Archive for March, 2011

Yuzu-Curd Doughnuts

Since visiting Japan yuzu became my favorite citrus fruit with itsĀ amazing floral citrus fragrance that you can smell from across a room, and everytime I come across its unique smell I am reminded of the kitchen of Yoshimi Tanigawa in Kyoto where the juice and grated zest was used abundantly when we visited in the [...]

55 Comments

Chocolate-Caramel-Nougatine Tarts

I spotted this recipe by Francois Payard a while back in a cookbook and what immediately drew my attention to it is the nougatine part. A nougatine is a confection similar to praline made from a light caramel mixed with crushed almonds or hazelnuts, it’s poured onto a baking sheet and when the mixture cools [...]

42 Comments

Chefs of Aloha @ the James Beard’s house with Alan Wong & Georges Mavro

I spent quite a bit of time in Hawaii in my early chef life and I always been very fond of the culture, the people and of course the food of the islands. So when I heard that two of my favorite Hawaiian chefs Georges Mavro and Alan Wong were coming to town to cook [...]

18 Comments

Behind the Line @ Le Bernardin

I got the opportunity to spend two days in the kitchen of Le Bernardin this week to learn new tricks and find some fresh inspiration. There’s no need to introduce this one-of-the-kind restaurant since Chef Eric Ripert is a regular fixture on popular shows on television and has earned the highest distinctions in the restaurant [...]

29 Comments

Pork Belly confit with tangerine-sesame emulsion, grits & chinese chives

There’s a Chinese supermarket conveniently located next to my gym where I’m known to buy pork belly right after spending an hour on the treadmill. Even the butcher gives me an amused look when I ordered a pound of center cut while still in my sweaty work-out clothes. Sometimes the best intentions in the world [...]

27 Comments