a contemporary take on seafood paired with an earthy base and a bold, spiced coconut curry sauce. .. This dish is a refined, contemporary take on seafood paired with an earthy base and a bold, coconut curry sauce. It blends fresh ingredients with thoughtful pairing, making it a perfect example of modern gourmet cuisine. Key Components: Lobster : The dish highlights a succulent, perfectly cooked lobster claw and tail meat, arranged elegantly as the centerpiece. The lobster is tender and vibrant in color, suggesting fresh, high-quality seafood. Black Rice : A serving of black rice (sometimes referred to as forbidden rice) is placed alongside the lobster. Its nutty flavor and slightly chewy texture contrast beautifully with the delicate lobster meat. Curry Sauce : A rich, creamy coconut curry sauce surrounds the lobster and rice, adding a burst of bold flavors with warm spices and a velvety texture. Vegetables and Garnishes : Grilled Cherry Tomato : Adds a sweet, smoky element to the dish. Sugar Snap Peas : Thinly sliced, offering a fresh and crisp texture. Microgreens : A garnish of delicate microgreens adds a touch of freshness and enhances the visual appeal. Side Dishes: Fresh Salad with Lime: A crisp cucumber and green salad , featuring slices of lime, microgreens, and dried seaweed or herbs. The dish is lightly sprinkled with chili flakes or seasoning, adding a pop of spice and brightness. Soba and Fresh Vegetables : A traditional Japanese-inspired tea service paired with a platter of soba noodles in small bowls, served with shredded fresh vegetables like carrots, daikon, and greens for a refreshing presentation. A teapot and small side dishes complete the setup. Charred Bok Choy with Sesame Sauce : A rustic presentation of grilled or charred vegetables, including baby bok choy, green peppers, and onions. Topped with sesame seeds and a light dressing, this dish showcases smoky and earthy flavors.

This dish of cauliflower, potato, and leek soup with Chilean sea bass and poached golden beets is a modern, globally-inspired creation ... The word "velouté" means "velvety" in French, referring to the sauce's smooth, creamy texture. This dish of cauliflower, potato, and leek velouté with Chilean sea bass and poached golden beets is a modern, globally-inspired creation, but its components have origins rooted in various culinary traditions: Velouté (pronounced veh-loo-TAY) is one of the five classic "mother sauces" in French cuisine, as defined by Chef Auguste Escoffier. It is a smooth, velvety sauce made from a light stock and thickened with a roux. French Influence: Soup Base (Cauliflower, Potato, and Leek): This part of the dish draws heavily from French cuisine, particularly the tradition of smooth, creamy soups like Potage Parmentier (a classic leek and potato soup) or Velouté soups. The use of leeks, potatoes, and cauliflower, all common in French cooking, highlights earthy and subtle flavors elevated by simple yet refined techniques. Mediterranean or Global Influence: Poached Golden Beets: The inclusion of golden beets brings a touch of earthy sweetness and vibrant color, common in Mediterranean cuisine, where fresh vegetables are celebrated for their natural flavors. The method of poaching (gently cooking in liquid) is used globally and adds sophistication to the dish. Contemporary Culinary Trends: Fusion Cuisine: The combination of a French-inspired soup base, a seafood element like Chilean sea bass, and the modern twist of poached golden beets aligns with the current global trend of blending culinary traditions to create unique, elevated dishes. Focus on Seasonal and Fresh Ingredients: The dish emphasizes fresh, natural ingredients (cauliflower, leeks, beets, fish), reflecting a modern preference for clean, seasonal, and farm-to-table dining.

