tag:blogger.com,1999:blog-13089755228870610652024-03-13T10:58:44.294-07:00What I Think About...."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 OktayurenENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-1308975522887061065.post-70668969272190884252016-03-17T11:58:00.000-07:002016-03-17T11:58:04.367-07:00Italian Pulled Pork Grilled Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdqgrfIg5cWn4LYc4_dCGzl_fOC0dRGW3L-YK7sDu4PWsjHehR_ig2X-uYoynUJH5JrWFXlotstOGDUAOCFJmXzWDLJMxa3oVBIUivTNHoyqJJS8rCF3hWy7YqxJrDbARhOk0HPjKhkC3/s1600/IMG_3692.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdqgrfIg5cWn4LYc4_dCGzl_fOC0dRGW3L-YK7sDu4PWsjHehR_ig2X-uYoynUJH5JrWFXlotstOGDUAOCFJmXzWDLJMxa3oVBIUivTNHoyqJJS8rCF3hWy7YqxJrDbARhOk0HPjKhkC3/s400/IMG_3692.JPG" width="400" /></a></div>
<div class="MsoNormalCxSpFirst">
<b><u><span style="font-size: 14.0pt;">Italian Pulled Pork Grilled Cheese<o:p></o:p></span></u></b></div>
<div class="MsoNormalCxSpMiddle">
2 slices sour dough</div>
<div class="MsoNormalCxSpMiddle">
2 Tbsp butter, for
bread</div>
<div class="MsoNormalCxSpMiddle">
6oz pulled pork mix</div>
<div class="MsoNormalCxSpMiddle">
4 oz fresh mozzarella,
sliced</div>
<div class="MsoNormalCxSpMiddle">
2 sprigs of basil,
leaves only</div>
<div class="MsoNormalCxSpMiddle">
Salt and pepper</div>
<div class="MsoNormalCxSpMiddle">
Butter one side of bread. Spread pork mix on one piece of bread. Layer
basil leaves. Layer mozzarella. Season with salt and pepper. Top with remaining
piece of bread. Toast until warmed through and crispy. Serve and enjoy.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><u><span style="font-size: 16.0pt;">Pulled Pork<o:p></o:p></span></u></b></div>
<div class="MsoNormalCxSpMiddle">
1lbs Pork Butt</div>
<div class="MsoNormalCxSpMiddle">
16oz stewed tomatoes</div>
<div class="MsoNormalCxSpMiddle">
10 garlic cloves</div>
<div class="MsoNormalCxSpMiddle">
½ tsp red pepper flake</div>
<div class="MsoNormalCxSpMiddle">
1 tsp fennel seed</div>
<div class="MsoNormalCxSpMiddle">
2 sprigs fresh basil</div>
<div class="MsoNormalCxSpMiddle">
½ tbsp kosher salt</div>
<div class="MsoNormalCxSpMiddle">
1 tsp ground black
pepper</div>
<div class="MsoNormalCxSpMiddle">
8oz tomato paste</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Combine all ingredients
in crock pot, except for the tomato paste. Cook in crock pot for 12hrs until
fork tender. Remove pork from liquid and rest for 20 minutes. Shred pork and
set aside. Using immersion blender, blend remaining liquid with tomato paste.
Combine pork, tomato sauce and salt and pepper to taste. Chill.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><u><span style="font-size: 16.0pt;">Tomato Cucumber Salad<o:p></o:p></span></u></b></div>
<div class="MsoNormalCxSpMiddle">
3 plum tomatoes, diced</div>
<div class="MsoNormalCxSpMiddle">
1 English cucumber,
diced</div>
<div class="MsoNormalCxSpMiddle">
2 tbsp extra virgin
olive oil</div>
<div class="MsoNormalCxSpMiddle">
1 tsp fresh dill,
chopped</div>
<div class="MsoNormalCxSpMiddle">
1 tbsp fresh parsley,
chopped</div>
<div class="MsoNormalCxSpMiddle">
½ tbsp fresh chives,
chopped</div>
<div class="MsoNormalCxSpMiddle">
1 tsp roasted garlic
paste</div>
<div class="MsoNormalCxSpMiddle">
2 dashes tobasco</div>
<div class="MsoNormalCxSpMiddle">
Salt and pepper, to
taste</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<br />
<div class="MsoNormalCxSpMiddle">
Combine and serve.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Created By Chef James Bingham</div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-75723582188636204832015-12-15T08:59:00.002-08:002015-12-15T08:59:25.044-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqrN4Hi52rIBGA-4ka2GsRuOZGfL6F3G9wZCvV6-o0cHdU3yQ4icetnaSoJwr0p9RyLyAJLxXI7Y_nwYiC4A1ojAK3f5wVS4BNsFXoBmTFFKW_TPhU1BE3mgZESCOYhtohs3RV_3tfBkl/s1600/IMG_0641.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqrN4Hi52rIBGA-4ka2GsRuOZGfL6F3G9wZCvV6-o0cHdU3yQ4icetnaSoJwr0p9RyLyAJLxXI7Y_nwYiC4A1ojAK3f5wVS4BNsFXoBmTFFKW_TPhU1BE3mgZESCOYhtohs3RV_3tfBkl/s400/IMG_0641.jpg" width="400" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Kites Virginia Ham</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></b><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Growing up
in Madison County, Virginia makes you appreciate the small things in life. There
are a few things I will never forget about my hometown- Blue Ridge Mountains at
my heels, miles and miles of beautiful rolling hills, Friday night football
games and Kites Country Hams.</span><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;"> Jim Kite inherited the recipe for his special
cure from his father--and he’s kept it in the family ever since. Compared to
other hams on the market, Kite’s hams tend to be meatier and leaner.</span><span style="font-family: Calibri;"> <o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">When you start with a fantastic product like Kites ham you don’t want
to do much to it. When the meat is picked off the bone it is not over yet, you
can still utilize what is left. I use the bone and scrapes to make a rich delicious
broth that I used as a component in this clam chowder dish. </span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;"><o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Kites Ham Bone and Scrap<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Carrot<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Garlic<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Onion<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Celery<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Bay Leaf<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Thyme<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Black Peppercorns<o:p></o:p></span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">1% by weight of gelatin sheets<o:p></o:p></span><br />
<br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Put all the ingredients in a large stock pot and cover with ice. The
ice helps draw out the gelatin from the bone to make the broth rich and thick.
