More Drink Recipes

I think I posted something from this series a while back, but here is an expanded post. I see so reason why we can do non-drink regular-food recipes this way, especially simple things like salad and nachos. Lasangna. I sorta like the idea of doing a nacho recipe this way. Maybe use photography instead of illustration. Make a tray of nachos in such a way that you can see a cross-section of the layers, and then label them in this manner.

Fabio Rex - Drink Recipes

D.I.Y. Craft Cooking

I would love to feature things like this. I think its so nice and unexpected when someone has home-crafted ingredients or little thingies to add.

NY Times - D.I.Y. Cooking Handbook

Ginger Salmon for Two

Ginger Salmon for Two

¾ lbs salmon

Ginger (2 Tbs chopped) plus ½ Tbs grated

Toasted sesame oil

1 bunch scallions cut into thirds and then julienned

red pepper flakes ( a big pinch or more to taste)

salt

4-6 garlic cloves (whole, not chopped)

crystallized ginger

1.5 cups vegetable broth

To cook the salmon:

Put about a tablespoon of the oil in a nonstick pan plus the grated ginger at medium high heat. Briefly cook the ginger then add the salmon skin side up. Cook based on the thickness of the salmon then flip. Finish cooking the salmon skin side down and then remove from the pan. (I put it in the oven (which is off) to keep it warm.

Cook the rest:

Add a touch more oil to the pan with the hot pepper flakes. Then add the garlic and chopped ginger and a bit of salt. Stir until the ginger is browning (this will happen quickly, don’t worry if it sticks to the bottom of the pan, the broth will release the browned bits). Then add the green onions and cook until slightly wilted. Add the broth, turn down the heat and reduce the liquid by 1/3 to 1/2.

Take the cooked salmon from the oven and gently remove the skin from the bottom of the fish by putting a spatula between the flesh and the skin and pulling the skin off. It should come off easily. Cut the fish into serving sizes, and add back to the broth. Cook on medium heat for a minute or two.

Serve the fish over steamed rice and sprinkle with chopped crystallized ginger (I use a lot, but use as much as you like!)

Enjoy!

Modernist Cuisine

Something inside of me wishes this book wasn't $450.00. It looks awesome. This is the new "bible" of what used to be called "molecular gastronomy" and I guess is now called "moderist cuisine."  So even if the book cost $50.00, you would still have to spend a shitload of mun to get your kitchen equipped with all the tools to actually cook these recipes (I assume). But cost aside, this book looks really interesting, and it has some of the most interesting food photography I have ever seen.

Modernist Cuisine (Article from NYTimes)

Slideshow from NYTimes

Faux Food

David Sykes

Here is a cool series or huge and fake food. Sorta like Claes Oldenburg. Maybe not everything we use has to be real food.

Things Organized Neatly

Another nice food shot. Actually, Paul, this whole image blog seems right up your alley (although it bugs me when people say that to me, so hopefully i'm not buggin you)

ALSO: (click it for big)

Drink Recipes

Not that we should do

drink recipes in our book,

but this is quite nice.

I like the precise

and clear infographic style

of these recipes.

Ingredients have

great textures and colors that

work well in this way.