I have an obsession. I love buying cookbooks. And not just the easy-to-make weeknight recipe books but super hard and complicated cookbooks produced by amazing chefs that have some of the best restaurants in the nation (some of them ~ the world). When I buy these cookbooks I read through them with post-it notes flagging countless recipes I want to cook. But I rarely cook them. I’m not even a very good cook. I also have run out of space for them on my bookshelf. So before the cookbooks take over my house I think I should use them… cook with them.
So here’s my project: to cook every recipe in my fancy-smancy cookbooks. And to document them here, as I hope my blog obsession will force me to actually cook these recipes so that I can blog about them.
March 6, 2009
-
After lunch it was time to move on to the dinner portion of the day, and first up Alan Wong’s Specialty Opihi Shooter (minus the Opihi).
The liquid from the new wave
opihimango shooter is based on infused tomato water, a process that needs to be prepped at least (if not more than) one day in advance. Here is the mise en place for the tomato water I prepared Saturday morning.
