Watermelon with Mint Infused with Coconut Water & Lime

Another infusion experiment using the vacuum sealer. This marks the first time I've used a power drill in cooking as I employed a 5/16" bit to bore a couple holes into a coconut.

From gastronomic guesswork

The coconut water was drained into a sauce pan to which I added the zest and juice of 1 lime, 1 1/2 tablespoons of sugar, and a pinch of kosher salt. This was reduced on high heat by 1/3, chilled to near freezing, then added to planks of fresh seedless mini watermelon. The infusion and the planks were vacuum sealed for 5 minutes, then plated with fresh mint.

Avery Ale to the Chief 2009

This is a special release that was made for the occasion of inaugurating our 44th U.S. President on January 20, 2009. No matter your affiliation, this is a great beer that evokes what at least this taster finds to be quintessential flavors you should find in a Colorado Ale. The nose and palate has sage, caramel, smoked meat, and a dusty quality that speaks to our semi-arid climate. A very well conceived craft beer, yet another big winner from the masters at Avery - 92 pts.

From gastronomic guesswork

Sirloin Kabobs Infused with Tamari, Black Garlic, and Rosemary

For Father's day, my lovely wife gave me a vacuum sealer as she knew how much I enjoyed sous vide cooking, marinades, and fabricating my own meat then freezing for later. To break it in, I used a vacuum canister to marinate some sirloin for kabobs.

From gastronomic guesswork

The marinade was 3 parts organic tamari (all soy / no wheat soy sauce), 1 part organic red wine vinegar, 8 cloves of minced black garlic, a few grinds of black pepper, and the minced leaves of 3 rosemary stems. The sirloin was cut into ~1" cubes, added to the marinade, and then vacuum sealed for 6-8 minutes. The meat was made into kabobs with red onion, orange pepper, and white garlic cloves, then grilled for about 8 minutes rotating once. My wife was astounded at how thoroughly the beef took on the flavor of the marinade. From my perspective, this was more of an infusion as marinades typically just scratch the surface of incorporating flavor in the absence of a vacuum.

Making Tortillas

Many years ago, while renting a house with a couple other good friends, one of them was dating someone down in Southern Colorado. Those were some good times for all of us because when he would go down there, he'd always bring back freshly made tortillas from some little hole in the wall. As simple as the ingredients are, those great homemade tortillas were highly sought after, resulting in secret stashes and more than a couple arguments about who ate what. The base recipe I chose came from Chow.

I made two kinds, first the basic tortilla:

2 cups unbleached organic all purpose white flour
1/4 cup organic palm / sunflower shortening
1 teaspoon kosher salt
2/3 cup warm water

From gastronomic guesswork

For the second, I substituted 1/3 of the flour for corn flour, and added some dried green chile powder.

1 1/3 cup unbleached organic all purpose white flour
2/3 cup corn flour
1/4 cup organic palm / sunflower shortening
1 teaspoon kosher salt
2 teaspoons powdered roasted Hungarian Wax chile powder
2/3 cup warm water

With both recipes, the dry ingredients minus salt were mixed together, then the shortening was cut in using a spatula, and finally the warm water with disolved salt was added. Work to an even consistency, then on a floured surface my sous chefs and I kneaded the dough for about 5 minutes. Each preparation was divided into 8-9 portions, and each portion was worked into a ball then rested for 2 hours on a cookie sheet covered with plastic wrap. These were then rolled to very thin rounds, dusted with flour, and cooked on a dry and well seasoned medium high cast iron skillet for about 1 minute a side. Visually, it's easy to spot when they are ready to turn as they will lose most of the moisture. While still warm, these were served with fresh avocado.

Neither version lasted very long, most were devoured on the same day. A few of the spicy ones made me happy for the next couple of days. The basic recipe was delicious, the spicy version was addictive. No comparison to store bought, none.

Basil and Almond Pesto with Pecorino Toscano

Pecorino Toscano is a semi-hard cheese that evokes the terroir of Tuscany. It's a little barnyard meets meadow with a bite. This was a wonderful variation on your basic pesto.

