6 Innovative Recipes from Richard Blais

Blue Cheese Foam © John Kernick
By F&W Editors Posted September 25, 2015

In this week’s episode of Mad Genius Tips, high-tech chef Richard Blais revealed how to make dulce de leche in just one step. It’s a superuseful tip (especially if you have a sweet tooth and no patience), but it’s not Blais’s only innovation. Here, more out-of-the-box recipes from Richard Blais.

In this week’s episode of Mad Genius Tips, high-tech chef Richard Blais revealed how to make dulce de leche in just one step. It’s a superuseful tip (especially if you have a sweet tooth and no patience), but it’s not Blais’s only innovation. Here, more out-of-the-box recipes from Richard Blais.

1. Crisp and Lacy Onion Rings 

Food & Wine:

There are all sorts of tricks for making deep-fry batters both delicate and crisp. For these onion rings, Richard Blais uses both strategies and amplifies their effect by aerating the batter in a siphon. The results are some of the laciest, crunchiest onion rings you’ll ever taste.

 

2. Carrot Osso Buco 

Food & Wine:

In this playful vegan take on osso buco (braised veal shanks), Blais braises very large pieces of carrots in red wine and mushroom broth until tender.

 

3. Quick Bread-and-Butter Pickles 

Food & Wine:

Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredients and charge it with pressurized gas, and the brine penetrates deep into the vegetable in a matter of minutes.

 

4. Veggie Burgers with Pomegranate Ketchup 

Food & Wine:

Eating vegan for a month led Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger.

 

5. Blue-Cheese Foam 

Food & Wine:

Blais makes this blue-cheese foam by loading a homemade blue-cheese dressing into a siphon and charging it with gas. Whether you’re serving the blue-cheese foam with an iceberg-lettuce wedge that is all about cool crunch, or eating it with hot and crispy chicken wings, the light and frothy texture is a wonderful contrast.

 

6. Brown-Butter Sponge Cakes 

Food & Wine:

Most cakes are leavened with baking soda or powder, but here Blais uses a siphon to add air to batter. Then he squirts the batter into paper cups, microwaving each for just 45 seconds.

 

Related: 22 Crispy Fried Recipes
13 Satisfying Veggie Burgers
How to Make Pickles

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