Hot infused drinks are becoming a very creative alternative to experiment unique combinations of flavors. Beyond coffee and tea, there are a wide variety of alternatives using liquor and fresh fruits to create hot cocktails. Using the coffee vacuum, molecular mixologists have created hot cocktails by adding herbs, tea, citrus peel, dried flowers and other aromatics tothe top glass container. The bottom container is filled with the desired alcohol mix with water and simple syrup. When the liquor in the bottom container boils up, it becomes infused with the flavors and aroma of the top container. It is heated at the table and served directly from the bottom container.
I have used it for making broths infused with mushroom or herbs which creates a wonderful experience at the table. Another way I use the Hot Infusion Siphon is mixing exiting hot drink for guests to enjoy. Below is an example of my drink "Hot Swede". You will find the full recipe under Cooking at home.
If there is one thing Swedish chefs can do really well, it would be shellfish. You have some of the best shellfish coastlines in the world so learning to cook these remarkable creatures is imbedded in the Swedish genes. Leif Mannerström is considered by many as the King of Swedish Shellfish, so these recipes are not only good, they are great. Shellfish is the first collection of his shellfish recipes and the first to bring his impeccable knowledge of shellfish to North American cooks.
Mannerström keeps one foot firmly planted in the best traditions of ocean cuisine while still creating dishes that appeal to the modern palate. The book covers every type of shellfish: sea mussels, clams, lobster, scampi, crab, crayfish, oysters, scallops, shrimps, prawns, gambas, sea urchin, whelk and their accompaniments.
The book features more than 200 imaginative recipes, some with new twists on tradition, others divinely original. They include:
I have two favorite recipes from this book: the Sea Urchin soup is magnificent and the lobster gratin is food heaven. The recipes are easy to follow and as always, the key to great shellfish is fresh shellfish. If you love shellfish, this book is a must!!
Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style.
It is a beautiful cookbook but it is quite advanced. The recipes requires precise knife skills and flawless execution, but when it all comes together it really works - it is immensely tasty. I cooked his "braised pork belly with hot scallops porridge" a couple of months ago and it was amazing.
Highly recommended if you like Japanese cuisine with a modern twist or if you are a big fan of Chef Morimoto.
Cabela has a great commercial food dehydrator that can be used for a variety of tasks in the kitchen. Do you want salty and crispy Kale chips? Or do you want homemade beef jerky? The Cabela takes care of both tasks with ease. Here are some facts about the dehydrator:
Auckland's famous The French Cafe is the most awarded and honored restaurant in New Zealand, a place where successive chefs have stamped their creative mark and thrilled diners for over 25 years. Under owners Simon Wright and Creghan Molloy Wright it has developed a great reputation as a restaurant of exquisite standards, so popular that tables have to be booked weeks in advance. When I had dinner there I was impressed by the french cuisine which still had a very New Zealand touch to it. Before we were seated I had the opportunity to look through the book and decided to buy it immediately. In The French Cafe Cookbook, the husband and wife team share the secrets of their passion, with 80 outstanding recipes, stunning photography by Charlie Smith, and illuminating tales of the love that go into running a restaurant at the top of its game. I like the recipes, they are daunting but not impossible. The book is of high quality and even though some of the ingredients might be difficult to get hold of, you can still find most of the things needed to duplicate Chef Wright's cuisine.
The Bentley was opened in March 2006 in Sydney by Chef Brent Savage and Sommelier Nick Hildebrandt. With the Bentley came a new kind of restaurant for Sydney – one where the food could challenge and inspire you, but in a relaxed atmosphere where you could find an eclectic list of wines not offered anywhere else.
2013 has seen the Bentley move from its original home in Surry Hills to a bigger, grander space at the Radisson Blu Hotel.
Brent’s globally influenced, cutting-edge food is often described as “art on a plate.” This book reveals the secrets behind his creations in an accessible, engaging manner, and it will inspire the inspirational home cook, the apprentice chef, and the seasoned professional alike. It has detailed photography and instructions on modern cooking techniques, such as sous vide, but replicating the dishes in the home kitchen is not too difficult. Recipes are not overwhelming and very easy to follow. See the recipe for Seared Tuna in the Cooking-at-home section.
This is a very good cookbook, full with great recipes that are not too hard to duplicate at home. Some of the ingredients could be difficult to get hold of, but in general they could easily be substituted with something similar.