cbarre02
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Posts posted by cbarre02
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With a front kitchen like that, there is plenty of space to feed all those people (and feed them well). There is also plenty of space to build a great, and large line team (i know i would love to work that line, stainless beauty). Plus the prep area, wich i am sure will be worked all day long. All they need are a few hard working sous chefs, who are after prefection as much as Chef Kunz. I am quite sure that he has made it part of his business, to find those kind of people. This is a very doable project, and i think that it will be well executed. Over time Chef Kunz notices a young mind that he trusts and makes them chef de cuisine, and then the restaurant has a new breath. Yet it is still bound in Kunz food. It is not one man going at this alone (or at least i doubt), put hard working prefectionists, who get along, in a kitchen together and the restults could be amazing.
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If this is an intermezzo why not go a differnt route, and avoid any complications. Use the alcoholl in a gelee and serve it with a herbed citrus sorbet.
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Thanks for all of the input on this one. Last night i tried a new dessert in our dinning room. Used the halva for the base, Yogurt baviarian on top, Pistachio tuile, Sweet herb "salad", with a carrot reduction and cardomom sauce.
The diner's enjoyed it with many comment's of it being a lighter version of carrot cake... hahaha. We gave away 10 for free last night, just to get some in put. Oh for the halva i actually bruniosed the carrot, and it came out very nice. Once again thanks for the input.
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I've used a few of his recipes... is that a bad thing to say.
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Desserts are changing forms to quickly to have strict definitions. I think that ballpark definitions are as close as we are going to get with modern desserts. Either that or we have to start coming up with our own words. Can you imaginge that!
It would be like the first time my brother heard of a parfait, he said no I'll just have a sunday.
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Almond Foam...Nitrogenated Almond.
Though i don't know that sounds all that tasty.
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Though I don't have a recipe... I do have a bit of advice. Try using straightforward, easy to identify flavors. For fruits you may want to use those high in acid, this will cut the other existing fat in the cake and make it a bit "lighter". Try not to complicate the tortes with two many flavors, it cost's more and the taster will get lost in it. Don't over "choclatize" a fruit torte, because more puree will be needed to bring the flavor through.
You could also try using fresh fruit fillings for the fruit flavor, and added texture. For the mousse you could use spices, as a little goes a long way. If you are finishing the torte with a mirror you can add a bit of fruit flavored liqueur to the glaze, to give it that last kick in butt.
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I like the baine method. And then just through a sheet pan on top of all the other pans, to prevent direct heat from above. This method always worked for me.
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2 weeks.... 2 months... what's the differnce. This is a lifetime in a "New York Minute". It ain't Yontville any more boy's.
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I did grate the carrot, and it would have molded very nicely. However, i think that it would have looked nicer if the piece were all uniform. About the cabbage, it's only a thougt, but you never know til you try.
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So I waited for it to cool and sliced in to 1inch squares with a knife (next time I'm leaving the raisins out, to allow for easier slicing). Very tasty, tough the carrot flavor is all but gone, due to the long cooking time. Soft with a Macaroon like texture, with crunch bits of almonds. Cardamom would be quite nice here, as the sweetness is the loudest "flavor" in the bunch. The milk comes through quite nice, and it's not greasy like I thought it would be. Nice looking and cuts clean. Next time I think that I will bruniose the carrot (for a nicer look) or fine julienne, and pack in a terrine mold length ways.
I will try this again no doubt, and try it with other ingredients:
Beets (someone said that tried this, very interesting)
Fibrous squash
Cabbage
Coconut
Mango
Seems to be a fun recipe. For the picture... I’ll post it when I figure out how...ahaha
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Just made a half batch of the recipe that was posted on this site. Made a few minor ajustments, with the addition of honey for some of the sugar, a bit of salt, and cinnamon for cardamom (would have prefered the cardamom, but don't have any at the house). Texture is quite dense, and will thicken as it cools about the same as a 3 to 1 ratio for ganache. Don't know how it tastes cool, but is quite goo warm. Will post on it's tast and "cutability" (is that a word?) later.
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They could have just cured it the traditional way with a tone of zests, to give it citrus depth. And right be for service hit it with a bit of citrus juice.
