#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.
And more! #pizza #brickoven (at Hudson Valley Rail Trail)
More pizza from today! #pizza (at Hudson Valley Rail Trail)
The 76th pizza of the day comes with a view of the Hudson Valley! Thanks to Chef Aziz Zaidi for mastering the brick oven today! What a great party that was — reminder of how great it feels to make people happy via food! #hudsonvalley #pizza #party (at Hudson Valley Rail Trail)
It’s the best time of the year in the #hudsonvalley to be obsessed with #herb #flowers! This is #lemon #thyme, and it’s delicious! #wherefoodcomesfrom #gardening #love (at The Culinary Institute of America)
The first half flew of my cutting board as I was slicing! London broil! #steak #grill #bbq
Oh yeah! #fire #timberstock #cheflife (at James Baird State Park)
If I were a bee I would pollinate that flower! #borage #herb #flower #mediterranean #finedining (at The Culinary Institute of America)
My flowers are so delicate that I have to hide them from the sun most of the time. My name is borage and I am fully edible. #borage #herb #flower #mediterranean #finedining (at Caterina de’ Medici)
Garbanzo con morcilla, pinon y pasa / chickpeas with blood sausage, pine nuts and raisins! I cannot wait to make this again today to serve with roasted suckling pig! #offal #flavor #tapas #yummy #oldschool #nosetotail (at The Culinary Institute of America)
Suckle that honey suckle, honey! #forage #honeysuckle #childhood #memories #wild #biophilia (at The Culinary Institute of America)
That’s lovage. An often misused, under-utilized and under-appreciated herb, well the flowers thereof. The flavor resembles a combination of celery, lavender and thyme. The flowers have less of a pronounced flavor with a sweet, resinous backnote. #love #lovage #biophilia #herb #flavor (at The Culinary Institute of America)