NaNoGenMo 2014

700 Modernist Cuisine Recipes

stewed cheddar cheese foam

Ingredients:

  • 450 milligrams of cheddar cheese
  • 460 grams of beet green
  • 510 milligrams of tangerine juice
  • 150 grams of ranch dressing
  • 90 grams of custard pie
  • 700 grams of oregano

Method:

Beat together the cheddar cheese and beet green for 30 minutes. Talk to the tangerine juice and ranch dressing for 15 minutes. Finely slice the custard pie and oregano for 30 minutes. Make a foam. Garnish with sliced lemon and sprigs of parsley and serve cold.

knitted cherries tea

Ingredients:

  • 440 grams of cherries
  • 750 milligrams of soy
  • 460 milligrams of corn chip
  • 930 milligrams of scallop
  • 880 grams of fish sandwich
  • 540 milligrams of minestrone soup

Method:

Centrifuge the cherries and soy until size. Ferment the corn chip and scallop for 50 minutes. Blend together the fish sandwich and minestrone soup until greasy. Shape the tea. Serve hot with powdered sugar on top.

imitation creme pie popsicle

Ingredients:

  • 360 milligrams of creme pie
  • 920 grams of gin
  • 540 grams of blueberry muffin
  • 800 grams of spinach
  • 840 grams of carob flour
  • 420 milligrams of ground beef

Method:

Barbecue the creme pie and gin for two days. Barbecue the blueberry muffin and spinach until syrupy. Ignore the carob flour and ground beef for 40 minutes. Find something that looks like a popsicle. Serve.

spherified carrot taco

Ingredients:

  • 420 grams of carrot
  • 750 grams of french bread
  • 400 grams of margarine
  • 950 milligrams of walnut
  • 540 grams of cheese cracker
  • 240 grams of pickle

Method:

Microwave the carrot and french bread until stale. Shave the margarine and walnut until cellular. Set aside the cheese cracker and pickle in an earthenware jar. Mix into the shape of a taco. Marinate ingredients overnight then slice.

a snowdrift of rye wafer puree

Ingredients:

  • 260 milligrams of rye wafer
  • 930 milligrams of whole-wheat bread
  • 480 grams of boston brown bread
  • 650 milligrams of cabbage
  • 870 milligrams of vegetable beef soup
  • 20 milligrams of corn oil

Method:

Remember the rye wafer and whole-wheat bread for 30 minutes. Remember the boston brown bread and cabbage until crisp. Mix together the vegetable beef soup and corn oil until sour. Once done, form the ingredients into a puree. Coat in flour, then fry.

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