Simmer the stock for 8 hours, skimming as you go. <span style="mso-spacerun: yes;"> </span>Strain and transfer to a smaller pot. Simmer
the broth until it is reduced by half, skimming as you go, season with salt. Once
you get to this point take it off the heat and let the broth cool for 20 to 30
minutes. Mean while get the desired bowls you want and place them on a level
surface. Weight out, in grams, the desired amount of broth you want and set it
to the side. Take that weight in grams and figure out one percent of gelatin
that you need. Bloom the gelatin and stir it into the broth. Pour the broth
into the bowls and let set for one hour. If you don’t want to use this broth in
this application, this broth makes a great base for any type of soup or sauce that
you want.</span><br />
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;"></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Kites
Ham Gelee<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Kites
Ham<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Broken
Egg<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Poached
Clams<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Chives<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Preserved
Lemon<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Garlic
Chips<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;">Clam
Crème Poured Tableside <o:p></o:p></span></b><br />
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-5531364351483664132015-12-08T13:42:00.001-08:002015-12-08T13:42:52.472-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgEdLtno4MZTS0vPZi1KkxtqSPYIDXtNAD0z-ylL3_uKFbnfFOYe70099eBK7Motf-zTS87fX6P0_MR15PZh50-spETjrkB7Fighp-nnO_TRkA93sGt7nccikeI0xyG62hTUzrrxHUOtg/s1600/IMG_2307.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgEdLtno4MZTS0vPZi1KkxtqSPYIDXtNAD0z-ylL3_uKFbnfFOYe70099eBK7Motf-zTS87fX6P0_MR15PZh50-spETjrkB7Fighp-nnO_TRkA93sGt7nccikeI0xyG62hTUzrrxHUOtg/s400/IMG_2307.jpg" width="400" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "cambria" , "serif"; mso-ansi-language: EN; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Pasta Dough</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "cambria" , "serif"; mso-ansi-language: EN; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></b><br />
<span lang="EN" style="font-family: "cambria" , "serif"; mso-ansi-language: EN; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 1/2 cups flour </span><br />
<span lang="EN" style="font-family: "cambria" , "serif"; mso-ansi-language: EN; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4 large eggs </span><br />
<span lang="EN" style="font-family: "cambria" , "serif"; mso-ansi-language: EN; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3/4 teaspoon salt <o:p></o:p></span><br />
<br />
<span lang="EN" style="font-family: "cambria" , "serif"; mso-ansi-language: EN; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Pour the flour onto a work surface and shape into a
mound. Form a deep, wide well in the center and add the eggs, sprinkle with the
salt. <span style="mso-spacerun: yes;"> </span>Beat the eggs lightly with a fork,
then gradually work in the flour, moving from the inside of the well in a
circular motion. <o:p></o:p></span><br />
<span lang="EN" style="font-family: "cambria" , "serif"; mso-ansi-language: EN; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Set the dough aside, clean and flour the work surface,
then knead the dough until smooth and elastic, about 10 minutes. <span style="mso-spacerun: yes;"> </span>Shape the dough into a ball, dust with more
flour and wrap with plastic wrap. Let rest for at least 30 minutes. <span style="mso-spacerun: yes;"> </span>Divide the dough into 6 equal pieces and
cover. On a floured work surface, flatten 1 dough piece. Using a pasta machine,
feed the dough through the widest setting, then feed through the same setting 3
more times. Change to the second-widest setting and feed the pasta sheet
through twice. Repeat this pattern until you reach the thinnest setting,
lightly dusting with flour as necessary, then feed the pasta sheet through
once; lay the pasta sheet on a lightly floured kitchen towel. Repeat with the
remaining dough pieces. <span style="mso-spacerun: yes;"> </span>Let the pasta
sheets dry, about 10 minutes. Set the pasta machine to the flat noodle or
"tagliatelle" setting and feed the sheets through the machine.
Transfer the cut pasta to kitchen towels. Bring a large pot of salted water to
a boil. Add the pasta and cook until al dente, 3 to 5 minutes</span><br />
<br />
<b style="mso-bidi-font-weight: normal;">Butter
Poached Lobster<o:p></o:p></b><br />
<b style="mso-bidi-font-weight: normal;">Lobster
Cream<o:p></o:p></b><br />
<b style="mso-bidi-font-weight: normal;">Chive<o:p></o:p></b><br />
<b style="mso-bidi-font-weight: normal;">Red Vein
Sorrel<o:p></o:p></b><br />
<b style="mso-bidi-font-weight: normal;">Picked
Parsley<o:p></o:p></b>ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-20988900579019824282015-07-29T07:53:00.000-07:002015-07-29T07:53:26.115-07:00Heirloom Beets, Meyer Lemon Curd, Black Garlic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMYytTbxXssoQ7HoxDJ0ue0ZejzpNpixVroeyqDCp6kfF3u2eqJBGs2jsfbjCM0NhMot_0mxe1BGBEmJ-lv4LOrziv97VwjetUNV7YNLokP-60aYsCaO3iBplLal6C_nH-p1_HY2nTOEX/s1600/IMG_1250.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMYytTbxXssoQ7HoxDJ0ue0ZejzpNpixVroeyqDCp6kfF3u2eqJBGs2jsfbjCM0NhMot_0mxe1BGBEmJ-lv4LOrziv97VwjetUNV7YNLokP-60aYsCaO3iBplLal6C_nH-p1_HY2nTOEX/s400/IMG_1250.jpg" width="266" /></a></div>
<span style="font-size: x-small;"><b style="mso-bidi-font-weight: normal;">What does
heirloom mean:</b> Heirloom varieties are open-pollinated, meaning that unlike
hybrids, seeds are collected from one year will produce plants with most of the
characteristics of the parent plant.</span><br />
<span style="font-size: x-small;">
<b style="mso-bidi-font-weight: normal;"></b></span><br />
<span style="font-size: x-small;"><b style="mso-bidi-font-weight: normal;">Meyer Lemon
Curd</b></span><br />
<span style="font-size: x-small;">200g sugar</span><br />
<span style="font-size: x-small;">3 Meyer lemons zested</span><br />
<span style="font-size: x-small;">250g Meyer lemon juice</span><br />
<span style="font-size: x-small;">3 whole eggs</span><br />
<span style="font-size: x-small;">250g cold sour butter</span><br />
<span style="font-size: x-small;">6g salt</span><br />
<span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;">Mix the sugar, zest juice and eggs in a small pot
and bring to a simmer, stirring frequently so the mixture doesn’t burn.<span style="mso-spacerun: yes;"> </span>Don’t be afraid when it curdles, it’s just
fine. Remove the pot from the heat source and let stand untouched for 5
minutes. With an immersion blender blend in the cold butter and salt until the
mixture is emulsified. Pass the Meyer lemon mixture through a chinois then
cover with plastic and chill overnight. It will be thick and read to use in any
application you imagine. <span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-size: x-small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: x-small;"></span></b> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: x-small;">H</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: x-small;">eirloom Beets
in Verity of Ways </span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: x-small;">Meyer Lemon
Curd</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: x-small;">Blood
Orange</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: x-small;">Nitrogen
