Friday, November 22, 2013
Sunday, November 17, 2013
We begin with a platter of Vincent's house smoked salmon "martini", with vodka cream, green olive cracker. The little rounds are tuna tartare, wasabi mayo, sesame cracker, cilantro. Finally, Shiso leave filled with lime chicken salad.
First course is a lobster thai basil rice paper roll, shittake, more lobster, squash seed dust, finished
table side with a lobster consomme (love to have a pic of that pour, but, hey, I'm in the kitchen).
Shaved yellow beets formed into a "ravioli" filled with Caramount goat's cheese, sitting on top of local watercress, endive, asian pears, more beets, pomegranate
Yes, a couple weeks ago I still found some cherry tomatoes and lima beans at the farmer's market.
I painted a plate with them and some parsley oil and smoked tomato oil
Added some gorgeous eggplant ragout ( with more smoked tomato ) hidden under a perfectly seared rockfish (thanks Virginia Burton, my sous ( Vincent was in Paris, damn him) ) and we have a pretty plate.
For the main, some grass feed beef loin, done wellington style in filo with a kale pesto, yellow cauliflower puree, and grilled local Maitake mushroom. This was old school tasty!
Finally, with my partner across the pond, I thought of this for a fall dessert. Shaved butternut squash which I poached in sugar syrup, then laid across puff pastry for a "Butternut Squash Pizza"
Eat well folks
Have a dinner party
And if you want help, try me, send me an email, I might surprise you.
Monday, November 4, 2013
Cook another 10 minutes or until the potatoes are done. Now ( for god's sake don't throw out the broth here), drain the broth and set aside the chicken and vegetables. Let this cool some.
Now for the roux. I make mine from olive oil ( it's a cholesterol thing). Heat 3/4 olive oil and about 2 cups flour together.
No need to cook the roux very long, just get it to a smooth state. Slowly add the broth until you get a gravy consistency.
Add mushrooms, inner parts of the onion, carrots,celery pieces, frozen peas and of course, the chicken pieces
Season with salt and pepper, and oh yeah, this guy.
White truffle oil
Stay with me! Almost home. Grab your dough and roll to larger than the dish you are using.
Lay this in your baking dish. (Hint, use glass baking dish for crusty bottom)
Add the filling. Roll a second circle like before. This time fold in half
Then place on top of pie
Unfold and crimp the ends together
Make a couple of slits in the top and bake for 45 minutes to 1 hour at 375