Big thanks to Scott for the amazing pictures of my food! (click)
Eric
Peaches and Creme Brulee
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Category Archives: Dessert
Milk & Honey
Eric
Candied Apple Fruit Leather, Flowers, Orange/Apple Glass, Urfa Biber/Orange Syrup
Sauced
Eric
Apple Merengue, Apple Foam, Lemon Powdered Sugar, and Flowers
Eric
Marcona Almond Butter & Chocolate
Deep Fried Banana Spring Roll with Pineapple Coconut Warm Icing
Yes, I make desserts sometimes.
Eric
I don’t know what to call this post….Who cares, the food was pretty good.
I’m not feeling the whole funny post name thing today….. My head is in other places right now but I wanted to post these pictures of dinner last night. My sister had a bunch of lechugas so I put them to work along with a bit of kale. I think it turned out to be a great dinner but could use a few refining touches.
The dish above is a salad using lettuce from RiVog Farms (my sister’s urban garden). It’s dressed in a sherry vinaigrette (PX) and includes blackberries, Sahale Snacks Tuscan Almonds, Golden Glen Creamery Sweet Basil Cheese, sel de mer, and black pepper
Spicy Dill Cucumbers from Woodring Northwest Specialties. I really like their products and I’m going to be doing a large amount of canning later this year so I need to perfect my brine! The pickle is served with a hot pepper from their can and heavily reduced balsamic vinegar. They look great on the new plates ($1.50)! 
Pickled watermelon rind with poached egg and mangalitsa jowl bacon bits. Amazing.
Braised kale in a triple meat (Veal Bones, Pork Belly, Flank Steak) stock with carrots. Cooking kale? Do this to it every time.
Blackberry Terrine with Almond Chantilly Cream. Kind of a scary looking picture…..I like it.
Well, that’s it. NEXT!
Eric
Blackberry Terrine
Had some blackberries lying around the house. He told me that he was going to go to the unemployment office today to see what job prospects were looking like. I told him that maybe he should consider going back to school, a B.A. in theater doesn’t really translate into the real world and Cats isn’t coming back no matter how many letters he writes to Andrew Lloyd Webber.
Eric
Strawberry Sorbet with Reduced Balsamic Vinegar
Buy some strawberries from West Seattle produce. Make a puree, have your sister strain the puree.
Combine it with a meyer lemon fructose base. Put it in the ice cream maker then wait. Drizzle glass with reduced balsamic then spoon some sorbet in, do back flips, be awesome, move onto the next dish.
Eric
Triple Chocolate Brownie with French Vanilla Ice Cream
I have a fascination with hot and cold food items together. When I was a little kid I used to love hot fudge sundaes, I still do but I don’t eat sweets as much as I did when I was a little kid. Sometimes I channel my inner childhood Eric and I want to try something like what you see above.
It’s a triple chocolate brownie that I cooked in a muffin tin. Served hot for a reason. See that little bit of ice cream, that I also made, I pushed it into the middle of the brownie when I was ready to eat it….
EPIC BROWNIE!!!!!!!
Eric
Charlotte, I made you this Charlotte. Who is Charlotte? I don’t know! Stop yelling..
I had to do a little begging and pleading to attend Foodportunity the other night. It’s finals week so I asked my chef at school about a month ago if I could attend. She asked me to write a paper and make a Charlotte and I would be fine so that’s what I did.
Charlotte’s are a classic dessert similar to a Tiramisu. It uses ladyfingers and Bavarian cream to get it’s point across along with some chantilly cream and fruit. It’s quite a process to make it all work but I was up for the challenge….at home, at work, at school….Eric is your guy!
The process starts off by making the ladyfingers. They tough to make because it requires a delicate touch. Whip whites flavor base, whip yolk flavor base, then lightly fold together then fold dry mixture in and pipe. Too much touching on the folds then you have a disaster on your hands. No fluff? No fingers!!! Food processors are on the same pay plan as no fluff….NO FINGERS!
(Before going into oven)
(After)
When the ladyfingers were cooking I started building the Bavarian Cream. It’s like a pastry cream but with whipped cream added at the end which is something I definitely approve of.
Once the cream is cooled then the building of the Charlotte begins. Each ladyfinger is dipped in simple syrup then set aside. I sliced some strawberries 1/4 inch thick and quartered some for the top. Built the walls around a 5 inch springboard pan then went ladyfinger, strawberry, and Bavarian Cream for three layers. Put the quartered strawberries around the inside then topped it with remaining whipped cream (chantilly cream). Ta-da Charlotte!
Ta-da Charlotte 2.0!
Thanks again chef for letting me go to Foodportunity
Eric
Candied Meyer Lemon
I have a few different things planned for these little guys. I’m going to make a small saucher cake infused with meyer lemon then use the pictured lemon as a topper. I have a ton of strips that I will use in a bunch of different dishes throughout the year. The good thing is that once you candy them and store them properly they can keep for a long time.
The process to make the strips is easy!
Then cook them in a sugar, sucrose, and water mixture until translucent. Let dry then cover with sugar
Eric
Chocolate Week!!!!!!!!!!!!!!!!!
Dark chocolate outside with a dark chocolate ganache on the inside
Dark chocolate shell with a white chocolate and raspberry liqueur
Spiked Dark Chocolate Truffle with Hazelnut and Brandy Ganache
Dark Chocolate with White Chocolate Raspberry Ganache
Dark Chocolate with White Chocolate Raspberry Liqueur.
Dark Chocolate with powdered green food coloring.
All version 1.0.
Eric
Like this:
Ice Cream, Sorbet, Flan, and other delights
Here is a little picture dump of a few things I have been working on at school. Above is a mango/papaya/black pepper sorbet with a raspberry sauce on tuile.
This is a coffee liqueur ice cream….again with raspberry sauce on tuile.
This is a candy apple sorbet. I caramelized the sugar in the base then took a green apple puree. The next time I make this it will have a caramel sauce over the top and I will set the sorbet into an apple mold. Set it in a mold? Dry ice concept I’m working on.
Basic flan. If it was in a restaurant I would have thrown it out. Those litte holes on the side are from the flan cooking at too high of a temperature. The ovens we use at school aren’t adjusted per item when we’re doing 4-5 different things.
Almond Brittle. This is fantastic. I’ll be making a ton of this during the holidays and the best part is that it will last through the zombie apocalypse. BRRRRRRRRIIIIIIITTTLLLLEEEE.
Front to back…. Dark chocolate and cherry truffle with powdered sugar. Hazelnut liqueur dark chocolate truffle with minced hazelnuts. Dark chocolate and cherry truffle with cocoa powder. Cherry version needs more cherry to balance the dark chocolate. Hazelnut was acceptable.
Elderflower/Meyer Lemon/Vanilla Bean Sorbet
Course #4. Where do I get Elderflower from? Don’t ask, let’s just say it’s from a place where you would least expect it. Hilarious.
I’m into this whole sorbet thing. I have been going back and forth with flavor ideas. I stopped trying to conquer the world and just went simple. This little sorbet is f’ing amazing.
Eric
You probably want a recipe for this….. Not going to happen.