Sugar Beet Sorbet<o:p></o:p></span></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-18205406739013129082015-06-30T07:32:00.000-07:002015-06-30T07:32:04.019-07:00Perigord Truffle
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvPOMxj7jUu0GJRcj3azztzUHbWWfMNe3FW3CYi-T-W4hujv5sg5D9rbDQaKvmOemaC62ZLHFksGCJeBVRIU0mpjwCop3mvQB_Ywje84RwyNLo4QQeg7pkzgCR4NTMsnXwg6TLJhJKjQl/s1600/IMG_0682.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvPOMxj7jUu0GJRcj3azztzUHbWWfMNe3FW3CYi-T-W4hujv5sg5D9rbDQaKvmOemaC62ZLHFksGCJeBVRIU0mpjwCop3mvQB_Ywje84RwyNLo4QQeg7pkzgCR4NTMsnXwg6TLJhJKjQl/s320/IMG_0682.jpg" width="213" /></a>Perigord Truffle<br />
<br />
<span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Arial;">Impossible to describe, amazing to experience the most
prized truffle in French cookery is the black Perigord truffle, which is said
to have first enchanted diners in the 15th century.<o:p></o:p></span><br />
<br />
Winter black truffles are often called the
"Diamonds of Perigord." They are simply exquisite, and from December
to March, delectable Perigord black truffles characterized by a subtle aroma
and an earthy flavor reminiscent of a rich chocolate. They reach their pinnacle
of fragrance and flavor in January and February.<br />
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5YMK3MZEy_btnWl9B4KKnLkOYJMyyTb5gz8nIctnZonj9jWcDXRwGyDrT0Ck81zpJIVspc6TuHe4xV1kBT-pJlIv3SeWa06s-XsQx2_wGvtC0OiefeiPOIIOD4kYJc9rDPXVIauDhTBe/s1600/IMG_1921.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5YMK3MZEy_btnWl9B4KKnLkOYJMyyTb5gz8nIctnZonj9jWcDXRwGyDrT0Ck81zpJIVspc6TuHe4xV1kBT-pJlIv3SeWa06s-XsQx2_wGvtC0OiefeiPOIIOD4kYJc9rDPXVIauDhTBe/s320/IMG_1921.jpg" width="155" /></a>Like other varieties of truffles, the Perigord
black truffle, <em><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Tuber melanosporum</span></em>, grows beneath
the surface of the soil among the root systems of specific types of trees and
develops a symbiotic relationship with those trees, which primarily consist of
oak, but also beech, hazelnut, chestnut, birch and poplar. With the exception
of the white <a href="https://www.enjoyfoiegras.com/products/truffles/alba-truffle-white.html"><span style="color: windowtext;">Alba truffle</span></a>, <a href="https://www.enjoyfoiegras.com/products/truffles/perigord-truffles.html"><span style="color: windowtext;">Perigord truffles</span></a> are scarcer, more
desirable and higher-priced than other truffles. Within the last 100 years
production of these almost incomparable delicacies has significantly diminished
from previous levels, but demand among discerning epicures remains justifiably
strong</div>
Not only are Perigord truffles amazing to eat,
truffles are amazing to look at the outer structure and the vein interior. It
is like looking at a diamond catches ones eye, captivates,<span style="mso-spacerun: yes;"> </span>intrigues and leaves you breathless.<br />
<br />
Perigord Black truffle<br />
Prime Beef Carpaccio <br />
Deviled Egg<br />
Toasted Brioche<br />
Olive<br />
Shallot <br />
Red Pepper<br />
Herbs<br />
Espelette <br />
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-1605374763633496692015-04-17T07:22:00.003-07:002015-04-17T07:22:42.575-07:00Food Photography <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDux3uxYDS4O0H6aRVwoAbKmII70g8JhT5zzdFhSh7GrZ6U0VOxsK0EI1wmI01I8hNiK5SKZVzbnxJzo1KxX5YgfF4mfmzuz7btS-ai56YNhh9nzImJxrE0TOFQBNz-2iLKNqcyC7ar0_/s1600/IMG_1632.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDux3uxYDS4O0H6aRVwoAbKmII70g8JhT5zzdFhSh7GrZ6U0VOxsK0EI1wmI01I8hNiK5SKZVzbnxJzo1KxX5YgfF4mfmzuz7btS-ai56YNhh9nzImJxrE0TOFQBNz-2iLKNqcyC7ar0_/s1600/IMG_1632.jpg" height="266" width="400" /></a></div>
<span style="font-family: Calibri;">After Reading a lot about food photography-background,
tabletops and lights are the three most important aspects of taking a good
photograph. Ever since I was a kid food was my only huge passion, now that I have
discovered the art digital photography I have grown to love it and made it my
second passion in life.</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Background:</span></b><br />
<span style="font-family: Calibri;">I like to shoot with a black background it makes all the
colors pop in the picture. What you need is about 3 yards of black felt and a
lint roller. Play around with the lighting you will get your favorite positions
very quickly. </span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Tabletop:</span></b><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Very inexpensive sheet of black Plexiglas will elevate every
picture taken. With the sexy reflections and popping color your photography
will turn heads. What you need is 4’x4’ black Plexiglas and Windex. Keep your
glass clean and shoot some amazing pictures.</span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Lighting:<o:p></o:p></span></b><br />
<span style="font-family: Calibri;">I like to use three LED lights at various angels to show
different shadows, textures and color. It’s easy to play around with the
technique of positioning and buffering the lights, put your own twist with
every photograph to make them your own unique art. </span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;">Butter
Poached Lobster</b><br />
<b style="mso-bidi-font-weight: normal;">Salsify</b><br />
<b style="mso-bidi-font-weight: normal;">Hearts of
Palm</b><br />
<b style="mso-bidi-font-weight: normal;">Lobster Corral</b><br />
<b style="mso-bidi-font-weight: normal;">Picked
Herbs<o:p></o:p></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com1tag:blogger.com,1999:blog-1308975522887061065.post-86889611421660798072015-03-10T13:36:00.002-07:002015-03-10T13:36:58.243-07:00It's Only A Sandwich!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudqdoOHQWOBIh9rfjDzow42rB4XzFJ-EYXMVWlTPNJ_QIeIQFb7XcJSVCVBfp3WmJBs67lIbBxRGf4oJVcPquOgJZGMKOtkL04AauZuQSpgMYppjQ0vEdYrO4UOI9aCmf4bCbigezKrfE/s1600/IMG_1473.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudqdoOHQWOBIh9rfjDzow42rB4XzFJ-EYXMVWlTPNJ_QIeIQFb7XcJSVCVBfp3WmJBs67lIbBxRGf4oJVcPquOgJZGMKOtkL04AauZuQSpgMYppjQ0vEdYrO4UOI9aCmf4bCbigezKrfE/s1600/IMG_1473.jpg" height="400" width="266" /></a></div>
<strong>Truffle Brie and Black Forest Ham Sandwich, Kettle Ribbon Chips, Port Poached Figs</strong><br />
<br />
Sandwiches are one of the most versatile foods on the planet. Every culture has a sandwich Cuban from Cuba, Doner from Turkey, Banh Mi from Vietnam, Grilled Cheese fron United States, the list could go on forever. Anyone of us has made and eaten a sandwich in our life time. When you have great ingredients and passion about food anything is possible, like an awesome sandwich. Crunchy bread, gooey warm cheese, salty black forest ham with super crunchy chips and sweet soft poached figs will make anyone a sandwich lover. And it is as easy as this....<br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">Grilled
Cheese<o:p></o:p></span></u></b><br />
<br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">12 ea. 1 oz. sliced Brie<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">24 ea. 1/2 oz. thin sliced Black Forest Ham<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">12 Whole Grain Seeded Bread<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">6 each 1 oz Soft Truffle Butter<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">Heat a nonstick sauté pan. Butter both side of the whole
grain bread place into the hot pan. Lay the brie cheese on one side of the pan
and the sliced ham on the other side. Toast the bread and once the cheese is
melted sandwich the two sides together. Place on cutting board and cut in half.
