This year, I’ve been enjoying my work as the culinary director for Sproot, a great start-up in Cambridge that delivers totally yummy, really cute meals to pre-schools and day cares. In addition to yummy and cute, these meals pack a very nutritious punch, with the kids gobbling up the healthy vegetables and whole grains we sneak into their meals and snacks. Here is a nice write-up about the event from start-up guru and Sproot co-founder, Katherine Shamraj.
As a food stylist, it’s kind of embarrassing to post a picture like the below left one, since it’s not very pretty, but it’s what’s on the inside that counts, right? I tried out Alton Brown’s Beef Tenderloin in Salt Crust for a recent family gathering, and wow – what was on the inside was totally moist, perfectly cooked and seasoned, and a real crowd pleaser. This is definitely a dish worth trying.
TIP: When you are dealing with large, thin, tender dough (like the one for this recipe, or pie crust, or cookie dough, consider rolling it out between large sheets of plastic wrap to prevent overworking and increase control. With a 24″ x 18″ crust, control matters! The results reminded us of the tenderloin on the right that we had at Tickets in Barcelona. I wonder if that was how Albert Adriá did it….
Welcome to my newly created website and blog. In this space I will showcase cooking tips, tricks and cool food finds. To kick it off, belated congrats to the Boston Red Sox for their amazing 2013 win. Above is a cookie bouquet commissioned for David Ortiz the last time around in ’07.