PIZZA & PEPPER VINEGAR SPAGHETTI

HELLO ALL, JUST A FEW PICTURES TO START OFF THE WEEKEND

 ENJOY...

JALAPENO MARGARITA FINISHED WITH BALSAMIC GLAZE

SUN DRIED TOMATO PIE WITH PESTO & ARTICHOKES 

FRESH MOZZARELLA WITH PIMENTO PEPPER VINEGAR SPAGHETTI  DRIZZLED WITH LEMON OLIVE OIL

Weekend Eats...

I HAD SOME FUN IN THE KITCHEN OVER THIS WEEKEND. I WANT TO THANK MY ROOMMATE JASON FOR TAKING ALL OF MY PICTURES AND HELPING ME OUT IN THE KITCHEN. HE WAS RESPONSIBLE FOR MAKING THE MEATBALLS. HE DESERVES A PICTURE AT THE END OF THIS POST... THANKS EVERYONE

CLASSIC PIE

CLASSIC PIE FINISHED WITH BALSAMIC GLAZE & COARSE TRUFFLE SALT

SIMMERING MEATBALLS

MEATBALLS WITH FRESH MOZZARELLA 

MINI JALAPENO PIZZA

MINI JALAPENO PIZZA 

DUBBSY...

I WANT TO THANK EVERYONE WHO HAS CHECKED OUT MY BLOG. I HAVE NOT BEEN IN THE KITCHEN TOO MUCH LATELY BUT THIS IS FROM THE PAST FEW WEEKS. ENJOY

HOMEMADE LINGUINE

HOMEMADE LINGUINE WITH OVEN ROASTED HEIRLOOM CHERRY TOMATOES & SPICED SHRIMP 

BABY BRUSSEL SPROUTS A L'ANGLAISE TOPPED WITH SALTED PECANS

A LITTLE MORE MOLECULAR GASTRONOMY...

COCA-COLA CAVIAR

COCA-COLA CAVIAR

TRADITIONAL PIE

BALSAMIC GLAZE PIE

I haven't posted anything new since I returned from my trip. Here are some pictures of what has been going on in my kitchen. Enjoy.  

PROSCIUTTO DI PARMA PIZZA

TRADITIONAL 

EATALY'S FRESH MOZZARELLA, PROSCIUTTO DI PARMA 24 MONTHS,  ITALIAN PESTO

BALSAMIC VINEGAR PEARLS

ESPRESSO CAVIAR IN ACTION

 ESPRESSO CAVIAR

 CIPPOLINI ONIONS, SOPRESSATA, BALSAMIC GLAZE & BASIL  

 CIPPOLINI ONIONS, SOPRESSATA, BALSAMIC GLAZE & BASIL

Winter Fancy Food Show 2011

I was just out in San Fransisco for the Winter Fancy Food Show 2011. My company is known for importing specialty cheeses, meats and grocery items around the world. Below are some pictures of our booth.

Left side of the booth

"Master Slicer"- Serrano Ham from Spain

Specialty Italian 

More Specialty Italian

Grana Padano half wheel chunked out.

PIAVE and some other specialty Italian 

2011 Kick-Off

Molecular Gastromony is difficult to execute if you are not familiar with the science part of it. It is a combination of cooking and science which takes time and skill to get correct, I have learned the hard way. 

Below I did a tomato bruschetta foam served with some Parmigiano Reggiano Cheese.  This was probably one of the easier experiments I have done so far. 

I was shocked how good it was. To do this you make your bruschetta as normal and puree it till you have only pulp and liquid. I put this through cheese cloth and a fine strainer to make sure only the juice was left in my bowl.

I added soy lecithin and used my emulsion blender which resulted to this foamy appetizer. 

 I had dinner with two of my friends last Friday evening, I was craving chicken parmigiano. Beside it is rigatoni with mixed mushrooms, red onion, yellow squash, asparagus and a light coating of pesto.

As usual I can't finish a weekend without a pizza. This one is chicken parmigiano and sopressata

A closer look below...

Chicken Parmigiano Pizza 

My roommate Jason finally got back from his vacation. We wanted to keep it simple for dinner so we did a marinated skirt steak with a tomatillo foam, sauteed broccoli, grilled balsamic portabello mushroom and some baked cottage fries. 

 I wanted to explore with some ingredients outside of my comfort level. Below is my tomatillo foam. I used the same process as the bruschetta above. This was a really nice finish to the skirt steak.

Tomatillo Foam 

Best of 2010

I wish everyone a happy and a healthy new year. I decided to post some of my favorite pizzas from 2010. Enjoy.