Archive for July, 2010
Combinations
July 26th, 2010
It is wonderful to be in Cambridge. It has been too long since we were up here and it is a brand new experience seeing Tony’s new digs. We arrived yesterday and were happily thrown into brunch service. It was hard work but we happily warmed some seats and devoured delicious food.
After brunch, we set up shop and started preparing for our classes and the dinner on Thursday. Pop on in if you are in the neighborhood.
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Avocado and Tomato
July 26th, 2010
The prominent ingredients of this dish are the sliced tomatoes and avocados. However, it is the addition of the smoked capers which truly elevates and points up the flavors. There salty, briny smokiness paired with all the other components is simple and unforced deliciousness. It is not easy to refrain from the addition of more and thankfully we did.
Carbonated Young Coconut Water
July 26th, 2010
We were working with young coconuts at the same time we were playing with carbonated cocktails. One thing led to another and the result was carbonated coconut water, fresh from the shell. The effervescence really carries the aroma of the coconut, like sea breeze on a tropical island. While this is just a glass of carbonated coconut water the pathway is now clearly defined and we are excited about creating and consuming our upcoming discoveries.
Carabonated Young Coconut Water
July 25th, 2010
We were working with young coconuts at the same time we were playing with carbonated cocktails. One thing led to another and the result was carbonated coconut water, fresh from the shell. The effervescence really carries the aroma of the coconut, like sea breeze on a tropical island. While this is just a glass of carbonated coconut water the pathway is now clearly defined and we are excited about creating and consuming our upcoming discoveries.
Smoked Capers
July 25th, 2010
Braised Beef Fat
July 25th, 2010
When we prepare rib eye steaks we are always trimming and shaping the end result. For a long time we rendered the large hunk of fat and meat, which runs on the top of a rib eye along the bone, to make fat for cooking and cracklings for sauce. The other day when we were cleaning up a half a rib eye primal, we noticed that this hunk of fat looked remarkably like Mangalista pork belly in its marbling and meat blend. We decided to cut the meat off in one chunk, season it and slow cook for 24 hours at 70°C, the way we cook our beef cheeks. The result was a piece of beef fat which could then be sliced and sauteed like pork belly or foie gras. The fat caramelizes the same way it does on the outside of a roast and the interior is tender and bursting with flavor in your mouth. My first portion was about 60 grams in size when I started cooking and it rendered some fat in the cooking process.
I really enjoyed the flavors of the fat, but consuming it straight from the pan after lunch left me feeling a bit off. Five years ago I could easily have ingested a hunk of roasted fat with no repercussions. Times have changed and so have I. So, is this a useful preparation? Yes. We just need to do some fine tuning and figure out how much is the perfect portion for a specific need. One avenue we are looking at is dicing the fat and frying it like bacon lardons. Or slicing it like bacon to recreate that crusty skin on the top of the roast. Imagine that in a sandwich. Time and tasting will decided where we take this. (and don't think our smoker won't see some action in these tests)
Aroma At the Bar
July 25th, 2010
We have added one more class to the our schedule at Craigie on Main. Cocktails, both the craft and consumption, have always been fascinating subjects for us. The use of aromatics in great drinks, either as a supporting flavor or as an accent note, is the focus of this convivial workshop Tuesday evening at the bar. Tastings of food and drinks are part of this workshop.
Ideas in Food and Craigie on Main
will be hosting a unique seminar focusing on: Aroma at the Bar
Call Craigie On
Main at 617-497-5511
to make your
reservation.
$100 per person
(Credit card is
required upon reservation)
Aroma
Tuesday
July 27, 11pm
Aromas
are highly complex messages being decoded by our brains. Although humans no
longer need their sense of smell to survive, it is an integral sense in
experiencing many of life’s pleasures. We will discuss aroma in the context of modern
mixology. Looking not only at
spirits themselves and how we combine them, but also at the use of
complimentary and contrasting aromas that help us create, enhance, and even
amplify aroma and flavor in cocktails.
You Still Need to Know How to Cook
July 25th, 2010
In the world we live in digital scales, circulating water baths, and controlled temperature cooking are becoming commonplace. They are wonderful additions to any kitchen and help make cooking more foolproof and precise. The problem that occurs when technology takes the lead is that we can forget basic cooking techniques and why we need to understand them. Take a look at your handwriting. The more you type, the less you write, and the less beautiful or legible your handwriting becomes. Sure, functionality, speed and consistency are important, but there is something special about a gorgeous piece of meat (or two) cooked properly in a salt dusted skillet; it's fat renders into the pan and the constant turning (a la McGee) allows for uniform cooking and a beautiful crust. A quick pan sauce made with wine and butter, finished with fresh herbs snipped from the garden and a warm rest (we used a pyrex pan with a lid) resulted in different textures and flavors playing off one another with delicious results. The depth and consistency of the crust changes with each bite and the inner meat is supple and juicy. It may take a little more effort by the cook but every so often old school is the only way to go.
Lillet Infused Musk Melon
July 25th, 2010
Summertime Poppers
July 25th, 2010
We are making fresh polenta on a regular basis and occasionally we end up with some left over. Aki took the opportunity to use up some recent leftovers by stuffing them into jalapenos from our weed patch and wrapping them with bacon. These were then baked in the toaster oven and consumed before blinking. The results were delicious and the only disappointment was that we did not make more. (Our pepper plant while prolific has a tough time keeping up with my jalapeno fetish.) Guess we will be buying some peppers to supplement my new corn stuffed popper habbit.