Moules frites avec mini salad Nicoise #frenchfood. Last plate in the Mediterranean kitchen! #proud2bcia (at The Culinary Institute of America)
That’s the debut of puits d’astier from Auvergne, Fr in the United States. It’s a semisoft cheese with yellow mold, aged over straw rather than wood. It smells like a barn but a clean barn. It’s made by the world renowned cheese maker Le Meunier distributed by #foodmattersagain. #cheese #frenchfood #farm #barn #fancyfoodshow (at Jacob K Javits Convention Center)
We love duck — every which way! W/ Pospischil #duck #love #fuckyeah (at The Culinary Institute of America)
That candy came out of a printer! Whattt!! #fancyfoodshow #food? #technology? #candy (at Jacob K Javits Convention Center)
Birch bound, cave agesd, wash rind Jasper Hill Farms Harbison! American cheese is real guys, take off your blinders! #american #cheese #vermont #jasperhillfarms #woodsy #cream (at Jacob K Javits Convention Center)
Yesterday, we tastes an ungodly number of cheeses at the #fancyfoodshow and had an opportunity to speak with producers as well as mongers! This is the legendary reblochon — washed rind with aMazing creaminess. Made with the fattiest of all cow milk. #french #cheese #reblochon #magic (at Jacob K Javits Convention Center)
Awww! My first tat! #tattoo #warmupforpermanent #duck #foiegras (at The Culinary Institute of America)
When you engage someone who’s passionate about what they do, you open the doors to an entirely magical world of excitement, enthusiasm and wonder. That’s how I learned about the effect of the interaction of glucose to fructose ratios, moisture, size of pollen grains, and agitation on crystalization in honey #honey #fancyfoodshow #beeraw (at Jacob Javits Convention Center)
Hi, I just met you, this is crazy but here’s my number, call me maybe! #pork #smoke #roast #spitroast #gbd #bbq #notvegeterian (at Indian Ridge)
Duck ragu w/ #gnocchi and broccoli florets #italian #soulfood (at The Culinary Institute of America)
Tortelli d’Erbette. 800 tortellis later… Last plate I served in Italy. #Italy #tortelli #tortellini #pasta #soulfood #proud2becia (at The Culinary Institute of America)
#lunch (at The Culinary Institute of America)
Legendary tapas plate with Chef Encabo! Two #gazpacho, #bunuelo, #tripe with #chorizo, #bacalao and #serrano #fritter, stuffed #squid with squid ink sauce, jamon serrano, drunken goat cheese #tapas (at The Culinary Institute of America)
Alright, we’re in Italy. #italy #pasta #tortelli #tomato (at The Culinary Institute of America)
For the last couple of weeks, every little chunk of time I found in my busy week, I put effort towards developing a great mushroom burger recipe. This was a challenge that the Mushroom Council put forward with an award. I love mushrooms and I thought why not.
After several permutations and combinations I devised this recipe for the submission. The project requires a video along with a digital poster but I have a gif instead with the digital poster. Let’s see what happens.
70% lean medium ground beef (700 g)
¼’’ sliced button mushrooms (600 g)
Light olive oil (16 g)
Picked and minced fresh thyme (8 g)
Minced garlic (6 g)
Fresh ground black pepper (1 g)
Sea salt (2.6 g)*
Oak saw dust (50 g)
1- Preheat oven to 5000F and turn on fan to the highest speed. In a large bowl toss mushrooms with the light olive oil and minced thyme. Lay out mushrooms on a full sheet tray with rack on a single layer. Roast to golden brown, 10-12 minutes.
2- Let mushrooms cool down and dry out at room temperature for 30 minutes. Utilizing standard pan smoking procedures, smoke the mushrooms on a single layer for 25-30 minutes and cut into 0.25 – 1 cm pieces.
3- Incorporate the mushrooms, the minced garlic, and the beef into a homogenous mixture. Form five 200 g patties, each 2 cm thick.
4- Cook to medium on a hot skillet. Finish seasoning the patties with sea salt.
This recipe provides 25% reduction in calories, 30% reduction in saturated fat, and 15% reduction in sodium with better texture, flavor and depth than a standard 70% lean beef burger.