This dish of mine presents Chicken Korma in a contemporary and deconstructed format, combining traditional flavors with modern plating techniques. The careful balance of creamy, spiced, and fresh components makes it a standout interpretation of the classic dish. ... Chicken Korma is a rich and flavorful dish that originates from the Mughlai cuisine of the Indian subcontinent. Known for its luxurious texture and aromatic flavors, it is a popular dish in Indian, Pakistani, and Bangladeshi households as well as in restaurants around the world. The hallmark of korma is its creamy, mildly spiced sauce, traditionally made from: Yogurt or cream: Adds a rich, tangy, and smooth texture. Nuts and seeds: Almonds, cashews, or poppy seeds are often blended to give the sauce its velvety consistency. Onions: Finely fried or pureed onions provide a sweet base. Spices such as cardamom, cinnamon, cloves, bay leaves, and nutmeg create a warm and aromatic profile. This dish reflects influences from Middle Eastern, Mediterranean, or South Asian cuisine, emphasizing warm spices, vibrant colors, and harmonious flavors. Here’s a detailed description: Main Protein: The chicken is slow-cooked in a rich, spiced gravy, characteristic of korma . The golden glaze on the meat suggests a yogurt-based marinade infused with spices like turmeric, cumin, and coriander, giving it a deeply flavorful and aromatic quality. Grain Accompaniment: A mound of saffron-infused basmati rice , which is a traditional pairing with korma. The rice is lightly garnished with saffron threads and dried fruits, providing a fragrant and subtly sweet balance to the spiced korma. Vegetable Accompaniments: Chickpeas and peas in a spiced tomato-based curry are served alongside, complementing the korma with a hearty, tangy side. Grilled bok choy adds a modern twist, providing a fresh and lightly smoky element to the traditional flavors. Roasted cherry tomatoes on the vine and vibrant vegetable medallions (sweet potato or carrot and purple yam/potato) are included, adding a touch of sweetness and visual contrast. Garnishes and Sauce: A drizzle of yogurt on the plate evokes the creamy nature of korma while adding a cooling element to the dish. Fresh herbs like mint and edible flowers enhance both the flavor and presentation.

my version -- seasoned with tarragon, sage butter -- served with buttery Hollandaise, earthy grains, and roasted vegetables ... "Poulet rôti, or French roast chicken , is a classic of the Franco culinary empire. And it's so simple: just season a chicken with herbs, place it on top of root vegetables, and baste it with plenty of butter." -- MON PETIT FOUR Main Protein: Herb-roasted chicken, including sliced breast meat and drumsticks, seasoned with fresh herbs and drizzled with a rich and velvety Hollandaise sauce, adding a buttery, tangy note that enhances the roasted flavors. Grains and Vegetables: A bed of mixed grains, such as wild rice, provides a hearty and textured base. The grains are layered with julienned vegetables like carrots and green beans for added freshness and crunch. Root Vegetables and Potatoes: Whole roasted baby potatoes, including golden and purple varieties, offer an earthy richness, while golden beet slices and other vibrant root vegetables contribute sweetness and a pop of color. Garnishes: Fresh dill and herb sprigs add a fragrant and refreshing touch, complementing the richness of the Hollandaise sauce. The combination of the buttery Hollandaise with the herbaceous chicken, earthy grains, and roasted vegetables creates a dish that is both indulgent and balanced. This presentation reflects a blend of classic French influences with modern, seasonal cuisine. Another Day: Cornish hen stuffed with blood orange, garlic, celery, herbs, seasoned with tarragon, sage butter -- served with black rice cooked with green apple; roasted vegetable; and mixed berry balsamic gastrique ... "Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces . The gastrique is generally added to a fond , reduced stock or brown sauce . It is also used to flavor sauces such as tomato sauce, savory fruit sauces and others, such as the orange sauce for duck à l'orange . The term is often broadened to mean any sweet and sour sauce, e.g. citrus gastrique or mango gastrique . An agrodolce is a similar sauce found in Italian cuisine ." -- Wikipedia "Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice available today." -- Wikipedia another day... this version -- stuffed with chickpeas, seasoned with tarragon and butter under the skin -- served with roasted vegetable over arugula and balsamic glaze ... "Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking." -- Hell's Kitchen Recipes "Preparing the Stuffing: Place the chickpeas into a bowl, season with salt and pepper and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Good mix. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance. Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. salt, pepper the outside of the chicken and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 375°F and continue roasting for 1¼-1½ hours, until cooked through and golden all over. Take lemon from the inside cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes."

