Ok, this post needs a serious introduction because I'm sure most people who read this title will immediately be like 'wtf...' Wolvesmouth is a reference to the chef Craig Thornton, who is the mastermind/chef/planner/pretty much everything behind the informal supper club Wolvesmouth. After seeing that a few of his recipes are posted up on the LA Weekly's website as well as on his blog, I thought 'hey, I'm not doing anything, why not try cooking something different/weird for a change?'
Originally I had planned on making his s'mores recipe, but after my searching for unflavored pop rocks was fruitless (I gave up and tweeted him and he revealed that they are for sale online.. I still have to buy those for future adventures!) I turned to something that I knew would have all easy-to-access ingredients. Enter 'grilled cheese... puree... sweet 100 tomatoes'. I like all the stuff on this list, and I already know how to use a blender and make grilled cheese.. what could go wrong, right? ha ha.. actually it wasn't too hard to make at all, except that I needed a chinois with smaller holes. And I ate about half the grilled cheese sandwiches that were supposed to go into the soup/puree mix. yum! I tried to be faithful to the plating in his blog post, but I added a drizzle of extra-virgin olive oil to the plating because I like it.
My post-game analysis:
- plating is hard. I had to re-do the blob of puree on the plate like 5 times. I never did this before but still.. sheesh. The pros make it look so easy.
- next time I would dilute this a lot more and serve it as an actual soup like he suggests in his end notes with tomatoes in it (and probably croutons on top, and a drizzle of olive oil) - since I don't really do dinners with lots of dishes I'll be better served making something more substantial.
- the puree tasted good.. I kept eating all my plating boo-boos.
- those sweet 100 tomatoes are delicious! I'll definitely buy them again.
- if you make a dish at night, picture taking sucks when you have a crappy camera and no natural light.
- thanks to Craig Thornton for posting up a bunch of cool recipes!
other random notes:
- I did buy the chocolate he mentioned in the s'mores post, it's delicious and I used it in my profiteroles last week
- I'm going to buy the pop rocks online, but I keep forgetting until the weekend and you are supposed to order them next-day. I totally have lots of plans for those puppies.
- I do think I'll try that s'mores recipe once I get the pop rocks, but I also want to try making some truffles with a surprise popping center!
- I'm still thinking about profiteroles filled with foie gras mousse topped with a pear glaze. or apple?
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