Fenugreek ragda patties with lime zest and cucumber raita, green chili chutney, and persimmon and pomegranate chutney..
So, I fried some eggs in marrow, pan roasted and smashed baby potatoes and garlic, and topped it with rosemary infused clotted cream. Yeah, that’s it. I also mixed some wasabi powder into yogurt and yes that was a failure.
Some mornings I wake up dreaming about Istanbul. Then I listen to this song. I think about this, this and this. That’s pretty much the only time it gets hard to go to work on a Sunday and work 16 hours.
Here is an article from the WSJ. Though I’m taken aback by some of the analogies (Mehmet Gurs / Ferran Adria) or the lack of respect for artisans in the brief note on ”cheese from crappy huts”, it’s nevertheless an interesting article. I think to elevate a food culture, you need to elevate your artisans, craftsmen and farmers rather than building holding companies that stretch your attention across multiple companies. It just doesn’t sound convincing, having said that I do admit that I’m not as knowledgeable about what’s going on in Istanbul as I should be. What do others think?
Let’s see if I can infuse any flavor into my honey from these super dry cascade hops… (at Rockefeller State Park Preserve)
My friend Chef Ryan gave me a boner for Christmas and a Turkish beer. 6 inch boner for a beer! Alcohol makes you smaller, especially this crap. (at Hyde Park Trails / Roosevelt Farm & Forest)
I mentioned I was doing a catering gig for Christmas. This is the opening course. Ragda patties with raita, green chutney, and persimmon and pomegranate chutney..
The patties were made with potatoes, homemade paneer and spices (Kashmiri chili powder, whole cumin, fresh herbs, and others). My raita had pickled red onions, cucumbers and lemon zest. The green chutney was mainly Indian green chilies, cilantro, and lime juice. The persimmon chutney had persimmons, pomegranates, and lime juice!
This is the palak paneer that is to blame for the previous post. Also, I add broccoli and mushrooms to my palak paneer. And I finish it with yogurt. Also, I cook it with vegetable stock and whey. There I said it! Don’t judge me my Indian friends, I will still call it palak paneer!
Scalded milk chips dusted with caramel and sea salt? Wait, what? Did I just come up with that?
I just burn the bottom of my paneer pot and didn’t scrape it until I took out the whey and the curds. The curds, I turned into paneer, the whey I used in my palak broth, and the scalded bottom, I used to make this crazy thing!
I poured hot milk over the scalded bottom and scraped it gently in large sheets once it loosened. Then I put it on a plate and let it “dehydrate” overnight.
I had some caramel sugar crystals — I ran them through my spice grinder with a little bit of sea salt. I seasoned the chips. And I ate them. I think it actually works.
The way this dish resembles a vulva and a penis (and a garland of nuts on top) is not the only thing that was wrong with the dish that I conjured up this evening.
I’ve been trying to push these wild pistachios that I have into a dish. I’m passionate about their peppery yet sweet pistachio flavor. They’re a sumac relative from South Eastern Turkey (Tr. Melengic) — they’re usually ground and steeped in milk to make a drink similar to coffee. I have many aspirations for them — smoking, glazing, encrusting with them…
Here is the problem — they’re too hard to be in a dish without having been ground, though they are pretty as whole nuts.
Everything else worked great in the dish really. I toasted the nuts with butter and glazed with honey, steeped the sage separately in heavy cream, and eventually combined the liquid and the nuts after removing the sage leaves. I seasoned with salt and fresh ground white pepper and finished with some ricotta and lemon juice.
The round disks are beet shaped pasta that I purchased at Brooklyn Fare — it feels as though their beet juice is not concentrated enough to give the pasta flavor but the shape is spot on with all the beet rings and visual texture.
And I turned the lobster into this monster. Boom! (at Rockefeller State Park Preserve)
None of my cook roommates are home for our four day break. So, I appropriated these chunks of lobster in my fridge and chopped some tarragon and chervil. (at Rockefeller State Park Preserve)
I don’t know if beers with alternative starches are getting a lot of attention but they’re certainly getting mine. My coworker brewed one with beets a couple weeks ago — it was fantastic. Then I had this at a noodle bar in the city — made from Japanese sweet potatoes.
Banh mi with chicken liver pate, sriracha, lemon juice, carrots, peppers, avocados and cilantro!