Recipe: butter-poached cod with powdered flavors
Two posts within 24 hours can only mean one thing… something Daring is going on. It’s the 14th. While my Frenchie friends are dreaming of rolling heads, the Daring Cooks are rolling out their reveals today. Our founders are the same wonderful and amazing ladies as last month and as the month before: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice. I am really quite fond of them. Our host this month is Sketchy of Sketchy’s Kitchen (site seems to be in need of a domain re-registration at the moment). His challenge this month: Skate with Traditional Flavors, Powdered from Grant Achatz, found in the Alinea cookbook.
daring cooks – yeah baby, i got your onions right here
I’m going to be brief with this one because the challenge itself has already used up its allotment of time suck this month. The recipe is a toe-dip into the realm of molecular cuisine and Sketchy’s intent was to push us to try something new and very different.
the flavors in fresh form: parsley, cilantro, red onion, banana, brined capers, lemon
prepped for the dehydrator
**Jump for more butter**