thetruecure.blogspot.com

The True Cure

For the squash: I sliced them super thin, seasoned with j leblanc olive oil, fleur de sel, and compressed 5 times to break down the cell walls. Then I fill them with a truffle/ricotta filling. Next I made a consomme from the squash. This is where I really wanted the complexity and flavors to come through. I made a very well seasoned "squash soup.". Next I clarified the soup using a .25% agar base. Here is the final dish, Squash 'Raviolo,' Squash Consomme, Maitake Soil, Basil, Nasturtium. I took the scrap...

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The True Cure | thetruecure.blogspot.com Reviews

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For the squash: I sliced them super thin, seasoned with j leblanc olive oil, fleur de sel, and compressed 5 times to break down the cell walls. Then I fill them with a truffle/ricotta filling. Next I made a consomme from the squash. This is where I really wanted the complexity and flavors to come through. I made a very well seasoned squash soup.. Next I clarified the soup using a .25% agar base. Here is the final dish, Squash 'Raviolo,' Squash Consomme, Maitake Soil, Basil, Nasturtium. I took the scrap...

<META> KEYWORDS

1 organic squash

2 2 comments

3 corn

4 0 comments

5 chicken rillette

6 the compnents

7 labels composed dishes

8 spring

9 creativity

10 thank you najat

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organic squash,2 comments,corn,0 comments,chicken rillette,the compnents,labels composed dishes,spring,creativity,thank you najat,quick update,vote bluezoo here,1 comments,foie gras mousse,crispy sweetbreads,wagyu ribe eye,napoleon,information,older posts

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The True Cure | thetruecure.blogspot.com Reviews

https://thetruecure.blogspot.com

For the squash: I sliced them super thin, seasoned with j leblanc olive oil, fleur de sel, and compressed 5 times to break down the cell walls. Then I fill them with a truffle/ricotta filling. Next I made a consomme from the squash. This is where I really wanted the complexity and flavors to come through. I made a very well seasoned "squash soup.". Next I clarified the soup using a .25% agar base. Here is the final dish, Squash 'Raviolo,' Squash Consomme, Maitake Soil, Basil, Nasturtium. I took the scrap...

INTERNAL PAGES

thetruecure.blogspot.com

1

The True Cure: Creativity

http://thetruecure.blogspot.com/2011/04/creativity.html

And please check out my friend Najat's blog. The Pilgrim Chef. Posted by b baxter. April 7, 2011 at 4:47 PM. Nice to see you expanding your horizons. Why would you line your curing chamber with salt blocks to dry age beef? When I dry age beef ( usually a 10-15lb rib roast) I just hang it in my beer fridge for 30 days or so. April 8, 2011 at 3:57 PM. Subscribe to: Post Comments (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ".

2

The True Cure: Quick Update

http://thetruecure.blogspot.com/2011/01/quick-update.html

I have still been ridiculously busy, but have also been busy curing, pickling, smoking, pretty much whatever I can get my hands on , but a brief update on a couple of things. First off, I was able to get a few duck in. I made a pate out of the legs meat, heart, liver and kidney. Then I also made some duck prosciutto from the breasts. Here is the charcuterie plate we've been running on the tasting menu this week. From top left corner clockwise. Posted by b baxter. Subscribe to: Post Comments (Atom). Food ...

3

The True Cure: Chicken Rillette

http://thetruecure.blogspot.com/2011/04/chicken-rillette.html

Crispy Chicken Rillette, Buttermilk-Dijon Dressing, Egg Yolk, Ramp Top Fluid Gel, and a salad of Green Apple, Ramp and Arugula. Everything went together well, but needs to be tweeked and the presentation tightened up. Posted by b baxter. Subscribe to: Post Comments (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ". Viva la vida ". CHEFS DAILY FOOD BANK. Battle of The Fishes 2014. Yeah, They Do Call Them Bagels. Low on the Hog.

4

The True Cure: Bluezoo Nominated for Best Seafood Restaurant

http://thetruecure.blogspot.com/2010/11/bluezoo-nominated-for-best-seafood.html

Bluezoo Nominated for Best Seafood Restaurant. Posted by b baxter. July 27, 2013 at 4:26 AM. This post shows the information which is close to standard. convincing way of expression due to that reason your post become so informative. Subscribe to: Post Comments (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ". Viva la vida ". CHEFS DAILY FOOD BANK. Battle of The Fishes 2014. Yeah, They Do Call Them Bagels. Live Life Love Food.

5

The True Cure: Organic Squash

http://thetruecure.blogspot.com/2011/05/organic-squash.html

For the squash: I sliced them super thin, seasoned with j leblanc olive oil, fleur de sel, and compressed 5 times to break down the cell walls. Then I fill them with a truffle/ricotta filling. Next I made a consomme from the squash. This is where I really wanted the complexity and flavors to come through. I made a very well seasoned "squash soup.". Next I clarified the soup using a .25% agar base. Here is the final dish, Squash 'Raviolo,' Squash Consomme, Maitake Soil, Basil, Nasturtium. Viva la vida ".

