Alineaphile

My adventures recreating Alinea Restaurant’s food at home

Autumn

Alinea Restaurant autumn recipes I have cooked from their cookbook.

SALSIFY, Smoked Salmon, Dill, Caper (Part 2)

Alinea cookbook recipe for Salsify, Smoked Salmon, Dill, Caper - Alineaphile

071 | AUTUMN SALSIFY, Smoked Salmon, Dill, Caper (Part 2) Alinea Restaurant cookbook recipe, pages 264-269. A fancy recipe for bagels and lox, Alinea style. Continued from SALSIFY, Smoked Salmon, Dill, Caper (Part 1) Day Two Salsify What is Salsify? …  Read More

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SALSIFY, Smoked Salmon, Dill, Caper (Part 1)

Alinea recipe for Salsify, Smoked Salmon, Dill, Caper

071 | AUTUMN SALSIFY, Smoked Salmon, Dill, Caper (Part 1) Alinea Restaurant cookbook recipe, pages 264-269 Continued in SALSIFY, Smoked Salmon, Dill, Caper (Part 2) Bagels and lox — that’s what this is! Alinea Restaurant’s version of lox keeps the …  Read More

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FOIEMAGEDDON

On July 1, 2012, vitriolic, part-time vegetarian John Burton’s Senate Bill 1520 went into effect, outlawing the selling or buying of foie gras in the State of California. Prior to Foiemageddon, local eateries brave enough to serve it were inundated …  Read More

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CHOCOLATE, Warmed to 94 Degrees

Chocolate, warmed to 94 degrees

Chocolate, Warmed to 94 Degrees – Alinea Restaurant cookbook recipe, pages 294-295. “This is the best Alinea recipe so far!” — The first words uttered by my daughter, after she came up for air… I’ll have to agree. It’s the …  Read More

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JUNSAI, Bonito, Soy, Mirin

Junsai, bonito, soy, mirin

Junsai, Bonito, Soy, Mirin – Alinea cookbook recipe, pages 270-271. It’s a texture thang. This Alinea cookbook recipe is a cold shot of dashi with a floater of slimy junsai — water lily buds, that is. These rare ‘veggies’ come …  Read More

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DRY CARAMEL, Salt

Dry Caramel, Salt

Dry Caramel, Salt – Alinea recipe, pages 296-297. This is a really cool and easy-to-make dish from the Alinea Restaurant cook book. I did this recipe with my daughter. We had a lotta fun! When you try the powderized caramel, …  Read More

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CHESTNUT, Too Many Garnishes to List

Alinea recipe: Chestnut, Too Many Garnishes To List

Alinea Recipe, pages 234-237. I love the title of this recipe, especially “… too many garnishes to list.” It’s an earthy, foresty, roots-based recipe, using tree nuts like chestnuts, nutmeg, root vegetables such as parsnips, celery root, onions, truffles and …  Read More

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KING CRAB, Vinegar, Aromatics, Seaweed

Recipe, pages 262-263. I love sushi, and this dish is just a ramped-up version of a crab roll. Kinda. It has the basic ingredients: crab, sushi rice, seaweed, seasoning. But pulled apart and re-assembled in a creative new way. Vinegar …  Read More

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BLACK TRUFFLE Explosion, Romaine, Parmesan

Recipe, pages 238-239. When working at The French Laundry, chef Grant Achatz came up with the idea for this recipe, soon to become his “signature” dish. They made a sauce of black truffle stock reduced with butter, “so good he …  Read More

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DUCK, Pumpkin, Banana, Thai Aromatics

Recipe, pages 224-225. It’s very simple. The reason I wanted to try this recipe was for it’s presentation. You’re handed a round-bottomed bowl of squash soup you can’t set down. A fork full of duck and aromatics is embedded into …  Read More

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PHEASANT, Cider, Shallot, Oak

Recipe, pages 222-223. When I was growing up in Oregon, my brother and I couldn’t wait for autumn each year. We had an old oak tree in the backyard, which — to an eight-year-old — looked like about a billion …  Read More

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IDIAZÁBAL, Blis Maple Syrup, Smoked Salt

Recipe, page 246. Idiazábal There’s something I find so appealing about Spanish cheeses. Maybe the salty, nutty quality that the sheep’s milk provides. I dunno. But whatever it is, when you deep fry it and add the sweetness of aged …  Read More

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MATSUTAKE, Pine Nut, Mastic, Rosemary

Recipe, page 250. It’s all about the trees. Years ago there were Post Grape-Nuts TV ads featuring an old guy walking through the forest. “Every eat a pine tree? Some parts are edible,” he’d say. At the time most people …  Read More

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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

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MANGO, Bonito, Soy, Sesame

Recipe, page 186. It seemed simple enough at the beginning. Two components — Mango Purée and Soy Pudding. Then I realized I didn’t have an antigriddle or dry ice. Nor the cool eyepiece serviceware from Crucial Detail. Let’s try it …  Read More

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