Thursday, May 31, 2012

Macaroon...... Parmesan, Tomato, Balsamic

Balsamic Gelee
400 g Balsamic
3 g agar
TT sugar
TT salt
Bring all ingredients to a boil for one minute. Pour into desired container, on a level surface. Let cool and cut into desired shape.

Parmesan Macaroon
Spicy Tomato Jam
Parmesan Puree

Friday, May 11, 2012

Cap, Foie, Cauliflower

Prime Rib Cap
Drain and wipe all excess blood off the prime rib. Proceed to take off the cap and trim all hard fat off of it. Cover with a few layers of plastic wrap and pound to make the cap an even thickness. Once pounded out meat glue(Activa) the cap and roll it very tight in plastic, tying both ends with twine. Cryovac the roll on the highest setting. Let set over night in cooler for maximum bounding strength of the Activa. The next day sous vide the cap at 135 degrees F for 3 hours. Once done, take out of the cryovac bag pat dry, season and in a hot pan sear the out side evenly. While searing on the last side add a spoon full off butter to the pan and let brown. Add a rough chopped shallot, a crushed garlic clove and a bunch of thyme. Baste the meat and let rest before slicing. Season each slice with finishing salt.

Cauliflower Puree
Seared Foie
Confit Kohlrabi
Garlic Chips
Polenta Puff
Shaved Breakfast Radish
Pea Shoots
Beef Jus