The Edible Complex

The Edible Complex

blundering my way through cooking & plate presentation

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Great Lavendar Dishes –  Lavendar Chocolate icecream, Lavendar Flan…  mmmm


March 4, 2011

Hollandaise Sauce

February 18, 2011

Blender Version:

  • 2 large egg yolks
  • 1 tablespoon warm water
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon coarse salt (do not add salt if you use salted butter)
  • 1/2 cup (1 stick) goat’s milk butter (or regular butter, salted or unsalted)

In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Transfer to a measuring cup and cover until service. Heat it back up in the microwave for about 30 seconds (low power setting) before serving if needed.


Original Version (double boiler)


The Secret To Perfectly Poached Eggs

February 18, 2011


Poaching isn’t hard.  Poaching THE HARD WAY is.  Let’s poach the easy way!

There are 4 secrets to this:

Pommes Duchess & Sausage Cutlets on Champagne Cream Sauce

February 18, 2011

I’m not going to talk about the Poached Eggs with Tomato & Black Truffle because  1) Poaching an egg is not rocket surgery  2) the Tomato & Black Truffle was a spread bought from Monsieur Marcel, so technically cheating.  And I didn’t like it that much.  I think it’s best used in pastas…

Pommes Duchesse & Sausage Cutlets

Pommes Duchesse & Sausage Cutlets on Champagne Cream Sauce


Lemon Basil Gelato

February 16, 2011

Lemon Basil Gelato

Lemon Basil Gelato from GelatoVino



On Sunset & Tamarind

Baked French Toast Medallions

February 16, 2011

This is a bit of a twist on french toast.  Served more as an hor d’oevre, they are bite-sized and work well as a starter course as people around the table get to know one another.

Difficulty: 2 / Prep time: 3-6 / GRADE: A- (next time, I'd make it more 'bread puddingy')

Baking french toast has a couple of advantages over frying it:  1) you bake them all at once and therefore have more time to do other things like prepare the next course or socialize with guests   2) it is a bit healthier as you eliminate some of the butter and/or oil   3) if not overcooked, each piece is crispy on the outside and smooth on the inside, reminiscent of bread pudding.

There are 3 basic parts to this recipe


Brit Brit Greek

February 16, 2011

So last weekend’s brunch was like cooking for the United Nations.  A Greek, 2 Brits, a Dutchman, a Russian and 2 Americans.   But because it was Kirstie’s birthday I had to make my take on Bangers & Mash – which is nothing like Bangers & Mash.  It’s like it was “based on a true story, but all the facts have been changed”.

I think it was a success, but the logistics of cooking, poaching, plating – all while things were still hot was a bit tough.

The brunch consisted of:

  • Mimosas with Hibiscus Flowers
  • Baked French Toast Medallions with Cardamom/Honey Cream Cheese & Pecans
  • Lemon Basil Gelato
  • Poached Eggs with Tomato &  Black Truffle
  • Chicken Sausage Cutlets on Champagne Cream Sauce
  • Pommes Duchesse

Probably my favorite part of the entire meal was a story about Giselle pretending to be a doctor.

Giselle is tall, blonde, Greek and beautiful – a lady just like any other you’d find in Greek mythology.   She was on a flight, sitting next to a quiet soldier returning from Afghanistan when a lady in first class collapsed.

“Is there a doctor on board?” asked the disembodied voice of the pilot.   Nothing.  Again “Is there a doctor on board?”.

Never one to turn a blind eye to her fellow man, Giselle stood up.  “I’m a doctor.”

She is a photographer. (more…)

Perfectly Frosted Cake

How To Frost A Cake (perfectly)

February 15, 2011

Food Pairing!

The best site for flavor combinations.

February 6, 2011