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    Jeffrey Kimura
    @jeffreykimura

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Chocolate Cake, Tempered Dark Chocolate, Chocolate Orange Namelaka, Orange Reduction/Gel/Supremes, Star Anise Whipped Cream

I had the idea for this dessert when I started thinking about the range of flavors that both chocolate and orange can have. Since I was a kid I always loved this flavor combination (chocolate oranges anyone??) and was thinking how both of them can range from sweet to bitter. With this dish I wanted to showcase this range for both ingredients, along with trying out another combination that I’ve had saved for a while: orange and start anise.

The namelaka was my sweetest flavor for the chocolate, and I infused the milk that I used with orange zest, and a tiny bit of coffee. I used the same ratios that I have in the past for white chocolate namelaka, and the final product was almost solid straight from the fridge. Interestingly enough it still melted in the mouth from the gelatin, but I’ll want to change it in the future to soften it.

The cake was just a sour cream and cocoa powder based cake that I brushed with heavily orange infused simple syrup after baking.

The orange reduction was just that, orange juice reduced to a syrupy consistency, and a super tart, almost bitter taste. For the gel I used straight orange juice, though I realized that I should have reduced it slightly to concentrate its flavor. I cold steeped the cream with star anise the night before and whipped with an immersion blender right before serving.

Besides the namelaka being stiff, this turned out great. The amount of variation of textures and flavors made it fun to eat, though I wish that the orange reduction was even more bitter.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dessert #chocolate #orange #sweet #chocolateorange #citrus #f52grams #darkchocolate
Chocolate Cake, Tempered Dark Chocolate, Chocolate Orange Namelaka, Orange Reduction/Gel/Supremes, Star Anise Whipped Cream I had the idea for this dessert when I started thinking about the range of flavors that both chocolate and orange can have. Since I was a kid I always loved this flavor combination (chocolate oranges anyone??) and was thinking how both of them can range from sweet to bitter. With this dish I wanted to showcase this range for both ingredients, along with trying out another combination that I’ve had saved for a while: orange and start anise. The namelaka was my sweetest flavor for the chocolate, and I infused the milk that I used with orange zest, and a tiny bit of coffee. I used the same ratios that I have in the past for white chocolate namelaka, and the final product was almost solid straight from the fridge. Interestingly enough it still melted in the mouth from the gelatin, but I’ll want to change it in the future to soften it. The cake was just a sour cream and cocoa powder based cake that I brushed with heavily orange infused simple syrup after baking. The orange reduction was just that, orange juice reduced to a syrupy consistency, and a super tart, almost bitter taste. For the gel I used straight orange juice, though I realized that I should have reduced it slightly to concentrate its flavor. I cold steeped the cream with star anise the night before and whipped with an immersion blender right before serving. Besides the namelaka being stiff, this turned out great. The amount of variation of textures and flavors made it fun to eat, though I wish that the orange reduction was even more bitter. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dessert  #chocolate  #orange  #sweet  #chocolateorange  #citrus  #f52grams  #darkchocolate 
Red Curry with Pan Seared Salmon, Squid Ink Tagliatelle, Roasted Cauliflower, Thai Basil, Thai Chilis

I’ve been having a craving for red curry with the weather being so gloomy recently, and also have wanted to cross off squid ink noodles from my very long list of things to try.

https://minimalistbaker.com/easy-red-curry-paste/
I used this recipe as a starting point for the curry paste, and the resulting paste had a wonderful citrus bite and maybe a bit too much heat from the fresh Thai chilis from the garden. Once I had the paste to a point that I was satisfied with I made the pasta.

I ordered some squid ink online and used maybe a tsp for about 4 eggs worth of dough. The smell of this stuff is crazy strong! It has a pleasant clean ocean smell, and once I added enough it gave an awesome deep color to the dough. I used the thinnest cutting setting on my pasta roller, and tried to keep the noodles as long as possible so that I could roll them nice and tall for plating.

Toasted the curry paste in a large pot until very fragrant, and then added full fat coconut milk before simmering to make the curry. While that cooked, I roasted the cauliflower hard to get some dark color on it while keeping texture, and then portioned out the salmon. Seared the salmon skin side down, then finished in the oven before sprinkling with fleur de sel. Finished the curry with thai basil, and cooked the noodles right before serving, because they were so thin they cooked almost instantaneously.

The curry turned out super spicy, but it was so good I kept going for bite after bite. The squid ink itself came through a surprising amount even after cooking, and was a nice compliment to the salmon.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #curry #seafood #salmon #cauliflower #redcurry #squidink #pasta
Red Curry with Pan Seared Salmon, Squid Ink Tagliatelle, Roasted Cauliflower, Thai Basil, Thai Chilis I’ve been having a craving for red curry with the weather being so gloomy recently, and also have wanted to cross off squid ink noodles from my very long list of things to try. https://minimalistbaker.com/easy-red-curry-paste/ I used this recipe as a starting point for the curry paste, and the resulting paste had a wonderful citrus bite and maybe a bit too much heat from the fresh Thai chilis from the garden. Once I had the paste to a point that I was satisfied with I made the pasta. I ordered some squid ink online and used maybe a tsp for about 4 eggs worth of dough. The smell of this stuff is crazy strong! It has a pleasant clean ocean smell, and once I added enough it gave an awesome deep color to the dough. I used the thinnest cutting setting on my pasta roller, and tried to keep the noodles as long as possible so that I could roll them nice and tall for plating. Toasted the curry paste in a large pot until very fragrant, and then added full fat coconut milk before simmering to make the curry. While that cooked, I roasted the cauliflower hard to get some dark color on it while keeping texture, and then portioned out the salmon. Seared the salmon skin side down, then finished in the oven before sprinkling with fleur de sel. Finished the curry with thai basil, and cooked the noodles right before serving, because they were so thin they cooked almost instantaneously. The curry turned out super spicy, but it was so good I kept going for bite after bite. The squid ink itself came through a surprising amount even after cooking, and was a nice compliment to the salmon. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #curry  #seafood  #salmon  #cauliflower  #redcurry  #squidink  #pasta 
Black Cardamom Panna Cotta, Orange Sorbet, Orange Meringue, Smoked Salt

Someone suggested the dessert flavor combination of cardamom and orange to me recently, and it was about the same time that I was reading in the Flavor Bible about keeping things simple and letting the flavors and quality of the ingredients speak for themselves. I was also still thinking about the lavender cake that I made and how the over complication of the lime zest took away from the final dish. That all led to me making this much more simple dish, that ended up surpassing my expectations.

I steeped the cream for the panna cotta two days ahead of time with black cardamom overnight, then made the panna cotta and set in a rectangle pan and froze. The day of serving I took the panna cotta out of the freezer and cut into thinner rectangles then thawed. I had some problems with finding a pan the right size, so my panna cottas ended up more stout that I was originally intending.

