Tuesday, April 29, 2014

The Perfect Cookie

I am determined to make The Perfect Cookie. Of course, everyone has a different idea of The Perfect Cookie. But there is one special cookie that I have loved since I was little. It is made only at the bottom of a ski mountain, at a special cookie shop, that is the perfect way to amp yourself up for another run. It is tall and square in its height, but round and smoothen its texture. It is crunchy on the outside and oh so gooey on the inside. It is soft and buttery, with the perfect amount of dark chocolate chips. This cookie needs to be created.

I have done many different versions. However, this one is the closest I could get to my Perfect Cookie.


But WHAT IS PERFECTION??? The beauty of food is that it is an art, there is no such thing as perfection! Just magical bliss points that leave you feeling elated in a way that you cannot quite understand! Food is customized, and personal, and must be done with a commitment to what you want to do. If you want it to be cooked, cook it until all the way cooked through, so that flavors have changed and enhanced in new beautiful ways. However, you don't want to kill them!

So my "Perfect Cookie" search keeps coming! But this will be a never ending journey!

Thursday, November 14, 2013

The Schuler Family! Barry's 60th!





 Limoncello Curd topped with blueberry crumble and cardamom whipped cream! Happy birthday Barry Schuler!

 MMMMM....
A hop, a skip, and a smile, these are the creations by Anja Lee! Oh, what a cooking spree!


Seared Scallops on a Himalayan Salt block, topped with saffron sweet potato purée, lime foam on the side.


 Melon Blackberry Salad with Fenugreek Gouda and blackberry balsamic pearls!






  










Wild Mushroom parcels with potatoes and tempeh





My team! Christy Riva and Jenna Granger!


Wild Mushrooms for the parcels






Eggplant Tarte Tatin


Roasted Star Anise Lamb Shanks with apricots, wild mushroom parcel on the side!


Cheese medley with fig cake



Blueberry, raspberry, and maple pecan baked oatmeal for breakfast!


Roasted red pepper, goat cheese, and leek tarte













Roasted Butternut Squash and Gnocchi with a Sage Onion Butter Sauce and topped with Parmesan cheese (left); Roasted Duck leg and chicken thigh in a wine sauce, with apricots, prunes, and broccoli