This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
With only five ingredients, this flourless cake is super easy to prepare and will make your toes curl with satisfaction as the decadent cake yields to your spoon and the chocolate slowly coats your tongue as it melts.
A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight.
Classic fish stock recipe.
Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.
Let's be honest; making a cinnamon-sugar mixture isn't exactly rocket science and hardly needs a recipe. However, the biggest mistake I see people make when mixing together a cinnamon sugar topping is not adding salt.
This is our "coffee and doughnuts" dessert that we serve at Stella. It's a simple pate a choux base that is fried to order, tossed in a cinnamon-sugar mix, and served with a buttered mocha emulsion. This recipe can also be used for churros by simply fitting your pastry bag with a star tip. See attached recipe for "buttered mocha emulsion."
A refreshing vinaigrette inspired by Japanese flavors, this cilantro vinaigrette goes great with any number of lettuce greens or vegetables.
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").