Jason Logsdon's Blog, page 62

Modernist Recipes: Sous Vide Chile-Tomato Infused Vodka Bloody Mary

This recipe uses guajillo and chipotle chiles to infuse the vodka with smokey and very spicy flavors that complement most Bloody Mary mixes. You can reduce the spiciness by only using 1 guajillo pepper. Read the entire entry...

Modernist Recipes: Chile Foam Crostini Recipe

This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish. Read the entire entry...

Modernist Recipes: White Bean Puree with Rosemary Oil Recipe

This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food. Read the entire entry...

Modernist Recipes: Garlic Crostini Base Recipe

This recipe uses the extra flavor of garlic to turn a simple crostini base into a tasty explosion by itself.
It's a great way to add depth of flavor to dishes without having to add the garlic to the topping. Even though a baguette or ciabatta is the traditional bread used, let your imagine run wild to create a variety of Italian party favorite appetizers!
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Modernist Recipes: Basic Crostini Base Recipe

Crostini are one of my most popular finger food Italian appetizers for parties. Basically they consist of small toasted bread slices with toppings on them. Even though a baguette or ciabatta is the traditional bread used, let your imagine run wild to create new and interesting tastes. Read the entire entry...

Modernist Recipes: Purple Pickled Beet and Goat Cheese Recipe

These tangy reddish-purple deviled eggs are made with pickled beet brine. This recipe aims for some color without an overpowering flavor so the eggs are only soaked for 12 to 18 hours. Topped with a dab of goat cheese, a pecan and a slice of pickled beet - they are always a crowd pleaser! Read the entire entry...

Modernist Recipes: Melon Soup Spheres Recipe

This recipe makes fresh cantaloupe and honeydew melons into a simple flavorful soup, then turns it into little spheres that my guests can pop into their mouths. By using a modernist spherification technique and the modernist ingredients of calcium lactate and sodium alginate, you too can make a fun take on this favorite summer food! Read the entire entry...

Modernist Cooking Blog: How to Measure Modernist Ingredients and Ratios

I answer this Ask Jason question: I had a few questions about measuring modernist ingredients. I see a lot of the recipes use a percent sign, like "Xanthan Gum, 0.3%" what does that mean? Also, why are most of the ingredients listed by weight and not tablespoons or cups? And how exact do I have to be when measuring? Read the entire entry...

Modernist Techniques: How to Dehydrate

Dehydration is a very old technique that can be used in many new ways wonderful dishes including beef jerky, fruit leathers, and dried fruit. Read the entire entry...

Modernist Recipes: Dehydrated Cinnamon-Banana Chips Recipe

Banana chips are easy to make and taste so much better than the store brands. This recipe uses a standard dehydrator to make these great garnishes for desserts or as a base for crostini-like dishes. The cinnamon gives these banana chips some additional heat and flavor - Yum! Read the entire entry...