slow cooked for several hours, finished with chopped parsley, orange zest gremolata; served with roasted rainbow carrots and saffron risotto... "The name for this rich Italian stew from Milan in Lombardy literally translates to 'bone with a hole', thanks to bone-in lamb or veal shanks that give it such a rich flavour. The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours." -- Great Italian Chefs Braised Lamb Shanks: The lamb shanks are slow-cooked until tender, with the meat nearly falling off the bone. They are generously coated in a rich, glossy sauce, made from a braising liquid of stock, wine, and aromatics. The shanks are garnished with a mix of freshly chopped herbs and finely grated citrus zest, adding a burst of freshness and visual appeal. Sauce: The sauce is thick and velvety, with a deep, earthy color, suggesting flavors infused with spices, herbs, and root vegetables and tomato for depth. Carrots: Halved heirloom carrots in shades of yellow and purple, lightly cooked to retain their structure and natural sweetness, provide a pop of color and a rustic element. This dish exemplifies comfort food elevated with thoughtful preparation and elegant garnishing, perfect for a rich, flavorful dining experience. "Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result." -- Recipes From Italy Another Day: And the leftover turns into a beautifully plated gourmet dish with intricate presentation. This dish demonstrates a balance of textures (crispy pastry, tender meat, and vegetables) and flavors, with an emphasis on refinement. It is inspired by French cooking techniques.

my savory breakfast soufflé made with chives, and three cheese (gruyère, swiss, white cheddar); served with a charcuterie board... soufflé... A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff". -- Wikipedia "You’ve surely heard the kitchen lore about making a souffle: Don’t let one molecule of yolk get in your whites, don’t open the oven door, now don’t close the oven door, and for god’s sake, take off your Dansko clogs … or you’ll make the souffle fall. The reality of a souffle, however, is more robust. While light, sophisticated and worthy of folklore, souffles are easy and forgiving – provided you whip your egg whites correctly, so let’s start with that." -- The Denver Post behind the scene... classic cheese soufflé... Inspired by Julia Child’s classic cheese soufflé, the béchamel sauce is made with a heavy handful of cheese and yolks, folded into a whipped egg white then folded into the eggy, cheesy custard base. The light pockets of air from the whisked egg whites expand with the heat of baking making the soufflé lift and grow to an air-like texture. -- Chef Sous Chef "Bechamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek Bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine." -- Wikipedia my spinach cheese soufflé... "The popularity of soufflés grew with fine dining from the early 1900s through the mid-20th century. According to the archive at the New York Public Library Menu Project, soufflés appeared frequently on menus for special-occasion dinners with guests of honor at places like NYC's the Biltmore, the Waldorf-Astoria, and the Hotel Astor. "If made right, [soufflés are] magical and amazing, but there are so many things that can go wrong," says celebrity pastry chef and cookbook author Johnny Iuzzini, who started his career as a pastry chef at Daniel, Payard Pâtisserie and Bistro, and Jean-Georges." -- Eater

my black rice cooked with chicken stock and black garlic; dashi braised carrots, daikon with beets, avocado mousse; french-style roasted chicken with aromatic asian spices... forbidden rice "Black rice (also known as forbidden black rice or emperor’s rice) is used in traditional Chinese medicine. It was once reserved only for the wealthy and powerful to ensure their health and long life. No one else was allowed to eat it. Fortunately, that’s no longer the case, and black rice is widely available. Early research suggests that black rice is even more powerful than blueberries in its antioxidant effects (if you can imagine that). It may also help boost immunity and protect your body against cardiovascular disease, diabetes and other conditions." -- Cleveland Clinic "There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India. In Bangladesh, it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste." -- Wikipedia behind the scene... I often find myself loosely following Japanese cooking principles regardless of my dishes. what are the principles of japanese cuisine? "Washoku (Japanese food) differs from Yoshoku (Western food) in many respects. For centuries, Washoku’s philosophy has been based on five principles - five being essential to Japanese Buddhism as it represents the five elements of Earth, Water, Fire, Wind and Energy. These five principles of Japanese cuisine include five colours, five flavours, five cooking methods, five senses, and five reflections. five colors Since the 6th century when Buddhism began in Japan, the five colours of white, black, red, green and yellow have been used not only in religious architecture and artwork but also in food. It makes sense that the more colours you have on your plate, the healthier and more nutritious your meal will be. five flavors According to the five principles, Japanese meals should contain a balance of salty, bitter, sweet, sour and savory or ‘umami’. Umami is that elusive quality that is usually obtained by adding dashi (stock made from konbu and katsobushi) for example, to various elements of Japanese cuisine such as miso soup, ramen, dressings and marinades. five senses “We eat with our eyes” is a saying in Japan. Since ancient times when food was scarce, meals were prepared with small but visually appealing portions. So although the sense of taste is important, so is the stimulation of smell, sound, touch, and especially sight. Since visual presentation is so essential to the enjoyment of Japanese food, so is the tableware that is used to serve the meal." -- A Traveling Foodie in Japan

