Friday, February 10, 2012

Oysters, Olive Oil, Garlic

Olive Oil Puree
 200 g water
 200 g olive oil
 3 g agar
 TT salt
Bring the water and agar to a simmer, simmer for 1 minute. In a blender add your oil (use the best oil you can get) and blend on medium speed. Pour your simmering liquid in to the oil and emulsify. Season with salt. Pour into a container and let set. Once set, put the solid Olive oil back into the blender and blend until smooth.

Fried Oyster
"Scotch" Oyster with garlic sausage
Fried Capers
Oven Roasted Tomatoes
Garlic Emulsion
Picked Parsley
Lemon Powder

Wednesday, February 8, 2012

French Onion Soup

                                                                                      French Onion Broth
Saute sweet yellow onions with butter and salt until well caramelized. Deglaze with dry white wine and Banyuls cook until almost dry. Add a few bay leafs and cracked blacked peppercorns. Saute for a minute to bring out the oils. Add veal stock and thyme reduce by half. Adjust seasoning. Strain out the onions and reserve on the side. If the broth isn't thick enough but has the flavor you want, with a immerison blender, blend 1 gram of xanthan per 1000 liters of broth. Adjust seasoning and acidity. Blend in a vita prep the reserved onions, adjust seasoning, that will be utilized in the dish. Pour broth table side.

Roasted Garlic Aioli
Caramelized Onion Puree
Sour Dough Crouton
Aged Gruyere
Brown Butter Roasted Cipollini
Micro Herbs

Friday, February 3, 2012

Coconut, Ginger, Lime, Vanilla

Vanilla Cremeux
1100g cream
170g sugar
30g glucose
200g egg yolks
10oz gelatin
4 vanilla beans
TT salt
Bring the cream, half the sugar, and the glucose to a boil. Meanwhile bloom your gelatin in ice water. Mix the rest of the sugar and scrapped vanilla beans with the egg yolks. Temper the yolk mixture with the hot cream. Pour back into the pot, and cook until think, stirring constantly. Once thick take of heat, let cool to 115 F. Mix in the bloomed gelatin. Pour into a mold, with a base if desired. It will hold in any shape.

Caramelized White Chocolate
Coconut Cream
Lime Jelly
Citrus Fizzy Rock
Ginger and Coconut Rocher
Toasted Coconut
Coconut and Vanilla Ice Cream
Salted Sugar Biscuit
Nutella Powder