Further Experiments

Salad Trial

I steamed leek tops in bamboo steamers to tenderize this part of the vegetable. Turned out a little yellowish. Might hit it with baking soda and or lemon to keep its color. Julienne cucumber and zucchini  crisped in ice water. Turnip leaves. Artichoke hearts. Lemon Zest. Minced Garlic. Parmesan. Some shaved fresno pepper. 

Ok. Probably a little too busy visually or too many ingredients.

Root Vegetable Soup

Mirepoix and leek sweated then potato, yam and acorn squash. Finished with parmesan tuille and fried spring onion. Also dollops of garlic/cauliflower puree.

Had some beef tenderloin leftover from work. Sliced thin and garnished with enoki mushrooms.

Made a consomme from beef stock and enriched it with some aromatics and beef trimming and seaweed. I would like to try whole coffee beans sometime. Clarified with egg white raft.

Poured over beef and mushroom. Garnished with nori and fried onion roots. The roots might need to be blanched first before fried to make more tender.

Oddities

Pickling misadventure

Another Ultra 

Mr Eggplant Head

Questions and Speriments

So I got this thing a while back at Goodwill for 5 or 6 dollars. I have no fucking idea what it is.

I thought it to be a juicer and either it really sucks as a juicer or it is not one at all. I although thought it might be some shitty sausage making tool. Maybe a spaetzle maker?

I have no clue.

I got a new mandoline this week. The OXO i got about 6 months ago when City Kitchens went out of business sucks. So I wanted a Benriner. I ordered one on Ebay and ended up with a Taiwanese mando which is almost identical but about an inch or so narrower. Still works well and has all sorts of Engrish on the box.

I decided to see what potatoes would be on the finest serrated blade. They make a nice micro hash-brown. They glue themselves together a bit so I will try oiling them before frying to see if they can stay separate. 

Lastly got some purple cauliflower and made soup with it. Sauteed corn in herb butter. 

Divine Information

Ultra Boyger

@ Quinn's Pub

Cooolattes

Mocha @ Cafe Torina 

@ Vivace / Yale

@ Fremont Coffee Company

Thanks for the Mammaries

Here's a bunch of old junk from the last couple of years here in Seattle. Time to learn up and do some real stuff. 

Poached Pear and Apple with Currant Jam and Strawberry Meyer Lemon Ice Cream

 Some ol Pork Loin w Pan Sauce and Mushrooms

 Squid Ink and Black Pepper Creme Brûlée (Un Torched)

 Papas A La Huancaina with Mango Gastrique

 Fruit Salad with Peach , Tomato and Mango. Pea vine garnish

 Nectarine Compote and Rose Chiffonade

 Osso Bucco with Wild Mushroom Risotto

 Filet of Lamb with Sauce Choron and Roast Kale. Pomme Puree

 Good ol' Pizza at home

 Vichysoisse

 Fava and Salmon Salad with bitter green and Meyer Lemon Julienne

 Some shit with a watermelon radish and Fried Dumpling Wrapper. Cilantro puree?

 Cabbage and Lamb Dumplings with Pickled Watermelon Radish and Apricot. Cilantro Pesto

Tuna Tartare with Avocado Mousee and Bruniose Chilis and Kiwi.

Brulee Citrus with Zest and Chive Blossom

Last years harvest time. Much missed.

Baby's first pear and apple tart

Champignon a la Greca

Goodwilling

I found this 12 inch slicing knife at goodwill of all places today for 6.99. It has some Sabatier like qualities. I took it home and honed and stropped it and its seems like a pretty formidable slicing tool. Now its time to get some fish or cured meats to try it out on. I was getting rather anxious for a slicer also. Especially after having to borrow my chef's Misono carbon steel. This one is pretty rad.