Serve with chips and poached figs. <o:p></o:p></span><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">Ribbon
Chips with Smoked Maldon Sea Salt<o:p></o:p></span></u></b><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">3 Large Idaho Potatoes<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">6 each 1oz portion of melted butter<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">TT Smoked Maldon Sea Salt<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">Wash the Idaho potatoes and dry. With a spirooli slice the
potatoes into ribbons. Immediately put the ribbons into a 300 degree fryer and
fry until crispy. Place the chips into a stainless steel bowl pour melted
butter and toss while seasoning with the smoked Maldon sea salt.<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">Poached
Black Mission Figs</span></u></b><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">24 black mission figs cut in half<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">1 c. sugar<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">16 oz. port wine<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">4 oz. red wine vinegar <o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">TT Salt and Pepper<o:p></o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "Times New Roman";">Place the cut mission figs in a pot with all the other
ingredients season with salt and pepper. Simmer the mixture on medium low heat
until the liquid becomes a glaze. Cool and adjust the seasoning if needed. <o:p></o:p></span><br />
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-11801522506269255262015-02-17T19:21:00.001-08:002015-02-18T08:00:25.698-08:00King Crab, Bergamot Orange, Black Trumpet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBn3pz8L1Q7tyINPt7IxETxw0aAcXMlpzT27YOIOnPw5bN70xrYO_rL28TC1RQqz5LSsFzCqZHqyAFgh92OwvEjO0DOrp8FAwh7rcjHSaKJ-u3tLMGnLajeq5LLj975rCkK6a3FVqWs1_O/s1600/IMG_1131.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBn3pz8L1Q7tyINPt7IxETxw0aAcXMlpzT27YOIOnPw5bN70xrYO_rL28TC1RQqz5LSsFzCqZHqyAFgh92OwvEjO0DOrp8FAwh7rcjHSaKJ-u3tLMGnLajeq5LLj975rCkK6a3FVqWs1_O/s1600/IMG_1131.jpg" height="255" width="320" /></a></div>
I Ordered some products from Hunt and Gather this past week- Black Trumpet Mushrooms, Yellow Foot Chantrelles, Hedgehog Mushrooms, Finger Limes, Bergamot Oranges, Huitlacoche every product was awesome and so fresh the best mushrooms I have ever used. I back Hunt and Gather 100%. This dish features Black Trumpet Mushrooms and Bergamont Oranges, with such great products you don't have to manipulate them to much.<br />
<br />
Hunt & Gather is a specialty food distribution company based in Denver, Colorado. Our focus is to provide quality, wild foraged ingredients to restaurants and local retail locations. We carry a large variety of wild mushrooms and seasonal produce. We work closely with foragers across the country to provide the freshest product available. If you would like to place an order or would like more information on what we currently have available, please email us at huntandgathercolorado@gmail.com.<br />
<br />
<strong>King Crab<br />Black Trumpet Mushrooms<br />Bergamot Orange Preserve<br />Bergamot Orange Supremes<br />Bergamot Orange Creme<br />Bergamot Orange Vinaigrette <br />Nitrogen Sesame Pudding<br />Breakfast Radish<br />Finger Pepper<br />Pressed Avocado<br />Maldon</strong>ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-84839404574614691942015-01-07T11:13:00.001-08:002015-01-07T11:13:35.168-08:00What I Think About In Motion<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/wKOt5taxqPQ" width="459"></iframe><br />ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-20298421676401498212014-11-03T08:07:00.000-08:002014-11-03T08:07:47.117-08:00Salmon, Beet, Lemon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecs8-58JNYq3w9_PqtrLeM3jenwfw5UzzIBOSLdGc2Itx7JSsG933a4rVXAUIvbP7LC3dFbto64-AJed96biM6YR4CJuF0z1S4_c5_yQpfE33tGo8jgw-Et2d4JUg4OqZKvOG9BpavIMS/s1600/IMG_9629.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecs8-58JNYq3w9_PqtrLeM3jenwfw5UzzIBOSLdGc2Itx7JSsG933a4rVXAUIvbP7LC3dFbto64-AJed96biM6YR4CJuF0z1S4_c5_yQpfE33tGo8jgw-Et2d4JUg4OqZKvOG9BpavIMS/s1600/IMG_9629.jpg" height="248" width="400" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;"><span style="font-family: Calibri;">Microwave Beet cake</span></span></b><span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;"><br /><span style="font-family: Calibri;">
<br />
200g Whole Eggs <br />
25g AP Flour <br />
20g Beet Powder <br />
Salt and Pepper<br />
<br />
Blend ingredients with a hand blender and strain through a chinois. Put all of
the batter into an ISI canister and charge with 2 charges. Shave well and chill
for two hours. Poke a few hole in the bottom of a 16 ounce deli container and
microwave the batter for 30-40 seconds or until set. Keep in an air tight
container until needed.<o:p></o:p></span></span><br />
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;"><o:p><span style="font-family: Calibri;"><strong> </strong></span></o:p></span><br />
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;"><strong>Line Caught King Salmon<o:p></o:p></strong></span><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Beek Micro Cake<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Smoke<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Golden Beet Puree<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Red Beet Puree<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Shaved Beets<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Buttermilk Gel<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Shoyu Salmon<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Lemon Comfit<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Roasted Golden Beet<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Roasted Red Beet<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">Dijon Cream<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">Charred Leek<o:p></o:p></span></strong><br />
<strong>
<span lang="EN" style="font-size: 12pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">Nasturtium Leafs<o:p></o:p></span></strong><br />
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-73506846885079172222014-10-16T07:39:00.001-07:002014-10-16T07:39:55.516-07:00Monkfish, Escargot, Yukon Gold<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0sJYNno1P-cQMnkxw2qO-HoN58oCB_FR3AJ9PQ8viE7q8qjB4twLJS9o-j8brFBX5z_5eHnXBLqNwDVNHmlDXwj83p84JCU3Lysr-JHWH1AjcBT9yn504jA6kUXdkH-RcE-MfGv3UKGj/s1600/IMG_9571.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0sJYNno1P-cQMnkxw2qO-HoN58oCB_FR3AJ9PQ8viE7q8qjB4twLJS9o-j8brFBX5z_5eHnXBLqNwDVNHmlDXwj83p84JCU3Lysr-JHWH1AjcBT9yn504jA6kUXdkH-RcE-MfGv3UKGj/s1600/IMG_9571.jpg" height="266" width="400" /></a><b> Yukon Gold Purée </b><br />
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.<br />
<br />
<b>Monkfish</b><br />
<b>Escargot </b><br />
<b>House Cured Bacon</b><br />
<b>Yukon Gold Purée</b><br />
<b>Confit Tomato Vierge</b><br />
<b>Olive</b><br />
<b>Black Garlic</b><br />
<b>Potato "Chip"</b><br />
<b>Pork Hock Jus</b><br />
<b>Nasturtium Flower and Leafs</b><br />
<b>Chive Blossoms</b><br />
<b>Snap Dragons</b><br />
