sweet sweet foie

foie cookies
Originally uploaded by fuzzzycatt

order seared foie at a restaurant. chances are you will more than likely get something super sweet that pairs with its. gastriques, pineapples, brittle, etc. so why hasn't anyone used foie as a full on dessert?

i mean, why not?

so far i have to applications with foie (more to come in the future): buttercream and ice cream.

pictured are oatmeal cookies with foie gras buttercream and dulce de leche. the other dessert i have with foie is butterscotch bread pudding, nutella, foie gras ice cream.

coming up with the recipes was quite simple. and in sharing fashion (and if you just happen to have foie laying around), here are the recipes:

foie gras buttercream
4 oz foie gras
14 oz butter
2 cups powdered sugar
1 cup heavy cream
pinch salt

cook foie in pan over medium heat. be sure to contantly whisk to avoid burning.
cook foie until all fat has been rendered out and foie protein has caramelized.
strain through fine chinois, press down on chinois to get as much of the caramelized foie fat (remember, foie is expensive, no waste!)
chill over night.
next day place foie fat, butter, sugar, cream and salt in bowl of electric mixer.
with paddle attachment, mix until buttercream is smooth and light. done and enjoy!

foie gras ice cream
6 oz foie gras
2 cups heavy cream
1 1/2 cup milk
1 1/2 cup sugar
1/4 cup light corn syrup
pinch salt
1/8 tsp xantham gum

cook foie in pot over medium heat. cook until all fat from foie has rendered out and is caramelized.
add remaining ingrediemts, whisk until hot.
once hot, place in blender and blen on high.
strain foie ice cream base with fine chinois.
chill.
run in and according to ice cream machine.
done and enjoy.

if you attempt these recipes, lemme know if you need any help.hope all goes well and enjoy foie as a dessert

let them eat cake

lately i've been noticing (after a few cocktails) alot of crazy ideas are born at anvil. for example, riding the MS150 next year. and now this: a 10 course all cake dessert tasting!! very excited about this one.

heres the preliminary menu:

carrot cake souffle (charlie palmer) w/ spiced ginger ice cream
red velvet cake w/ cream cheese ice cream
german chocolate cake w/ coconut ice cream
warm pumpkin cake w/ brown butter ice cream
devils and angels food cake w/ apricot sorbet
cheesecake
"breakfast" donuts, bacon, jelly, egg
sweet potato beignet w/ bacon ice cream
funnel cake w/ spam ice cream
brown butter pound cake w/ goat cheese ice cream

also, after a few cocktails i too said that i would pair each course with an ice cream.

oh! and if you would like to do this tasting, email me. lets set a date psandalio@yahoo.com

before/after dessert tasting

a few days back i posted on twitter about doing a before and after dessert tasting. this was in response to my own fear that people think i can't make classic desserts. in order to prove to them (and myself), i will be doing very classic desserts as part of this tasting. the tasting will consist of a very classic preparation on a dessert followed by a modern preparation.

this is the tentative menu

1. classic: creme brulee / modern: vanilla custard in textures

2. classic: lava cake / modern: toasted chocolate sponge, warm chocolate spheres

3. classic: cheesecake / modern: graham cracker cheesecake, crispy cream cheese crust

4. classic: souffle / modern: 10 second microwave souffle

5. classic: lemon meringue pie / modern: lemon frozen custard, hot meringue, liquid sable

still have no date for this tasting, but if you interested email me. also, if you have any dessert requests you'd like to see on the before/after tasting, email me.

houston press interview

plinio by fabio
Originally uploaded by fuzzzycatt

a few days back i was interviewed by david buehrer for the houston press' eating our words blog.

read the interview herehere

tenacity

ceviche
Originally uploaded by fuzzzycatt

randy has brought back his tenacity dinners.

jj, justin basye, joseph gentempo, rainbow lodge crew and myself were fortunate to be at the tenacity rebirth.

press, reviews and links

just a word or two about textile

texas monthly: textile

gourmet: first taste of textile

houston chronicle: hot, new restaurants grace the houston landscape

houston chronicle: textile

houston press review: the tastes of textile

food in houston blog: houston's top 10 restaurants

food in houston blog: halcyon days: a dinner at textile

great food houston blog: textile

great food houston blog: textile revisited

tasty bits blog: first taste of textile

eat me houston blog: textile


just a word or two about desserts at textile

dirty kitchen adventures: dessert tasting

houston chronicle: houston's best dessert spots

houston press: best of houston: best desserts

i'm never full blog: how to spoil a girl like me

great food houston blog: crazylicious dessert tasting

from the gutt blog: textile

barley vine blog: textile

pondering fall

photo credit lancastrian @ flickr


some ideas for fall menu at textile

nutella bread pudding, roasted foie gras ice cream, butterscotch

gouda cannolie, pumpkin mousse, salted caramel ice cream

figs, brown butter pound cake, goat cheese ice cream

pear tart, mushroom iced tea

apple - lucuma terrine, apple sorbet, sweet potato chips