For the meringues, I blended together orange zest and sugar, then beat into egg whites, and baked over a silpat in a thin sheet. I used 4 whites and ended up with WAY more meringue than I needed, there are still leftovers kicking around the house. 
I used fresh squeezed Valencia orange juice and simple syrup for the sorbet, but ended up having problems with texture. The final product was icier than I wanted, and was practically solid out of the freezer. My current ideas for fixing this next time are to puree peeled oranges instead of using just juice, maybe reducing the juice as well, and increasing the ratio of sugar to water in my simple. If anyone has suggestions for smoother sorbet I would love to hear them!

Finished the plate with more grated black cardamom and smoked salt. The combination of these flavors was addictive, though I would want the cardamom to be stronger next time. .
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dessert #orange #cream #cardamom #sorbet #pannacotta #meringue #smoke
Black Cardamom Panna Cotta, Orange Sorbet, Orange Meringue, Smoked Salt Someone suggested the dessert flavor combination of cardamom and orange to me recently, and it was about the same time that I was reading in the Flavor Bible about keeping things simple and letting the flavors and quality of the ingredients speak for themselves. I was also still thinking about the lavender cake that I made and how the over complication of the lime zest took away from the final dish. That all led to me making this much more simple dish, that ended up surpassing my expectations. I steeped the cream for the panna cotta two days ahead of time with black cardamom overnight, then made the panna cotta and set in a rectangle pan and froze. The day of serving I took the panna cotta out of the freezer and cut into thinner rectangles then thawed. I had some problems with finding a pan the right size, so my panna cottas ended up more stout that I was originally intending. For the meringues, I blended together orange zest and sugar, then beat into egg whites, and baked over a silpat in a thin sheet. I used 4 whites and ended up with WAY more meringue than I needed, there are still leftovers kicking around the house. I used fresh squeezed Valencia orange juice and simple syrup for the sorbet, but ended up having problems with texture. The final product was icier than I wanted, and was practically solid out of the freezer. My current ideas for fixing this next time are to puree peeled oranges instead of using just juice, maybe reducing the juice as well, and increasing the ratio of sugar to water in my simple. If anyone has suggestions for smoother sorbet I would love to hear them! Finished the plate with more grated black cardamom and smoked salt. The combination of these flavors was addictive, though I would want the cardamom to be stronger next time. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dessert  #orange  #cream  #cardamom  #sorbet  #pannacotta  #meringue  #smoke 
Roasted Butternut Garlic Tortelloni, Brown Butter Solids, Parmesan, Ancho, Seared Onions, Pea Shoots

A little while ago my brother gave me a pasta roller as a present and I finally had the means to make tortelloni/tortellini in large batches. After seeing some wonderful looking photos of tortelloni on Instagram I wanted to give it a try myself.

Started by roasting a large butternut halved until softened, then blending it together with roasted garlic, the fat cap from some heavy cream in the fridge that had separated, lemon zest, salt, pepper, and some nutmeg. Cooled the filling and set aside in a piping bag. For the pasta dough, I used only AP flour/evoo/eggs, and added steamed butternut puree for flavor and color. I ended up using whole eggs, but I think that in the future I should use only yolks, or maybe a combination so that I can add more of the squash without having too much moisture.

Rolled out sheets of the dough after resting it for an hour, and then punched out circles, piping out about 2 tsp of the butternut filling in each. The folding process took some time to get the hang of, but eventually I found my rhythm. All in all I folded about 120.

For the brown butter solids, I gently heated butter until just starting to brown, then added milk powder to yield significantly more of the solids. This is a super useful technique that @chef_coyote taught me.

The filling for these turned out absolutely amazing. When I first tried them I tasted it with olive oil, some salt, and grated parmesan and it was fantastic. I honestly think that it might be one of my favorite things that I’ve ever made. I was also really happy to make another vegetarian meal that was completely satisfying. I'm not sure if I'd change much if I made this again, besides trying to fit more of the squash puree into the dough itself.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #pasta #foodlove #f52grams #foodstyling #foodgram #cheese #squash
Roasted Butternut Garlic Tortelloni, Brown Butter Solids, Parmesan, Ancho, Seared Onions, Pea Shoots A little while ago my brother gave me a pasta roller as a present and I finally had the means to make tortelloni/tortellini in large batches. After seeing some wonderful looking photos of tortelloni on Instagram I wanted to give it a try myself. Started by roasting a large butternut halved until softened, then blending it together with roasted garlic, the fat cap from some heavy cream in the fridge that had separated, lemon zest, salt, pepper, and some nutmeg. Cooled the filling and set aside in a piping bag. For the pasta dough, I used only AP flour/evoo/eggs, and added steamed butternut puree for flavor and color. I ended up using whole eggs, but I think that in the future I should use only yolks, or maybe a combination so that I can add more of the squash without having too much moisture. Rolled out sheets of the dough after resting it for an hour, and then punched out circles, piping out about 2 tsp of the butternut filling in each. The folding process took some time to get the hang of, but eventually I found my rhythm. All in all I folded about 120. For the brown butter solids, I gently heated butter until just starting to brown, then added milk powder to yield significantly more of the solids. This is a super useful technique that @chef_coyote taught me. The filling for these turned out absolutely amazing. When I first tried them I tasted it with olive oil, some salt, and grated parmesan and it was fantastic. I honestly think that it might be one of my favorite things that I’ve ever made. I was also really happy to make another vegetarian meal that was completely satisfying. I'm not sure if I'd change much if I made this again, besides trying to fit more of the squash puree into the dough itself. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #pasta  #foodlove  #f52grams  #foodstyling  #foodgram  #cheese  #squash 
Lavender Sponge Cake, Lime Curd, Noble Chocolate Cream, Lavender Whipped Cream, Almond Shortbread, Tempered Dark Chocolate, Candied Lime Zest

One of my friends @thekaitbird told me about the combination of lavender/chocolate/lime a bit ago and I couldn’t stop thinking about a way to put them together in a dessert, it sounded so interesting to me!

I went with a super basic sponge to try and get the lavender flavor to come through as much as possible, only putting sugar, eggs, and flour with some salt with the dried lavender. 
I made the lime curd and chocolate cream a day ahead of time along with the almond shortbread. Toasted almonds and then mixed with shortbread dough before baking again until colored and crispy. I used the seeding method for the chocolate because I was making so little, and it turned our great! Reserved about ¼ of my total chocolate, then melted the rest in a double boiler until it was ¾ melted, shocked in an ice bath, then stirred in the reserved chocolate until no more would melt. Spread thin on the acetate sheets then rolled around 2 different rolling pins to get the different sized rings. 
Cold infused cream with more lavender for the whipped cream, then sweetened and colored before whipping the next day.

