STUDIOKITCHEN

The New Tomato.

 

While this is an experiment that will be fully appreciated in the middle of summer, I could not help but to try it anyway even with mostly lame winter hothouse tomatoes and watermelon from points unknown. Compressing watermelon with very reduced tomato water, vinegar powder and pressure cooked tomato seeds is unbelievable. Almost like the new Tomato. THIS will be spectacular in July - August at the peak of the season.

The Watermelon takes on tomato flavor and acidity, the compression firms the texture and the tender tomato seeds almost convince you that you are eating a very ripe sweet tomato.

A simple variation of the classic Greek Horiatiki salad would be delicious.

How about a cold watermelon "marinara" or gazpacho.

Many avenues to pursue.

Old School Frenchie Desserts Are Still Quite Good.....well sort of if you lighten em up.

When was the last time anyone had a Clafouti. It appears they are still bloody delicious.

 

YUM !

Simplicity and Refining Classics.

I was very surprised by the reaction this got at the breakfast dinner, who knew people would be raving about fish eggs on chicken eggs on dehydrated fried parsnips.

Back at the Corn Dinner....

Hmmmmmm

I am still surprised by how well this worked.

Steak > Melon > Rosemary Flowers > Black Vadouvan Jus.

The Perfect Dish.

In a slightly tipsy conversation with a few fellow cooks  last night, someone started talking about the perfect dish, not the universal perfect dish per-se but the one thing you ever cooked that could absolutely not be improved on. Just purely from a perspective of continously seeking innovation without even factoring in the OCD tendencies, nothing is ever good enough, we continue to tweak and adjust. Everyone came up with a dish, I scoured my archives and I would say it's the Uni Custard with Mirin Glaze, Roasted Marcona Almond and Caviar. Flavor and texturally perfect.

Macro Photography

To those wondering what macro lens I use, I think these pictures says it best. Canon EF-S 60mm  F 2.8 Macro USM

Click Here.

oops... and if you click the picture, it's foie-onionness gets bigger...... that's 2.5 inches across.

Onion Tart Tatin
Peppered Foie Gras.

Quail, Figs, Vincotto, Mache I think........

Uni Custard

I love this picture and I only ever made this dish once based on a hunch that caviar and almonds work well together. Sea Urchin flan/custard with a slightly sweet xeres glaze, salted toasted marconas and osetra. Interesting textural and flavor combination when eaten in one big bite with all components represented.