Here is part one of some recently invented recipes of mine. They are posted here mainly so I can reffer to them with a photograph. There are technical aspects to these which put them on the advanced level. So if you're a beginner and you want to make them, just ask me to teach you. We'll see when I get around to part two.

Stuffed Onion.
Inspired by Michel Richard, I wanted to create a small morsel dedicated to the onion. It needed to be something natural and beautiful. This was part of my experimenting for a wine tasting party earlier this year. I was hired to make very special and custom hors d'oeuvres for the group to pair with some special wines.

roasted mushrooms, caramelized onions/sherry glaze, parsley, chives, reduced vealstock, sous-vide organic spring onion (not scallion) at 185 degree for 1 hour. stuffed layers set in plastic wrap torchon fashion.

Plate made by Bob Deane.


Broccoli-Machego soup
Wow I got lucky to have some random ingredients that came together in an unexpectedly great soup. My favorite food is this. It's when you have good things around and your aim is to nourish. Then, it happens to be one of the tastiest things you've had all year. In high cuisine cookery, it is commonly assumed that one must strain ones blended soup to make it more "pure". In this case, that would be a mistake. The photo demonstrates the presence of good vegetable texture amongst the creaminess of the emulsified manchego cheese. Remember, nourishment was the first priority.

blanched broccoli, other veg/green veg, vegetable stock heavy on bay(fresh) and fennel, marinaded Manchego cheese (Viking recipe) with some of the oil and stuff, immersion blended in at the end while just hot. careful blending.


Pad Thai take off
My issue with pad thai in case after case is the heavy presence of one flavor. Often it is coconut milk, sometimes it is peanut, or cilantro. A really good pad thai for me is one with lots of flavors put together in harmony for the proteins to get lost in. And if your proteins are really good to, you'll find them again and again like a soloist coming out of the orchestra. I really hope my liberated use of ingredients does not offend any pad thai purists.

tamarind paste, lime juice, stock, vegetables (including cabbage, yellow bell peppers), ham, shrimp, chicken breast, lot's of parsley, and some cilantro, slap chopped peanuts.

Didn't have bean sprouts, didn't really miss them honestly. Probably cause I also ate salad so the crunch was covered.