<br />
<br />
<br />ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-14815812724417627552014-10-09T16:46:00.000-07:002014-10-09T17:54:34.699-07:00Tonkotsu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYF6qAyBlT1LaOAZr9X_ooasjR06mwOZiO1ZrFs37clI6tPFHg6wZi8lkSU6kBDC-xXLQE_aZT99XlJ1VLyL3mIURGcBbMn_AYhbEXxH_8es8ZBVkacO_SDNSL56O1w6_VxWH_JRHtdce/s1600/Tonkotsu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYF6qAyBlT1LaOAZr9X_ooasjR06mwOZiO1ZrFs37clI6tPFHg6wZi8lkSU6kBDC-xXLQE_aZT99XlJ1VLyL3mIURGcBbMn_AYhbEXxH_8es8ZBVkacO_SDNSL56O1w6_VxWH_JRHtdce/s1600/Tonkotsu.jpg" height="225" width="400" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Tonkotsu<o:p></o:p></span></b><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 pounds pig trotters, split lengthwise<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 pounds chicken backs and carcasses<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"> 2 tablespoons vegetable oil<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 large onion, roughly chopped<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">12 garlic cloves<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">One 3-inch knob ginger, chopped<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 whole leeks, chopped</span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 dozen scallions, white parts only<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 lbs whole mushrooms or mushroom scraps<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 pound slab pork fat back<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">4 oz kombu<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 inch knob of ginger, chopped<o:p></o:p></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 head of garlic cut in half<o:p></o:p></span><br />
<br />
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px 1em 0.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Rinse the trotters and chicken bones under cold water to
wash off all blood. Place the bones and trotters in a stock pot cover with cold
water and slowly bring to a boil. Meanwhile char the vegetables, onions, garlic
and ginger in a 400 degree oven. After the stock has come up to a boil reduce
heat to a light simmer, skim off all the scum, discard, add the charred
vegetables, leeks, green onions and fat back in to the pot. Simmer the stock
for 12 hours adding water to the pot to keep the bones covered. In the last
hour of cooking add the kombu, fresh ginger chunks and one head of garlic.
Carefully remove the tender back fat, strain the pork broth, discard all bone
and vegetables. Cut the back fat into small pieces put in a blender with the
pork stock blend until emulsified, season with white shoyu, miso, chili oil
etc., whatever you like. Serve with garnishes and noodles.<o:p></o:p></span><br />
<br />
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px 1em 0.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Tonkotsu<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">6 minute egg<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Seared Foie
Gras<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Smoked Pork
Belly<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Sweet Corn<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Tempura Oyster
Mushroom<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Pickled Cabbage<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Chili Pepper<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Sunflower
Shoots<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Cilantro<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Green Onions<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Fresh Jalapeño<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Burnt Garlic
Oil<o:p></o:p></span></b><br />
<br />
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px 1em 0.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-31669434022408432502014-09-25T11:50:00.001-07:002014-09-25T11:50:33.011-07:00Kitchen Time Lapse<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/WhARW4EGYqM" width="480"></iframe><br />ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-67483774856588997022014-08-22T09:33:00.001-07:002014-08-22T09:33:46.532-07:00Tuna Crudo, Nitrogen Cucumber, Curry<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/c5j9FdjYorc" width="480"></iframe><br />ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-51462277143574740292014-07-07T07:58:00.001-07:002014-07-07T07:58:07.834-07:00James Beard Video 5 course Dinner 2014<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/lDbvnUku8y8" width="480"></iframe><br /><br />
<br /><br /><br />
A video my team and I created for a summation to have the chance to cook at the James Beard House in December 2014.ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-24251581595829432312014-06-03T16:12:00.001-07:002014-06-03T16:12:18.824-07:00Clotted Cream, Rhubarb, Honey<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTphJd-oKHGJJDZO5-YO66PWEay1H2Flcyeo2gob_99V8YGHnN0NhQ0cFNIuXEXYx4eUIFcTJvQRQpGuE9aVh1AtnMW_lrrYk-Wg8PLQNP-iiuvUZWhTfqc3qaYM0raT6ymDRXcrwrvWY/s1600/rhbarb+and+lavash.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_880455="null" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTphJd-oKHGJJDZO5-YO66PWEay1H2Flcyeo2gob_99V8YGHnN0NhQ0cFNIuXEXYx4eUIFcTJvQRQpGuE9aVh1AtnMW_lrrYk-Wg8PLQNP-iiuvUZWhTfqc3qaYM0raT6ymDRXcrwrvWY/s1600/rhbarb+and+lavash.jpg" height="181" lta="true" width="320" /></a></div>
<strong>Clotted Cream</strong><br />
<br />
500g unpasteurized cream<br />
<br />
In a pot bring the cream to 160*F pour into a container and cover with cheese cloth. Keep the cream in a warm place over night, it will separate and the whey will be clear at the bottom of the container. Carefully scoop the thick cream away from the wheyy and put the cream into a blender. Blend the cream until very smooth and strain again over night through a coffee filter. You will have very thick rich cream season with salt and keep cold until needed.<br />
<br />
<strong>Charred Clotted Cream</strong><br />
<strong>Local Illinois Honey</strong><br />
<strong>Pickled Rhubarb</strong><br />
<strong>Rhubarb Puree</strong><br />
<strong>Honey Pecan</strong><br />
<strong>Shaved Apple</strong><br />
<strong>Honey Lavash</strong><br />
<strong>Poached Apple</strong><br />
<strong>Aged Asigo </strong><br />
<strong>Ruby Streak Mustard Greens</strong><br />
<strong>Maldon Sea Salt</strong><br />
