It would not feel right to host Our Growing Edge this month and not participate. First I would like to thank Genie for allowing me to host her super cool event. Just to be safe I’ll go over the guidelines again; it’s all quite simple:
- Write a post about a new culinary experience.
- Include the phrase “Our Growing Edge” in your post.
- Include the “Our Growing Edge” badge.
- Add links to the host (which is moi this month and to Genie at Bunny Eats Design).
After those 4 things it is pretty much a free for all, you can do as you please. So this is my formal invitation to all my readers to get on with your culinary bad selves! Try a recipe from another culture, find a new ingredient or visit a different restaurant. Go out in the world and let the culinary creativity flow.
As for me, I thought I would share some of the things going on in my new kitchen. Apart from training my new staff I have been playing with ingredients and fine tuning recipes, which has been incredible fun. It is always a challenge to cook for a new audience, but so far everyone has thoroughly enjoyed the food we are putting out, which of course only makes us want to create even better things.
When I created the menu for Costa Rica Beer Factory I tried to tie together my Texas country roots, adopted Costa Rican culture and knowledge from my travels over the past years. Although I like everything on my menu, there is a particular section that I am incredibly fond of, that goes by the name of Chef’s Recommendations. Some of the dishes in said category include a pork belly inspired by Kylie Kwong and a currywurst that takes me back to the streets of Vienna.
When I decided that I wanted to make desserts available, something quite unusual on the local bar scene, I knew my main goal was to be playful. This led to me channeling my inner child via dutch oven pancakes and adult s’mores with beer marshmallows. The s’mores were quite the challenge, seeing as I had to figure out how to make graham flour and replicate the memory of the graham crackers I used to eat on girl scout camp-outs.
The other dish I am extremely happy with is the gluten-free coconut fried shrimp. They are better than their gluten counterpart and have been very popular with every taste bud to come their way. Other than cooking and recipe tweaking, each day brings new things into our culinary habitat. Last week I bought a tray of microgreens, which looks like a mini jungle apt for the children in ‘Honey I Shrunk the Kids’. I began experimenting with cold infused herbal waters. My favorite so far, surprisingly, has been the 48 hour rosemary water. In other news, my new favorite toy, an industrial blowtorch, has been put to very good use over the past few days.
Seeing as I have shared recipes the last two times I participated in Our Growing Edge, I could hardly leave them out this time; so here are a few that I hope will inspire you to get cooking or get someone to cook for you:
Be sure to participate and submit your link below:
Happy Edge Growing Ya’ll!