A recent sunset @the Culinary Institute of America
Soppressata picante, mozarella, tomatoes, balsamic and olive oil in a fresh focaccia
I don’t always eat red meat but when I do…
@Rossi’s Rosticceria Deli, Poughkeepsie, NY
Red Rooster with old friends…Fried yardbird with mash and gravy, pulled pork sandwich with blue cheese slaw, fried chicken sandwich, grits with crawfish, and cornbread
Good value, robust flavors, and comforting food, perfect for a Saturday brunch!
The cornbread was amazing with honey butter and curried tomato sauce. I think the tomato sauce had curry leaves but I may be wrong. The pulled pork sandwich was a little too sweet and it didn’t have sufficient slaw to cut it. The fried chicken plate was perfectly executed.
This is a question on my 2nd term practical at the Culinary Institute of America — the course material should be equivalent to a first year college. At least they have a sense of humor.
44. 75% of 75 is….
e) It is a trick question.
Random foraging activities at the Culinary Institute of America, also the nasturtium is from the day I chopped off half my fingernail
A warm quinoa salad with mashua, shallots, peppers and cubed guava paste!
I’ve been dreaming about putting this dish together ever since I left Ecuador. The main ingredients (i.e. mashua, quinoa, and guava paste) are all from Ecuador.
Boil the quinoa with some Rapunzel vegetable bouillon, add the mashua in the last couple of minutes. You want to preserve some of the peppery bite of the mashua — it’s delicious. Strain, wash under cold water for 30 seconds. Strain further and mix with the rest of the ingredients. Season with salt and pepper. Add a squeeze of lemon, a drizzle of balsamic and a healthy serving of a fruity olive oil.
The sausages came from the farmers market and the chives came from my garden.
The mashua has a very surprising bite that almost reminds me of the woody taste of turmeric but is a lot milder and more reminiscent of a black pepper. Of course the overarching theme is a potato like tuber but once cooked and softened it is similar to a nutty squash. In the second image mashua,Tropaeolum tuberosum, presented with another root (the topic of another post) from the Andes. The herbaceous plant’s roots manifest themselves in various colors purple, white and yellow, and occasionally with a variety of dots.
This is one of my first posts before I had a single follower. I have been living a love affair recently with the nasturtium flower. This is apparently the root of nasturium and I had no idea!
That friendly cuddly fruit is the famed durian, resting on my hand with its mighty four pounds mass.
Creamier than the cusrard apple, crunchy like fresh walnuts, stinkier than your stinkiest camambert, and perhaps more complex and surprising in flavor than your favorite white wine…
It’s a durian!
Here is Bangkok on skewers!
Bangkok on a stick!
Larvae, crickets and waterbugs at Khloeng Toey, Bangkok, Thailand
Gnocchi or larvae? You decide!
i pick the one with complex flavor, textural interest and protein.
Those pieces of paper neatly organized between the glass cover and the tabletop are love letters. Love letters that convey passion, lust, contentment, gratitude, satisfaction, and yearning. Love letters to Kunefe…
Before fine dining discovered kadaifi, there was kunefe!
I had my first banh mi at Guy’s American Kitchen off of Times Square — what an underwhelming experience that was. The baguette was dense and stale with no crunch and completely cold. The mayonaisse was superfluous and the fries that the sandwich was served with were soggy. It was so underwhelming that the experience stayed with me after three months.
The banh mi experience is very different in Little Saigon in San Fransisco. I had the early bird advantage this morning. I was at the shop on Larkin by 7:45 when the bread was crunchy and toasty, and the carrots, cilantro and hot green chilis were fresh.
I tried two sandwiches. One with pate and another one a combination of fancy pork and roasted pork. The banh mi sauce brought the whole sandwich quietly rather than being on the front, which I find is the case with some banh mi.
When you make a simple sandwich such as banh mi, it’s always about the freshest ingredients and not about superfluous bells and whistles you put on the sandwich.
Jack fruit chips are available at the counter!
Little Saigon, San Fransisco
I could kill for a banh mi right now!
A quick afternoon snack! Whole wheat sourdough, roasted chanterelles, truffled caciotta (at Culinary Institute Of America)
This is one of the classic plates that we learn to execute at the CIA. Poached salmon with bi-color zucchini noodles and hericot vert, roasted tomatoes, tournet potatoes, and sauce bernaise. Though it’s NOT an exciting plate, I truly like it. It’s well constructed. It just looks like it’s from the 90s…
Black lentil dal with homemade paneer, toasted papad, lime and amla pickles, jeera and mint rice, veg entre of the day (at Culinary Institute Of America). My teammate and myself whipped this up in 45 minutes. Papad and the pickles are store bought. Papad was roasted on the grill.
We reserved the whey from the paneer and made a vegetable stock with it. Cooked the lentils in the whey — gave it a tangy profile. We used South Indian spices in this dal, though we used urad dal. Curry leaves, kasthuri methi, jeera, mustard seeds, ajwain, mirch, coriander, turmeric and garlic / ginger / onions.
We deep fried the paneer for color and texture, and seasoned it before adding to the lentils.
The rice was cooked in a vegetable stock and finished with butter, toasted cumin, cilantro and mint.
It was a good day!
Veg entre with deep fried poached egg sitting on a mint purée, balsamic glazed figs with pistachios, bulgur pilaf with Madeira soaked dried tomatoes, plumped raisins, pine nuts and sumac. My teammate and I rocked today