Alineaphile

My adventures recreating Alinea Restaurant’s food at home

Winter

Alinea Restaurant Winter recipes I have cooked from their cookbook.

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

Posted in Autumn, News, Recipes, Spring, Summer, Winter | 2 Comments

BEEF, Elements of Root Beer

Beef, Elements of Root Beer

Beef, Elements of Root Beer – Alinea Restaurant recipe, pages 356-357. After cooking an intense, three-day Alinea recipe, and bounding back with a simple dessert, I decided on this for my next recipe challenge. BUT — I said to myself …  Read More

Posted in Recipes, Winter | 3 Comments

PERSIMMON, Aroma Strip, Carrot, Red Curry (Part 3)

Alinea Restaurant recipe for Persimmon, Aroma Strip, Carrot, Red Curry

Persimmon, Aroma Strip, Carrot, Red Curry – Alinea recipe, pages 284-289. This three-day recipe is worth the trouble if you want to take it on. Cake and ice cream! Continued from the Alinea Restaurant recipe for PERSIMMON, Aroma Strip, Carrot, …  Read More

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PERSIMMON, Aroma Strip, Carrot, Red Curry (Part 2)

Alinea Restaurant recipe for Persimmon, Aroma Strip, Carrot, Red Curry

Persimmon, Aroma Strip, Carrot, Red Curry – Alinea recipe, pages 284-289. This three-day recipe is worth the trouble if you want to take it on. Cake and ice cream! Continued from the Alinea Restaurant recipe for PERSIMMON, Aroma Strip, Carrot, …  Read More

Posted in Recipes, Winter | 2 Comments

PERSIMMON, Aroma Strip, Carrot, Red Curry (Part 1)

Alinea recipe: Persimmon, Aroma Strip, Carrot, Red Curry

Persimmon, Aroma Strip, Carrot, Red Curry – Alinea Restaurant recipe, pages 284-289. This three-day recipe from the Alinea Restaurant cook book is worth the trouble if you want to take it on. Cake and ice cream! The flavor combinations are …  Read More

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CARAMEL POPCORN, Liquified

Alinea Recipe, pages 372-373. This drink, served warm in a shot glass, is the sweet, buttery essence of a caramel popcorn ball. It’s that sticky treat your Aunt always used to make in the summer. Deconstructed. Presented in another form. …  Read More

Posted in Winter | 7 Comments

PUSHED FOIE GRAS, Sauternes, Pear, Chervil

Alinea Recipe, pages 332-335. There’s nothing like the combination of pear with foie gras — it’s great with a little panna cotta and a glass of dessert wine after dinner. This recipe from Alinea Restaurant in Chicago combines them all …  Read More

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GOOSE, Blood Orange, Sage, Roasting Goose Aromas (Part 2)

Alinea Recipe, pages 360-365. Continued from GOOSE, Blood Orange, Sage, Roasting Goose Aromas (Part 1) Day Two Goose Leg Confit (Continued) After the goose legs had cured overnight in the fridge, I removed them and rinsed them off, and patted …  Read More

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GOOSE, Blood Orange, Sage, Roasting Goose Aromas (Part 1)

Alinea Recipe, pages 360-365. “There never was such a goose. Its tenderness and flavour, size and cheapness, were the themes of universal admiration…” — Charles Dickens, in A Christmas Carol This is one of my top favorite recipes from the …  Read More

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AQUAVIT, Picholine Olive, Caraway

Kumquats

AQUAVIT, Picholine Olive, Caraway – Alinea Restaurant cookbook recipe, pages 276-277. Kumquats. I crack up every time I think of these little citrus gems. Can’t help it. Ever since I was little. I blame my dad — and W.C. Fields… …  Read More

Posted in Winter | 2 Comments

SEA URCHIN, Vanilla, Chili, Mint

Recipe, pages 348-349. It doesn’t get much fresher than this. Saturday morning, I picked up three live sea urchins (US$3.50 each) at the Little Italy Mercato. San Diego Kelp Bed Products is a co-op of local divers that sells freshly …  Read More

Posted in Winter | 9 Comments

LOBSTER, Tropical Fruits, Meyer Lemon, Hearts of Palm

Lobster, Tropical Fruits, Meyer Lemon, Hearts of Palm

Recipe, pages 348-351. Warning: This post is Rated R for culinary profanity. During our winter, there’s an abundance of wonderfully exotic Mexican subtropical and South American tropical fruits available to us. Some are easy to find locally, others, not so …  Read More

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YUZU, Pine, Black Sesame, Shiso

Recipe, pages 330-331. This dish falls in between several stronger tasting recipes in the menu at Alinea. I think it’s therefore meant to be more of a “palate cleanser” than anything else. I wondered if you’re supposed to use fresh …  Read More

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BISON, Cranberry, Persimmon, Juniper Branch Aroma

Recipe, pages 322-323. I had a friend over to help cook this dish, which we learned is all about presentation. I picked up a bunch of local river rocks and heated them up in small cast iron skillets. When they …  Read More

Posted in Winter | 7 Comments

APPLE, Horseradish, Celery Juice and Leaves

Recipe, pages 316-317. You take the drink, putting the white chocolate ball in your mouth. You instinctively swallow the celery juice first as you bite into the waxy ball. It squirts sweet apple juice. So you get a mix of …  Read More

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TUNA, Candied and Dried

Recipe, pages 306-307. Snap into a Slim Jim! That’s what I thought of first when I read this recipe. And as I progressed through its steps, I was reminded of a wonderful guy named Mel. One of my Dad’s best …  Read More

Posted in Winter | 5 Comments

PORK BELLY, Pickled Vegetables, BBQ Sugar, Polenta

Recipe, pages 328-329. Smoked short ribs smothered in barbecue sauce, with a side of sweet cornbread. That’s what it seems you’re eating, all in one big, surprisingly crunchy bite. This dish uses cayenne, paprika, chipotle and bell peppers, all forms …  Read More

Posted in Winter | 19 Comments

CHEESE, In Cracker

Recipe, pages 358-359. This is one of the more popular out of the Alinea cookbook. And no wonder, it’s easy for the home cook, and turns out well (every time, if you follow the directions). Comfort food reminiscent of Cheez …  Read More

Posted in Winter | 4 Comments

HOT POTATO, Cold Potato, Black Truffle, Parmesan

Recipe, pages 304-305. Hot potato! Cold potato! Served in a wax bowl. How cool is that? This truffled potato shooter is the ultimate “cream of mushroom soup” on the planet. It’s very rich, creamy, buttery, and best served in small …  Read More

Posted in Winter | 12 Comments

Paraffin Wax Bowls

As seen in The 4-Hour Chef by Tim Ferriss

HOT POTATO, Cold Potato, Black Truffle, Parmesan, pg 304 Paraffin Wax Bowls You ever wonder where on earth you can find those custom wax bowls they serve that potato soup in? Nope, you can’t just buy ’em. They’re made in-house …  Read More

Posted in Serveware, Winter | 5 Comments