White Chocolate-Peppermint Cheesecake

Okay. Here is the final dessert using the aerated chocolate as a garnish.

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For the cheesecake, we made a standard batter flavored with white chocolate and ground starlight mints. We baked it without a crust, let it cool, then placed it in a mixer with a paddle attachment to cream it back together and to aerate it. We then made some mock Oreo cookie dough, baked it, then ground it into a fine powder for garnish as well. IMG_0861
For the final plate up, we put another starlight mint in a low oven to allow it to soften, then pressed it paper thin so it shatters when it’s put in your mouth. We placed 3 quenelles of the cheesecake on the plate, a stripe of chocolate sauce and micro peppermint, and we’re good to go.  Here is the dessert plated on white china and also marble.

Modernest Cuisine is Coming!!

Should be seeing this 40 pound cookbook arriving any day now thanks to some generous benefactors.  They say the ink alone weighs almost 5#.  Cost to have KINKOS simply photocopy this in black and white?  $180.00

REVIEW HERE:  http://www.nytimes.com/2011/03/09/dining/09modernist.html?_r=2&pagewanted=1

What’s a “Vegetarian” Burger?

There are many products out there that call themselves vegetarian burgers.  Out here, they are very popular.  You know…  Those little frozen, over seasoned hockey pucks that you just plop on the grill straight from the freezer…?  Well, I’m making my own.  It’s a black bean base with cumin, chili powder, onions and red bell pepper in the patty with some eggs and bread crumbs.  That’s grilled and served on our homemade rosemary rolls with grilled red onions, portobellos, swiss cheese and chipotle aioli.  Not a big fan of veggie burgers, but this really is very good.  I like to call it a hot vegetarian sandwich.  Delicious.

Blue Cheesecake?

This was a great cheesecake.  We took Rogue Creamery Caveman Blue and turned it into a cheesecake.  It was on a Walnut-Graham Cracker Crust with Candied Walnuts and Warm Caramelized Apples.  It turned out so much more that what I was expecting.

Chanterelle Bisque

Here’s a nice soup we just started.  We are using chanterelles from the Oregon Coast to make a silky bisque and pairing it with duck confit, pickled chanterelles, shaved French Breakfast Radish from our gardens, pickled red onions and micro arugula from our kitchen grow lights.  The rich, earthy bisque pairs so well with the salty confit, sweet/sour pickled chanterelles and onions and the spicy radish and arugula.  We will be finishing it off with fresh ground hazelnut smoked pepper.

Bacon Wrapped Pork Tenderloin

Grilled Peaches, Fresh Corn Polenta and Garden Greens…

New Coconut Ice Cream Dessert

Jeneane came up with a super delicious dessert.  These flavors just sing.

Toasted Coconut Ice Cream with Cilantro-Lime Paint, Sesame Cookies and Caramelized Pineapple.

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