I really loved the lime curd and chocolate cream, but the cake ended up being slightly dry and low on lavender flavor. I realized after the fact that I could have made some lavender simple syrup to brush the cake with and solved both of those problems at the same time. I also wasn’t a fan of the lime zest, and I think that it would have been much better off with just fresh lime zest. I got carried away while planning, and didn’t have a reason behind candying the zest. It was a good lesson on keeping things simple.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dessert #lime #lavender #chocolate #f52grams #almond #plateddessert #shortbread
Lavender Sponge Cake, Lime Curd, Noble Chocolate Cream, Lavender Whipped Cream, Almond Shortbread, Tempered Dark Chocolate, Candied Lime Zest One of my friends @thekaitbird told me about the combination of lavender/chocolate/lime a bit ago and I couldn’t stop thinking about a way to put them together in a dessert, it sounded so interesting to me! I went with a super basic sponge to try and get the lavender flavor to come through as much as possible, only putting sugar, eggs, and flour with some salt with the dried lavender. I made the lime curd and chocolate cream a day ahead of time along with the almond shortbread. Toasted almonds and then mixed with shortbread dough before baking again until colored and crispy. I used the seeding method for the chocolate because I was making so little, and it turned our great! Reserved about ¼ of my total chocolate, then melted the rest in a double boiler until it was ¾ melted, shocked in an ice bath, then stirred in the reserved chocolate until no more would melt. Spread thin on the acetate sheets then rolled around 2 different rolling pins to get the different sized rings. Cold infused cream with more lavender for the whipped cream, then sweetened and colored before whipping the next day. I really loved the lime curd and chocolate cream, but the cake ended up being slightly dry and low on lavender flavor. I realized after the fact that I could have made some lavender simple syrup to brush the cake with and solved both of those problems at the same time. I also wasn’t a fan of the lime zest, and I think that it would have been much better off with just fresh lime zest. I got carried away while planning, and didn’t have a reason behind candying the zest. It was a good lesson on keeping things simple. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dessert  #lime  #lavender  #chocolate  #f52grams  #almond  #plateddessert  #shortbread 
Salmon Miso Arancini, Tobiko, Nori, Ginger, Sweet Soy Reduction, Green Onion, Chili Oil

Using leftovers the right way! Soon after I made the miso risotto and salmon I realized that I could make arancini with the leftovers and was so excited I made them the next day. I’ve only actually had arancini once before but it remains one of my favorite food memories so I couldn’t wait to give them a try at home.

Formed the cooled leftover risotto into little pancakes, and then molded them around pieces of the salmon. I thought about adding some of the leftover nori powder to the flour mixture for breading, but decided to leave it out and instead sprinkle it on top after frying. Dipped each ball in flour seasoned with salt and pepper, then into beaten egg, and finally panko. Reformed the balls to make sure they were round and then fried at 350F until golden. Right out of the oil I sprinkled them with the nori powder to get it to stick.

I served the arancini with sweet soy (soy sauce and sugar reduced until thick), chili oil (sunflower oil heated with red pepper flakes and gochugaru), fresh grated ginger, and tobiko. The final mixture of all these ingredients was phenomenal. The addition of the soy and chili oil really complimented the risotto, while still letting the richness of the miso and salmon come through. Once again the fresh grated ginger was the key ingredient. The fresh sweet heat that it provided cut through all the fat and kept everything light. I liked this combo so much that I’ll have to revisit it again in the future, and now both of my experiences with arancini have been wonderful.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #lunch #arancini #salmon #miso #f52grams #risotto #ginger #spicy
Salmon Miso Arancini, Tobiko, Nori, Ginger, Sweet Soy Reduction, Green Onion, Chili Oil Using leftovers the right way! Soon after I made the miso risotto and salmon I realized that I could make arancini with the leftovers and was so excited I made them the next day. I’ve only actually had arancini once before but it remains one of my favorite food memories so I couldn’t wait to give them a try at home. Formed the cooled leftover risotto into little pancakes, and then molded them around pieces of the salmon. I thought about adding some of the leftover nori powder to the flour mixture for breading, but decided to leave it out and instead sprinkle it on top after frying. Dipped each ball in flour seasoned with salt and pepper, then into beaten egg, and finally panko. Reformed the balls to make sure they were round and then fried at 350F until golden. Right out of the oil I sprinkled them with the nori powder to get it to stick. I served the arancini with sweet soy (soy sauce and sugar reduced until thick), chili oil (sunflower oil heated with red pepper flakes and gochugaru), fresh grated ginger, and tobiko. The final mixture of all these ingredients was phenomenal. The addition of the soy and chili oil really complimented the risotto, while still letting the richness of the miso and salmon come through. Once again the fresh grated ginger was the key ingredient. The fresh sweet heat that it provided cut through all the fat and kept everything light. I liked this combo so much that I’ll have to revisit it again in the future, and now both of my experiences with arancini have been wonderful. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #lunch  #arancini  #salmon  #miso  #f52grams  #risotto  #ginger  #spicy 
Butter Poached Salmon, Miso Risotto, Crispy Skin, Tobiko, Ginger, Green Onion

This is one of those dishes that I’ve been thinking about for months, tweaking it over and over. I hardly even remember what the original idea was; it may have started with me wanting to do a take on miso salmon. Once I settled on doing miso risotto the rest of the pieces fell in to place eventually.

Started by making my own dashi with bonito flakes and kombu, which turned out to be super easy with fantastic results. I used the dashi as my liquid for the risotto, which I made in the instant pot to keep things even simpler. Originally I wanted salmon roe but only found tobiko, which ended up working out, since the smaller size of the tobiko fit the dish better I think.

Skinned the salmon and then baked the skin between two sheet pans with oil, salt, and pepper, to crisp it up. I didn’t do the best job of skinning it, so some of the pieces were more jerky than crispy skin, but it was a good learning experience regardless. Portioned out the salmon and cooked sous vide with salt, pepper, and butter.

The risotto turned out amazing, very complex and rich flavor partially due to adding all of the juices left over from the salmon (with additional butter) to it. For a little bit I was worried that it would be too loose because of all the butter  I was adding, but it was sturdy enough to hold up everything that I piled on top of it. One of the ideas that I went back and forth on was adding fresh grated ginger to the dish. After starting it out without any, and then trying it again with just a touch of the ginger the difference was night and day. The ginger woke up the other flavors and gave a fantastic contrast to the risotto. It was definitely the star ingredient. Overall the dish turned out fantastic.

