Friday, May 27, 2011

A foraged dessert

Inspired by the season, and the wild things shooting about, I created a dessert using Wild Strawberries, Honeysuckle, and Wood Sorrel.

The concept came naturally, I have pondered for the last months about the use of Honeysuckle, why wasn't any kitchen using it, why not in their repertoire. For me, the blossom is quite nostalgic, bringing back memories as a little boy frolicking in fields, inundated by the fragrance from across the way, or whilst driving down a country road. Always plucking them from the bushes, only the golden, and stripping the stamen through the core to reveal the tiniest but most potent droplet of honey and floral like nectar. Beautiful.

And so they are in season, and I went about picking. With plans on making jams, teas, ice creams and sorbets out of them, I began noticing what was also out at the time, and what was living amongst the bushes.

First came the Wild Strawberries, mild in flavor, wonderful in mouth appeal, and growing everywhere. So I began picking them.  Another ingredient I have seen used very sparingly.

Amongst the Wild Strawberries came Wood Sorrel. Tart, a bit astringent, but with nice flavor.

The plate was born. I would compress the Wild Strawberries with a Honeysuckle syrup reduction, creating a more dense berry, with a bit more flavor. I created a strawberry jam, cooking the berries down with honey and a bit of sugar, water.



I made a beautiful and equally delicious sauce out of Wood Sorrel, and steeped cream with Honeysuckles to create a delicate ice cream.

The dessert came out, although execution could be amended a bit, otherwise the components and flavors are there. Not too sweet, but refreshing, natural, and memory transporting, something only the best food does.


Push the boundaries, what can't be used in pastry, and why can't one work on either side? Just need to work on creating perfect textured ice creams and sorbets, and quenelling :)

Saturday, May 7, 2011

New York City, Life

When a stagiare friend from Noma, coming out of DC (the only other East Coast acquaintance made?!) Johnny Spero, told me of the pop-up restaurant that Chef Rj Cooper and the team of the upcoming DC restaurant Rogue 24 would be doing, I instantly wanted to be involved.

A pop-up, the hyped culinary phenomena at the moment, is a temporary restaurant in any space imaginable, be it an old restaurant space is this was the case, or on a subway train. (seriously)

Not only a dream to work at a pop-up, but for heaven's sake NYC. The culinary capital of the world. Keller, Chang, Boulod, Liebrandt, Humm, the list could continue on forever. It is no exaggeration to say that if you can work and keep up with the New York kitchens and dining scene, you can work anywhere.

So a two week stint to taste the foundations of New York was a perfect step in. What an experience it was....a journey through the valleys and the mountains. The food was incredible, the team unrelenting, the acquaintances and press met astonishing, and memories never to be forgotten.

More detailed post to come..perhaps.

Enjoy the pictures shot by Chris Ford, over at http://butterloveandhardwork.typepad.com/ check it out, his blog is much more beautiful than mine.





Apparently I am a hand model now..

After a 5 hour layover in Dulles from Denmark, with no phone service, 6$ to my name, and no internet, this is the creative session that came from it. Don't steal my ideas! :)

PS: Did I mention I ate at Per Se?