the dish was successful but needs more work. I’ll take the learnings to the next episode.

sayattheexplorer: Which one would you use on this salad? Mimolette or seared farmers cheese?  Sorrel (Tr: Kuzu kulağı) is my new favorite green leaf! It’s sour and satisfying — perfect match for sweet green peas.  Mimolette is a slightly waxy cheese that receives it’s color from South American anatto seeds.  This is a dish loosely inspired by the sauted green beens we used to prepare at Suba Tapas Bar in Harrisburg, PA. There’s crunch, there’s poppin, there’s sweet, there’s sour, and there’s richness. Read more on the recipe variations of pea and walnut salad with red onions, sorrel, and cheese I still can’t decide whether this salad is better with farmers cheese or mimolette. The farmers cheese with the marinade tastes better but the color of the orange cheese is just so beautiful against the green. Any thoughts? High-res

Sayat Explores FoodReblogged from Sayat Explores Food

sayattheexplorer:

Which one would you use on this salad? Mimolette or seared farmers cheese? 

Sorrel (Tr: Kuzu kulağı) is my new favorite green leaf! It’s sour and satisfying — perfect match for sweet green peas. 

Mimolette is a slightly waxy cheese that receives it’s color from South American anatto seeds. 

This is a dish loosely inspired by the sauted green beens we used to prepare at Suba Tapas Bar in Harrisburg, PA. There’s crunch, there’s poppin, there’s sweet, there’s sour, and there’s richness.

Read more on the recipe variations of pea and walnut salad with red onions, sorrel, and cheese

I still can’t decide whether this salad is better with farmers cheese or mimolette. The farmers cheese with the marinade tastes better but the color of the orange cheese is just so beautiful against the green. Any thoughts?

Can you follow me back please? 😊

Asked by alibrookedavis

I will since you asked so nicely. Let me know if you need anything. What’s your blog about?

Sayat Explores FoodReblogged from Sayat Explores Food

sayattheexplorer:

Roasted pepper soup with peanut butter

Roast eight yellow bell peppers, one red (for a brighter yellow at the end) bell pepper, and two jalopenos. Wrap in plastic and throw in the freezer for two minutes before skinning and seeding. Blend in blender with a heaping tbsp of peanut butter and a can of light coconut milk. Season with salt and pepper. Bring to a gentle simmer and stir frequently. Add Spanish Pimenton (smoked paprika) to taste.

Garnish with crispy bacon, chives, shaved bitter chocolate and toasted peanuts.

The soup was smoky, ethereal and well balanced. 

Bacon, peanut butter, peppers and chocolate shavings