Yin and yang style pie that is also double decker

Sweet
Base - Sweet Quiche with Ginger-roasted Stone Fruit with puff pastry base

Topper - Vanilla and roasted Pear purée Clafouti with Meringue topping

Savory
Base - Tomato jam swirled Cheesecake with Pesto

Topper - Squash with carmelized Bacon streussel and wild Mushroom bits

Gazpacho and Cream Cheese Icecream with Multigrain and Olive Tapenade Short Bread Cookies flecked with Basil Sugar

Braised Sheep Tongue thinly sliced and tossed in a Savory & Hazelnut pesto with buttered Breadcrumbs and golden Onion strands with toasted crushed Hazelnuts

Welsh Rarebit Rabbit

Y Fenni Cheese and 08 Beer bechamel sauce poured over apple cider brined roast Rabbit on top of thin Granny Smith slices & shaved Pickled Shallots, on toasted and buttered Soda Bread. Broiled with extra cheese and garnished with fresh snipped Chervil and Chives.

La Cevicheria in Cartagena is damn good and by far the best thing I ate in Colombia was their Carib Ceviche.

Desert Ceviche
Papaya, Guava, Plaintains, Passion fruit, and carmelized chocolo in a lime and coconut juice with fresh mint. Topped with crushed peanuts and spun sugar. Served with meringue topped thin brown butter cookies.

LJ search sux so if i'm repeating myself apologies :(

Savory Napoleon

Napoleon created from layers of very thin
Sesame Flatbread with layers of salmon mousse, cucumber mouse, dill tossed onions with lemon confit. Topped with flash fried thin strips of smoked salmon.

All drizzled with red bell pepper and garlic and almond purée with ikura.

I'm discovering that although I used to have the same quality of sleep with the lights on, or bright sunlight, or the warm glow of a CRT monitor the rude awakening recently was that I now get my best sleep in pitch dark. And unless you live in a cocoon of a room there really is a lot of light pollution in the city ( Read more... )

There aren't enough crunchy textures in classic American brunch foods so I added one.

Eggs Flirtin with Florentine

Poached Eggs perched on smokey Collards smothered in Sausage Gravy on a nest of Crispy Noodles.

Accompanied by Hollandaise tossed slow roasted Cherry Tomatoes and a baby Mache Salad with Rhubarb dressing.

Pork rilletes smeared on a spring carrot purée (seasoned with apricot vinegar and a touch of curry) on a mustard seed crostini

Topped with minced onions macerated in kaffir lime juice

Olive oil bundt cake with orange zest served with broiled anejo tequila orange and grapefruit with vanilla beans. Whipped cream finished with matcha sea salt.


( Read more... )