STUDIOKITCHEN

The Perfect Dish.

In a slightly tipsy conversation with a few fellow cooks  last night, someone started talking about the perfect dish, not the universal perfect dish per-se but the one thing you ever cooked that could absolutely not be improved on. Just purely from a perspective of continously seeking innovation without even factoring in the OCD tendencies, nothing is ever good enough, we continue to tweak and adjust. Everyone came up with a dish, I scoured my archives and I would say it's the Uni Custard with Mirin Glaze, Roasted Marcona Almond and Caviar. Flavor and texturally perfect.

Macro Photography

To those wondering what macro lens I use, I think these pictures says it best. Canon EF-S 60mm  F 2.8 Macro USM

Click Here.

oops... and if you click the picture, it's foie-onionness gets bigger...... that's 2.5 inches across.

Onion Tart Tatin
Peppered Foie Gras.

Quail, Figs, Vincotto, Mache I think........

Uni Custard

I love this picture and I only ever made this dish once based on a hunch that caviar and almonds work well together. Sea Urchin flan/custard with a slightly sweet xeres glaze, salted toasted marconas and osetra. Interesting textural and flavor combination when eaten in one big bite with all components represented.