Here is the second installment in What’s Sean Been Up To?
Bittersweet Chocolate Tortino, Gorganzola Cream, Almond Croquant, and a Persimmon Brodo
This is a dessert that takes some convincing to try, but most people love it once they do. It is the inclusion of gorgonzola, a blue cheese, into the dessert that throws you. [...]
Archive for the ‘Composed Plates’ Category
Blue Cheese… in a dessert?
Posted in Completed, Composed Plates, tagged agar, almond, cake, cheese, chocolate, persimmon on 11 February 2009 | 1 Comment »
Long Time, No Post
Posted in Completed, Composed Plates, tagged fondant, gianduja, glucose syrup, hazelnut, honey, parfait, pumpkin, star chefs on 18 December 2008 | 1 Comment »
I never said I was good at this blog thing. It turns out that you actually have to post things up every once in a while. Who knew? Well, I guess I should catch-up with what I’ve been doing at Cafe Juanita. I’ve had a couple things go on the menu since I last posted [...]
My First Menu Item
Posted in Completed, Composed Plates, tagged basil, basil seeds, dessert, fig, foam, olive oil, sea salt, sorbet, tomato, vinegar on 18 September 2008 | 1 Comment »
I am very excited. My first dessert is going on the menu tonight at Cafe Juanita. It’s actually something that straddles the line between savory and sweet. We’re offering it as an intermezzo, if you want it after your main course but before dessert, or you can get it in a slightly larger version (but [...]
A Tale of Two Ice Creams
Posted in Composed Plates, Ingredients, tagged activa, brown sugar, buttermilk, frozen, ice cream, sugar substitute on 27 April 2008 | 1 Comment »
So, you’ve heard me talk about my iced milk idea and some of the samples I’ve received to help me in that quest. Well, I am happy to report that I have successfully formulated a recipe for it. The result is a smooth Philadelphia-style ice cream that has almost no discernible sweetness, disappears [...]
Iced Milk
Posted in Composed Plates, Ingredients, Work in Progress, tagged frozen, ice cream, sugar substitute on 4 March 2008 | 1 Comment »
What does “Iced Milk” make you think of? Does it conjure images of waxed cardboard cartons of cheap off-brand ice cream? What if it was on the menu like this –
Cookies and (iced) Milk
Warm Chocolate Chip, Peanut Butter, and Oatmeal Cookies with Frozen Milk
This is a dessert concept that I’ve been kicking around [...]
Crème Brûlée with Strawberry, Take 1
Posted in Composed Plates, Work in Progress, tagged carrageenan, creme brulee, fluid gel, gelatin, locust bean gum on 3 February 2008 | 1 Comment »
I have a lot of ideas floating around in my head. Some of those concepts are going to be easier to work with and implement than others. Some of them require special ingredients or tools that I don’t have access to right now. Others require knowledge or skill that I don’t have [...]
Posts by Categories
Posts by Tags
-
This work is licensed under a Creative Commons Attribution- Noncommercial- Share Alike 3.0 United States License.
