May 2010
14 posts
4 tags
May 31st
3 tags
May 26th
4 tags
Testing classic culinary dictums
Herve This, in his book, “Building a Meal: From Molecular Gastronomy to Culinary Constructivism” challenges the most basic principles of classical cooking.  Just a few popular dictums that he attacks head on: “Stock must be started with cold, rather than hot water.” “Searing of meat forms a crust that traps the juices inside.” As it turns out, the reason meat...
May 26th
3 tags
May 25th
3 tags
“Animals feed themselves, men eat; but only wise men know the art of eating.”
– Jean-Anthelme Brillat-Savarin
May 24th
4 tags
May 20th
1 note
3 tags
May 19th
3 tags
Frying up fresh pacific razor clams tonight. Spicy cocktail sauce for dipping. Wow!
May 19th
5 tags
Jason Wilson of Crush in Seattle is named best... →
May 6th
4 tags
Sole Meuniere
I tried Julia’s Sole Meuniere today.  I found the Dover fillets fresh on ice at the Everett fish market on Marine View Dr.  6 smallish fillets for $8.  The first two fillets turned out mushy and bland.  For the next set, I tried to get them drier to make the flour stick better and I corrected the seasonings.  Next batch turned out much better.  The third batch was even better as I figured...
May 5th
3 tags
May 4th
3 tags
Had the in-laws over for dinner. Pan-fried Pork chops in a balsamic glaze w/ shallots. And sauteed broccoli w/ parmigiana reggiano. Mmm, good!
May 3rd
4 tags
Demi-Glace sauce video tutorial →
I’ve never tried the mother of all French sauces, but after watching this video, I think I’m ready.  I’ll have to call the local butcher to see if they could supply some Veal bones.  Otherwise, the ingredients are all simple.  I’d just need a lot of time!
May 3rd
5 tags
Parisian Sweets →
Vanessa’s preparing to embark on a journey: making the perfect chocolate macaron.  I can’t wait!
May 2nd