Main course from the wine dinner tonight....
Wednesday, January 30, 2013
Wednesday, January 23, 2013
Saturday, January 19, 2013
This dust is probably the coolest things I've made this year and it keeps getting used on so many different dishes. It started with a basic praline, adding bacon bits, and chilling in the freezer. Once the praline was solid, I pulverized in a coffee grinder with some dried lemon verbena from our garden. The mixture was then sifted and stored in a plastic container.
Smoked Buffalo Sausage, Rabbit Ravioli, Chevre Aebleskiver, Caramelized Root Vegetables, Red Wine Cherries, Pickled Mustard Seeds,
Thursday, January 17, 2013
Friday, January 11, 2013
Here is a cool technique that I used for a entree after questioning what could we do with lamb bellies and transglutaminate. I took 5 lamb bellies that are normally extremely thin and glued them together overnight. The meat was then browned and braised for 4 hours the next day at 250 degrees. I pressed the warm lamb bellies in their natural jus under weighted pans to create an even level throughout the entire piece. The lamb bellies were portioned and then browned crispy in a salamander before plating.