Risotto based off https://www.seriouseats.com/recipes/2015/10/pressure-cooker-miso-risotto-recipe.html

#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade#foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #salmon #sousvide #seafood #risotto #roe #ginger #nori
Butter Poached Salmon, Miso Risotto, Crispy Skin, Tobiko, Ginger, Green Onion This is one of those dishes that I’ve been thinking about for months, tweaking it over and over. I hardly even remember what the original idea was; it may have started with me wanting to do a take on miso salmon. Once I settled on doing miso risotto the rest of the pieces fell in to place eventually. Started by making my own dashi with bonito flakes and kombu, which turned out to be super easy with fantastic results. I used the dashi as my liquid for the risotto, which I made in the instant pot to keep things even simpler. Originally I wanted salmon roe but only found tobiko, which ended up working out, since the smaller size of the tobiko fit the dish better I think. Skinned the salmon and then baked the skin between two sheet pans with oil, salt, and pepper, to crisp it up. I didn’t do the best job of skinning it, so some of the pieces were more jerky than crispy skin, but it was a good learning experience regardless. Portioned out the salmon and cooked sous vide with salt, pepper, and butter. The risotto turned out amazing, very complex and rich flavor partially due to adding all of the juices left over from the salmon (with additional butter) to it. For a little bit I was worried that it would be too loose because of all the butter  I was adding, but it was sturdy enough to hold up everything that I piled on top of it. One of the ideas that I went back and forth on was adding fresh grated ginger to the dish. After starting it out without any, and then trying it again with just a touch of the ginger the difference was night and day. The ginger woke up the other flavors and gave a fantastic contrast to the risotto. It was definitely the star ingredient. Overall the dish turned out fantastic. Risotto based off https://www.seriouseats.com/recipes/2015/10/pressure-cooker-miso-risotto-recipe.html #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #salmon  #sousvide  #seafood  #risotto  #roe  #ginger  #nori 
Lemon Cheesecake, White Chocolate Ginger Namelaka, Lemon Curd, Graham Crumble

Looking back through my older posts and talking with some friends I was reminded of the lemon cheesecake that I made last year and wanted to make something similar. I've since experimented with lemon curd and chocolate together and wanted to introduce chocolate in some way to the cheesecake.

The original plan for this dish was to have some tempered chocolate in a spiral as a textural element and garnish, but I couldn't find acetate sheets to mold the chocolate on so it was scrapped. Instead I made a chocolate sauce with some red cocoa powder and sugar, cooked until it was a syrupy consistency and painted on the plate.

Infused milk with fresh ginger, and combined with gelatin, heavy cream, white chocolate, and corn syrup for the namelaka. Blended smooth with a stick blender and let set overnight in a pastry bag before piping.

Baked the cheesecake in some dome molds before freezing. Once they were frozen solid I removed them from the molds and glazed them with a white chocolate mirror glaze. Baked off discs of graham cracker and butter to the bottoms of the cheesecakes until just starting to brown on the edges. 
This was the first time I've made namelaka and it was fantastic, super smooth texture on the tongue and the ginger infused wonderfully into the milk. I was surprised how much of the flavor came through in the end product. I also found a different recipe for the lemon curd than I normally use, and in addition to cooking it on a double boiler instead of direct heat was able to get a much smoother final product. Still love this cheesecake, it's so smooth and creamy, and the lemon gives all the dairy a lightness that makes it so easy to eat.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat#yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #f52grams #dessert #ginger #sweet #cheesecake #lemon #chocolate #plating

Thanks @katiefoutch @graceylittle for reminding me about the lemon cheesecake in the first place!
Lemon Cheesecake, White Chocolate Ginger Namelaka, Lemon Curd, Graham Crumble Looking back through my older posts and talking with some friends I was reminded of the lemon cheesecake that I made last year and wanted to make something similar. I've since experimented with lemon curd and chocolate together and wanted to introduce chocolate in some way to the cheesecake. The original plan for this dish was to have some tempered chocolate in a spiral as a textural element and garnish, but I couldn't find acetate sheets to mold the chocolate on so it was scrapped. Instead I made a chocolate sauce with some red cocoa powder and sugar, cooked until it was a syrupy consistency and painted on the plate. Infused milk with fresh ginger, and combined with gelatin, heavy cream, white chocolate, and corn syrup for the namelaka. Blended smooth with a stick blender and let set overnight in a pastry bag before piping. Baked the cheesecake in some dome molds before freezing. Once they were frozen solid I removed them from the molds and glazed them with a white chocolate mirror glaze. Baked off discs of graham cracker and butter to the bottoms of the cheesecakes until just starting to brown on the edges. This was the first time I've made namelaka and it was fantastic, super smooth texture on the tongue and the ginger infused wonderfully into the milk. I was surprised how much of the flavor came through in the end product. I also found a different recipe for the lemon curd than I normally use, and in addition to cooking it on a double boiler instead of direct heat was able to get a much smoother final product. Still love this cheesecake, it's so smooth and creamy, and the lemon gives all the dairy a lightness that makes it so easy to eat. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #f52grams  #dessert  #ginger  #sweet  #cheesecake  #lemon  #chocolate  #plating  Thanks @katiefoutch @graceylittle for reminding me about the lemon cheesecake in the first place!
Red Wine Shoyu Braised Chicken and Onions, Caramelized Shiitake Mushrooms, Butternut Chips, Miso Butternut Puree

Steamed butternut and mixed in white miso, salt, and a touch of cream before blending. Passed through a sieve to get completely smooth. The puree was rich and creamy, and the miso was just strong enough to balance the other ingredients.

For the chips I bought the smallest squash I could find, then cut discs from the tops and fried in such flower oil, salting right out of the oil. The chips went from perfectly cooked to over in a matter of seconds, and it took a couple batches to get the timing down.

Seared chicken thighs in a large roasting pan and deglazed with the mushrooms, scraping all the fond from the chicken. Removed the mushrooms once browned and added the onions until slightly softened. Returned the chicken and added chicken stock, wine, and shoyu. Covered and baked about 45 minutes. Deboned the thighs and then sliced, brushed with drippings and broiled to get the skin crispy again.

This had a good amount of contrasting flavors and textures, but the biggest problem was using too little wine in the braise. I think I could have used much less chicken stock and almost twice the wine, because the onions and chicken needed the acidity to balance the puree and mushrooms. Next time I might try marinating them both in the wine before hand. Despite that, the puree was awesome and good with the chicken, and overall everything tasted good. The chips may have been my favorite part of the dish, it was difficult to save enough to plate with once I made them.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat#yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #f52grams #dinner #butternut #chicken #mushrooms #instafood #foodart #artofplating
Red Wine Shoyu Braised Chicken and Onions, Caramelized Shiitake Mushrooms, Butternut Chips, Miso Butternut Puree Steamed butternut and mixed in white miso, salt, and a touch of cream before blending. Passed through a sieve to get completely smooth. The puree was rich and creamy, and the miso was just strong enough to balance the other ingredients. For the chips I bought the smallest squash I could find, then cut discs from the tops and fried in such flower oil, salting right out of the oil. The chips went from perfectly cooked to over in a matter of seconds, and it took a couple batches to get the timing down. Seared chicken thighs in a large roasting pan and deglazed with the mushrooms, scraping all the fond from the chicken. Removed the mushrooms once browned and added the onions until slightly softened. Returned the chicken and added chicken stock, wine, and shoyu. Covered and baked about 45 minutes. Deboned the thighs and then sliced, brushed with drippings and broiled to get the skin crispy again. This had a good amount of contrasting flavors and textures, but the biggest problem was using too little wine in the braise. I think I could have used much less chicken stock and almost twice the wine, because the onions and chicken needed the acidity to balance the puree and mushrooms. Next time I might try marinating them both in the wine before hand. Despite that, the puree was awesome and good with the chicken, and overall everything tasted good. The chips may have been my favorite part of the dish, it was difficult to save enough to plate with once I made them. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #f52grams  #dinner  #butternut  #chicken  #mushrooms  #instafood  #foodart  #artofplating 
Black Pepper Crusted Pork Chop, Hasselback Fingerling Potatoes, Charred Fennel / Apple Salad, Caramelized Onion Apple Butter, Chili Oil

