Comments on: Textural Successes and Failures

By: Plate by Plate: Starring, Chocolate

Plate by Plate: Starring, Chocolate — Tue, 09 Jun 2015 15:31:30 +0000

[…] it was open and talked about a syrup that Hernan Gipponi made by melting Tic-Tacs in sugar syrup. I’ve played with that idea a couple of times. This one goes in the same direction, but, I used […]

By: Tweaking on the Recetas

Tweaking on the Recetas — Tue, 04 Jun 2013 12:29:57 +0000

[…] Textures of tomato – the tweak – I mentioned briefly a “tastes of tomato” dish at Melibea during my NYC sojourn. What stood out for me were the infused tomatoes on the plate, so I’d asked about how they were done. I didn’t follow the recipe exactly as the chef there had infused them with dashi – a blend of bonito flakes and kombu – and I wanted to keep our dish vegetarian, so I made a pure kombu stock and infused my fried cherry tomatoes with that. A definite extra hit of umami flavor to the dish. […]

By: Starting the New Year in Private

Starting the New Year in Private — Wed, 09 Jan 2013 17:01:56 +0000

[…] No nuts and preferred a non-fish main course. Easy enough. We launched the evening with our textures of tomato […]

By: 2012 Gone, Without an Apocalypse

2012 Gone, Without an Apocalypse — Wed, 02 Jan 2013 14:54:46 +0000

[…] Textures of Tomato, and Textures of Mushroom […]

By: Returning to the Shire, 5 Years On

Returning to the Shire, 5 Years On — Tue, 25 Sep 2012 14:48:09 +0000

[…] of mushroom” plate from this weekend’s trio of dinners, a take on our recently popular textures of tomatoes plate. Here, a slice of pine mushroom and red onion cheesecake, a raw button mushroom puree spiked […]

By: A Cheek-y Little Dinner

A Cheek-y Little Dinner — Tue, 07 Aug 2012 14:15:03 +0000

[…] loved the “textures of tomato” dish that I made a couple of weeks ago, so I brought it back. The only difference, instead of lightly […]