my version -- dashi braised medium rare roast beef, horse radish/stone grind mustard aiolis, and micro greens on sperlonga bread; finished with sea salt and toragashi… "Lined up in café windows, served in specialty restaurants, and packed into their very own custom lunch boxes, sandwiches are everywhere in Denmark. They're piled high with pickled herring, spoonfuls of sharp horseradish cream, and mounds of fresh shrimp. But forget what you think you know about sandwiches; these guys are in a different class entirely. Allow me to introduce you to Denmark's—and my—favorite meal: smørrebrød. Stories and images of flashy, elaborate smørrebrød (pronounced smuhr-broht) accost visitors to Denmark as soon as they step off the plane. But few tourists are familiar with the sandwich's long history and codified preparation—the traits that truly make it a uniquely Danish staple." -- Serious Eats my other versions... "Leave it to the Danes to elevate the open-face sandwich to an art form. In a country where understatement and simplicity reign, it makes sense that the unpretentious sandwich is embraced as a national dish. Some surveys conclude that Danes are among the happiest people on the planet, recognized for their tolerant nature and down-to-earth attitude. So perhaps it's without irony that this same relaxed society would make a lunchbox staple an iconic expression of tasteful design, ranking right up there with Georg Jensen silver and Royal Copenhagen porcelain. Smorrebrod, which translates as "butter bread," includes countless open-face sandwich combinations, from minimal to lavish. How they are assembled varies with the occasion. However, they share a specific preparation method and order in which they are eaten. They also share ingredients that reflect straightforward Scandinavian sensibilities, using simple, honest, local food attractively presented with little waste. This is as close to ceremony as you will find in the easygoing Danish culture." -- NPR

my French-style grilled mahi mahi and zucchini served with fried lotus roots over seasoned sushi rice and kombu dashi... The Culinary Connection Between France and Japan There is no bond between the West and the East that is stronger than the bond shared by France and Japan. A mutual respect and appreciation for one another’s culture has been notable since the 1870s and still continues to this day, affecting tradition, culture, and undoubtedly, culinary style. These two diametrically opposed cultures are both shaped by their shared admiration and awareness of food and cuisine, tying them as the world’s top gastronomic leaders. However, rather than being competitors, Japanese and French cuisine are seen as foils, allowing each to prosper independently whilst also influencing one another through shared values. Today, French trained Japanese chefs, Japanese trained French chefs and the increasing number of French-Japanese fusion restaurants make apparent these shared values and reveal to us the bond that France and Japan hold. -- the French club behind the scene... "The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado and dolphin, it is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish." -- Wikipedia "Kombu dashi is Japanese dashi stock made from kelp (kombu seaweed). Kombu contains decent quantities of glutamic acid which is one of the Umami flavors. Dashi made by extracting the umami from Kombu is particularly suitable for simmered dishes such as simmered Kabocha squash and one-pot dish (Nabemono). For extracting the umami, I also add a piece of Kombu to make Sushi Rice too. -- chopstick chronicles

