FOOD + DRINK, RECIPES + menus | September 24, 2009

Repurposing a Food Presentation

dishing ideas inspired from other recipes

When my eyes first saw the soft-cooked egg with caviar photo recipe of Chef David Chang, I thought “What a cool way to serve a Camembert”. The French girl in me is never very far. In the September 2009 of Bon Appetit, David Chang explained the story behind his signature dish. Like he said, eggs (caviar) in egg is funny.

momofuku by chef david chang

You can find his signature Soft-Cooked egg with Onion Soubise, Caviar, and Potato Chips recipe on Bon Appetit. It will also be published on its upcoming cookbook titled Momofuko. His cookbook will be in stores October 15th, 2009.

For my Camembert dishing idea, I still have to perfect it. It can sit on a bed of caramelized onions. You are welcome to share your ideas.

SOURCING:
+ Momofuko by David Chang $26.40 USD

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One Response to “Repurposing a Food Presentation”

  1. I love cheese and caviar and it looks very tasty.
    On a funny note and as a classic video games player, I momentarily had the mental image of a barfing PacMan! :D