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-51148221560864892014-03-28T09:12:00.000-07:002014-03-28T09:12:18.064-07:00Spring is Coming!!!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHrLLiQWm8l8PwTXTnFw19g91T6xm94GiQSUQZYhHEYgW6QZMFKilBIe6NvF9mM35J_Uc7mP0S5EZH9TXjyltDFUtlXsDMQ68ewvRsrG01CfDzBqvaokwy2KQ88IvIyC_oxxNQU38ADnD/s1600/peas+and+carrots.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_813048="null" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHrLLiQWm8l8PwTXTnFw19g91T6xm94GiQSUQZYhHEYgW6QZMFKilBIe6NvF9mM35J_Uc7mP0S5EZH9TXjyltDFUtlXsDMQ68ewvRsrG01CfDzBqvaokwy2KQ88IvIyC_oxxNQU38ADnD/s1600/peas+and+carrots.jpg" height="181" uta="true" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">English Pea Puree<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Freshly shuck English peas keeping the pods to make pea water. To make pea water put the pea pods in a stainless steel bowl with cold water, enough water <span style="mso-spacerun: yes;"> </span>to come up about a quarter of the way up the pods. Tightly cover the bowl with a few layers of plastic wrap and one layer of foil. Cook the pea water double boil style, placing the covered bowl on top of a boiling pot of water and cook the pea pods for 35 minutes. Take off the bowl and set aside to cool to room temperature. To make the pea puree double shuck the peas and reserve the pea skins for another component, blanch the double shucked peas until tender in salted water with a touch of sugar. Put the peas in a Vita Mix and blend with the room temperature pea water and crème Fraiche, season with salt and adjust the acidity with lemon juice. Pass thru a chinois and keep the puree in the cooler until needed.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">142 Degree Egg Yolk<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">English Pea Puree<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Sous Vide Yellow Carrot<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Roasted Orange Carrot<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Pickled Turnip<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">English Pea Salad<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Microwave Herb Crouton<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Spiced Carrot Gastrique <o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Salted Marcona Almonds<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Garlic Chips<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Miners Lettuce<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Carrot Greens<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Maldon <o:p></o:p></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-61502962127674283022014-03-21T17:39:00.000-07:002014-03-21T17:39:42.197-07:00Chicken, Ploenta, Beets Many Ways<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBinf-5xkmKhC6wLe9jGZXIYtw9Oq-BEF1qQhho6c0LQFaeEsT1RfnvTROGjPvaz2la2U6j_mXZdeF593Og2trqq1UHnypiTtqBXKtpN9Jh1cagsCCej49_sIEm1X-e7RnLGnGuJd9sI52/s1600/beet+pickled+egg.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_363888="null" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBinf-5xkmKhC6wLe9jGZXIYtw9Oq-BEF1qQhho6c0LQFaeEsT1RfnvTROGjPvaz2la2U6j_mXZdeF593Og2trqq1UHnypiTtqBXKtpN9Jh1cagsCCej49_sIEm1X-e7RnLGnGuJd9sI52/s1600/beet+pickled+egg.jpg" height="240" tta="true" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Beet Pickled Eggs<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Wash and peel medium sized beets and set aside. Make a pickle for the beets and simmer the beets in the pickle until tender. <span style="mso-spacerun: yes;"> </span>Place eggs in boiling water and cook for 6 minutes after done cooking place the eggs in ice water and then peel. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. Pour the beet juice mixture over the beets, eggs, and onions. Cover the bowl and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.</span></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Pressed Chicken Thigh<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Beet Pickled Egg<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Beet Green Puree<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Shaved Radish<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Crispy Polenta<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Roasted Beets<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Salted Shallots<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Fried Beets<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Chive Tips<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Chicken Jus<o:p></o:p></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-51658760236191708432014-02-21T12:46:00.000-08:002014-02-21T12:46:51.644-08:00Borscht, Beet Textures, Apple<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4HyBgG8_E2vMq7BBcB5ZQvR6dUITj4Cdd8loGWPDkZiFiznXPLHb1sBnwk047g9cC3ZDD11425HvOoUILUrXC3Us2lSaxvKZyqLvplh_asRdQne7n_pupGyCjgjPmXhM8NUPdiNRpK4R/s1600/IMAG5492_1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_584717="null" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4HyBgG8_E2vMq7BBcB5ZQvR6dUITj4Cdd8loGWPDkZiFiznXPLHb1sBnwk047g9cC3ZDD11425HvOoUILUrXC3Us2lSaxvKZyqLvplh_asRdQne7n_pupGyCjgjPmXhM8NUPdiNRpK4R/s1600/IMAG5492_1.jpg" height="180" hta="true" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Borscht<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Scrub the beets, rub them with olive oil, season with salt and pepper and put them on a sheet pan for roasting.<span style="mso-spacerun: yes;"> </span>Roast until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle slip off their skins, and cut them into large chunks. In a large heavy bottomed pot over medium heat, add butter. Put in onions, carrots, garlic, apple and thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the beats cook until dry and deglaze with a dry red wine. Add chicken stock just to cover and reduce to a glaze and repeat the process three times. Add chicken stock and a touch of cream just enough to blend to a soup. Bring to a simmer. Remove the thyme sprigs and blend until smooth, add more stock if the puree is too thick. Add the banyuls vinegar and honey, to taste, season with salt and pepper. Borscht can be served hot or cold.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Roasted Beet Borscht<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Apple<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Quail Egg<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Pickled Beet Puree<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Crème Fraiche<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Sour Dough<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Roasted Beet<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Cress<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Flowers <o:p></o:p></span></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-73804153938079546812014-01-17T20:34:00.000-08:002014-01-18T08:35:49.792-08:00Oxtail, Potato, Onion, <div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJ2vomUp6VImXE8PSLv56qW1BISU7kvY9uqj8Ykkbzsdj3Pr_Xa7bnW19lY18um7Tqez6bgualQG3f4x4YNrZNU3RF280Idjg0nRwIS22mIhIMwTNUamKITJA7fcWqoZl-LgbOc4QvZtH/s1600/IMAG5543_1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_496513="null" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJ2vomUp6VImXE8PSLv56qW1BISU7kvY9uqj8Ykkbzsdj3Pr_Xa7bnW19lY18um7Tqez6bgualQG3f4x4YNrZNU3RF280Idjg0nRwIS22mIhIMwTNUamKITJA7fcWqoZl-LgbOc4QvZtH/s1600/IMAG5543_1.jpg" height="320" hua="true" width="180" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Pierogi Dough<o:p></o:p></span></b></div>
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12 oz flour</div>
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1 oz salt</div>
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1 egg</div>
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4 oz soft butter</div>
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¼ oz baking powder</div>
