Aug
17
2015
0
Peach-Poppy Emulsion
By jacob burton
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
A refreshing and simple summer dish to be served at the height of melon season.
Basic mayonnaise recipe.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
This Melon-Mint "Pesto" was originally developed for a summer short rib dish that was served with seared watermelon and pickled rind. It was a fun play on fruit and beef, and people really enjoyed the preparation. To be completely honest though, this sauce was so specific to this dish, I'm not sure I would ever put it with anything else or even make it again for that matter.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
Ionic spherification was first introduced by Ferran Adrià of El Bulli. They would serve a beautiful apple "caviar" in a caviar tin, which at that time was absolutely mind-blowing. Because the overall technique is fairly simply, "faux caviar" quickly became many-a-cook's first foray into hydrocolloids and modern cuisine (also commonly referred to as "molecular gastronomy").
This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