From gastronomic guesswork

The preparation involved combining 1 handful raw almonds, 1 handful Italian parsley, 1 handful fresh basil, 2 cloves of garlic, and 1 cup of grated Pecorino Toscano in a food processor. Olive oil was added along with a dash of white wine vinegar and a couple turns of freshly ground black pepper. The sauce was blitzed and mounted with olive oil until creamy in texture. This was tossed with fresh egg linquine while still hot, and served warm. Molto bene!

Black Radish Poached in Black Mustard Butter with Baby Broccoli

A total experiment that turned out great. Melt 1 stick of butter, add 1 tablespoon black dijon mustard and a pinch of maldon sea salt. Over low heat, poach thin slices of black radish for 4 minutes. Separately steam baby broccoli stalks for ~5 minutes. Plate radish slices with broccoli and spoon over a little of the poaching sauce. The black mustard and radish was very memorable.

From gastronomic guesswork

Short Rib Braised in Ginger, Shallot, Cinnamon, Garlic with Grilled Porcini, Spring Onion, and Garlic Scapes

Prepared a braising liquid by combining 6 cups beef broth, 5 large coarsely chopped shallots, 2 oz of chopped fresh ginger, 2 teaspoons cinnamon, and 4 cloves of garlic chopped. Reduce by half, and add 6 beef short ribs, then into the over on 250F for 1 hour bone-side down, flip and go another hour at 200F, then finish on the grill with a drizzle of olive oil. These were plated with some of the braising liquid, some grille garlic scapes, grilled fresh porcini, and grilled spring red onion.

From gastronomic guesswork

The cinnamon + ginger + beef broth was a winning flavor pairing, in part inspired by The Flavor Bible.

Avery Maharaja Imperial India Pale Ale 2009 (June Release)

This is an amazing specimen of craft beer making - the release party was on Friday, June 12th and I came across this on the first day of release. The hops and malt are forward and sweet in there respective ways, but there's this floral meadow thing going on that's very unique. Exceptional balance and very enticing nose. Make sure to share with your fellow craft beer geeks while you can as this seasonal is surely to sell out quickly. Rating: 98 pts

From gastronomic guesswork

Farro in Prosciutto Broth with Leeks, Broiled Asparagus, Pea Shoots and Balsamic Gastrique

Prepare prosciutto broth, strain through chinoise (pronounced SHEEN-WAAA). Separately soak farro in warm water for 30 minutes. Combine broth, 2 leeks halved and chopped, cook on high for 40 minutes, remove from heat to soak in the broth for 20 minutes. Return to heat to warm through. Separately cut asparagus into 1/4 to 1/2" long pieces, toss in olive oil and broil for 5-6 minutes. For the Balsamic gastrique, reduce 1/2 cup balsamic vinegar (the cheap stuff, whole foods 365 brand is great for this) and 2 tablespoons sugar by 3/4. Finish with asparagus, pea shoots and a drizzle of the gastrique.

From gastronomic guesswork

An instant personal classic, the farro with leeks alone is great for leftovers as it reheats very well for several days without changing texture. Farro has this great nuttiness and mouthfeel like juicy risotto - as an 8000 year old ancestor to modern wheat, its gluten structure apparently is tolerable by some people with wheat allergies as well.

Warm White Corn Salad with Crispy Chorizo Picante

Another instant classic here. Crisp spanish chorizo picante in a very small amount of grapeseed oil for 2-3 minutes a side on medium high heat; drain and pat dry. Cut corn from cob, melt 1 stick butter with juice of 1 large lime, add pinch of guajillo chile powder. Combine the corn with a fine dice of red onion, and 1 scallion. Par cook the corn, red onion and scallion for 5 minutes on low heat. Finish with diced granny smith apple and the crispy chorizo.

From gastronomic guesswork

A memorable little salad, the sweetness from the corn is well accented by the acidity from the apple and lime, which makes this a very balanced dish that jumps in the mouth.

