Yukon Gold Purée
Wash and peel your potatoes then large dice them. Put them in a pot and cover the potatoes with cream and season with salt. Simmer the potatoes and the cream until the cream reduces by half check the seasoning. Push the potatoes through a tamis then and the smooth potato mixture and cream into a mixing bowl with a whisk attachment and mix. Add butter slowly to the whipping potatoes, my ratio is 75% butter to 100% total cooked potato weight. Once all the butter is added adjust the seasoning and pass the potatoes through a chinois. Heat as needed.
Monkfish
Escargot
House Cured Bacon
Yukon Gold Purée
Confit Tomato Vierge
Olive
Black Garlic
Potato "Chip"
Pork Hock Jus
Nasturtium Flower and Leafs
Chive Blossoms
Snap Dragons
"What is food? Food is art... an art that involves all the human senses. Food can evoke comfort, pleasure, perhaps nostalgia or a thousand other emotions don't be afraid to taste the art." -Ender Oktayuren
Thursday, October 16, 2014
Thursday, October 9, 2014
Tonkotsu
Tonkotsu
3 pounds pig trotters, split lengthwise
2 pounds chicken backs and carcasses
2 tablespoons vegetable oil
1 large onion, roughly chopped
12 garlic cloves
One 3-inch knob ginger, chopped
2 whole leeks, chopped
2 dozen scallions, white parts only
1 lbs whole mushrooms or mushroom scraps
1 pound slab pork fat back
4 oz kombu
3 inch knob of ginger, chopped
1 head of garlic cut in half
6 minute egg
Seared Foie Gras
Smoked Pork Belly
Sweet Corn
Tempura Oyster Mushroom
Pickled Cabbage
Chili Pepper
Sunflower Shoots
Cilantro
Green Onions
Fresh Jalapeño
Burnt Garlic Oil
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