Standard recipe for herb simple syrup that can be used for cocktails, desserts or flavor extractions for savory dishes. This recipe will work with fresh herbs, including mint, basil, oregano, parsley, thyme, etc.
Ionic spherification was first introduced by Ferran Adrià of El Bulli. They would serve a beautiful apple "caviar" in a caviar tin, which at that time was absolutely mind-blowing. Because the overall technique is fairly simply, "faux caviar" quickly became many-a-cook's first foray into hydrocolloids and modern cuisine (also commonly referred to as "molecular gastronomy").
This Melon-Mint "Pesto" was originally developed for a summer short rib dish that was served with seared watermelon and pickled rind. It was a fun play on fruit and beef, and people really enjoyed the preparation. To be completely honest though, this sauce was so specific to this dish, I'm not sure I would ever put it with anything else or even make it again for that matter.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
This lobster dumpling recipe was originally developed as a component for a sea food hot pot served with shrimp, clams, yaki soba noodles and a Thai inspired coconut broth. Since the dumplings are wrapped in a wonton wrapper, they also work great as a quick little snack when dropped into a deep fryer and cooked until golden brown.
This is a simple, emulsified puree that goes great with vegetables, fish and mild meats such as chicken breast and pork tenderloin. This recipe was originally developed as a garnish for a sushi roll.
Basic mayonnaise recipe.
A refreshing and simple summer dish to be served at the height of melon season.
A flavorful, French style gnocchi that is made from a savory pâte à choux base instead of the traditional potato, egg and flour mixture.