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I think that milk will be the "new mango". From Indian preparations to dulce de leche, milk seems to be more popular around the world than here. I mean to say it has much more prevalence in it's sweetened, even caramelized form, than in the United States. I make this assumption only for dessert menus not for commercial goods. But with the Latino population in the country now being the largest minority, I think that their food products will have some sway in our life styles.
I guess to however to say that milk be the "one" is far to narrow mined, maybe it will just be a flash in the pan. Maybe the "new mango" will be the "old mango", maybe it won't leave. I don't think that it's a new and exciting flavor of a commercial drink any more; I think that it's an accepted one. One that most of the American public can identify, and except. That is the thing with flavors in this country, if they are too subtle; they usually are not publicly accepted. They have to big enough to be identifiable, Americans like things like that. Just think of our most popular fruits, they don't taste alike. Sure there are different spices, but a banana puree and an apple puree feel and taste different. Some fruits are just to subtle and to sweet to make the American market.
At least that I what I am thinking, but I was only 10 when the whole mango thing started.
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Just thinking... If you poured ganache into the grates used for floresent lighting, on a sheet tray lined with parchment, and then frezee the ganache. I don't know hwo easy it would to unmold the little guys, or if you could at all, but it's an idea.
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Could we see these on the Per Se Canape menu anytime soon? Or would they cause another fire.
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Though i enjoy the idea of whole foods i too must say that the produce is lacking, just because it's organic doesn't mean it's good organic.
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BECAUSE WE CAN!
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I am interested in a good recipe for carrot halva. I was wondering if any one would share one that they enjoy.
Thanks,
Cory
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Well I just checked out a couple of other recipes for this same preparation. The idea seems to be to simmer the carrots in the spiced milk for some time (up to 3 hours), until the mixture is almost dry. Then remove to fry the carrot mixture in ghee until it has release all of its water content. My thinking is once the water is gone that the lactose would caramelize and leave you with some sort of buttery candied carrot concoction. Some recipes call for the addition of almond (though I think toasted pistachios would be more intriguing... and astatically pleasing), most call for raisins. Parsnips of course come to mind as an alternative, with the whole parsnip cake thing right now, though many other sweet vegetables could lend themselves nicely.
Here is a link to one of many recipes
I don't know the results of this recipe however, as I have yet to prepare this dish. I have found much unexplored (in terms of western pastry chefs) ideas and goods in Indian cuisine, and think that there is much possibility in this area. Today I even found that Kerala (one of India's States) produces cocoa beans, some thing I was unaware of. I also came across a pudding using ground dried peas, which sounded quiet interesting (though I have used dried legumes in cakes before, only to be left with a earthy metallic flavor).
India also offers a number of refreshing drinks that could easily be transformed to panna cottas, gellees, sorbets, foams, or many other things.
I know this is off the subject but is any one familiar with noodle koogle, and it's preparation. Soba noodles are just begging to be put into desserts some how; this may be another topic though
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Just looked over a recipe for carrot halva, and was wondering if anyone has made this or varations of it? From the recipe that i read, it steams to be nothing more than spiced milk steeped carrots with some raisins. Is this presumtion correct, or is there something more to this Indian dessert?
If so there could be an unlimited amount of variations, any suggestions?
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Though ascetics may not be quintessential to a great tasting dessert, they could play more of a roll than we would like to admit. The consistency of all the layers of a beautiful entremet must be just right, for it to be structurally sound. These precise layers (when done correctly) have a wonderful contrast of textures.
Don't get me wrong I love bread pudding, betties, and cobblers, but when executed properly modern "pretty" dessert can be just a wonderful. Besides why can't a "Messy" dessert be one of the components in a beautiful dessert.
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Made it back... Bogota was wonderful as usual. Was very busy there the whole time, so i didn't dine out much. I did make it to andres though.... what a party. I love the sancocho at the end, but i don't know that it helped that much... hahaha. Thanks for the tip about the place, it was a blast.
Ann Arbor Dining
in The Heartland: Dining
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Haven't been there but i have met with eve, and some of her staff. It is in the old bistro spot, and is quite contemparary as far as decor goes. When first opening it was quite busy, but now that the newness has worn off i worry that they are not seeing the business that they would like... acuttually i see this as a trend for many ann arbor restaurnats right now. Although pacific rim is getting quite a bit of business every night.