on this quiet father’s day, I am attempting to pass my father’s origin to my child; honoring my grandmother, here is my home cooked brunch… My father is from a remote village in Bangladesh. I used to visit my grandmother with him quite often… She would often cook up chicken, rice, omelette (all from her own backyard). It would taste out of this world. Those memories instantly transport me to a different era — colorful, spirited, complex, and spiritual… My grandmother lived in a remote village in Bangladesh. She could barely read or write; never had a formal education of any kind; yet she managed a farming and sharecropping business quite successfully. She mobilized, organized, and managed a collaborative community of farmers, merchants, and seasonal workers. She had nine children, executed all household affairs, and made time to spend with her grandchildren when we visited her. She was barely five feet tall, skinny as a rod, and very soft-spoken. This village had no electricity, no modern conveniences, no phones, and barely had passable road transportation. It is at that remote village in the mid ’70s that I was introduced to entrepreneurship and leadership. I just didn’t realize it then! On this quiet Father’s Day, I am attempting to pass my father’s origin to my child… Honoring my grandmother, here is my home cooked brunch… Chicken curry cooked with mustard oil, black cumin seed, shallots, turmeric, ginger, garlic, coriander… Rice and lentil cooked with spiced mango pickle… Omelette made with chilies, cardamom, herbs… "Bangladesh has been aptly described as a new state in an ancient land. Much has been written about the past glory of Bangladesh, notably in old records like the evidence of Pliny and Periplus of the Erythrean Sea (first century AD). It was drawn in Ptolemy's map. These indicate that from the earliest times Bangladesh was known to the West, particularly for its Muslin, the finest fabric the world has ever produced. Travellers and scholars who were attracted by the charms and fame of Bangladesh since time immemorial had showered effusive epithets on its bounties and wealth, affluence and prosperity, craftsmanship and cultural advancement. Bangladeshis are essentially simple in nature. Since time immemorial they are noted for their valour and resilience as well as hospitality and friendliness. Bangladeshis are also equally known for their creativity. They have an innate quality of open mindedness. Communal or ethnic feeling is alien to them and despite diverse racial mix from pre-historic days they are, by and large, a homogeneous group. -- M. S. Raunak. behind the scene Making rice with mustard oil and black cumin seed... Mustard Oil -- "Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting volatile oil by distillation." -- Wikipedia Black Cumin Seed -- "The seed of Nigella sativa (N. sativa) has been used in different civilization around the world for centuries to treat various animal and human ailments. So far, numerous studies demonstrated the seed of Nigella sativa and its main active constituent, thymoquinone, to be medicinally very effective against various illnesses including different chronic illness: neurological and mental illness, cardiovascular disorders, cancer, diabetes, inflammatory conditions, and infertility as well as various infectious diseases due to bacterial, fungal, parasitic, and viral infections." -- NIH Cooking rice with mango pickle... Mango Pickle -- "When I think of childhood summers, I can still smell and taste the distinct flavors of my grandma’s mango pickle: pickle oil slathered on a roti rolled into an afternoon snack, pickle oil mashed with potatoes and onions to go with rice and dal, pickle straight up." -- Dhrubaa Mukherjee Omelette... "An Indian omelette or masala omelette is a variant of the omelette originating from the Indian subcontinent. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region." -- Wikipedia

my version -- with various fish cuts (salmon, cod, halibut); chestnut and mushroom duxelles; ground and seasoned with various herbs; spinach, fennel seasoned with dijon mustard -- served with english peas and hollandaise sauce... a holiday dinner Roasted and torched beets/carrot salad dressed with pistachio dukkah, greek yogurt, and mint Edamame/avocado mousse with roe, spicy crab with mango relish Arugula, radish, strawberry salad with pomegranate and aged balsamic glaze Fish en croute with chestnut/mushroom duxelles; spinach; salmon, cod, halibut mousse finished with hollandaise sauce and english peas fish en croute "In the culinary arts, the term en croute (pronounced "on KROOT") indicates a food that has been wrapped in pastry dough and then baked in the oven. The dough can be an ordinary pie dough or puff pastry. And the item can be baked in a dish or simply rolled up in pastry and baked on a rack. In other words, when you hear something en croute, what it basically means is it's a pot pie of some kind." -- The Spruce Eats another day...

my version -- boneless chicken thighs cooked with shallots, garlic, celery, Herb the Provence, red wine, etc. -- served with creamy mash potatoes and arugula salad... "Coq au Vin, sounds fancy right? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party. Translated from French, coq au vin means “rooster in wine.” Sounds yummy, right? Despite its straightforward name, coq au vin is a dish full of nuanced, deep, savory flavors (not unlike its French beef counterpart boeuf bourguignon). Served over mashed potatoes, egg noodles, or a good parsnip puree, it’s the kind of dish that makes anyone you serve it to feel special. Coq au vin takes humble chicken thighs and drumsticks and elevates them with a braise in wine (red or white) infused with with bacon, garlic, herbs, and vegetables. The result is a dish full of fall-apart chicken and the most succulent sauce." -- The Modern Proper Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. Julia Child included coq au vin in her 1961 cookbook Mastering the Art of French Cooking, and she prepared it twice on the PBScooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. -- Wikipedia