Plate Of Breakfast Food
Feb0
Hey everyone. Hope the week is going well for you all.Daniel Gamito posted and flagged some great food shots, I was very impressed with them. His plating technique is polished, the food looks engaging, and it seems he put a lot of effort into each dish. His food speaks to one of the main themes here at VoltaggioBrothers.com: 5-star restaurant-style food, but made by you in your home.
Just like we've been showing you with the sous vide videos, the dishes you see and order in restaurants can be reproduced at home with a little creativity and ingenuity. We hope to inspire that within you.
Here are a few of Daniel's images, with his captions underneath:
"Braised trout from Colorado with seared Prosciutto and quartered new potatoes fried in the Prosciutto fat, topped with a lightly fried Chicken egg, warm Frizée, and garnished with Snap Dragon and baby Mint sprig. I cooked this dish for breakfast one day during my stay back in my home state of Colorado while I was on leave. I was trying to embody the "bacon, eggs, and potatoes" breakfast concept so prevalent in the Rockies, while also incorporating the delicate Rainbow Trout caught in the mountains to provide a new take, some fresh flavor, and a unique spin on an incredibly nutritious but decadent breakfast dish."
"An original Tapa I am trying to develop... Grilled whole wheat Batard rubbed with ripe Roma tomato puree (commonly served itself as a Tapa in Andalucia and Catalonia, in Catalán "Pa amb tomáquet") but in my version, I serve a small fillet of Mahi Mahi, which has been braised in Vermouth, Jalapeño seeds, vegetable stock, and Thyme. To then balance the heat, I put a dollop of Avocado creme, which is basically salt, Spanish olive oil, heavy whipping cream, and ripe avocados, whipped together into an Avocado flavored savory whipped cream. I had a lady friend tell me that the combination of Jalapeño Mahi Mahi and Avocado Creme was an orgasm in her mouth. But I want a second opinion, preferably from Messrs. Voltaggio.."
"This is a playful dish I made in my kitchen in Boulder. Grilled beef (top sirloin) rubbed with Coriander, fresh Rosemary, sea salt and black pepper. which has been painted with a Vino Tinto/Pomegranate/Beef Jus reduction to make it appear raw (beef was cooked medium rare) The meat is nestled over a yellow risotto (I'll have to put another photo up so you all can see that...) of Basmati, Turmeric, Bay, and Cabráles cheese from Asturias, Spain. Accompanied by raw Turnip greens, a sliced raw shallot, and the plate is painted with the aforementioned reduction for artistic effect."
You can see the full album HERE.
Keep uploading and flagging images; we look at all of them, and like to see and hear your stories of kitchen creativity.
-Michael
Another long day today – up at 4:30, home at 7:30 with 6 hours of driving in between. I need to get to bed so I'm being lazy and not logging in The Daily Plate but I know I didn't eat enough and two fast food items, no matter how good I try to make them, is not good.
However, I do have something really positive to share. On the way home I stopped at McDonald's and ordered a #9, which means that not only did I get the sandwich but I also got the fries (I got pop too but I don't document that because I always get diet). After I got through paying and getting the food I pulled to the side to take a picture and I realized I had a choice to make – take a picture of those terrible fries I was about to eat, eat the fries but don't take the picture, or throw the stupid things out. I chose to throw them out. Thank you camera log.
It's weird that I am not eating enough, that has certainly not been the trend. It's just easier to not eat when I have to explain a picture.