saltyseattle gallery

Sourdough Pretzel Rolls
#128563
saltyseattle
Sourdough Pretzel Rolls: use my exhaustive research for your gain
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Halloween Pumpkin Noodles
#125806
saltyseattle
Savory Halloween: Spoodles aka Spooky Noodles: Pumpkin Pasta in Squid Ink Sauce with Sriracha Chorizo
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Caviar Cornets
#112435
saltyseattle
Buckwheat "blini" cornets with creme fraiche foam and white sturgeon caviar. A classic Russian revamp.
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Truffled Watermelon Salad
#111610
saltyseattle
Truffled Watermelon-Prosciutto Salad
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Pistachio-Chevre Fondue
#108732
saltyseattle
Bronte Pistachio-Chevre Fondue with Beet “Noodles”
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Morels, Hominy Gnocchi, Souffle
#107021
saltyseattle
Morels with Sous Vide Souffle & Hominy Gnocchi- An Ode
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Uni Chantilly in Squid Ink Cornets
#106105
saltyseattle
Sea Urchin Uni Chantilly Cream in Squid Ink Cornets with Wasabi Tobiko
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Peeps Bikini – Edible Clothing
#100568
saltyseattle
A Peeps Bikini for Charity. Learn more about the Nudie Foodies and how they are helping aid relief efforts in Japan.
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Morel Fiddlehead Beet Fettuccine
#99217
saltyseattle
Morels, Fiddlehead ferns, Carciofini & Quail Eggs in Marsala Sauce top Beet Fettuccine
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Olympia Oysters & Sriracha Bubbles
#96476
saltyseattle
Oyster legend shares rare Olympia oysters & I pair them w simple Sriracha bubbles
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Sous Vide Fried Chicken
#95490
saltyseattle
Buttermilk-Beer Sous Vide Fried Chicken & Paprika Gravy
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Charlie Sheen Crepinettes
#94352
saltyseattle
crepinettes made with sleep-inducing ingredients for Charlie Sheen to eat so he can calm down.
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Modernist Banana Split
#92821
saltyseattle
Future Food: using modern cuisine techniques to update the classic Banana Split
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Quail Egg & Speck Pizza
#89552
saltyseattle
An ode to the greatest food on the planet, plus a speck and quail egg pizza recipe that will blow your mind.
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Beet Gnocchi Flambe
#88686
saltyseattle
Beet Gnocchi Flambé That Will Make You Weep- Just in time for Valentine's Day!
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Goose Bourguignon
#86323
saltyseattle
Goose Bourguignon with Beet Gnocchi plus Verjus Onions
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Muffcakes
#85695
saltyseattle
Muffcakes: Hoe Cakes w spun sugar & a cherry on top. Learn how to properly eat muffcakes.
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Dinner Party Etiquette
#84652
saltyseattle
21st Century Dinner Party Etiquette. You weren't born in a barn, so don't act like it!
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You’ve Never Heard of Bolognara?
#83983
saltyseattle
BOLOGNARA! A classic mashup of bolognese sauce and carbonara on bucatini
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Sous Vide Cranberry Sauce-Off
#83211
saltyseattle
Sous Vide Versus Stovetop: Cranberry "Sauce-Off”
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Pear-Brined Tea-Smoked Duck
#83022
saltyseattle
Pear-Brined Tea-Smoked Duck Breast with Recipe.
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Persimmon Pudding
#82618
saltyseattle
Persimmon pudding (en sous vide) with a secret ingredient everyone should have in abundance!
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Hot Ice Cream
#82334
saltyseattle
Molecular Gastronomy makes HOT Ice Cream possible! It melts as it cools, gels as it heats! The ultimate Hot Toddy.
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Mozzarella Balloon Wars
#81066
saltyseattle
Post and Video on how to make Mozzarella Balloons as shown by a Jedi-in-training.
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How to Make Salt
#79966
saltyseattle
One girl's journey with making salt in the Pacific Northwest.
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Alice Eats a Teacup in Wonderland
#78745
saltyseattle
Alice Eats Wonderland: a Molecular Gastronomy Metamorphosis in which everything is edible from the teacups to the playing cards.
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Fiori di Pizza / Pizza Flowers
#78033
saltyseattle
Fiori di Pizza: molecular gastronomy makes the impossible attainable.
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Sous Vide Souffle
#77597
saltyseattle
Sous vide souffle with jamon iberico and Parisienne vegetables.
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Man in the Moon: Studio 54 Dinner
#76551
saltyseattle
Man in the moon made of sauternes-watermelon gelee, foie gras powder & pear spoon. STUDIO 54 dinner- the food will blow your mind.
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Quail Egg and Bacon Capsule
#75728
saltyseattle
Quail Egg and Bacon Capsule from Pill Food: Breakfast with The Jetsons
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Green Eggs and Ham
#75274
saltyseattle
Green Eggs and Ham: Where Dr. Seuss and Molecular Gastronomy collide
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Freshly-Extruded Pasta Dries
#73966
saltyseattle
This freshly-extruded pasta becomes part of a 12 hour bolognese that is the cornerstone of a Molecular Gastronomy feast.
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Frozen “BLT” Sandwich
#72100
saltyseattle
Deconstructed, Frozen BLT with bacon ice cream, tomato gelato and lettuce-pea shoot sorbet.
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Mangalitsa Pork in Milk
#71615
saltyseattle
Mangalitsa pork in milk with cajeta, Tokaji-poached apricots, & Semolina Spaetzle
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Caramelized Figs w/ Fat-poached Ahi
#70573
saltyseattle
caramelized figs served with duck fat-poached ahi, tuna l'orange and pommes Maxim
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Zucchini Tagliatelle & Duck Confit
#70166
saltyseattle
The very best duck confit recipe ever. Cooked sous vide, tested many times. Served with zucchini tagliatelle & beet puree.
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Steak Diane with Morels
#68610
saltyseattle
Recipe: Steak Diane with Morels
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Stinging Nettle Gnudi
#60078
saltyseattle
Stinging Nettle Gnudi (which is naked gnocchi) with Crisped Sous Vide Duck and Rhubarb Reduction
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Tagliatelle with Fiddlehead Ferns
#59429
saltyseattle
Tagliatelle with Fiddlehead Ferns, Asparagus Tips & Morels Topped with Sous Vide Banty Eggs
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Smoked Garlic Powder
#58868
saltyseattle
Making smoked garlic powder is well worth the wait.
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DeLille Cellars Winery
#51584
saltyseattle
The DeLille Cellars winter wine release proves exceptional, as usual.
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Black Silkie Chicken Sous Vide
#51390
saltyseattle
Black-skinned Silkie chicken gets the Thai bath treatment sous vide.
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Pasta e Fagioli: Cheap Couture
#49460
saltyseattle
For the United Way Hunger Challenge I attempt to feed my family organic gourmet food on $18/day
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Quail Egg Raviolone
#48668
saltyseattle
hand-rolling pasta sheets for inverted carbonara aka quail egg raviolone
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