28 GINGERY JUICE from Stomako on Vimeo.
A lot of ideas coming up in molecular gastronomy. But serving has to be even more surprising. I found a site where you can find special plates for all your experimentations.
If you’re new are searching new experiences : http://www.molecularrecipes.com/
Bocuse d’Or – Les Coachs from Conort Antoine on Vimeo.
That’s the lofty list released today by food website The Daily Meal.
Sometimes it seems like we already have far too many “best restaurant” lists, and in this column I’ve previously looked at the pros, cons and glaring omissions of a similar Top 100 US Restaurants list.
But what makes this one different is how far it goes beyond the usual big city suspects. Sure the top ten restaurants, the crème de la crème, include entries in Paris and London, but they also include Wolfsburg Germany, Kruishoutem, Belgium and Ljubljana, Slovenia. Other countries covered that didn’t crack the top ten but are notable for their omission from most other foodie lists include the likes of Malta, Latvia, Estonia and Croatia.
Source: via DesAutels Designs on Pinterest
tortilla Spinach & Muschrooms
These are mini tortillas Españolas that are great for hors d’oeuvres and tapas. I used a baking tray for mini cupcakes. You can add different toppings for decoration like grilled red peppers, anchovies, Manchego cheese, olives, chorizo or just leave it plain. This was for a Sunday brunch where I also made pasta with cherry tomatoes & basil and panko breaded chicken breast. For the breaded chicken breast I made several sauces to choose from, they were like dips. Everybody liked the curry mayonnaise, the fig with caramelized onions and the chipotle sauce.
You know what goes with brunch besides buffet-size food portions that can break your zipper? Cocktails. Really, what other day of the week can you order a drink at 10am and not worry that your sunburnt nose will be suspiciously given a once over as an indication of a pickled over-indulger? I mean, who decided drinks at 10am on a Sunday is totally acceptable but asking for a drinking at 10am on a Tuesday is not.
So as a workaround I’ve combined a traditional Sunday brunch cocktail with an everyday, any time of the week treat: a cocktail popsicle.
That’s right, what you are looking at is a Kir Royale-inspired Popsicle. Since I couldn’t stand to freeze good champagne, and cheap champagne — well, sucks — I used Prosecco instead and muddled some fresh blackberries, with a splash of lime, a bit of zest and some crème de cassis.
Lick your drinks away, my friends!
These addictive fries, served at Yerba Buena restaurant on New York City’s Lower East Side, can be made with fresh hearts of palm for a crispier texture. This recipe appeared in our March 2011 issue with Tyla Fowler’s story about hearts of palm, A Good Heart.
[Photographs: J. Kenji Lopez-Alt]
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| YIELD: | serves 4 to 6 |
| ACTIVE TIME: | 30 minutes |
| TOTAL TIME: | 45 minutes |
| SPECIAL EQUIPMENT: | large non-stick or cast iron skillet |
| THIS RECIPE APPEARS IN: | The Food Lab Holiday Special: Crispy Fingerling Potatoes with Garlic-Parmesan Butter |