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pastureprimewagyu.com

Links on Farming & Animals - Pasture Prime Wagyu Florida Grassfed Beef - Pasture Prime Wagyu Florida Grassfed Beef

http://www.pastureprimewagyu.com/links

Farmers Market & Farm Contact. Links on Farming & Animals. Grass Fed Wagyu Beef Questions. Health Benefits of Natural Grass-Fed Beef. Non GMO Free Range Turkeys. NON GMO Pasture Raised Free Range Chickens. Links on Farming and Animals. National Sustainable Agriculture Information Service – Label Rogue. S and G Poultry. Health Benefits of Grass-Fed Beef. American Grass Fed Beef. Mayo Clinic – Grass Fed Beef. Berkshire Boston Butts – Back in Stock for Summer. ORDER NOW ►. 4th of July Giveaway! Summerfield,...

seasonwithvinegar.blogspot.com

Chef's Life: VIP Summer Menu Final

http://seasonwithvinegar.blogspot.com/2011/04/vip-summer-menu-final.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Friday, April 15, 2011. VIP Summer Menu Final. Tuna Two Ways.summer corn air, red pepper fluid gel, bruniose fava/heirloom tomato, olive-caper vinaigrette, micro anise blossom. Grilled Dorade. Adirondack pink potato, garbanzo beans, white asparagus, crooked neck squash, heirloom carrot, spring garlic powder, and micro tropical spinach. Friday, April 15, 2011. It's Hot Out Here.

seasonwithvinegar.blogspot.com

Chef's Life: March 2011

http://seasonwithvinegar.blogspot.com/2011_03_01_archive.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Saturday, March 26, 2011. Carne Crudo - Waygu Beef, Truffle Salsa, Parmesan 2 Ways(Disk and Kiss) Oyster Mush. Zuppa - Prosciutto and Fennel Soup, Fregola, Razor Clams, Baby Turnips. Canestrelli - Nantucket Bay Scallops, Braised Endive, Pomegranate, Pistachios 3 Ways. Bistecca - 50-Day Aged Waygu, Bone Marrow Panzanella, Heirloom Tomato, Sunchoke Vin. Saturday, March 26, 2011.

seasonwithvinegar.blogspot.com

Chef's Life: July 2010

http://seasonwithvinegar.blogspot.com/2010_07_01_archive.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Thursday, July 29, 2010. I took some methocel SG A4 and carrot juice, sugar and water. Blended it up and dehydrated it overnight. The carrot "leather" was brittle but slightly bendable at the same time. I fried some pieces to give a different texture to the dish and they came out nice. Thursday, July 29, 2010. Tuesday, July 27, 2010. Tuesday, July 27, 2010. It's Hot Out Here.

seasonwithvinegar.blogspot.com

Chef's Life: Ravenous Pig, Part Deux

http://seasonwithvinegar.blogspot.com/2011/02/ravenous-pig-part-deux.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Friday, February 25, 2011. Ravenous Pig, Part Deux. We also tried the Lobster Tacos, avocado creme, pickled jalapenos. The tempura batter on the lobster was very light and flavorful. This time I was faced with the same problem that plagued me the first time; The dish I wanted was 86'ed! Friday, February 25, 2011. Subscribe to: Post Comments (Atom). It's Hot Out Here. Sorry for...

seasonwithvinegar.blogspot.com

Chef's Life: August 2010

http://seasonwithvinegar.blogspot.com/2010_08_01_archive.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Thursday, August 26, 2010. Lamb Belly with Eggplant. Went to lunch, American Staple! The W South Beach. Cuban Place we ate at. Thursday, August 26, 2010. Subscribe to: Posts (Atom). Chicken wings are enjoying a renaissance in our house. While we still adore the Korean Style Wings from our book Maximum Flavor, lately we've been indulgin. It's Hot Out Here. One of my new line co...

wolvesmouth.typepad.com

fresh perspectives... - wolvesmouth

http://wolvesmouth.typepad.com/wolvesmouth/2011/04/fresh-perspectives.html

One of the most beautiful places in the country. I finally got around to uploading some pictures. enjoy. Trip to gunnebo. kitchen garden. Here are some photos from the dinner, i wasn't able to get photos of everything. Aidan Brooks: Trainee Chef. Curtis Duffy Avenues Restaurant. Playing with fire and water. Salt of the earth. March 27, 2011 - April 2, 2011. January 2, 2011 - January 8, 2011. December 12, 2010 - December 18, 2010. November 28, 2010 - December 4, 2010. September 26, 2010 - October 2, 2010.

wolvesmouth.typepad.com

wolvesmouth

http://wolvesmouth.typepad.com/wolvesmouth

One of the most beautiful places in the country. I finally got around to uploading some pictures. enjoy. Trip to gunnebo. kitchen garden. Here are some photos from the dinner, i wasn't able to get photos of everything. Aidan Brooks: Trainee Chef. Curtis Duffy Avenues Restaurant. Playing with fire and water. Salt of the earth. March 27, 2011 - April 2, 2011. January 2, 2011 - January 8, 2011. December 12, 2010 - December 18, 2010. November 28, 2010 - December 4, 2010. September 26, 2010 - October 2, 2010.

wolvesmouth.typepad.com

wolvesmouth: August 29, 2010 - September 4, 2010

http://wolvesmouth.typepad.com/wolvesmouth/2010/week35/index.html

One of the most beautiful places in the country. I finally got around to uploading some pictures. enjoy. Trip to gunnebo. kitchen garden. Here are some photos from the dinner, i wasn't able to get photos of everything. Aidan Brooks: Trainee Chef. Curtis Duffy Avenues Restaurant. Playing with fire and water. Salt of the earth. March 27, 2011 - April 2, 2011. January 2, 2011 - January 8, 2011. December 12, 2010 - December 18, 2010. November 28, 2010 - December 4, 2010. September 26, 2010 - October 2, 2010.

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For the squash: I sliced them super thin, seasoned with j leblanc olive oil, fleur de sel, and compressed 5 times to break down the cell walls. Then I fill them with a truffle/ricotta filling. Next I made a consomme from the squash. This is where I really wanted the complexity and flavors to come through. I made a very well seasoned "squash soup.". Next I clarified the soup using a .25% agar base. Here is the final dish, Squash 'Raviolo,' Squash Consomme, Maitake Soil, Basil, Nasturtium. I took the scrap...

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