Recipes, Food Photos & Discussion at Open Source Food

Pineapple, lemongrass whipped cream, candied rose petals

Fri, 13 Jul 2007 02:16:31 +0100

This is a shot served to guests before the dessert courses start. The pineapple is creamy with citrus and pineapple notes, the lemongrass cream is slightly sweet and full of lemongrass flavor and the crunchy pieces of rose petals really make the flavors mend well. 1. brown butter in a…

Salmon, veal cheeks, artichoke lemon rind cream, manzanilla olive cake, fennel milk, Dukkah

Wed, 04 Jul 2007 16:00:54 +0100

This is one of my takes on Terre et Mer, or Surf and Turf. The veal cheeks are braised for 5 hours, then shredded with aromatics and wrapped in a small round of crepe. I then wrap a piece of salmon cut in a strip around the cake. Wrap a…

Prawn cube, harissa chorizo chestnut ragout, pinenut sabayon, cilantro gelee

Wed, 04 Jul 2007 01:33:56 +0100

1. For the prawns, Make a slurry of activa rm and water. wearing gloves, mix the raw prawns with the activa. Give shape, vacuum pack overnight. The next day cook in a beurre monte bath until just cooked through (55C). 2.For the cilantro gelee, blanch cilantro leaves for 25 seconds…

Strawberries, milk chocolate, hazelnut pearls

Tue, 03 Jul 2007 11:33:42 +0100

I created this to ring in the summer season. I like various textures of the same ingredient which really dances on the palate. Michel Gluizel milk chocolate has a higher cocoa content than most milk chocolate and it leaves a creamy butter feel on the tongue. Indonesian cinnamon is infused…

Guanaja chocolate mousse, bisquit de chocolat, hazelnut prailine, amaretto creme brulee

Wed, 31 Dec 1969 16:00:00 +0100

This is a birthday cake I made for one of my best friends. He likes dark chocolate and hazelnuts. I made an amaretto creme brulee in the middle because it really accents the other flavors. 1. For the amaretto creme brulee: Heat the creme brulee to 38C. Add the melted…