Great column and loved the clams and pasta recipe but I’m afraid I’ll have to omit the cheese. The Italian pasta gods will send lightning bolts from the sky if I mix cheese with clams. No matter how delicious! But it’s good to know that rules are made to be broken.
I noticed what looks like a foam on top of the pasta dish from Rezdora. This is probably very short-sighted of me, and I have never tasted a dish with a culinary foam on it, but it looks so unappetizing to me! And foams are everywhere! Very trendy. lol Maybe I should give it a try before I judge.
Blue cheese foam with beets, foamed Caesar dressing on whole romaine leaves - YUM. For Thanksgiving I make a deconstructed pumpkin pie with a tuile-like nut crumble and airy whipped pumpkin mousse and of course a whipped cream…all variations of a simple whip using a canister whipper. Nothing scary.
Once while I was still married we were at a SF Con in Boston, and the hotel restaurant's chef was very into molecular gastronomy. So there was a lot of foam dishes, and deconstructed appetizers and main courses, to the shock and annoyance of nearly everybody there who'd just wanted a steak or sandwich in the dinner break between events.
I was the only one there who even had a vague idea of what the chef was up to, thanks to watching the late Anthony Bourdain's documentary on Ferran Adrià which became the genesis of his NO RESERVATIONS series. In retrospect, maybe deconstructing food wasn't what the guests of a hotel restaurant wanted or needed....
I always keep an open mind with food...so I will definitely not shy away from trying it. :) I like the idea of making one, myself! Thank you for the link. :)
I'm with the Italians when it comes to cheese on fish—a lot of Mexican places in the Northeast put cheese on fish tacos, and I find the taste truly vile. The rest of the recipe sounds great, though....
Great column and loved the clams and pasta recipe but I’m afraid I’ll have to omit the cheese. The Italian pasta gods will send lightning bolts from the sky if I mix cheese with clams. No matter how delicious! But it’s good to know that rules are made to be broken.
I noticed what looks like a foam on top of the pasta dish from Rezdora. This is probably very short-sighted of me, and I have never tasted a dish with a culinary foam on it, but it looks so unappetizing to me! And foams are everywhere! Very trendy. lol Maybe I should give it a try before I judge.
Blue cheese foam with beets, foamed Caesar dressing on whole romaine leaves - YUM. For Thanksgiving I make a deconstructed pumpkin pie with a tuile-like nut crumble and airy whipped pumpkin mousse and of course a whipped cream…all variations of a simple whip using a canister whipper. Nothing scary.
Once while I was still married we were at a SF Con in Boston, and the hotel restaurant's chef was very into molecular gastronomy. So there was a lot of foam dishes, and deconstructed appetizers and main courses, to the shock and annoyance of nearly everybody there who'd just wanted a steak or sandwich in the dinner break between events.
I was the only one there who even had a vague idea of what the chef was up to, thanks to watching the late Anthony Bourdain's documentary on Ferran Adrià which became the genesis of his NO RESERVATIONS series. In retrospect, maybe deconstructing food wasn't what the guests of a hotel restaurant wanted or needed....
BTW, you’ve probably been enjoying foams already if you’ve ever had whipped cream or a soufflé! 🤭
Ha! That is a good point!
Mary, please give it a try.
These foams, to me, can be (at their best) a super light ethereal pop of flavor like a classic sauce done by a master saucier.
I saw that picture too and imagined something with an aged parmigiana that disappears texture wise but lingers with that lovely flavor.
You may decide that you want to try it yourself. A good source for how to do it is Chefsteps.com on the web.
I always keep an open mind with food...so I will definitely not shy away from trying it. :) I like the idea of making one, myself! Thank you for the link. :)
❤️🙏🕊️
I'm with the Italians when it comes to cheese on fish—a lot of Mexican places in the Northeast put cheese on fish tacos, and I find the taste truly vile. The rest of the recipe sounds great, though....
How I wish I’d been in the audience for Dinner SOS! Sounds like a complete blast...
I think I’d be happy with that wine list if presented now. Or a Martinez of course.
What is the secret to not-fishy fish?
Um, news flash - FRESH fish is not fishy.