I saw a picture of a pork chop with an apple fennel slaw that really looked amazing and wanted to give it a try around the same time that I made apple butter for the first time. After making the apple butter I wondered if it would be possible to substitute the sugar added at the end for caramelized onions, and married both ideas to try this dish. 
Cooked the pork chops sous vide, after seasoning with salt and a heavy amount of pepper. After cooking I added even more black pepper before searing in cast iron pans. For the slaw I mixed matchsticks of apple with thinly sliced fennel that I torched, then tossed everything in olive oil and salt/pepper. 
I used the hasselbacks to get some much needed knife practice, and decided to do them freehand instead of using chopsticks etc as a guide. It went surprisingly fast, and I only ended up cutting all the way through them a couple of times. Brushed the potatoes generously with butter and olive oil, then seasoned and baked, and broiled at the very end to crisp them and get deeper color. 
To make the apple butter, I cut down slightly on the amount of vinegar from normal apple butter, and then substituted caramelized onions made with baking soda for the sugar. After mixing them together I stick blended them until smooth. This was the first time that I’ve made caramelized onions using baking soda to speed things up and it worked perfectly for this application. Because they break down so far once the soda is added, it was much easier to incorporate them into the butter in the end. The butter was nicely rich and sweet, with a strong finish from the onions.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #pork #porkchop #apple #fennel #salad #caramelized #f52grams
Black Pepper Crusted Pork Chop, Hasselback Fingerling Potatoes, Charred Fennel / Apple Salad, Caramelized Onion Apple Butter, Chili Oil I saw a picture of a pork chop with an apple fennel slaw that really looked amazing and wanted to give it a try around the same time that I made apple butter for the first time. After making the apple butter I wondered if it would be possible to substitute the sugar added at the end for caramelized onions, and married both ideas to try this dish. Cooked the pork chops sous vide, after seasoning with salt and a heavy amount of pepper. After cooking I added even more black pepper before searing in cast iron pans. For the slaw I mixed matchsticks of apple with thinly sliced fennel that I torched, then tossed everything in olive oil and salt/pepper. I used the hasselbacks to get some much needed knife practice, and decided to do them freehand instead of using chopsticks etc as a guide. It went surprisingly fast, and I only ended up cutting all the way through them a couple of times. Brushed the potatoes generously with butter and olive oil, then seasoned and baked, and broiled at the very end to crisp them and get deeper color. To make the apple butter, I cut down slightly on the amount of vinegar from normal apple butter, and then substituted caramelized onions made with baking soda for the sugar. After mixing them together I stick blended them until smooth. This was the first time that I’ve made caramelized onions using baking soda to speed things up and it worked perfectly for this application. Because they break down so far once the soda is added, it was much easier to incorporate them into the butter in the end. The butter was nicely rich and sweet, with a strong finish from the onions. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #pork  #porkchop  #apple  #fennel  #salad  #caramelized  #f52grams 
Chicken Thigh, Chorizo Rice Cake, New Mexico / Pasilla Chile Black Beans, Cilantro Lime Aioli, Avocado Mousse, Roasted Pepper Puree

This dish was my third or fourth attempt at trying to make something with this general combination of flavors, and the first time that I was actually satisfied with the final result. My first try was in my last post, and while the beans turned out, they rice and chicken were both dry.

Cooked the chicken sous vide, this time skin on thighs. Having the skin on while browning at the end made a huge difference in in the final texture, although I did have some troubles with the skin sticking to the pan. I think that I didn’t quite get enough of the moisture off of the chicken before trying to brown, and also that my pan wasn’t hot enough. Even with that, the meat itself was more more tender.

For the rice cakes, I shaved frozen chorizo together with garlic and onion and used that as my aromatic base for the rice. I used slightly more water than I normally use for spanish rice, and then made patties and cooked them to crisp both sides and get some color. I think that the rice cakes were actually my favorite part of the dish, the chorizo flavor came through really nicely and was more interesting than my normal rice, I’ll definitely make them again.

The avocado mousse was just avocados, condensed milk, and lime juice blended together, giving a nice sweet and rich contrast to the beans and rice.

For the beans I rehydrated Pasilla and New Mexico chiles and then blended them into my black beans along with some garlic, salt, and pepper. The result was a much punchier chile flavor that I haven’t gotten in the past from just using powders, and gave more depth to the puree.

Really pleased with how this dish came out, next time I’ll make my aioli a little bit thicker and try to get an even nicer crust on the chicken.
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Chicken Thigh, Chorizo Rice Cake, New Mexico / Pasilla Chile Black Beans, Cilantro Lime Aioli, Avocado Mousse, Roasted Pepper Puree This dish was my third or fourth attempt at trying to make something with this general combination of flavors, and the first time that I was actually satisfied with the final result. My first try was in my last post, and while the beans turned out, they rice and chicken were both dry. Cooked the chicken sous vide, this time skin on thighs. Having the skin on while browning at the end made a huge difference in in the final texture, although I did have some troubles with the skin sticking to the pan. I think that I didn’t quite get enough of the moisture off of the chicken before trying to brown, and also that my pan wasn’t hot enough. Even with that, the meat itself was more more tender. For the rice cakes, I shaved frozen chorizo together with garlic and onion and used that as my aromatic base for the rice. I used slightly more water than I normally use for spanish rice, and then made patties and cooked them to crisp both sides and get some color. I think that the rice cakes were actually my favorite part of the dish, the chorizo flavor came through really nicely and was more interesting than my normal rice, I’ll definitely make them again. The avocado mousse was just avocados, condensed milk, and lime juice blended together, giving a nice sweet and rich contrast to the beans and rice. For the beans I rehydrated Pasilla and New Mexico chiles and then blended them into my black beans along with some garlic, salt, and pepper. The result was a much punchier chile flavor that I haven’t gotten in the past from just using powders, and gave more depth to the puree. Really pleased with how this dish came out, next time I’ll make my aioli a little bit thicker and try to get an even nicer crust on the chicken. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #chicken  #avocado  #chorizo  #peppers  #spicy  #sousvide  #ricecake 
Here are some of the simpler meals that I've done in the past while that weren't quite enough to have their own post.

1 2: Ribeye Steak Torta on fresh telera roll, heirloom tomato, avocado, chipotle lime aioli, cilantro, pickled jalapeno

Combination of flavors was great, and the rolls turned out amazing (although I wanted them to be crispier), will definitely save for future sandwiches.

