Pantry
Do you know where your beef comes from?
What with all the Sinclairian revelations about modern agri-monopolies, beef of ill health jacked-up on antibiotics and hormones, and chemically bathed hamburger, I’m kinda getting scared of my food. That’s not good. I don’t care if it’s science or standard … Read More
Veal Stock
Alinea Component Recipe, used in BISON, Beets, Blueberries, Burning Cinnamon (pg 114); SQUAB, Watermelon, Licorice, Foie Gras (pg 159); BEEF, Elements of A1 (pg 194); VENISON, Encased in a Savory Granola (pg 279); BEEF, Elements of Root Beer (pg 356); … Read More
Fondant
Ingredient used in Almond Brittle Tuile, Apricot Sugar, Neutral Caramel, Neutral Tuile, Pepper Tuile, and Smoked Paprika Tuile. What is fondant? Fondant, fondant patissiere, rolled fondant, and fondant paste are forms of a simple sugar paste made from sugar, water … Read More
Mastic
Ingredient in Mastic Cream, a component of MATSUTAKE, Pine Nut, Mastic, Rosemary, page 250 Greek mastic, or masticha, is the dried sap from the Mastic (Pistacia lentiscus) tree, a relative of the pistachio. The sap is collected and dried to … Read More
Simple Syrup
Ingredient in Mango Purée, page 186. This is truly so simple to make, why buy it at the store? Simple syrup is made with just two things, sugar and water. Simple Syrup I use the classic recipe from Hollinger and … Read More
Preserved Meyer Lemons
Ingredient in TOMATO, Mozzarella, Many Complementary Flavors; and LAMB, In Cubism. Although it’s not a dish in itself, but a condiment, I thought I’d add it here. Preserved lemons add a bit of zing to any recipe, and are quite … Read More