Recent Recipes Page 33

Sometimes you are not looking for anything specific and you just want to browse a bunch of great recipes. With more than 593 recipes Amazing Food Made Easy can help provide inspiration in many directions.

You can skim the recipes below, searching for something that jumps out at you, or you can view my most popular recipes. If you are looking for something specific you can search and filter the recipes, such as Steak Recipes, Infusions, Sous Vide Recipes, Agar Recipes, Whipping Siphon Recipes, or Gel Recipes or using the links below.

Search the Recipes

• Concepts: Drink, Foam, Fruit, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam
  
  Info: This modernist recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink. Lemonade Recipe with Blueberry Froth
• Concepts: Carbonation, Fruit, Infusions, Recipe, Salad, Whipping Siphon, Whipping Siphon Carbonation, Whipping Siphon Infused Food
  
  Info: While the most common and well-known use of a whipping siphon is to create foams you can also use it to infuse liquids and to carbonate liquids. In this modernist recipe, I carbonate the water in watermelon to make a fizzy salad. It's a unique way to present an easy summer dish. Carbonated Watermelon Salad
• Concepts: Dessert, Milk, Recipe, Sous Vide, Sous Vide Dessert , Sous Vide Ice Cream , Sous Vide Milk, Sous Vide Recipes, Sweet , Sweet Sous Vide Feature
  
  Info: Matt Zadorozny is my sous vide guru. I recently spent a few hours with him at his home on Nantucket Island, talking a blue streak while he prepped 50 pounds of mushrooms for his sister's wedding. Matt has worked in some of the finest kitchens in New York, including Per Se and WD 50, where sous vide cooking is part of the daily routine. He has his own immersion circulator and chamber vacuum sealer (I'm envious), and his passion for the technique is contagious. Matt has been very generous in sharing his extensive knowledge of cooking times and temperatures with me, and we're delighted to have him collaborate with us. Sous Vide Malted Milk Shake Ice Cream Recipe
• Concepts: Carrageenan, Custard, Dessert, Getting Started, Iota and Kappa Carrageenan Gel Recipes, Iota Carrageenan, Kappa Carrageenan, Milk
  
  Info: I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring. Peanut Butter Custard with Carrageenan
• Concepts: Grilling, Pork, Recipe, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes
  
  Info: Mojo sauce is a traditional Cuban sauce often used for marinating pork. It often uses sour orange juice but we substitute 1/2 normal orange juice and 1/2 lime juice. We use the mojo as a mop as we grill the pork chops to add flavor to them. Sous Vide Pork Chops with Mojo Sauce Recipe
• Concepts: Agar Agar, Agar Gel, Agar Gel Recipes, Dessert, Foam, Fruit, Gelification, Gelling, Gels, Milk, Party Foods, Recipe, Whipped Cream, Whipped Foam, Whipping Siphon, Whipping Siphon Cream Foams, Whipping Siphon Foams
  
  Info: One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels. Shortcakes with Agar Fruit Gels and Siphon Whipped Cream
• Concepts: Garnishes, Getting Started, Maltodextrin, Maltodextrin Oil Powder Recipes, Recipe, Tapioca maltodextrin
  
  Info: An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper. Bacon Powder
• Concepts: Dessert, Foam, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Getting Started, Recipe, Whipping Siphon, Whipping Siphon Gelatin Foams
  
  Info: This recipe produces a thick chocolate foam that is a tasty fun way to top ice cream or brownies. It makes a wonderful smooth dessert when served by itself with just a sprinkle of cinnamon and powdered sugar topping it off! Chocolate Foam
• Concepts: Alcohol, Gelatin, Gelatin Gel Recipes, Gels, Getting Started, Party Foods, Recipe
  
  Info: This is a tastier take on the commonly served Jell-O shot especially if you top them with some candied lime peel and a little sprig of mint. You can even substitute any of your favorite drinks into this recipe - let your imagination run wild! Margarita Gel
• Concepts: Dessert, Foam, Fruit, Garnishes, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Getting Started, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams
  
  Info: This thicker blackcurrant foam recipe is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce to liven up a fish entree. Blackcurrant Foam
• Concepts: Aquarium Pump, Bubbles, Foam, Garnishes, Getting Started, Recipe, Versawhip, Versawhip Bubbles Recipes, Xanthan Gum, Xanthan Gum Foam
  
  Info: There are many different types of foams you can make using different modernist ingredients and foaming methods. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. It's a pretty unique way to make bubbles and they are very interesting. Aquarium Pump Grape Bubbles Recipe
• Concepts: Agar Agar, Agar Gel, Agar Gel Noodle Recipes, Agar Gel Recipes, Appetizer, Cheese, Crostini, Fish, Gel Noodles, Gelification, Gelling, Gels, Hors d'oeuvres, Locust Bean Gum, Noodles, Party Foods, Pickling, Recipe, Whipping Siphon, Whipping Siphon Infused Food
  
  Info: This crostini recipe moves the traditional deli food of lox and cream cheese on a bagel into fancy modernist bites. The cream cheese is turned into gelled noodles that are served on toasted bagel rounds with pickled red onion. An easy to pick up and deliciously flavorful party food! Homemade Lox and Cream Cheese Noodles Recipe
• Concepts: Dessert, Foam, Fruit, Garnishes, Getting Started, Hors d'oeuvres, Recipe, Versawhip, Versawhip Foam Recipes, Xanthan Gum, Xanthan Gum Foam
  
  Info: Versawhip and xanthan gum combine to make light foams that are a great way to add texture to dishes. It's a great topping for desserts and ice creams or can even be eaten as an amuse bouche between dishes. Mango Foam
• Concepts: Chicken, Party Foods, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Wings
  
  Info: Using sous vide to cook your chicken wings helps eliminate most of the guess work, always resulting in perfectly cooked chicken. This is very important because no one wants to serve undercooked chicken at a party. These wings are delicious when served with bacon-bourbon BBQ jam, or honey-chipotle BBQ sauce, or both! Sous Vide Style Chicken Wings Recipe
• Concepts: Agar Agar, Agar Gel, Agar Gel Noodle Recipes, Agar Gel Recipes, Garnishes, Gel Noodles, Gelification, Gelling, Gels, Getting Started, Locust Bean Gum, Noodles, Recipe
  
  Info: These mango noodles add a great flavor punch and visual touch to dishes. I like to serve them draped over ice cream or a sundae but they can also be heated and served with jerk pork or as a garnish on an Asian citrus salad. Mango Noodles

Expanded Recipe Information

Want more information about the recipes listed above?