3: Seared Ahi salad with cilantro sesame dressing, cucumber ribbons, sugar snap peas, shaved onion, radish, green onion

Ahi was fresh from the boat and tasted incredible, first time searing it at home. Cooked much faster than I thought it would. Dressing was also a hit, but could have used more lime juice with everything together

4: Sous Vide chicken thigh, avocado crema, ancho black beans, Spanish rice, cilantro lime emulsion, smoked paprika tuile

Beans came out great, but the rice and chicken were overly dry. Pan was too cool when searing after sous vide so the chicken got overly cooked before it had a nice crust. Using skin off thighs didn't help either. The tuile looked great, but the taste of the paprika didn't come through much.

5: Sumac / Chili chicken with peppers and onions in lemon sauce
http://www.pbs.org/food/fresh-tastes/lemon-chili-chicken/
Loved this dish, came together very fast and was a satisfying combination of tart and spicy.  I'll have to try readjust the components and turn it into a plated entree eventually.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat#yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #steak #ahi #salad #baked #chicken #spicy #latergram
Here are some of the simpler meals that I've done in the past while that weren't quite enough to have their own post. 1 2: Ribeye Steak Torta on fresh telera roll, heirloom tomato, avocado, chipotle lime aioli, cilantro, pickled jalapeno Combination of flavors was great, and the rolls turned out amazing (although I wanted them to be crispier), will definitely save for future sandwiches. 3: Seared Ahi salad with cilantro sesame dressing, cucumber ribbons, sugar snap peas, shaved onion, radish, green onion Ahi was fresh from the boat and tasted incredible, first time searing it at home. Cooked much faster than I thought it would. Dressing was also a hit, but could have used more lime juice with everything together 4: Sous Vide chicken thigh, avocado crema, ancho black beans, Spanish rice, cilantro lime emulsion, smoked paprika tuile Beans came out great, but the rice and chicken were overly dry. Pan was too cool when searing after sous vide so the chicken got overly cooked before it had a nice crust. Using skin off thighs didn't help either. The tuile looked great, but the taste of the paprika didn't come through much. 5: Sumac / Chili chicken with peppers and onions in lemon sauce http://www.pbs.org/food/fresh-tastes/lemon-chili-chicken/ Loved this dish, came together very fast and was a satisfying combination of tart and spicy. I'll have to try readjust the components and turn it into a plated entree eventually. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #steak  #ahi  #salad  #baked  #chicken  #spicy  #latergram 
Cumin Crusted Pork Tenderloin, Snap Pea Crema, Habanero Mango Gel, Orange Reduction, Carrot Cucumber Slaw

Back again with some more sous vide pork tenderloin, this stuff is so great to serve a larger group I just keep coming back to it. This time I toasted cumin seeds and then blended them into a powder, and coated the meat before placing in the sous vide bags along with salt and pepper. Also added additional cumin right before searing to really get a good crust.

For the pea crema, I split open sugar snap peas and used the outsides for the slaw, and kept the peas for the crema. Blended the peas along with heavy cream, salt, and lime juice. The result was interesting, but I had such a small batch that when I tried to process the peas by themselves I didn’t have enough, and had to blend them with the cream. Before I could get the peas smooth the heavy cream was starting to over whip so I decided to stop a bit earlier than I wanted to.

The mango/habanero gel was just mango juice brought to a simmer with whole habaneros and agar, then set fully and blended. The orange reduction was literally just orange juice reduced significantly until super concentrated. Used a vegetable peeler for the slaw, and tossed lightly in oil to coat, and garnished with fennel fronds and nasturtium.

Overall this dish was good, but it would be better served with a fattier cut of meat. The tenderloin was so lean that it didn’t have enough richness to contrast the other components. The actual cumin crust itself on the meat was great however, although I would have liked it even saltier and crispier. The pea crema also started to separate after I had it plated. I’m not positive why, but I don’t think that the idea is really worth refining in the future for the amount of busywork that went into making it.

Plated this dish a few ways to get more practice, and dots was the more popular version by far!
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #peas #pork #meat #dinner #mango #peppers #spicy #orange
Cumin Crusted Pork Tenderloin, Snap Pea Crema, Habanero Mango Gel, Orange Reduction, Carrot Cucumber Slaw Back again with some more sous vide pork tenderloin, this stuff is so great to serve a larger group I just keep coming back to it. This time I toasted cumin seeds and then blended them into a powder, and coated the meat before placing in the sous vide bags along with salt and pepper. Also added additional cumin right before searing to really get a good crust. For the pea crema, I split open sugar snap peas and used the outsides for the slaw, and kept the peas for the crema. Blended the peas along with heavy cream, salt, and lime juice. The result was interesting, but I had such a small batch that when I tried to process the peas by themselves I didn’t have enough, and had to blend them with the cream. Before I could get the peas smooth the heavy cream was starting to over whip so I decided to stop a bit earlier than I wanted to. The mango/habanero gel was just mango juice brought to a simmer with whole habaneros and agar, then set fully and blended. The orange reduction was literally just orange juice reduced significantly until super concentrated. Used a vegetable peeler for the slaw, and tossed lightly in oil to coat, and garnished with fennel fronds and nasturtium. Overall this dish was good, but it would be better served with a fattier cut of meat. The tenderloin was so lean that it didn’t have enough richness to contrast the other components. The actual cumin crust itself on the meat was great however, although I would have liked it even saltier and crispier. The pea crema also started to separate after I had it plated. I’m not positive why, but I don’t think that the idea is really worth refining in the future for the amount of busywork that went into making it. Plated this dish a few ways to get more practice, and dots was the more popular version by far! . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #peas  #pork  #meat  #dinner  #mango  #peppers  #spicy  #orange 
Basil Crepes, Chèvre Mashed Potatoes, Warm Cherry Tomato Salsa, Sautéed Peppers and Onion

I’ve been wanting to try make more vegetarian meals recently but have had some trouble finding options that really feel hearty and filling. One of my friends suggested this mashed potato and chèvre filling for crepes, so I gave it a shot.

For the basil crepes, I cut the basil into chiffonade then pureed them with a hand blender into the batter. After they get blended, they oxidize quite a bit, and take on a grayish color, but the moment they hit the pan they turn bright green and smell very strongly of basil.

Boiled yukons until soft, then mashed together with salt, butter, heavy cream, and goat cheese. The filling all together has a nicely complex and rich flavor, with the fat and potatoes coming first and the chèvre coming through after. Adjusted the thickness of the filling with heavy cream until it was smooth but sturdy enough to stand up by itself.

For the salsa, I sautéed garlic and shallots until fragrant, then cranked the heat and added the cherry tomatoes and serranos. Took the pan off the heat and stirred in basil, salt, and pepper. Separately sautéed julienned onions and red bell pepper with some butter and a pinch of sugar.

Rolled the crepes then toasted on each side to seal and heat, plated on top of the veggies and salsa, and garnished with basil and nasturtium.