Duck Confit with Toasted Caraway Bread Sauce and Pea Shoots

Bring 2 cups milk to a simmer on low heat with 1/2 white onion held together with 5 cloves. Simmer for 1-2 hours being careful not to let the milk foam. Add break crumbs and toasted caraway seeds, finish with a dash of half and half, and salt TT. Separately, cover duck confit in fresh thyme, 2 tablespoons of duck fat, and roast at 400F for 20 minutes, then crisp for 5 minutes under the broiler. Finish with pea shoots.

From gastronomic guesswork

An eccentric dish inspired by a Gordon Ramsay preparation.

Garlic Aioli Burger with Basil and Brandywine Tomato

Mixed up an aioli following the prescribed method in Larousse Gastronomique, combined with some grassfed ground beef (1 part aioli to 5 parts beef). Saute to get a little crispness on the edge, added brandywine tomato slices and basil. Done.

From gastronomic guesswork

Yummy minimalism, and a very good way to end up with a juicy burger.

Green Chili #22 with Tomatillo

This one verged on picante sweet with good acid. Served it in breakfast burritos with brined and fried potatoes, eggs, bacon and longhorn cheddar. I'd give this one a "3" on the heat scale of 1 to 10, so most anyone will eat this without complaining about it being spicy.

- 20 jalepenos
- 5 pasilla
- 6 small white onions
- 2 qts pork broth
- 10 cloves garlic
- 1.5 lbs pork loin diced
- 1lb applewood smoked bacon
- 3 pinch mexican oregano
- 1 pinch epazote
- 8 tomatillos
- 4 very large yellow potatoes

Jalepenos, pasilla, and tomatillos were all roasted in the oven ~20 minutes. Potatoes were diced into 1/4" cubes, soaked overnight in salt water. Bacon was roasted in the over at 375F for 20 minutes.

Root Down in Denver

I've heard really mixed things about Root Down, both really good and not so flattering - but everyone who has been there has had a decided opinion about it. In a recent visit to The Truffle, I asked the proprietors and they recommended it for the patio and drinks. So we popped in early last Saturday after a long day of adventures. With kids in tow, the staff accommodated us with happy hour mojitos. My wife was overjoyed with hers, saying "few people in this town really know how to make a good mojito, there's usually not enough mint and they end up being too sweet ... this one is perfect". I sampled the prickly pear mojito, which had a hint of jalepeno - scrumptious and refreshing. Despite the place being an obvious home for hipsters, the staff was totally cool with our little ones making an appearance before the evening rush. The experience was so positive, I feel obliged to return and sample the food.

Hapa Sushi in Denver (Greenwood Village)

Had the pleasure of grabbing the sashimi lunch special at Hapa Sushi this week. The special included 3 pieces each of maguro (tuna), shake (salmon), and hamachi (yellowtail). It also includes miso soup. The portions of fish were impeccably fresh and reasonably large for the $15 price tag. Not an everyday lunch, but good for quick business meetings or the occasional indulgence. The interior is well appointed, upscale, and comfortable. Staff were very polite and attentive. We got in and out of there in 30 minutes which is faster than just about any place you sit down at in the tech center.

Black Garlic and Toasted Cumin Sausage in Garbanzo Crêpe

This one turned out in need of a little something ... thankfully we added a little leftover balsamic gastrique and then we were very pleased with the results. Toast the cumin, grind in morter & pestle, combine 6 cloves black garlic (minced) with 1/2 ground pound pork & 1/2 pound ground veal, and a dash of kosher salt. Form into links, saute in a little olive oil. The crepe batter was 1 cup garbanzo bean flour, 1/4 cup bread flour, 2 eggs, 1 cup of milk, water to thin, salt, black pepper. The batter should be thin for a proper crêpe.

From gastronomic guesswork

The acidic sweetness of the gastrique saved this one from relative obscurity. Not sure I'll make this dish again, but the crêpe turned out well.

