Zen Can Cook - Latest Comments

Re: Octopus a la plancha with Garlic Purée & Miso-Squid Ink Sauce

Andy House — Sat, 18 May 2013 09:03:01 -0000

Great recipe! Very tasty.
So, in the text portion of the discussion, you mention storing the octopus in miso marinade until ready to order. I suspect that's not the vinaigrette due to its acidity, so what miso marinade have you used?
Thanks again!

Re: Rhubarb Meringue Bars

Six Sisters' Stuff — Fri, 17 May 2013 21:58:47 -0000

I absolutely love rhubarb and your pictures are amazing!
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Re: Rhubarb Meringue Bars

Laura Dembowski — Thu, 16 May 2013 13:37:18 -0000

This looks incredible! The colors are so pretty and I love rhubarb!

Re: Rhubarb Meringue Bars

Paula -bell'alimento — Thu, 16 May 2013 08:49:32 -0000

That is a thing of beauty.

Re: Rhubarb Meringue Bars

Foodandgladness — Tue, 14 May 2013 20:56:41 -0000

Those look beautiful!!! I love that you also give metric measurements in your recipe, so much more accurate.

Re: Liège Waffles

zenchef — Fri, 10 May 2013 20:37:08 -0000

Of course a Belgian style waffle maker would be great for this but I used an old fashioned waffle iron with regular 'pockets' and I was satisfied with the results. Good luck!

Re: Rhubarb Meringue Bars

Oui, Chef — Wed, 08 May 2013 21:29:55 -0000

Too pretty to eat....well, almost. Happy Spring, Zen!

Re: Liège Waffles

Chez Catherine — Wed, 08 May 2013 14:51:41 -0000

Is it important to use a Belgian style waffle maker with the deep pockets, or can an old fashioned waffle iron with regular 'pockets' be used with equal success?
Thank you in advance for your response!

Re: Olive Oil-Poached Salmon Belly Salad with Mustard Vinaigrette

Tue, 07 May 2013 14:36:52 -0000

Roast them until they are DONE! Check them, vegetables come in all different sizes. If he tells you 15 mins. and they're not done, are going to eat them b/c the recipe said 15 mins. You should learn how to cook before coming to a site like this.

Re: Rhubarb Meringue Bars

NeuroticKitchen — Mon, 06 May 2013 09:44:11 -0000

looks amazing.. I love rhubarb. I am due to feature it on my blog soon. last year I made a savory dish with it. So versatile. This looks just delectable!

Re: Rhubarb Meringue Bars

Jay Ansay — Sun, 05 May 2013 04:42:15 -0000

Wow! looks really tasty! I love meringue and this one rocks!

Re: Green Tea Mille-Crêpes

SushiQueen — Thu, 02 May 2013 18:43:45 -0000

So Beautiful, and looks so delicous!

Re: Rhubarb Meringue Bars

Rachel (S[d]OC) — Thu, 02 May 2013 10:13:23 -0000

Wow. I love all of the flavors you integrated in here with the pastry and the meringue and the *swoon* brown butter filling. None of it looks difficult, but I'm sure I could never make this look as pretty as your.

Oh and YOU SAID RHUBARB! HA HA HA HA HA HA HA HA *falls on floor*

Re: Maple-Bourbon Ice Cream

www.myselfnusrat.wordpress.com — Thu, 02 May 2013 08:25:24 -0000

Look at that velvety, silky smooth ice cream !

Re: Rhubarb Meringue Bars

www.myselfnusrat.wordpress.com — Wed, 01 May 2013 21:53:49 -0000

I'm a HUGE fan of your food photography ! Love your bold, bright, colorful, vibrant images. Love.

Re: Liège Waffles

jenjenk — Wed, 01 May 2013 16:56:50 -0000

oh my gosh. i love liege waffles - i ate this every day i was in Belgium!!!! please send, STAT!

Re: Rhubarb Meringue Bars

Asha — Wed, 01 May 2013 15:16:20 -0000

Sighhhh.... that's all! :P

Re: Rhubarb Meringue Bars

kitchenriffs — Tue, 30 Apr 2013 23:37:39 -0000

Good to see you post again. I love rhubarb, but there's only so much pie I can eat. ;-) This would make a nice change. The recipe takes some time, but nothing in it is that difficult. Great job with this - thanks.

Re: Scallops & Carrots

Елена — Tue, 30 Apr 2013 22:40:23 -0000

Какая красота!

Re: Rhubarb Meringue Bars

Manggy — Tue, 30 Apr 2013 22:37:25 -0000

Ooh one of those rare rhubarb recipes. Love it. My friends are new fans too. Problem is it's so hard to find relatively young stalks here (except maybe at Dean & Deluca).

Re: Liège Waffles

April — Sun, 07 Apr 2013 18:58:34 -0000

I had these waffles when visiting Leige and wow, they are delicious! The recipe I have for them is a little finicky, requiring two batters that are added together just before cooking. I will try this recipe to see if I can get that same amazing waffle with less fuss. Thanks!! Beautiful photos too!

Re: Ile Flottante “Tropical”

zenchef — Sun, 07 Apr 2013 10:11:14 -0000

Hi Heena,

Thank you for the kind words. I think you could use the mango soup base (minus the tapioca) for this recipe but just make sure the mixture is not to thick for the syphon, or thin it out a little if necessary so it can foam properly. And yes, you could toast the top of the island with a blow torch. With the sugar in there it should caramelize quite well. Let me know how it goes! :)

Re: Ile Flottante “Tropical”

Heena (@tiffintales) — Sun, 07 Apr 2013 03:47:25 -0000

Hi,
I love reading your posts for inspiration and flavor combinations. You do a marvelous job - thank you! I had a question: I wanted to try this recipe and was wondering if I could use the mango soup of your Mango-Tapioca soup recipe as the base for the espuma instead of the passion fruit-banana combination. Would it foam as well? Also, could I toast the top of the 'island' with a blow-torch? Thanks!

Re: Mango Sago Soup w/ Pomelo & Dragon Fruit

Heena (@TiffinTales) — Sun, 07 Apr 2013 03:41:09 -0000

Hi,

I love reading your posts for inspiration and flavor combinations. You do a marvelous job - thank you! I had a question: I wanted to try your Floating Island Tropical recipe and was wondering if I could use the mango soup of this recipe as the base for the espuma instead of the passion fruit-banana combination. Would it foam as well? Thanks!

Re: Croissants

Kabuki — Tue, 26 Mar 2013 18:20:26 -0000

Hi there,

These look amazing, and I have a lot of experience making puff pastry. However, I have little experience with yeast breads and I live in Denver. What sort of high altitude alterations would you suggest? Less yeast? Less flour? Thanks!