The Road From Red Eye To Faux XO
Anyone who knows me, knows that I love using culinary byproducts (as any chef should). What can we salvage, use and re-use? My current obsession is the dried, coffee poached bacon bits that I have in my walk-in. This past week, we ran ham with red…
Plum/Port Ice Cream
I recently went to the farmer’s market and scored a great deal on some yellow plum seconds. I knew what I wanted to do was make ice cream, so I started looking for a base recipe. Once again, I pulled out Frozen Desserts by Caroline Liddell & Robin…
Boozy Milkshake (Recipe # 1) – Citrus & Chartreuse
Tonight’s boozy milkshake 12 oz Good Quality Vanilla Ice Cream (I used Ben & Jerry’s) 2 oz Green Chartreuse 1 T Luxardo Maraschino Liquor 1 oz Freshly Squeeszed Lime Juice 1 oz Country Time Lemonade (on the strong side) Throw in a blender. I didn’…
Gazpacho Redux
It’s my favorite time of year. The time when people want to argue about gazpacho. Having made a fresh batch today, I thought I’d do a second post on the subject. If you missed my original post from last year, here it is: http://perfectlittlebites….
An Easy Improvement
Last night I went out to dinner with my wife. We went to a pretty popular independent family restaurant in town. While we had a good meal, something bothered me. Why is so little care given to house salads? You cut your steaks in house, using meat…
ISI Green Chartreuse Sabayon (The Recipe)
I’ll start by getting this out of the way. I know this isn’t a traditional sabayon. It might be more appropriately called “semi-whipped, cool, non-frozen, alcoholic ice cream base”. It was one component of my Last Word dessert. Because I’ve had a …
Bands
Not a day goes by that I don’t have music on. I’m always asked what I like and what I’m listening to. It varies from day to day, but I also have my favorites. If I could only listen to the music of 10 artists/bands, this is who it would be: Nine I…
Down on the Farm(s)
I had the opportunity this week to visit 3 farms in Virginia. It was interesting to see how different size farms operate. We talked local, pricing, distribution, farmer’s markets and food politics. We discussed how small farmers worked with large …
Music and The Creative Process
I’m always looking for new ways to push myself. Sometimes I want to be put into a box and see if I can work my way out. Where do you find creativity? I’m a huge music fan. At last count, I’ve been to over 600 shows and have nearly 6,000 cds in my …
Dinner at Elements- Chefs without Restaurants
I wanted to share a little bit of info about the recent dinner I had at Elements in Princeton, NJ. The dinner was loosely referred to as chefs without restaurants and featured dishes from Curtis Duffy, John & Karen Shields, Alex Talbot, Aki Kamoza…