Winter is here...

Here we are...in the middle of winter, and as always, we are searching long and hard to find things to inspire us to cook with. There is not a whole lot of new product in the northwest now, that we have not had for the last couple of months. And with nothing in the crosshairs until another couple months, it drives us crazy! We search for little nuances and whisps of ingredients that are perhaps new or overlooked in our repertoire. Something perhaps that a local farmer had forgotton about or was late in harvesting that could spark a new challenge. We start to investigate other sources to bring us the latest of finds from other locales. Are we cheating oursleves out of our own backyard foodstuffs? No, we are just typical cooks... striving and yearning for something more, some new twist and angle on a particular dish, a cut above the competition. But alas, we are all doing it for the most part, so we bare down and get creative with the same ol' same ol'. No worries. These tastes are merely new ideas on old combinations or visa versa. They represent a hibernating passion that has been burning inside which has manifested themselves into new twists of a particular theme or thought. Enjoy, we did.

shrimp/duck mayo/mussels-leek salad/"bouillabaise" gelee/oyster vinaigrette/garlic-potato foam

white chocolate/sturgeon caviar/smoked paprika/daikon radish and sprouts/salsifypreserved ginger branzini/corn/grits/micro celery/leeks/salsify/lobster nage
ahi tuna/lobster/smoked chili syrup/arugula/fennel


Savory and Seductive...

Flavors...seductive and savory abound. Grasps your soul and takes hold. You are in captivity of taste for the duration, and with any luck...for long after you have devoured your dish. And as Hetfield of 'Tallica belts out...the memory remains. Dishes like these touch us in a different way than counterparts of cuisine. They are rich, sensuous and sexy. They are fulfilling to cook and even more so to savor. Enjoy that notion of thought as we travel through the gallery of the moment...

Slow Braised Pork Belly/Smoked Maple/Chanterelles/Squash Blossoms/Micro Celery

Fire Roasted Foie Gras & Spices...Pure and Simple!

Braised Veal Cheeks/Arugula/Caramelized Onion/Crescenza/Olivetta

Rhubarb/Oven Dried Strawberries/Black Pepper/Almond Frangipane/Micro Lemon-Lime Basil

Braised Rabbit/Salsify/Kidneys/Crosnes/Oca/Celery Root Cake/Artichoke Foam

Seared Foie Gras/Persimmons/Chestnut/Pear/50 year-old Balsamic/Diver Scallop/Squash Crouton/Frozen Foie Gras


Rich and Intoxicating...

These dishes are derived out of the need to create goodness. Satisfying flavors to indulge our palates and enrich our souls with lush tastes. Out of these, I find the Perigord Black Truffle Ice Cream the most intoxicating!

valrhona manjari/orange/caramel/sauternes/pear/perigord black truffle

russet potato/chanterelles/leeks/cipolline onions/carrot polenta/onion soubise

smoked duck/spanish white beans/clams/nicoise olives/basil/garlic-potato ice cream

humboldt fog/balsamic sorbet/arugula/winter vegetables/beet tuile

espresso brittle/sao tome pralus/kumquats/cocoa nibs/hazelnuts

diver scallop/foie gras/brasied shortrib/lentils/potato "gratin"/hubbard squash

Tastes from the Atelier...

Respresented here are some dishes that came and went. They are a reflection of the moment, when we were presented with the opportunity to "just cook" for some guests. They became unique in their own right and thus, ended up inspiring us to do new things. All around good flavors and a intriguing interplay of tastes!
ahit tuna/oscetra/mache/riesling/ginger

muscovy duck/escolar/shiitake/pears/green lentils/pinot noir

cabecous feuilles/shiitake "bacon"/grapes/marcona almonds/salsify

ahi tuna/wonton/lemongrass/pineapple/vanilla/chili

australian prawn/basil/smoked pineapple/ginger/citrus

eggs/maine lobster/osetra/creme fraiche

wild mushroom/potato/chestnut/asparagus/winter truffle

carrot polenta/beet cous cous/mushroom quinoa/leeks/beets/balsamic


In the Beginning...

This new site will be as the name suggests... a "kitchen" of digital works from cool food, ingredients, chefs in action, artisans and kitchen environs alike! This is a "sister-site" from the orginal blog...cuisinierskitchen.blogspot.com. Stay tuned for digital images from real food, real chefs and real emotions. In good food and cooking...cuisinier

foie gras omelette/smoked paprika/balsamic/sylvetta arugula

deconstructed spanish omelette/potato "hash"/braised peppers/onions

tomato/ginger/fennel/nigella/anise hyssop

squab/foie/olive oil/tarragon

bison/celery root/flageolet/shiitake/kohlrabi