Archive for December, 2011

Cotechino with Beluga Lentils

Northern Italians traditionally eat this rich and delicious garlic sausage with lentils for New Year’s Eve dinner to bring prosperity and luck. The lentils represent the coins soon to befall all who consume the dish within an hour of midnight, so it’s with this in mind that I would like to wish you all a […]


Udon w/ 36-hours Pork Belly

This is a little experiment I did at home the other day. There has been a lot of chatter among chefs on what temperature and how long to cook pork belly to get the ultimate texture. Heston Blumenthal recommends cooking it sous-vide for 36-hours at a temperature of 144’F (62’C) while Nathan Myrvhold in Modernist […]


Maple-Soy Cured Salmon Belly

I had a piece of Alaskan King salmon belly left from the salmon tartare cornets I made the other day, so I placed it in a mixture of maple syrup and dark soy sauce and left it to cure for 24 hours. The next day I cooked it in the Sous Vide Supreme at 50′ […]


Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche

I think I could live on bite-sized food alone. I don’t know if it’s because you get to enjoy a wide variety of food without the formality of a sit down dinner or the fact you can have your own portable feast while hiding in a corner, but something makes amuse-bouche really appealing to me. […]


Hot Chocolate Mousse, aka “ChocoBubbles”

Back in 2006 I was partner in an avant-garde dessert bar called “Room 4 Dessert” in New York. It was a molecular think-tank for people with a sweet tooth and while things didn’t always run smoothly it was a very interesting experience for all of us involved. We didn’t have what it took to turn […]