apacotopia:

In my defense, I’ve only ever spelled kumquats with a “c” and I love alliterations.
I had no idea that was the “nasty, inappropriate spelling” until my boss asked me “Ashley, what have you done?!”

simonanoms:

Burger with parmesan tuile, homemade spicy ketchup, home pickled jalapeños, roasted tomato, arugula on fresh made bun. Inspired by Umami Burger.

Spicy Ketchup – Sautéd onions, smashed garlic, puréed tomatoes, tomato paste, and jalapeños. Then added red wine vinegar gastrique, cayenne, chili powder, Worchester, dash of soy, fish sauce, some water and reduce to a simmer. Then added salt, sugar, vinegar to taste.
BurgerJust *heavily* coated in salt, pepper and white pepper and cooked in a hot cast iron pan. Then let rest.
Parm TuileJust dropped some grated parm on parchment on a baking sheet into a 400 degree oven for 3-4 minutes.
Plate – Put down bottom of the bun, add some ketchup, then the arugula, then the meat, then more ketchup, then the jalapeños, tomato and top with tuile. 

(via izzytakesonoz)

simonanoms:

Duck Breast with Blackberry Red Wine Gastrique, Turnip Pureé, Micro Arugula Salad

The Duck – Simply scored and seared in a cast iron pan, draining that precious fat every now and then.
The Gastrique – Sugar, red wine vinegar cooked until thickened, then added red wine and blackberries and reduced.
The Turnip Purée – Cooked turnips in milk until soft, then blended with a little butter and salt.
The Micro Arugula – Dressed with olive oil, salt, pepper and lemon juice.
The Plating – Swiped on some purée, then some of the gastrique, some of the berries. Thickly sliced duck on top with the arugula on the sides.

(via izzytakesonoz)

thedarkdiamond:

LE PANIER À SALADE DU MARAIS.

Restaurant Le Marché, Rue Caron 75003 Paris

condenasttraveler:

Breakfast the @yolandaedwards way! What and where are you eating breakfast? #cntravelereats

(via em-elite)

m-rated:

hanwoo beef <3

bbqsnob:

Aaron Franklin showing off his smoked prime rib at tonight’s @texasmonthly Behind the Pit Dinner.

(via la-tortillera)

"Almost on a daily basis, I reflect on the motivation behind all this hard work, all of our hard work. The answer always comes easy - I believe in it, I believe in fighting for the outcome, in creating a different culinary playing field than exists today. In the beginning, it was motivated by art and passion, but now its more than that. I don’t ever want to look back and think ‘what if’…"

f-word:

grilled octopus with cranberry beans, date-tomato ragu, preserved lemon, and kalamata olive tapenade 

photo by Cathy Chaplin

chefsofinstagram:

Lettuce & Beetroot Steamed Merluza. ✅ By - @uwespaetlich ✅

#ChefsOfInstagram #ChefHeart (at http://Facebook.com/ChefsOfInstagram)

(via poetic-chef)

cerkumo:

foodopia :

leche flan, estilo filipino flan: Receta aquí

chezgautiercookingschool:

Roasted squash, avocado, harissa… Summertime soup. #soup #Summer #squash

m-rated:

can’t wait for paris