Sweet Corn Panna Cotta with Mango Sauce

By Tsz on January 30, 2012

Sweet Corn Panna Cotta

Gastrophoria is a panna cotta flavored with sweet corn. Naturally sweet, corn is a novel way to flavor desserts, especially when used in a creamy panna cotta. Taking a simple basic recipe, all you'll need is some sweet corn to infuse the cream. After the cream is flavored, you can then strain out the corn ...

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Foodbuzz 24×24: Ode to Foie

By Tsz on January 29, 2012

Foie Gras Macaron

July 2012. That is when foie gras will be banned from the state of California. Because of this, I wanted to throw a farewell dinner to foie gras—an ode to Foie if you will—to honor the controversial and delicious ingredient of dreams. Thanks to Foodbuzz's 24x24, I was able to indulge my desires with a ...

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Berthillon : La Vie En Rose (and Ice Cream)

By Tsz on January 12, 2012

Berthillon on the Seine

Gastrophoria is savoring an ice cream cone from Berthillon on the Seine. The time or weather isn't important—though it's best to go right after a light drizzle as that's when the air in Paris smells sweetest. All you need is a few euros for this experience (ok ok, provided you're in Paris already). When you're at ...

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Ngu Binh : The Inception Mochi

By Tsz on January 11, 2012

Ngu Binh

Gastrophoria is Banh It Kep Banh Ram from Ngự Bình. Or as I like to call it, the Inception mochi. Just as Inception explores the idea of a dream within a dream, this gem of a dish is a study of a mochi within a mochi. Savory dried shrimps are wrapped within a chewy steamed ...

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Cochon Butcher : Pork Belly Sandwich that’s Worth the Wait

By Tsz on January 10, 2012

Cochon Butcher

Gastrophoria is a pork belly sandwich from Cochon Butcher. As far as sandwiches go, this is not one of those quickie sandwiches (ahem, Subway) that takes a minute to slap together. This one requires a considerable amount of time to make and thus demands patience. But like all good things in life, it's well worth ...

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