Archives Under "dessert" (RSS)
A Tasting for Carlyle
15 October 2007 | carlyle, dessert, food, tasting | 1 Response
This week I did a tasting for Carlyle restaurant in Northwest Portland. When I met with the owner Bruce Goldberg I fell in love with Carlyle’s expansive kitchen and cozy, Gotham-esque dining room. I really wanted this position, so I challenged myself to come up with some intersting flavors and presentations. The Irish Car Bomb was a no-brainer choice, as everyone I mentioned the idea to couldn’t wait to try it. Continuing with the deconstruction-nostalgia trend, I really wanted to try a play on the flavors of peanut butter and jelly. I came up with the PB&J Creme Brulee Duo, and served it with vanilla tuiles to symbolize the white bread. Lastly, I wanted to do something a little outrageous, but also nailing that comfort food niche. Stuffed Butter Poached Pears Wrapped in Brioche were born, Thanks Charlie. Figs, candied walnuts, and marscapone made up the filling, and it went out with a Creme Fraiche Sherbet.
Gaelic Automoblie Explosion.
5 October 2007 | beer, chocolate, dessert, photoshop, plated dessert | 2 Responses
Its a sad state of affairs when I have to event desserts in Photoshop, but right now, breathing is cost-prohibitive, never mind ingredient shopping. Anyway, here’s a plated dessert version of an Irish Car Bomb. I found all the recipes on the web fairly easily, so I’m surprised that this hasn’t apparently been done before. Learning the term New American Cuisine inspired me to look to what Americans love, which is of course, gluttony. And drinking. So why not use the flavors of your favorite party drink to create a truly decadent delight? Hopefully I’ll get to make this soon. Guiness Stout Brownie, Bailey’s Ice Cream, and Jameson’s Caramel Sauce can all be found on the recipe page here. I got the idea for the presentation from Charlie Trotter’s Dessert Book, which I fall asleep reading most nights. I recommend serving this with an ice cold Gewürztraminer, just to add a refreshing element, form of, more alcohol!! YAY Gluttony!!
I Gotta Make Moves.
4 October 2007 | dessert, fenouil, pictures, plated dessert | No Responses
Well everybody, I’m pretty much healed up from the broken arm, and need to get back to work. I’ll be part time at Fenouil until further notice, and while it was gracious of them to let me keep my job, part time won’t pay the bills. I’ve created a new page of recent plated dessert ideas to direct prospective employers to here. These are mainly the desserts from my tasting with Chef Pascal, and mostly Keri’s pictures, so it showcases my latest and greatest, photographed in the best possible way. So hopefully, in the next week, I’ll have additional employment prospects and I can start climbing out of this hole I’m in. Also exciting this week: I recieved my first super-top-secret Daring Bakers challenge!!
Fries With One Hand
17 August 2007 | broken arm, chocolate, custard, delicious, dessert, food porn, pictures, plated dessert | 2 Responses
If I can make a custard with one arm, then I can make bread pudding. If I can make bread pudding, then I can deep fry it. Jaybill came up with idea as a joke, but I really liked the idea of taking old croissants, soaking them in custard, baking them in a waterbath, breading them with panko, and then deep frying them. Anyway here’s Panko-Fried Chocolate Bread Pudding. PFBP for short. Check out how to make it in my new Recipes section.
Good tasting everybody!
9 August 2007 | blueberries, dessert, fenouil, funnel cakes, pictures, plated dessert, tasting | 1 Response
So we were sitting in the bar, and a young woman entered and remarked, ”Oh you get to taste your own food?” Chef turns, with all three of us sitting in whites and says “Of course.” I was reminded of how important it is, as a chef, to taste your food! We were sitting at the bar of course because today was my tasting at the restaurant with Chef Pascal. It went extremely well. The Funnel Cakes, pictured here in the final presentation, looked beautiful. I only wish Keri was there to take the picture.
Another dessert Idea…
8 August 2007 | bacon, chocolate, dessert, nuts, pictures, plated dessert, tasting | 1 Response
Who loves bacon?! Boy howdy I sure do. This plate was an experiment envolving sweet applications of bacon, and the smoking of white chocolate. The end result was Sage Smoked White Chocolate Mousse with Maple Bacon Caramel. I originally tried smoking the chocolate with mesquite wood, but that wasn’t what i was looking for. Jaybill came up with the concept of an herb smoke (heh heh) which turned out quite nicely. The mousse was a bavarian style recipe. My idea for the sauce came from breakfast. You know when you’re eating pancakes and the syrup and butter gets all over your bacon and turns into this gooey mess on your plate? I love that goo!! That’s my sauce. When Jaybill shows me how to do it, I’ll be posting recipes and demos for all this stuff. Thanks again Keri for these beautiful pictures.
Replate!
7 August 2007 | blueberries, custard, dessert, fenouil, funnel cakes, pate choux, plated dessert, tasting | 1 Response
I did some refining to the funnel cake concept. One reason is I knew I could get in cleaner, and another is that as much as I love stinky cheese, tallegio mousse is just gross. So I went with a butternilk custard instead, and it turned out quite nicely. Getting there!! Keri’s picture is practically edible.
PuniChoux
6 August 2007 | dessert, funnel cakes, pate choux, pictures | 1 Response
Just did 12 hours in the test kitchen…and when I saw this ominous symbol rise from the bottom of the fryer, I knew it was time to pay…
Can I smoke it?
6 August 2007 | bacon, chocolate, dessert, pictures | No Responses
Easy kids…that’s not a crack rock…it’s white chocolate!! And yes, it can be smoked. Why would you want to smoke white chocolate you ask? Because I’m trying to get bacon onto the dessert plate, silly. More on this to come.
Remember the County Fair?
5 August 2007 | blueberries, dessert, funnel cakes | 2 Responses
With this dessert I was trying to capture all the fun and excitement of a hot summer day at the carnival. Funnel cakes with a blueberry tallegio mousse, lemon tuile, mango sorbet, and mascerated blueberries. I think I’ll use a watermelon sorbet in the final presentation. Isn’t that a beautiful picture? It was taken by my sister in-law Keri. Check out her other pictures.