Bosque Pear with Fourme d'Ambert and Sorrel

Simple but nowhere near ordinary. The pears are a platform for the first bite with the tremendous Fourme d'Ambert and now less rare fresh Sorrel - savory and crisp. The second and third bites evolve the flavor profile to a fresh sweetness.

From gastronomic guesswork

The kiwi and lemon cripsness of the sorrel is a welcome accent, but if you can't find sorrel this is still a good flavor pairing.

Brined and Grilled Pork Loin with Picholine and Roasted Garlic Tapenade

Another instant classic. It's pretty hard to screw things up when you start with picholine olives, salt cured capers, and Giachi primolio olive oil for a tapenade.

From gastronomic guesswork

The thick chops were brined in salt water for 3 hours in the fridge. These were grilled on a 500F grill for 8 minutes a side, then rested for 10 minutes. The tapenade was 4 parts chopped picholine olives, 2 parted roasted garlic, 1 part rinsed salt cured capers, and 1 part giachi primolio olive oil. Make some extra tapenade, it's addictive.

Roasted Scorzonera (Black Salsify) Wrapped in Crispy Serrano Ham

If you've never had salsify you are really missing out. Not sure if I should be thanking the Italians or the Spanish for this flavor pairing (we'll give the nod to España given the serrano ham).

From gastronomic guesswork

Preparation is mind numbingly simple ... peel scorzenera like you would a carrot, wrap in serrano ham twisting to keep it tight, roast at 350F for 20 minutes, then 10 minutes at 300F. Pick 'em up and eat 'em. Works great as an appetizer or unusual side dish; flavor of scorzonera here had notes of artichoke heart, parsnip, and raw oyster.

Toasted Israeli Couscous with Brown Butter Bluefoot Mushrooms and Applewood Smoked Bacon

Ran across the all too rare bluefoot mushroom at Whole Foods and really tried to do it justice.

From gastronomic guesswork

The couscous was toasted in a little olive oil over medium heat until golden brown in a large saute pan. Water was added to cover the couscous by 1/4" and simmered until par cooked (just a little toothy). Separately, the thick applewood smoked bacon was roasted on a drying rack in a cookie sheet at 350F for 20 minutes. The brown butter was prepared by combining 1/4 butter with 1/8 cup of nonfat dry milk powder, cooking over low heat until golden and foaming, then quickly removed from heat. Two minced shallots were sauted in olive oil and sea salt until slightly brown, then this was combined with the couscous and bacon. The bluefoot mushrooms were quartered and quickly sauteed in the brown butter just before plating.

Sticky Black Rice in Rosemary Broth with Madeira Poached Morels

A subtle and nuanced set of flavors here. Nuttiness from the black rice, floral notes from the rosemary against the sweetness of the madeira, and delicate earthiness from the morels.

From gastronomic guesswork

The broth was prepared using chicken stock and fresh rosemary. This was strained and then combined with the black rice in 2:1 proportion. The rice was cooked slowly for 75 minutes on medium low heat, uncovered, stirring occasionally and adding enough water to keep the rice covered through the first hour. The morels were poached in 3 cups of water to 2-3 oz of madeira fortified wine. Kosher salt was added to flavor the rice near the end, only enough to bring out the rosemary a little more. The madeira and rosemary played well together, a savory and slightly sweet note that leverages rosemary's versatility seen in dessert applications.

Toasted Pita with Spring Radish and European Butter

The idea came of a recent meal at Duo in Denver, what's shocking to me is I generally don't have much of a liking for radishes but Duo woke me up to this flavor pairing.

From gastronomic guesswork

The pitas were cut, toasted at 350F for 10 minutes until crisp. Using very cold unsalted European butter, cut a very thin slice lengthwise to a stick (nearly transparent) and place on the pita toasts. Using a mandolin, slice the radishe very thin (1/32") and top the toasts, finishing with a gentle dusting of maldon sea salt. Employing gentle heat, melt the butter and slightly wilt the radishes (I used a heat lamp for this). A light, sweet, and refreshing starter; kudo to the team at Duo for opening my eyes on radishes.