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Latest #artofplating Posts

  • We were tempted to call this course "adult chicken nuggets," but we eat too many actual chicken nuggets to pretend they aren't for adults.⁠ This is a dish featuring sweetbreads, a treasured type of offal that figures prominently in various cuisines, and one that we happen to love.⁠
⁠.⁠
Pairing crispy sweetbreads with rich and fruity flavors is a French classic, but our chefs' roots are in the American South. So we're chicken-frying our sweetbreads. Typically, sweetbreads are poached first before cleaning, but this can lead to a gummy texture when fried. Instead, we brine and peel ours from raw, then batter them (shake and bake, sort of), and shallow fry, finishing with lots of whole butter, garlic, and juice from wild citrus foraged by Chef Chris. Frying from raw allows us to better control the moisture and texture when cooking. The result is a tender, juicy, and crispy nugget of sweetbreads.⁠
.⁠
For the rich and fruity flavors we serve them in a kind of salad of candied walnuts, blistered and smoked grapes, raisins, and chicories, all on a bed of walnut and toasted sourdough puree.⁠ We finish the nuggets with a gastrique of caramelized alliums, verjus, saba, and concord grape.⁠
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#finedining #sf #sffood #food #foodphotography #cheflife #sanfrancisco  #sanfranciscofood #foodphoto #eater #eatersf #foodandwine #cook #chef #bonappetit #eatersf #foodporn #sffoodie #michelinstar #michelinguide #zagatsf #foodart #food52 #theartofplating #artofplating
  • We were tempted to call this course "adult chicken nuggets," but we eat too many actual chicken nuggets to pretend they aren't for adults.⁠ This is a dish featuring sweetbreads, a treasured type of offal that figures prominently in various cuisines, and one that we happen to love.⁠
    ⁠.⁠
    Pairing crispy sweetbreads with rich and fruity flavors is a French classic, but our chefs' roots are in the American South. So we're chicken-frying our sweetbreads. Typically, sweetbreads are poached first before cleaning, but this can lead to a gummy texture when fried. Instead, we brine and peel ours from raw, then batter them (shake and bake, sort of), and shallow fry, finishing with lots of whole butter, garlic, and juice from wild citrus foraged by Chef Chris. Frying from raw allows us to better control the moisture and texture when cooking. The result is a tender, juicy, and crispy nugget of sweetbreads.⁠
    .⁠
    For the rich and fruity flavors we serve them in a kind of salad of candied walnuts, blistered and smoked grapes, raisins, and chicories, all on a bed of walnut and toasted sourdough puree.⁠ We finish the nuggets with a gastrique of caramelized alliums, verjus, saba, and concord grape.⁠
    .⁠
    .⁠
    .⁠
    #finedining #sf #sffood #food #foodphotography #cheflife #sanfrancisco #sanfranciscofood #foodphoto #eater #eatersf #foodandwine #cook #chef #bonappetit #eatersf #foodporn #sffoodie #michelinstar #michelinguide #zagatsf #foodart #food52 #theartofplating #artofplating

  •  99  1  31 minutes ago
  • Beefoholic as a Plate:
Roastbeef Rolls and Tartar, Beeftea-Vinaigrette, Bavarian Potatoesalad with almonds, tomatoemarmelade, red onion Chutney, lava Tuille, Avocado-Corn-Cerrytomatoesalad, yarrow, green asparagus, fresh herbs
  • Beefoholic as a Plate:
    Roastbeef Rolls and Tartar, Beeftea-Vinaigrette, Bavarian Potatoesalad with almonds, tomatoemarmelade, red onion Chutney, lava Tuille, Avocado-Corn-Cerrytomatoesalad, yarrow, green asparagus, fresh herbs

  •  267  11  48 minutes ago
  • CHILES MORRONES RELLENOS.

5 Chiles morrones medianos sin semillas.
400 g. de carne de res molida.
1 Taza de elote.
3 Chiles chipotles picados finamente.
1/2 Taza de arandanos secos.
1/2 Taza de pasas.
1/2 Taza de vino tinto.
1 Taza de queso Parmigiano Reggiano.
Sal de mar
Pimienta recien molida.

Precalentar el horno a 200°C.

En un sarten sofreir con un chorrito de aceite de oliva la carne molida, elotes, chiles chipotle, arandanos, pasas, vino tinto, sal y pimienta.

Cortar la parte superior de los chiles, retirar las semillas y rellenar con la carne molida. 
Cubrir completamente con queso parmesano.

Pasar los chiles rellenos a una charola para hornear y meter al horno por 20 minutos o hasta que se vean tiernos los chiles.

Sacar del horno y servir.

#chilesrellenos #Chilemorron #Riquisimo #chiles #yummy #ñamñam #artofplating #delicious #foodie #foodgram #instafood #foodporn #carnemolida #chefsword #cooking #cocinando #gourmet #recetas
  • CHILES MORRONES RELLENOS.

    5 Chiles morrones medianos sin semillas.
    400 g. de carne de res molida.
    1 Taza de elote.
    3 Chiles chipotles picados finamente.
    1/2 Taza de arandanos secos.
    1/2 Taza de pasas.
    1/2 Taza de vino tinto.
    1 Taza de queso Parmigiano Reggiano.
    Sal de mar
    Pimienta recien molida.

    Precalentar el horno a 200°C.

    En un sarten sofreir con un chorrito de aceite de oliva la carne molida, elotes, chiles chipotle, arandanos, pasas, vino tinto, sal y pimienta.

    Cortar la parte superior de los chiles, retirar las semillas y rellenar con la carne molida.
    Cubrir completamente con queso parmesano.

