Sun dried tomato sausage, potato, broccolinni

So if you haven't noticed, I am working on the detail and lighting of my photos.  I am taking pictures of very cheap things like bread, sausage and flower's to improve my skill.  Those digitial camera's have tons of settings that you have to mess around with to get good pictures. 

Here we have some sundried tomato sausage served with garlic chips, potatoes, carmelized onions and broccolinni.  Honestly this plate cost me 5 dollars to make, I am not going to lie.  Its like poor mans food.  But I thought I would use good technique in blanching the broccolinni and cutting out discs of potato and cooking them in a butter emulsion.  If you have any questions feel free to comment.

Read more!

A date with Banana Bread

So a date makes a date with banana bread.  And this is the bi-product.  Here is some bread my mother slaved away at while I was making a lamb leg roast.  It is very good because anything with smashed bananana's and sugar is just yummy.  Testing out a new format for pictures as well.

Read more!

Seafood Medley

Scallops, Smoked paprika and cayenne dusted squid, raw Fanny bay oysters, Gremolata, Market veg.

So it was a cold day, and I felt like something with a bit of kick in it, the squid that is dusted with smoked paprika and cayenne really provide a nice base for all the other natural flavors to dance around.

Read more!

Scrambled egg, caviar, dill, smoked sockeye salmon, toast

Sometimes you don't have to cook that much, but just pair peices of food that go really well together and execute with proper technique.  Dill just makes salmon taste better, period.   Caviar adds a salty, brininess to the soft scrambled egg and toast holds these two combinations together.  Simple pure flavors here.  Its important to get good quality salmon, in the picture is alaskan sockeye salmon. Keepin it simple, enjoy.

Read more!

Roasted quail breasts with market veg

Roasted quail breast in its own natural sauce made with the rest of its body. Served with cauliflower puree, celery leaves, carrot, and potatoes in the middle. There is a story behind this plate. Thanks to Jimmy Zone for taking the sweet pictures

So at my job I cook quail, and we serve 2 quail legs with 2 quail breasts, and 20 quail legs were missing, so a chef was yelling at me about how now he has 20 quail breasts and no quail legs to go with them, so I told him I would bring some in, so I bought 20 whole quails and fabricated the legs off and gave them to him the next day and so I had 20 quail breasts all to me =) Here are 2 of those breasts.





And the backbone, and wing tips and all the nasty parts are right here, I get some color on them and then cover them with water in a pot and simmer away, throw in a onion brulee or a few carrots and garlic if desired, but constantly keep skimming and keep it on a low heat.
Read more!