By Rob, on December 14th, 2010%
I put this meal together to celebrate H finishing her grad school finals (only 1 more semester!) and it was a smashing success. Crazy delicious and unique flavors and textures really set this apart as “one of my best ever.”
I brined the chicken in an orange blossom infused solution with some utility saffron (cheapo no flavor stuff from the Armenian market) for a gorgeous color and floral accent that penetrated deep into the meat. Orange blossom is another thing you need to experience to understand – it is so incredibly floral and bright that it is unlike anything else, even fennel pollen. The two sides were simple and perfect accompaniment for one of the best chickens I have ever made. FULL POST
By Rob, on December 14th, 2010%
I wanted to end dinner in a special way for H since she just finished her grad school finals, and this fit the bill perfectly. I don’t usually freak out over desserts, but this was totally delicious – probably because of the savory character the butter brings to the table. I torched the pears with rye for a little extra complexity… not sure if it made an actual difference but it was a lot of fun. I put some apples in the bag too but since I completely winged the recipe, times and temp, the apples turned to complete mush…but the pears were perfect!
FULL POST
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About This is a logged journey of food and my adventures in the kitchen with my blowtorch, sous vide supreme (before I sold it) , and other super awesome (and more traditional) tools and techniques.
I hope that these explorations, which my fabulous other half "H" graciously entertains, provide others with inspiration, ideas, or even just relief from boredom.
I don't always use a blowtorch. But when I do, I prefer Bernzomatic.
Rob
5 books/ingredients I’m into right now Coconut Oil
Lard
Microgreens
Boneless Chicken Thighs
Cumin
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