    Pasar los chiles rellenos a una charola para hornear y meter al horno por 20 minutos o hasta que se vean tiernos los chiles.

    Sacar del horno y servir.

    #chilesrellenos #Chilemorron #Riquisimo #chiles #yummy #ñamñam #artofplating #delicious #foodie #foodgram #instafood #foodporn #carnemolida #chefsword #cooking #cocinando #gourmet #recetas

  •  20  0  1 hour ago
  • Comfort food with a twist ✨ Loaded potatoes with scallion pearls 🥔🌿 #spherificator
  • Comfort food with a twist ✨ Loaded potatoes with scallion pearls 🥔🌿 #spherificator

  •  12  1  1 hour ago
  • Mulled Wine Poached Pear, cranberry & orange compote with a ginger and Chantilly & brandy snap 🍷
  • Mulled Wine Poached Pear, cranberry & orange compote with a ginger and Chantilly & brandy snap 🍷

  •  6  1  1 hour ago
  • Cherry love 🍒
  • Cherry love 🍒

  •  55  3  1 hour ago
  • The "Autumn Universe" menu at @restaurant_geranium began with five appetizers: 
_
1 - “Crispy Jerusalem artichoke leaves” & pickled walnut leaves
2 - Cucumber water, ham fat & snail eggs
3 - “Razor clam” with sour cream (the shell was edible)
4 - Sep mushroom soup with walnuts and pears
5 - Lobster & milky cheese with juice from fermented carrots and sea buckthorn
_
The attention to detail from the first plate was outstanding. And this was just the beginning! #FeastioCopenhagen
  • The "Autumn Universe" menu at @restaurant_geranium began with five appetizers:
    _
    1 - “Crispy Jerusalem artichoke leaves” & pickled walnut leaves
    2 - Cucumber water, ham fat & snail eggs
    3 - “Razor clam” with sour cream (the shell was edible)
    4 - Sep mushroom soup with walnuts and pears
    5 - Lobster & milky cheese with juice from fermented carrots and sea buckthorn
    _
    The attention to detail from the first plate was outstanding. And this was just the beginning! #FeastioCopenhagen

  •  10  1  1 hour ago
  • Chicken Nuggets, the healthier way— made with the #GothamSteel Air Fryer by @tvshop.ph 💥
  • Chicken Nuggets, the healthier way— made with the #GothamSteel Air Fryer by @tvshop.ph 💥

  •  455  3  2 hours ago
  • Lamb Scrumpet/Salsa Verde/Pickled Diakon/Yogurt/Crispy Potato
  • Lamb Scrumpet/Salsa Verde/Pickled Diakon/Yogurt/Crispy Potato

  •  303  9  2 hours ago

Top #artofplating Posts

  • Beefoholic as a Plate:
Roastbeef Rolls and Tartar, Beeftea-Vinaigrette, Bavarian Potatoesalad with almonds, tomatoemarmelade, red onion Chutney, lava Tuille, Avocado-Corn-Cerrytomatoesalad, yarrow, green asparagus, fresh herbs
  • Beefoholic as a Plate:
    Roastbeef Rolls and Tartar, Beeftea-Vinaigrette, Bavarian Potatoesalad with almonds, tomatoemarmelade, red onion Chutney, lava Tuille, Avocado-Corn-Cerrytomatoesalad, yarrow, green asparagus, fresh herbs

  •  267  11  48 minutes ago
  • | Mango Moule • Sambal Soil • Candied Young Mango • Fluid Mango • Chantily Cream • Kaffir Lime Marmalade |
👨‍🍳 By @pram_budiyono
📸 By @antox9
•••••••••••••••••••••••••••••
🔥Follow @simplistic_food
💥Follow @simplistic_food
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Want to show us your most amazing dishes? Please TAG and follow #simplistic_food
  • | Mango Moule • Sambal Soil • Candied Young Mango • Fluid Mango • Chantily Cream • Kaffir Lime Marmalade |
    👨‍🍳 By @pram_budiyono
    📸 By @antox9
    •••••••••••••••••••••••••••••
    🔥Follow @simplistic_food
    💥Follow @simplistic_food
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    Want to show us your most amazing dishes? Please TAG and follow #simplistic_food

  •  1,795  22  13 hours ago
  • Grill salted pork chop | Kale | Cucumbers and green grape salad | Fried cheese curd | Horseradish & mustard sauce. 
Follow @chefyep
Follow @chefyep
By @my.fck.wonderland
  • Grill salted pork chop | Kale | Cucumbers and green grape salad | Fried cheese curd | Horseradish & mustard sauce.
    Follow @chefyep
    Follow @chefyep
    By @my.fck.wonderland

  •  1,420  13  9 December, 2019
  • | Gulukand "Rose Jam" Chiangmai Raspberries, White Chocolate |
👨‍🍳 By @deepankerkhosla
📍 At @haomabkk
•••••••••••••••••••••••••••••
🔥Follow @simplistic_food
💥Follow @simplistic_food
•••••••••••••••••••••••••••••
Want to show us your most amazing dishes? Please TAG and follow #simplistic_food
  • | Gulukand "Rose Jam" Chiangmai Raspberries, White Chocolate |
    👨‍🍳 By @deepankerkhosla
    📍 At @haomabkk
    •••••••••••••••••••••••••••••
    🔥Follow @simplistic_food
    💥Follow @simplistic_food
    •••••••••••••••••••••••••••••
    Want to show us your most amazing dishes? Please TAG and follow #simplistic_food

  •  2,330  33  10 hours ago