I really like the crepe filling, and the crepes themselves, and was surprised by how strong the basil flavor in the batter came through after cooking. I made a huge miscalculation when adding in the serranos and accidentally made the salsa too hot for almost everyone that was eating. I later had the thought that instead of sliced I should have brunoised the peppers and cooked them with the shallots and garlic. On my second try with the crepes/salsa the head was much more manageable.
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Basil Crepes, Chèvre Mashed Potatoes, Warm Cherry Tomato Salsa, Sautéed Peppers and Onion I’ve been wanting to try make more vegetarian meals recently but have had some trouble finding options that really feel hearty and filling. One of my friends suggested this mashed potato and chèvre filling for crepes, so I gave it a shot. For the basil crepes, I cut the basil into chiffonade then pureed them with a hand blender into the batter. After they get blended, they oxidize quite a bit, and take on a grayish color, but the moment they hit the pan they turn bright green and smell very strongly of basil. Boiled yukons until soft, then mashed together with salt, butter, heavy cream, and goat cheese. The filling all together has a nicely complex and rich flavor, with the fat and potatoes coming first and the chèvre coming through after. Adjusted the thickness of the filling with heavy cream until it was smooth but sturdy enough to stand up by itself. For the salsa, I sautéed garlic and shallots until fragrant, then cranked the heat and added the cherry tomatoes and serranos. Took the pan off the heat and stirred in basil, salt, and pepper. Separately sautéed julienned onions and red bell pepper with some butter and a pinch of sugar. Rolled the crepes then toasted on each side to seal and heat, plated on top of the veggies and salsa, and garnished with basil and nasturtium. I really like the crepe filling, and the crepes themselves, and was surprised by how strong the basil flavor in the batter came through after cooking. I made a huge miscalculation when adding in the serranos and accidentally made the salsa too hot for almost everyone that was eating. I later had the thought that instead of sliced I should have brunoised the peppers and cooked them with the shallots and garlic. On my second try with the crepes/salsa the head was much more manageable. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #crepe  #cheese  #basil  #salsa  #tomatoes  #potatoes  #basilcrepe  #vegetarian 
Lemon Vanilla Tart, Strawberry Jam, Toasted Almonds, Italian Meringue

The original reason behind me wanting to make these tarts was to get some practice making jam, specifically using citrus rinds to get more pectin into the final product without using packets etc of it. The majority of the components I have already made before, so the whole thing didn't take too much time.

Started by blind baking the tart shells, trying to keep as little color as possible from developing. While the shells cooled, I cut up strawberries from the market into 1/4 in pieces, then mixed with lemon juice, the remaining rinds, and sugar and let sit until the sugar dissolved. Cooked the berries until thickened, testing a small amount on a plate from the freezer to test the cooled consistency.

Poured the jam into the cooled shells, then toasted almonds on the stove, smashing them and discarding excess skins. Placed about 1/3 or the almonds onto the jam. Used my normal lemon curd recipe, but cut the sugar slightly to keep it tart to offset the jam and meringue together. Poured the curd into the tarts, then smoothed them level with the tops of the shells. As the curd set, I made the Italian meringue and cut the piping bag at a sharp angle, with the highest point being at the seam of the bag to get a teardrop shape. Torched the meringue and then topped with the remaining almonds. 
These tarts ended up tasting good but too sweet overall. With the amount of sweetness, they should have been half the size. In the future I'll cut down the meringue. The nuts in between the layers also got soggy after the first day, so I'll leave them out next time. I also could have cut the amount of sugar in the jam, although by itself it tasted great. Another small thing was my meringue was just a bit soft, so after cutting the tarts it started to collapse slightly.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking # foodpics #delicious #yum #eat#yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #lemon #dessert #lemon #sweet #almond #jam #strawberry #meringue
Lemon Vanilla Tart, Strawberry Jam, Toasted Almonds, Italian Meringue The original reason behind me wanting to make these tarts was to get some practice making jam, specifically using citrus rinds to get more pectin into the final product without using packets etc of it. The majority of the components I have already made before, so the whole thing didn't take too much time. Started by blind baking the tart shells, trying to keep as little color as possible from developing. While the shells cooled, I cut up strawberries from the market into 1/4 in pieces, then mixed with lemon juice, the remaining rinds, and sugar and let sit until the sugar dissolved. Cooked the berries until thickened, testing a small amount on a plate from the freezer to test the cooled consistency. Poured the jam into the cooled shells, then toasted almonds on the stove, smashing them and discarding excess skins. Placed about 1/3 or the almonds onto the jam. Used my normal lemon curd recipe, but cut the sugar slightly to keep it tart to offset the jam and meringue together. Poured the curd into the tarts, then smoothed them level with the tops of the shells. As the curd set, I made the Italian meringue and cut the piping bag at a sharp angle, with the highest point being at the seam of the bag to get a teardrop shape. Torched the meringue and then topped with the remaining almonds. These tarts ended up tasting good but too sweet overall. With the amount of sweetness, they should have been half the size. In the future I'll cut down the meringue. The nuts in between the layers also got soggy after the first day, so I'll leave them out next time. I also could have cut the amount of sugar in the jam, although by itself it tasted great. Another small thing was my meringue was just a bit soft, so after cutting the tarts it started to collapse slightly. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  # foodpics #delicious  #yum  #eat #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #lemon  #dessert  #lemon  #sweet  #almond  #jam  #strawberry  #meringue 
Sous Vide Poached Eggs, Roasted Garlic Sweet Potato Puree, Lemon Asparagus, Toasted Baguette, Honey, Parmesan

One of my friends was raving about sous vide eggs a bit ago and I realized that I still hadn’t tried making them before, even though I’d had my cooker for a few months. The dish they described was some form of toast with sweet potatoes and we eventually settled on making this dish.

Everything was pretty simple for this meal, started by cooking the eggs in the shell sous vide for 90 minutes at 147F and boiling the sweet potatoes until just tender. Once the potatoes were cooked, peeled and mashed them, then added cream, butter, roasted garlic, and some salt. When the eggs still had about 20 minutes to go I toasted the bread over the gas burner, then rubbed raw garlic on the bread once toasted.

Sautéed the asparagus in avocado oil on fairly high heat to get some color on them, then seasoned with salt, lemon juice, and lemon zest. Assembled the toasts and added some extra lemon zest, raisins, honey, parmesan, and micro greens.

I originally wanted to use goat cheese and cranberries instead of the parmesan and raisins but didn’t have them on hand so went for something slightly different. It ended up working out pretty well, but I still want to try it the other way.