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Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. Mix together sour cream and butter, put into the center of the flour. Work the dough until smooth. Let it rest in the cooler for an hour. Fill it with any mixture you would like savory or sweet.</div>
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<b style="mso-bidi-font-weight: normal;">Pierogi <o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Braised Oxtail<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Buttered Potato<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Crème Fraiche<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Purple Potato<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Yolk Jam<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Stewed Cipollini Onions<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Pickled Chive<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Chive<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Flowers <o:p></o:p></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-16807394231328027642013-12-23T09:45:00.000-08:002013-12-23T09:45:03.793-08:00Artichoke Textures<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCbLJL9_sjdUwNnx17sAQLcWqPXZc0wdvnEipxrLczNnAUn3shOWI3VSleHEYsdqdSqkh9xsZlBBT2nUXc8jILQLNUFZczGE9Yn_SyxDyaqQwhBGyhVSufimOexPZK0tMa_Zf8cpES0sI/s1600/IMAG5586_1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_432493="null" gua="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCbLJL9_sjdUwNnx17sAQLcWqPXZc0wdvnEipxrLczNnAUn3shOWI3VSleHEYsdqdSqkh9xsZlBBT2nUXc8jILQLNUFZczGE9Yn_SyxDyaqQwhBGyhVSufimOexPZK0tMa_Zf8cpES0sI/s320/IMAG5586_1.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Artichoke “Soup”<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">Clean and prepare artichokes for making a soup. <span style="mso-spacerun: yes;"> </span>In a rondo sweat artichokes, garlic and onions in butter until onions are tender. Deglaze with white wine and reduce until the mixture is dry. Season while you go. Add chicken stock and reduce to a glaze and repeat the process twice. Add enough stock just to cover the mixture, zest from one lemon and 100 grams of chopped parsley bring to a simmer and 500 grams of cream and bring back to a simmer <span style="mso-spacerun: yes;"> </span>adjust seasoning and acid with lemon juice. Blend the soup and pass threw a chinois and pour into an ISI canister. Charge 3 times shaking well after each charge and keep warm. We present the “soup” in the ISI canister tableside.</span></div>
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<b style="mso-bidi-font-weight: normal;">Artichoke Puree<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Charred Baby Artichoke<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Artichoke Chips<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Pressed Cucumber<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Roasted Chanterelle<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Sopressata <o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Olive Powder<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Micro Basil <span style="mso-spacerun: yes;"> </span><o:p></o:p></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-84585217054452674862013-10-07T18:20:00.000-07:002013-10-07T18:44:46.235-07:00Duck, Broccoli, Garlic<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<strong> </strong><strong>Crispy Duck Confit </strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii81m6jh-DWSIur7k5U2Auv_RA7CjUpfuupc6BUFIlmyD4lY0i3ONWPC2mhSeqvP5QkA_3X6ywF8VjOJv6NW62jXcNCdIquiwgltB11R0Myrm6e69FMflI31SOJWdV-8Yfuisd9Fiu_5n0/s1600/duck+breast%252C+broccoli%252C+garlic.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_128003="null" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii81m6jh-DWSIur7k5U2Auv_RA7CjUpfuupc6BUFIlmyD4lY0i3ONWPC2mhSeqvP5QkA_3X6ywF8VjOJv6NW62jXcNCdIquiwgltB11R0Myrm6e69FMflI31SOJWdV-8Yfuisd9Fiu_5n0/s320/duck+breast%252C+broccoli%252C+garlic.JPG" width="320" xsa="true" /></a>When I make my duck confit I like to put some pink salt into my dry cure so when I cook the legs in the duck fat the meat doesn't get that off grey color, it is nice and pink. First step is to break down your ducks, clean up the legs and pat them dry. On the cure I made for this confit I did 50/50 salt to sugar with thyme, rosemary, parsley, juniper berry, pink pepper corn, bay leafs, fennel seed, star anise, and pink salt . Put all the ingredients in to the robot coupe and blend until smooth. Cover the dry duck legs with the cure and let set over night in the cooler. The next day wash off the cure and pat dry. In a hotel pan line the bottom with 1 inch thick sliced onions, put the duck legs on top of the onions, pour duck fat over the legs until they are covered, cover with foil and place in a 250*F oven for about 4 hours. Take the legs out of the fat, save the fat for your next batch of confit, and cool to room temperture. Pick the meat off the bones, in a pan melt some butter over medium heat and place the duck meat in the pan. This step take about 30 to 40 minutes, caramelize the confit in the butter stirring to break the confit up. Once the meat has caramelized add banyuls to the mixture and cook until the mixture is dry. Place the confit on a paper towel and use with-in an hour.</div>
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<strong>Duck Breast </strong></div>
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<strong>Broccoli Puree</strong></div>
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<strong>Broccoli Salad</strong></div>
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<strong>House Cured Bacon</strong></div>
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<strong>Pickled Raisins</strong></div>
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<strong>Cipollini Onion</strong></div>
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<strong>Black Garlic Puree</strong></div>
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<strong>Garlic Chips</strong></div>
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<strong>Crispy Duck Confit</strong></div>
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<strong>Parsley Flowers</strong></div>
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<strong>Chive Buds</strong></div>
