Archive for the a chefs kitchen Category
Me and Larry Langosta
Posted in a chefs kitchen, Chef, My Work, Wilbur Cox Jr. with tags Baltimore, chef selfie, chefs, chefs of wordpress, Lobster, Maryland on March 6, 2016 by wilburcoxjrElysian Fields Lamb Trio
Posted in a chefs kitchen, bacon, charcuterie, Chef, farm, Herbs, Lamb, My Work, smoke, Wilbur Cox Jr. with tags Baltimore, cooking, Elysian Fields Lamb, farm raised, gastronomy, lamb trio, Maryland on February 23, 2016 by wilburcoxjrOctopus and it’s Ink
Posted in a chefs kitchen, Chef, eggs, Equipment, fish, greens, lobster, My Work, noodles, octopus, Pasta, Tools, Wilbur Cox Jr. with tags broccoli, caviar, chefs, extruded pasta, octopus, pasta, plancha, shellfish broth, sous vide, squid ink macaroni, trout roe on February 4, 2016 by wilburcoxjrOur Plancha
Posted in a chefs kitchen, Chef, Equipment, My Work, Wilbur Cox Jr. with tags broiler, flat top, Montague, plancha, the elkridge club on January 20, 2016 by wilburcoxjrThe Dry Aging Room
Posted in a chefs kitchen, beef, charcuterie, Chef, Equipment, farm, Fermented, Lamb, My Work, Wilbur Cox Jr. with tags carnivore, creekstone Farms, dry aged, elysian fields, meat on January 6, 2016 by wilburcoxjrFoie Gras
Posted in a chefs kitchen, Chef, duck, farm, Fermented, foie gras, foraged, fruit, mushrooms, My Work, Offal, pickled fruit, Wilbur Cox Jr. with tags duck liver, foie gras, hens of woods mushrooms, pickles, tamarind, wild mushrooms on October 22, 2015 by wilburcoxjrFermented Sweet Potato Maple
Posted in a chefs kitchen, Chef, Edible Flowers, Fermented, Herbs, My Work, vegan, vegetables, Wilbur Cox Jr. with tags fermented, roots and tubers, Sweet potato, sweet potato maple, vegetables, vegetarian on October 22, 2015 by wilburcoxjrI have been working on the previous dish for about 4 years now, we used to do it with lobster just to guild the lily, but it never needed the lobster. when i make the gnocchi i saved the liquid that comes out of the sweet potato, as of late me and @bmoremelloyello have been calling it sweet potato maple. Today I learned that if you salt it slightly and leave it at room temperature to ferment for 2-3 days, you end up with a liquid that looks like Apple cider and tastes like lavender. Basically sweet potato “maple” that is just a burst of Caramelized lavender with tremendous floral notes