Archive for fermented

Baby Figs

Posted in A Chefs Garden, Chef, Fermented, fruit, My Work, pickled fruit, vegan, vegetables, Wilbur Cox Jr. with tags , , , , on November 5, 2015 by wilburcoxjr

From the tiny sapling in my front yard.  The season has been short here, so I’m going to ferment them.

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Fermented Sweet Potato Maple

Posted in a chefs kitchen, Chef, Edible Flowers, Fermented, Herbs, My Work, vegan, vegetables, Wilbur Cox Jr. with tags , , , , , on October 22, 2015 by wilburcoxjr

I 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

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Sweet Potato Gnocchi

Posted in cheese, Chef, Fermented, Herbs, My Work, Pasta, vegetables, Wilbur Cox Jr. with tags , , , , , , on October 22, 2015 by wilburcoxjr

Hazelnuts, pecorino, sage, crispy ginger, and fermented sweet potato “maple”
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The birth of our pantry

Posted in Asian, Chef, Fermented, fruit, garnish, pickled fruit, vegetables with tags , , , , , on June 10, 2014 by wilburcoxjr

House made vinegars( peach, lemon, cherry )pickles, sourdough bread starter, kimchee

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Controlling Fermentation

Posted in Fermented with tags , , , , on May 24, 2014 by wilburcoxjr

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