The beginnings of Concord grape jelly. Picked these grapes myself last night, from a vine growing in my friend’s yard.
It’s the simple things that I love most about food.
The result of playing around in the kitchen: red cabbage cured halibut. Flavor is excellent, with a mild sweetness, citrus notes, and a hint of cardamom. Texture is delicate, but a bit too soft. I think I'll cook it sous vide just long enough to firm it up a bit. Super happy with this result, stay tuned for the complete dish on Wednesday! #chefjlooney#playingwithmyfood#purplefood
Sometimes when I cook, I've got no fucking idea what I'm doing, but I've got pretty colors to play with and the memory of a photo that inspired me. Curious to see how this one turns out.