Smoked Mozzarella with Cabernet Threads

2 02 2011


Ingredients:

1/3 cup Cabernet Sauvignon

2 packs (4 grams) Sodium Alginate

1/2 pack (1 gram) Calcium Lactate

 

Directions:

  1. In a medium saucepan combine 1 ¼ cup water and 4 grams of Sodium Alginate. Use the hand blender and mix thoroughly.
  2. Bring to a boil, and then set aside for 10 minutes.
  3. Measure out 1/3 cup of the sodium alginate syrup and stir 1/3 cup Cabernet. Mix well.
  4. In a separate bowl combine 2 cups water and 1 gram of Calcium Lactate. Mix well. (Referred to as calcium bath)
  5. With a pipette, suck up the Cabernet mix and squeeze into calcium bath. (During this experiment my mix became much more viscous than the previous time, resulting in more oblong drips than ovals. So, new objective: Cabernet threads! With quick squeezes make threads the length of the pipette instead of beads. They maintain their form and give a different look to the dish.
  6. Once the threads sink to the bottom, stir and scoop out with a strainer.
  7. Serve a small bundle of threads on top of a thick slice of smoke mozzarella and garnish with basil.

 

Conclusion: Wine is excellent in any shape or form!

 

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Guava Vodka Caviar

2 02 2011

Guava Juice and Ciroc Vodka Caviar

Ingredients:

1/3 cup Guava juice & Ciroc Red Berry Vodka (proportion how you please)

2 packs (4 grams) Sodium Alginate

1/2 pack (1 gram) Calcium Lactate

3 drops red food coloring

Directions:

  1. In a medium saucepan combine 1 ¼ cup water and 4 grams of Sodium Alginate. Use the hand blender and mix thoroughly.
  2. Bring to a boil, and then set aside for 10 minutes.
  3. Measure out 1/3 cup of the sodium alginate syrup and stir in the guava juice/vodka mix. Mix well. (I added a few drops of red food coloring for added color, but feel free to leave out.)
  4. In a separate bowl combine 2 cups water and 1 gram of Calcium Lactate. Mix well. (Referred to as calcium bath)
  5. With a pipette, suck up the Guava Vodka mix and squeeze drops into calcium bath.
  6. Once the droplets have sank to the bottom, stir with the bored spoon (the one with holes) and scoop out beads. (The caviar beads I made were too small and clogged the spoon initially, so I collected with a strainer.)

This was such a quick and simple process and the result looks amazing! I find myself wanting to add caviar to everything now! Excuse for a dinner party? I think so!

Conclusion 1: These ingredient measurements make a ridiculously large amount of caviar beads. Either decrease amounts, or use the remaining sodium alginate syrup to do another flavor.

Conclusion 2: Although the caviar looks extremely impressive, it lacks flavor. From now on I’ll focus on only using strong flavors for caviar garnish… like jalapeno or ginger.

Images below:  Guava Vodka Caviar on the Strawberry Sheets





Sautéed Bananas with Cinnamon Crema wrapped in Strawberry Sheets

2 02 2011

Experiment #1 …. Sautéed Bananas with Cinnamon Crema wrapped in Strawberry Sheets

Strawberry sheets

Ingredients:

2/3 cup strawberry juice

1 package (2 grams) Agar Agar

Directions:

1. Mix 2/3 cup strawberry juice and 2 grams of Agar Agar in a sauce pan. If you feel the need to add a little something extra, like edible glitter, go ahead… I did 🙂

2. Bring to a boil (stirring frequently), then pour a small amount across a plate or serving dish with a large surface space. Tilt the plate so that the liquid spreads out across the surface with a thin coat.

3. Set aside for 15 minutes.

 

 

Sautéed Bananas

https://mail.google.com/mail/?ui=2&ik=df48cba4de&view=att&th=12de7b9e944a4d5e&attid=0.4&disp=inline&realattid=f_gjolgwvp3&zw

Ingredients:

1 banana

1 Tbsp Butter

1 Tbsp Brown sugar

1 tsp Vanilla

1 tsp Cinnamon

1 tsp Crema Mexicana

Directions:

  1. Slice the banana in half both vertically and horizontally, creating 4 pieces.
  2. Mix the remaining ingredients (except Crema Mexicana) in a frying pan and heat until beginning to bubble.
  3. Place the banana quarters, peel side up, onto the pan.
  4. Cook for about 3-5 minutes over medium heat.

Cut the strawberry sheets into 4 squares. Remove the bananas from the peel and place on a strawberry sheet. Drizzle the Crema Mexicana around the banana then wrap the sheet to surround. Garnish with mint leaf or Guava Vodka Caviar (see next recipe)!

 

CONCLUSION: Make your sheets thin. My first batch was too thick and split when I tried to wrap them.





MoleculaR me!

2 02 2011

With the arrival of the long awaited molecular gastronomy starter kit, I couldn’t wait to begin experimenting… however I soon realized I was missing a key tool. The handheld blender; inexpensive yet necessary.

https://mail.google.com/mail/?ui=2&ik=df48cba4de&view=att&th=12de7ae3cea7ab49&attid=0.3&disp=inline&realattid=f_gjokvp7n2&zw

The kit did provide the remaining tools specific to molecular cooking:

  • Food grade syringe
  • Silicone tubes
  • Pipettes
  • Slotted spoon or “bored” spoon
  • Set of measuring spoons
  • And a DVD of 50 stupefying recipe/cooking videos.

So with the handheld blender on my shopping list, I settled in to watch a few of the recipe videos. Two hours later… a few had turned into all 50. I knew molecular gastronomy was fascinating, but these videos literally blew my mind.

The molecular egg? How ridiculously clever!

Chocolate spaghetti encircling a fresh strawberry? Valentine’s Day better watch out!

Rum sheets? Oh. My. Yum.

(See a few videos for yourself www.youtube.com/user/MoleculeRflavors#p/u)

Rum Sheets… Rum Sheets!! 🙂   Like a pirate awaiting a booty raid, I scoured my expansive alcohol cabinet, raiding it of its best goods, and all the while forming intoxicating ideas; Baileys beads, Goldschlager orbs, Ciroc caviar, rum raviolis, Rumplemintz spaghetti, margarita mousse, Cognac spheres, Godiva liqueur clouds , and Frambois foam, oh my!

Surely you see a theme to be. 🙂

Like a child before Christmas I eagerly anticipated the next evening as visions of raspberry raviolis danced in my head.

Oh, to actually begin.

 

Molecule-R Starter Kit ($60) http://www.molecule-r.com

  • 10 sachets / net 20g – Agar-agar
  • 10 sachets / net 50g – Calcium salts
  • 10 sachets / net 20g – Sodium alginate
  • 10 sachets / net 20g – Soy Lecithin
  • 10 sachets / net 10g – Xanthan Gum