February 26th, 2010
I came up with the idea of beet beurre blanc because I was trying to figure out what sauce I want to serve with the crab ravioli I plan to make. Beurre blanc was something that immediately popped into my mind, because it’s a simple and delicious sauce, that enhances the flavour of other ingredients without overpowering them.
But I wanted to make things a little more interesting, so I did some research about adding other things to beurre blanc and found some interesting things. Citrus beurre blanc, champagne beurre blanc and even miso beurre blanc (which I definitely have to try very soon). I don’t even remember how I came up with the beet idea, I was trying to fall asleep and just thought about the beets I found in the fridge yesterday.
Well, enough said, the result is great, even though I was hoping for a slightly more pronounced beet flavour. I’m not sure if I’ll serve it with the ravioli, but I think it would be more than perfect with salmon. Adding some lemon zest would be another thing to try out. We’ll see.
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February 10th, 2010
I think I first noticed David Chang or Momofuku in Anthony Bourdains “No Reservations”. It was the infamous “Food Porn”-Episode (you can watch it on eatmedaily.com) in which you can see some of the most delicious and evil food things in the history of cooking. I think the idea of frozen foie gras snow just got me hooked. When I heard about the Momofuku cookbook I just knew I had to get it and I already tried out a couple of things. The famous Pork Buns were definitely a highlight for me. But yesterday I got some really nice baby asparagus so I decided to try out his version of the classic asparagus, holondaise and fried egg: Pan-roasted Asparagus on Miso Butter (faux holondaise) and topped with a poached egg.
It’s just unbelievably delicious. The miso butter for itself is ‘finger licking good’, but in combination with the warm egg yolk, that is oozing out of the poached egg and the slightly bitter roasted asparagus, it’s just heaven on earth. If you don’t try this recipe, you’re definitely missing out on something.
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February 5th, 2010
Okay, so I saw bacon caramels on not without salt this morning and even though I thought about I just knew I had to give it a try. This delicious combination of sweet and savoury is just one of the best things… ever.
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