Category Archives: Uncategorized

Chestnut, Too Many Garnishes To List

A mound of warm, bay-scented chestnut puree sits in a pool of buttery parsnip sauce. Nearby is a pile of crispy celery root chips and bacon powder. This pile is garnished with a small lump of brown sugar crusted in chocolate, bay leaf bubbles, and a dollop of nutmeg mousse. Also floating in the parsnip […]

Bone Marrow Fudge

As we move into the Holiday season, I’m feeling like taking the scenic route here. I’m waiting for a few ingredients to come into season for the next dish I’m aiming at, so I have some time and space to play around. I’ve become addicted to  the ChefSteps videos; a recent one in which they […]

Goose, Blood Orange, Sage, Roasting Goose Aromas

The story of this dish starts the way the recipe for it in the cookbook does: with stock. Among the most time-consuming tasks in this cookbook — instanced 4-5 times throughout it — is creation of veal stock. Chef Achatz’ roots at The French Laundry are belied in the recipe for it, although rather than […]

King Crab, Vinegar, Aromatics, Seaweed

Let’s learn about King Crab. Fresh Alaskan Red King Crab is a bit of a culinary unicorn. There are two other recipes in this book that call for it, but in both cases I substituted fresh local Dungeness crab. My original google searches for it about 3 years ago turned up very few results that […]

Pork, Grapefruit, Sage, Honeycomb

It’s probably apropos that the first dish back in the saddle for this project is one tangentially-related to BBQ. While not totally deep southern, this dish manages to blend autumnal flavors with traditional BBQ pairings, with a few pretty rad touches just to keep it all the way Alinea. Pork — prepared two ways — is […]