Friday, June 22, 2012

Preserved Lemon Gimlet

preserved lemon
simple syrup
Hendrick's Gin

shaken & served over ice
thai basil garnish

summer is here

Sunday, June 17, 2012

Sunchoke Powder

made from the peels and trimmings of sunchokes oven-dried at 200ºF then pulverized

why not season our food with vegetables?

Friday, June 8, 2012

Pulled Tripe

Crispy Pulled Tripe
Mashed Chickpeas
Mustard Green
Fermented Eggplant Brine
Burnt Corn Husk Oil

My new favorite technique with tripe is to pressure cook it (for at least 30 min.), pull it into strands while it is still warm and then pan fry. The strands, I find, make for an interesting texture that is wonderful in soups, but in efforts to give tripe a starring role I decided to pair it with a quick mash of chickpeas with herbs and roasted garlic, raw and spicy mustard greens and the tender part of leeks that were dressed in my own fermented eggplant brine and burnt corn husk oil. I also poured some more of the dressing around the plate.