Emulsion :

Daring Baker Challenge: Mousse in an edible container

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The April 2011 Daring Bakers? challenge was hosted by  Evelyne  of the blog  Cheap Ethnic Eatz . Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container[...]

Chocolate, Caramel, and Coffee. Cupcakes, that is.

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Yes, this post is about all three – chocolate, coffee, and caramel. Three of my most favorite indulgences, all in one beautiful little cupcake. Last week I was requested, er, told, that I was to bring the dessert for a work pot luck.  I love[...]

Yellow cupcakes with chocolate Swiss meringue buttercream frosting

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Two of the professors in my department just emailed me saying they have a KitchenAid stand mixer they never use and would I be able to give it a home and make it feel used? Just take a minute to absorb that. Within 48 hours, it was in my kitchen[...]

Balsamic Watermelon with Parsley-Lime Emulsion

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This was my first attempt at amuse-bouche (and my first excuse to use my new Chinese spoons). I combined the complex sweetness of watermelon and balsamic vinegar with the bright acidity of lime juice-- yum! For 8, you'll need: + small (1" by 1")[...]

Seared Scallops with Meyer Lemon Caviar Emulsion

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We had a wonderful Beluga caviar tasting lunch last week, thanks to Black Star Gourmet package and still had some caviar left. The next day, I decided to make a Meyer lemon caviar emulsion to pair...

Miso and Honey-Marinated Sablefish with Sesame Ramps Emulsion

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This weekend I was fortunate to find some interesting ingredients at my supermarket that I have never cooked with before. The two finds featured in today's recipe are ramps and fresh wild Alaskan...

Lemon Zest Crusted Cod with Horseradish Emulsion and Sweet Grapes

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This simple dish features fresh wild caught cod fillets, coated with a mixture of breadcrumbs and lemon zest and pan-fried, resulting in a light and crispy crust with a lovely lemony taste. A...

Spicy Flavors of Autumn: Ghost Chile Salt Crusted Scallops with Maple Emulsion

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This post is a recipe developed specifically for the "Spicy Flavors of Autumn" Project Food Blog Luxury Party . This recipe features a Ghost Chile pepper, the hottest chile in the world. I...

TweetPost #4: Tortelloni with Eggplants, garam-masala turkey nuggets and a long peppercorn scented milk-olive oil emulsion sauce.

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Yesterday night I came back home a bit earlier than usual and I was so hungry that I took a big chunk of bread, made some olive oil and lemon juice emulsion and married the two together over and over again. Naturally, at dinner time I wasn?t starving[...]