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ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-64770083775616877702013-09-19T19:29:00.000-07:002013-09-19T19:29:30.337-07:00John Dory, Corn, Barley<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ipRasF3jMcxPR1jMsHNe2epmSgwtuvXla2KK02G0OuOGiSft-sQAbbgOSYgTXGR0H0C0woHtS0VsT3u1creIOibJiuF_2sx2sHXUO2sn-tXwrsoTey1q28vojp_3OipoNW5SRPpwG9Nr/s1600/bass+and+corn.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_543495="null" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ipRasF3jMcxPR1jMsHNe2epmSgwtuvXla2KK02G0OuOGiSft-sQAbbgOSYgTXGR0H0C0woHtS0VsT3u1creIOibJiuF_2sx2sHXUO2sn-tXwrsoTey1q28vojp_3OipoNW5SRPpwG9Nr/s320/bass+and+corn.jpg" vsa="true" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Corn Broth <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">I get my corn from the farmers market its local, sweet and delicious. Midwest bi-color corn is the best in my opinion. I start by shucking the corn removing all the green and hair from the kernels. Cut off all the kernels from the cob and scrape the cob with the back of your knife getting everything off. Place the corn cobs in a stock pot and cover with ice, bring it to a simmer and simmer for one hour. Let the corn stock steep for another hour and then strain. Put the cobs on a roasting rack and dry them out, you can use them to smoke, I use them to smoke bacon and it’s very good. Meanwhile in a pot slowly cook the corn kernels in butter with very low heat. After the corn cooks and starts to look dry cover with the corn stock cook it down to a glaze and repeat two more times. <span style="mso-spacerun: yes;"> </span>Blend the glazed corn in a Vitamix slowly adding stock, adjust the seasoning and acid, to the desired thickness. Blend on high for about 8 to 10 minutes to work the starch and the broth will become silky. Strain thru a chinois, cool and reheat when needed. The broth will be sweet, buttery and silky with a good mouth feel that goes great with just about anything.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">John Dory<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Caramelized Barley<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Smoked Huitlacoche<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Pop Corn<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Upland Cress<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Corn Broth </span><o:p></o:p></b></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-9487458115110557292013-09-13T18:34:00.000-07:002013-09-13T18:34:52.668-07:00Crab, Smoke, Textures<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VSa95jS_uOEbEq-9uPzAHZuGRiqBW1RFI8pgTDn9QKTIwW2yxVTEmBQ8M1zcgNn936V5DT6IHni5pQeYdYaKOcC_npD08pxLAZItCLYjBffFAfCvACFY8oEX0F0v0CPO24fZJ_vMzcog/s1600/Crab,+smoke.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_lm_823579="null" height="180" isa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VSa95jS_uOEbEq-9uPzAHZuGRiqBW1RFI8pgTDn9QKTIwW2yxVTEmBQ8M1zcgNn936V5DT6IHni5pQeYdYaKOcC_npD08pxLAZItCLYjBffFAfCvACFY8oEX0F0v0CPO24fZJ_vMzcog/s320/Crab,+smoke.JPG" width="320" /></a></div>
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<span style="font-family: Calibri;"><strong>Lemon Air</strong></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>On this “duo” dish, we used the same flavors on both sides but if different forms. Only the crab cake side got the smoke to give it a little twist and the guest like the presentation and the puff of smoke at the table.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">To make and air it is pretty simple to do but gives your dish a nice pop of flavor and visual appeal. I use versa whip to get and nonfat liquid to whip in to an air. For the base of the lemon air its lemon juice, lemon zest, limoncello, white verjus, sugar and a touch of salt. Bring that up to a simmer and then cool to room temperature in the pot. <span style="mso-spacerun: yes;"> </span>Add some fresh lemon juice to give it a fresh lemon flavor then chinois the liquid. In a mixing bowl put 220g of base, 3g of versa, and 1g of xanthan gum and whip it for 3 minutes on high, it will become a dense air let it sit for another 3 minutes and it will become lighter in texture. You can rewhip the already whipped base to if need be.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times New Roman;">Crab Salad<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times New Roman;">Heirloom Tomato Seeds<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times New Roman;">Lemon Air<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times New Roman;">Opal Basil<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times New Roman;">Smoke<o:p></o:p></span></b></div>
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ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0tag:blogger.com,1999:blog-1308975522887061065.post-75471625572450707332013-09-04T18:22:00.000-07:002013-09-04T18:22:05.509-07:00Hen, Tomato, Olive <strong>Tomatoes</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhYY-HJ6FjxHl_26BfQPHEwQIRcZzXxRynAwpOLRJozWyKvwrYTZrA6WyUx8i-iH1m6Q5eIRKOHfboVKcoYtdxHTBvhpNmGnKIbAW7Kd8w6wZojxXv79QDUVBJnO8oir6tvkM4R9WpQyD/s1600/Hen+breast+and+cous+cous.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" psa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhYY-HJ6FjxHl_26BfQPHEwQIRcZzXxRynAwpOLRJozWyKvwrYTZrA6WyUx8i-iH1m6Q5eIRKOHfboVKcoYtdxHTBvhpNmGnKIbAW7Kd8w6wZojxXv79QDUVBJnO8oir6tvkM4R9WpQyD/s320/Hen+breast+and+cous+cous.JPG" width="320" /></a><span style="font-family: Calibri;">At the World of Whirlpool we grow some of your vegetables, herbs and eatable flowers in our 18 rooftop garden boxes. We grow tomatoes, hot and sweet peppers, asparagus, eggplant, herbs anything you think of we grow. The list is way too long to list them all. The cherry tomatoes are awesome this year, sweet as sugar and bright red and yellow. For this dish we made tomato powder, tomato pesto and simple but delicious marinated tomatoes. For the tomato powder we took the tomato peelings, from the cherry tomatoes and some whole tomatoes, put them in our dehydrator over night at 140*F until the tomatoes dried out. Then we put them in a coffee grinder and ground them until it turned into powder and seasoned it with salt and alittle bit of pepper. The powder has a soft tomato flavor that is sweet and a touch salty. The way I make the tomato pesto is by blanching the cherry tomatoes, peel and reserve for the powder. Then toss the tomatoes with finely chopped shallots, shaved garlic, lemon juice, parsley, thyme, olive oil, sugar, salt and pepper and dry the tomatoes out until they look like sun dried tomatoes. Then I make the pesto the traditional way, but I fold in chiffonade basil into the mixture. For the marinated cherry tomatoes, I peel them and marinate them in minus 8 vinegar, shallots, Dijon, parsley and olive oil. I usually marinate the tomatoes for about an hour before service. Before I plate the marinated tomatoes and season them with Maldon salt and cracked black pepper. </span><br />
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<strong>Hen Breast</strong></div>
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<strong>Marinated Tomato</strong></div>
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<strong>Tomato Powder</strong></div>
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<strong>Tomato Pesto</strong></div>
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<strong>Potato Terrine </strong></div>
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<strong>Bacon and Roasted Garlic Cous Cous</strong></div>
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<strong>Broccoli</strong></div>
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<strong>Olive Crumbs</strong></div>
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<strong>Olive Oil</strong></div>
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<strong>Upland Cress</strong></div>
ENDERhttp://www.blogger.com/profile/10842908552988651179noreply@blogger.com0