Monthly Archives: January 2010

Applewood, Muscovado Sugar, Fenugreek

After noting in my last post that I’m trying to pay more mind to the seasons as laid out in this book, I promptly contradicted myself and made this dish, which falls into the ‘Winter’ menu at Alinea. After making it, I think I understand why (more on that later), but the main component of [...]

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Surf Clam, Nasturtium Leaf and Flower, Shallot Marmalade

So this dish is pretty much awesome. I’m finding that I’ve slowed down on the haphazard jumping around through this book, and am trying to pay more regard to the seasons.  At first I wanted to just attack the recipes that seemed most interesting (and doable), but slowing down a little is encouraging me to [...]

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Transparency of Manchego Cheese

Manchego Cheese, the superstar ingredient of this dish, hails from Spain.  Or, at least, that’s what wikipedia tells me.  I’m a bit ignorant when it comes to cheeses, but I’m learning fast, and I relish the chance to poke through the extensive cheese cabinet at Moore Wilson’s downtown.  I only found manchego (two kinds, one [...]

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