The highlight of this dish was the yolks of the eggs. After 90 minutes the yolks take on a custardy texture, similar to softened butter, which was awesome on the toast. At 147F the whites don’t actually set all the way, and there is waste because of that, so maybe in the future I might try cooking them in two parts, cooking at a high enough heat to set the whites the second time around.
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Sous Vide Poached Eggs, Roasted Garlic Sweet Potato Puree, Lemon Asparagus, Toasted Baguette, Honey, Parmesan One of my friends was raving about sous vide eggs a bit ago and I realized that I still hadn’t tried making them before, even though I’d had my cooker for a few months. The dish they described was some form of toast with sweet potatoes and we eventually settled on making this dish. Everything was pretty simple for this meal, started by cooking the eggs in the shell sous vide for 90 minutes at 147F and boiling the sweet potatoes until just tender. Once the potatoes were cooked, peeled and mashed them, then added cream, butter, roasted garlic, and some salt. When the eggs still had about 20 minutes to go I toasted the bread over the gas burner, then rubbed raw garlic on the bread once toasted. Sautéed the asparagus in avocado oil on fairly high heat to get some color on them, then seasoned with salt, lemon juice, and lemon zest. Assembled the toasts and added some extra lemon zest, raisins, honey, parmesan, and micro greens. I originally wanted to use goat cheese and cranberries instead of the parmesan and raisins but didn’t have them on hand so went for something slightly different. It ended up working out pretty well, but I still want to try it the other way. The highlight of this dish was the yolks of the eggs. After 90 minutes the yolks take on a custardy texture, similar to softened butter, which was awesome on the toast. At 147F the whites don’t actually set all the way, and there is waste because of that, so maybe in the future I might try cooking them in two parts, cooking at a high enough heat to set the whites the second time around. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #egg  #potato  #asparagus  #dinner  #toast  #lemon  #garlic  #poached 
Sous Vide Pork Tenderloin, Glazed Carrots, Lemon Carrot Puree, Roasted Garlic Potato Puree, Caramelized Pearl Onion, Chive Oil, Crispy Shallot

I put together a handful of different components for this dish that I have been playing around with recently, mainly the carrot puree and glazed carrots in this dish, but moved around where they fit into the dish. After trying roasted garlic and ginger in with the carrot puree, I decided to use a good amount of lemon juice in this dish, while keeping the butter and cream lower to give it a much brighter flavor to contrast the potatoes.

After doing these sous vide glazed carrots a few times I have to say that they are an incredible addition to a dish.They keep a good  texture after cooking, and they come out having a very focused and intense flavor, especially after reducing the leftover juices into the glaze.

For the pearl onions, I halved all of them, keeping the very end of the root intact to hold the layers together, then placed them cut side down on a very hot pan. Once they had developed a good amount of color, added butter and water to the pan, and covered until cooked through. They come out nice and sweet, but this time I overcooked them a touch and they didn’t have as much tooth to them as I was looking for.

Used thinly sliced shallots and started by heating them in cold oil on medium heat. Once they were golden brown I drained them and sprinkled with salt. Finished by topping the whole dish with chive flowers and parsley.

Really pleased with how this came out, the combo of the roasted garlic potatoes and the lemon carrot puree was a fantastic base for the pork. I had some trouble getting a good enough sear on the pork this time, mostly because I crowded the pan too much. Next time I'll give each tenderloin their own pan.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #pork #sousvide #tenderloin #carrot #garlic #potatoes #lemon #dinner
Sous Vide Pork Tenderloin, Glazed Carrots, Lemon Carrot Puree, Roasted Garlic Potato Puree, Caramelized Pearl Onion, Chive Oil, Crispy Shallot I put together a handful of different components for this dish that I have been playing around with recently, mainly the carrot puree and glazed carrots in this dish, but moved around where they fit into the dish. After trying roasted garlic and ginger in with the carrot puree, I decided to use a good amount of lemon juice in this dish, while keeping the butter and cream lower to give it a much brighter flavor to contrast the potatoes. After doing these sous vide glazed carrots a few times I have to say that they are an incredible addition to a dish.They keep a good texture after cooking, and they come out having a very focused and intense flavor, especially after reducing the leftover juices into the glaze. For the pearl onions, I halved all of them, keeping the very end of the root intact to hold the layers together, then placed them cut side down on a very hot pan. Once they had developed a good amount of color, added butter and water to the pan, and covered until cooked through. They come out nice and sweet, but this time I overcooked them a touch and they didn’t have as much tooth to them as I was looking for. Used thinly sliced shallots and started by heating them in cold oil on medium heat. Once they were golden brown I drained them and sprinkled with salt. Finished by topping the whole dish with chive flowers and parsley. Really pleased with how this came out, the combo of the roasted garlic potatoes and the lemon carrot puree was a fantastic base for the pork. I had some trouble getting a good enough sear on the pork this time, mostly because I crowded the pan too much. Next time I'll give each tenderloin their own pan. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #pork  #sousvide  #tenderloin  #carrot  #garlic  #potatoes  #lemon  #dinner 
Lemon Rosemary Sous Vide Chicken, Smashed Red Potatoes, Glazed Carrots, Morel Chive Pan Sauce

This dish was one of my first times using sous vide to prep components well in advance of serving time in order to free myself up for other tasks, and it worked wonderfully. I started by cooking the chicken breasts with lemon slices and rosemary at 145ºF for about 90 minutes, then cooled rapidly in ice and held for later. Then increased the water temp to 183°F and cooked the carrots with butter and sugar.

While the carrots came up to temp, I cleaned the morels, and boiled the potatoes until soft. Drained the potatoes and smashed them to release any extra moisture, then pan fried in sunflower oil and finished with butter before keeping warm in the oven.

Once the carrots were softened, dumped all the juices and carrots in a large skillet and reduced the liquid until the carrots were glazed.

Seared off the chicken breasts and then in the same pan browned the morels, then deglazed with shallots, white wine, and chicken stock. Finished with chives and butter.

This dish turned out absolutely incredible, the chicken was extremely tender, and the strength and depth of the morel sauce blew me away. I think what really made the whole thing so fun to eat was just the lightest hint of lemon and rosemary that would come through from the chicken. Will definitely be revisiting this dish in the future, hopefully with skin on chicken breast.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #chicken #mushrooms #morel #chive #carrots #veggies #potatoes #lemon
Lemon Rosemary Sous Vide Chicken, Smashed Red Potatoes, Glazed Carrots, Morel Chive Pan Sauce This dish was one of my first times using sous vide to prep components well in advance of serving time in order to free myself up for other tasks, and it worked wonderfully. I started by cooking the chicken breasts with lemon slices and rosemary at 145ºF for about 90 minutes, then cooled rapidly in ice and held for later. Then increased the water temp to 183°F and cooked the carrots with butter and sugar. While the carrots came up to temp, I cleaned the morels, and boiled the potatoes until soft. Drained the potatoes and smashed them to release any extra moisture, then pan fried in sunflower oil and finished with butter before keeping warm in the oven. Once the carrots were softened, dumped all the juices and carrots in a large skillet and reduced the liquid until the carrots were glazed. Seared off the chicken breasts and then in the same pan browned the morels, then deglazed with shallots, white wine, and chicken stock. Finished with chives and butter. This dish turned out absolutely incredible, the chicken was extremely tender, and the strength and depth of the morel sauce blew me away. I think what really made the whole thing so fun to eat was just the lightest hint of lemon and rosemary that would come through from the chicken. Will definitely be revisiting this dish in the future, hopefully with skin on chicken breast. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #chicken  #mushrooms  #morel  #chive  #carrots  #veggies  #potatoes  #lemon