Haute Cuisine | Spectacularly Delicious

TARTLETTES AVEC PISTACHE ET CARAMEL A LA ANTONIN CAREME

July 15, 2010 by skfsullivan 6 Comments

This recipe had a starring role at the Kitchen of the Year in Rockefeller Center this summer! Click for video. For a real mind-blowing read don't miss Cooking for Kings: Antonin Carême, The Life of the First Celebrity Chef by Ian Kelly. It takes you on a mind-blowing journey back in time to the dizzying heights of extraordinary cuisine of the early 19th … [Read more...]

PRESERVED LEMON MUSTARD

I have a theory why home-made mustard stands out from commercial brands: store-bought mustard is processed to be shelf stable, i.e. heated and sealed, which in effect cooks it. Soaking and grinding the seeds at home results in a fresher, spicier, more mustardy result. This preserved lemon mustard has a lot of personality – sharp, […]

GRILLED CORN RELISH

Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting […]

WATER-CURED OLIVES, PICKLED GREEN ALMONDS, WHEY-PICKLED PEPPERS: WHAT I’VE LEARNED

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety […]