Food that hasn’t made the cut yet!

These are just a few pictures of food that I’ve been working on recently. If there are any request for the recipes then I will re-post with an article and a recipe for that dish.

-Cheers,
Cameron

IMG_1806.JPG

IMG_1724.JPG

IMG_1757.JPG

IMG_1737.JPG

IMG_1710.JPG

IMG_1709.JPG

(Chocolate-espresso custard tart with chocolate glaçage, hazelnut dust, cardamom whip cream, pear gel, and bachelor buttons from my moms garden.)
(White chocolate ganache, basil syrup, pears, apples, and nectarines.)
(Microwave tomato soup)
(Lamb rack with Brussels, acorn squash purée, and lamb cranberry jus.)
(Pork chop with dandelion greens, seckle pears, squash-sweet potato purée, sweet n sour sauce.)
(Pea and tarragon soup.)

Salt and Peppercorn Ice cream

Peppercorn Ice-Cream

IMG_1169 (618x800)

Over the past few months in my career it seems that going back to basics in the kitchen is more important that learning new futuristic and modernist cuisines. Fresh pasta ratios, basic mayonnaise (Aioli), brining, curing, all very simple and old techniques help to refine your ideas and bring success to any kitchen. This ice cream concept was meant to show that a small amount of technique can combine with one or two flavors to create something truly inspiring and original. This same recipe can be used with anything in your fridge, so don’t be afraid to change this recipe to suit your needs. Some easy changes might be adding chopped nuts, fresh or cooked fruit, caramel syrup, spices, coffee, herbs, etc. Please comment or ask questions if you have any or share your ideas for flavors. Cheers!

1C Heavy Cream

3C Whole Milk

8 Egg Yolks

1C Granulated Sugar

1/8 Tsp Salt

2 Tbls Mixed Ground Peppercorns

2 Tsp Vanilla Extract

  1. Heat milk, cream, and pink peppercorn together, stirring constantly to avoid burning.
  2. While mixture is heating, whisk together egg yolks, sugar, vanilla, and salt in separate bowl.
  3. When milk starts to simmer, pour 1/3 of the hot mix into the sugar and eggs. Whisk quickly to avoid scrambling your eggs.
  4. Combine both mixtures while stirring with a rubber spatula, and cook on medium heat. Cook Ice cream base until thick enough to coat the back of a spoon. A good way to check is to run your finger across the back of your spatula to see if it leaves a streak.
  5. Pour mixture through a strainer and cool completely in the fridge for a few hours or over night.
  6. Churn ice cream until correct consistency is achieved. Move to a container and freeze over night.

To serve, scoop ice cream into a bowl with a small amount of flake salt and crushed peppercorns on top.

*In the picture there is also a pecan crumble. To make that just heat 1 cup sugar with 1 Tbls water and cook until you reach 270F, then add pecans and continue cooking until you reach 310F. Let cool completely and harden, then pulse in a food processor until desired consistency is reached.

Seared Cod with Bacon Braised Red Cabbage and Corn Jus

Seared Cod with Bacon Braised Red Cabbage

This dish was the reason I couldn’t fall asleep the night before. Every once in a while I’ll be trying to go to sleep and I’ll argue with myself about getting out of bed to write down some crazy idea. With the purchase of an 8$ Singer Juicer from Goodwill, I used beet juice in the cabbage which isn’t necessary as well as some sweet corn juice for color on the plate. Although this dish looks complicated, it was very cheap and easy to make, costing less than 5$ a plate. Don’t be afraid to have some fun with your plating, you can make a 5$ dish look like a 25$ dish with a little extra creativity!

IMG_1200

Bacon Braised Cabbage

½ Head Red Cabbage

¼ C Bacon

2 Tbls Brown Sugar

2 C Chicken Stock

1 Tbls Dijon

1 Onion Julienned

2 Garlic Cloves Minced

1/4 C Chopped Fresh Parsley

  1. Thinly slice cabbage and julienne onion. Small dice the bacon and render until golden brown. Remove bacon onto a paper towel and reserve bacon fat in the pan.
  2. Add onions and garlic, sweat till translucent. Add cabbage and cook for 5 more minutes. Mix sugar and vinegar and pour into pan. Reduce for 2-3 more minutes. Add chicken stock and Dijon. Cover and turn heat down to med-low. Simmer until cabbage is tender.
  3. Season with salt and pepper.
  4. Add cooked crispy bacon and fresh parsley to finish.

Corn Jus

-To prepare the corn jus, I juiced 2 ears of yellow corn and mixed in a few drops of lime juice, rice vinegar, and salt to really make it interesting! I thickened it slightly by heating it on low. The natural corn starch thickened it very quickly.

-To properly sear fish, heat your pan until it starts smoking. Pat-dry fish with a paper towel and season with salt. Add a small amount of oil to the pan and sear on high until golden brown. Turn fish once and finish cooking. I chose to add a small amount of flake salt as a garnish.

IMG_1201

Chili-Ginger Glazed Pork Chop with Fiddlehead Ferns, Shiitake Mushrooms, and Turnip Mash

 

Chili-Ginger Glazed Pork Chop With  Fiddlehead Ferns, Shitake Mushrooms, And Turnip MashImage

Feeling inspired one day I went into Whole Foods after work. I’ve always been curious about these little edible ferns but never had the chance to cook them! The recipe I used to cook the ferns was the same one I used in a previous post that I will post a link for.  I have to give some photo credit to my girlfriend for taking this wonderful picture. She actually took this picture with her iPhone 5 and I was so surprised by the quality, she bought me my own iPhone to help me along with my blog! I’m very excited to try some new photography techniques and take my food to the next level.

*Recipe For Ferns- https://culinarycuts.me/2014/04/24/broccolini-with-slivered-garlic-soy-sauce-and-white-wine/

* For the pork chops, I first patted them dry with a paper towel on both sides. Next comes some strong seasoning with salt and pepper. Heat up the pan with some olive oil till it’s smoking hot.(literally smoking) Sear the pork chop until perfectly golden brown on both sides, then continue cooking in a 350F oven to an internal temperature off 155F. Let rest 5 minutes and the pork will continue cooking to 160F.

*Citrus salt or any artisan salt can add another layer of flavor. Here’s a link to the salt I used.                               https://culinarycuts.me/2014/03/21/citrus-salt/

*The mushrooms were sauteed with butter, plenty of salt, and pepper.

 

Chili-Ginger Glaze  (Serves 2)

1/4 C Brown Sugar

1/4 C Rice Vinegar

1/2 C Chicken Stock

2 Tbls Ketchup

2 Tbls Fresh Grated Ginger

2 Tsp Chili Flakes

Salt To Taste

 

1. Heat brown sugar and vinegar in a sauce pan, and bring to a boil for 5 minutes or until slightly reduced.

2. Add chicken stock, ketchup, ginger, and chili flakes. Let simmer till reduced by half and the liquid coats your spoon.

 

Turnip Mash

1 Large Turnip

1/4 C Butter

1/4 C Heavy Cream

1 Tsp Sea Salt

1 Tsp Cracked Black Pepper

1. Peel and dice turnip, boil until fork tender and transfer to a bowl.

2. Mash cooked turnip then add butter and heavy cream until you get the consistency you want.

3. Season with salt and pepper to your taste.

 

*Don’t be afraid to add other flavors to the turnip mash like herbs, spices, or fresh horseradish. The same can be done for the glaze; you could substitute the chili-flake for minced garlic or lime zest and juice.

 

Dishes that haven’t made it up!

I know I have not been posting nearly as often as I should, but I promise that I won’t stop cooking and perfecting my skills at home in my little kitchen! These are a few pictures of the dishes that won’t have recipes on the blog! I am also trying to connect with other chefs on the internet to talk about food! Here’s where to find me!

Facebook – cameron.l.dunlap

Instagram – camboo2

Pinterest – camboo123

Twitter – camerondunlap1

Image

Chicken-kale with roasted baby red potatoes and charred brussel sprouts.

Image

Pan seared Rockfish with almonds, braised lettuce, and maitake mushrooms.

Bruleed plums with honeyed goat cheese and balsamic reduction

 Bruleéd plums with honeyed goat cheese and balsamic reduction.

white peach pie with canilla bean icecream

White peach pie and homemade vanilla ice cream.

strawberries and cream, with strudel

Strawberries, Mexican cinnamon, strudel, and Chantilly cream.

IMG_1073

Goat cheese, butternut squash, spinach, and balsamic glaze bruschetta.

Red Wine-Espresso Braised Beef Pasta

Red Wine-Espresso Braised Beef Pasta

Image

(Serves 4)

When I used to see braised dishes I would think to myself that I would be stuck in the kitchen for hours. The reality is that browning your proteins and vegetables before going in the oven is the only real work you do! Making this dish for four takes about 1 1/2 hours but you can have it ready long before you need to serve it. This is also a very cost effective dish when using some “2 Buck Chuck” red wine, cheap beef, and a bag of pasta. Make sure to cover your baking dish with a layer of parchment paper and a layer of foil on top because it creates a seal for the steam.

(Makes 4 Servings)
2 Lbs Bottom Round Beef
1 Lg Red Onion Julienned
1/4 Lb Butter
2 Tsp Garlic Minced
40 Oz Crushed Tomato
1/2 Tbls Cocoa Powder
1/8 C Espresso Powder
1/4 C Parmesan Cheese
2 Tbls Rosemary Minced
1/2 Cornstarch

1. Pre-heat oven to 325F. Dice beef into large chunks, and season with salt and pepper. In a roasting pan heat oil on high and sear beef on all sides.
2. Remove beef then add the onion and garlic to brown. Stir in espresso and cocoa powder to toast 1-2 minutes. Add the tomatoes and red wine then bring back to a summer.
3. Add beef and any of the jus left on the plate back to the roasting pan and make sure all the beef is covered completely. Cover the roasting pan with parchment paper and aluminum foil, crimping tightly around the edges.
Cook in oven 1 1/2 hours then check to see if the meat will fall apart. Remove beef and pour sauce through a fine chinois or strainer.
4. Bring sauce to a boil with the minced rosemary. Add the cornstarch mixed in with 2 Tbls of water as a slurry to thicken the sauce. Shred beef and mix some of the finished sauce in with the beef and cooked pasta. Garnish with Parmesan and parsley.

Broccolini With Slivered Garlic, Soy Sauce, And White Wine

 

 

 

Broccolini With Slivered Garlic, Soy Sauce, And White Wine

Image

 

This is one of my fondest dishes from culinary school. It brings back memories of my culinary career and my fascination with food. This is a fairly common dish on local menus, so I thought I would talk about how easy it is to make a restaurant quality dish like this. The broccolini could be substituted for regular broccoli, collard greens, swish chard, string beans, or anything green you have in your kitchen. My fascination with this dish is the time it takes to produce something so wonderful. The greens won’t be cooking any longer than 6-7 minutes because we are adding some color quickly and then steaming with the soy sauce and white wine. This is a perfect vegetarian side or a quick healthy snack in the middle of classes at culinary school.

I also want to send out a quick thank you to those of you reading my post! I don’t think I would still be pushing myself  in my career and my passion with out you.

 

(Makes 4 Servings)
1 Bunch Broccolini or Broccoli Raab
2-3 Garlic Cloves Thinly Sliced
1/2 C White Wine
1/4 C Soy Sauce
Salt
Pepper
1-2 Tbls Olive Oil

 

1. Heat pan with olive oil and toast garlic slices till golden brown then remove to a paper towel. Raise heat till shimmering or just barely smoking and add Broccolini with a pinch of salt and pepper. Cook for 2-3 minutes to slightly brown broccolini.
2. Add white wine and cook on high for 2-3 more minutes until almost all of the liquid is gone. Add soy sauce and cook liquid out again for 2 more minutes.
3. Remove from heat and disguard any excess liquid. The broccolini should be tender and well seasoned at this point. Add toasted garlic slivers back to broccolini and serve.

 

Those of you other food bloggers out there I am very interested in trading guest post with someone if anyone is interested. Please email me at cameron.dunlap@gmail.com with any questions or ideas! Thanks again for reading.

Easter Garden of Delight – Quail Eggs & Beets 3 ways

cambo123:

This is some very smart salad composition! I hope to try something similar soon with some new inspiration.

Originally posted on Aphro Cuisine:

IMG_0372

Firstly, happy Easter to you all – another excellent excuse to celebrate life, fertility, fresh dawns and bountiful abundance!

As I strolled through the sunshine-soaked stalls of the Darlinghurst farmers market this morning, I looked for what could make the perfect and playful Easter dish, so I could then spend my entire afternoon making art in the kitchen!

Beets, quail eggs, radishes, dill, done.

I had so much fun playing with the ingredients and styling myself a precious garden of edible earthly delights, with mini easter eggs nestled throughout. I’ve never done this type of scattered-garden food styling, but scrolling through endless pages of pinterest’s collection of the hottest salads of 2014 finally got to me. And what a gorgeous way to display a bunch of easter treats, you could do it with so many different ingredients for your easter gathering – your dips and salads all in one, serve with some toasted bruschetta and pop it on…

View original 743 more words

Kombucha Squash and Sage Soup

Kobucha Squash and Sage Soup

Kombucha Squash and Sage Soup

Kombucha Squash and Sage Soup

This soup was a bit of a freestyle in the kitchen. I went to whole foods challenging myself to do something different, new, and cost effective. It is the end of the squash season and I found some great Kobucha squash for very cheap. I tasted my soup to season it, and noticed it was missing something. After a bit more salt and some fresh lemon juice, I realized that adding a sweet layer could be very interesting! Going against my instinct, I got out the maple syrup. One drop too much and this whole soup would be ruined, so just add a teaspoon at a time. I finished it up with a little bit of blue cheese for some salt and some fried sage leaves. This soup turned out very well balanced and interesting! I hope this recipe can help you find some inspiration to challenge yourself in the kitchen this week!

(Makes 4 Servings)

1 Kobucha Squash

1 Yellow Onion

2 Carrots

2 Cellery Stalks

4 Garlic Cloves

1 Bunch Fresh Sage

1 Qt. Vegetable Stock

1/2 C Heavy Cream

1 Tbl. Lemon Juice

1 Tsp. Maple Syrup

Salt

Pepper

1/4 C Blue Cheese

 

1. Preheat oven to 350F. Cut the squash into 4 quarters and coat with olive oil, salt, and pepper. Wrap the squash in foil and bake for 45-55 minutes until fork tender. Remove foil and skins, then large dice squash.

2. In a large pot or dutch oven heat the oil and add the onion, celery, carrots, and garlic. Sweat for 5 minutes until translucent. Add squash and sage leaves, cooking for 3-4 more minutes to intensify flavors.

3. Add stock and bring to a boil, then reduce to a simmer for 30 minutes. Blend soup and finish with heavy cream, lemon juice, maple syrup, salt, and pepper.

4. In a saute pan heat a small amount of oil and add sage leaves for 1 minute till crisp.  Garnish soup with blue cheese crumbles and fried sage leaves.