Image from service 12/15/12

Poached Lobster, vanilla pumpkin puree, lemon, grapefruit, lobster roe

Lamb Prosciutto

Just got my lamb from brichland farm.
Have to let it hang for the next 5 days.
Can't wait to cook it.

Squash Blossom & heriloom tomato

Our new teaching kitchen.

Sent from my iPhone

Yellow fin tuna, tomato bubbles, charred ramps, grilled artichokes.

Sent from my iPhone

Our New Teaching Kitchen

Food and Wine Weekend - Friday Night Tasting

Smoker / Grill Progress

Circulator

We just recieved our new circulator at the lodge....feels like christmas today.

Progress on the smoker / grill

Adirondack weather in April is slowing the progression.

Last Chance Ranch Maple Syrup

Traveled to Last Chance Ranch to see the maple syrup production. It's an all organic maple syrup production facility which was very interesting. We saw the start to finish production from the taping of the trees and the universal draining system which is a gravity pulled system. We also did a maple syrup tasting...which I have never done before. There is such a difference in the taste of the different grades of maple syrup.

Thank you Jacob Kipping for your wonderful tour. 

New Smoker and Grill

Getting ready to set the foundation for the new smoker and grill.

Gnocchi

Gnocchi has to be one of my favorite things to make in the kitchen. It's very therapeutic and very temperamental at the same time, I think I had to produce it about 20 times before I could fully appreciate and understand how the dough is correctly made.

Recipe:
3 ea 90 ct potato
2 cups flour
1 ea egg
Parmesan
nutmeg
salt

Bake the potato in the oven for 1 hour or until tender. Pass through a ricer on the table and let cool.
Add salt, nutmeg and Parmesan.
Add about half the flour and make the potato into a pile and add the egg in the center. Start to work in the dough and keep adding till it's a dough consistency.
Roll out into logs and cut.
If you have a gnocchi paddle you can shape them with your thumb.
Drop in boiling water and when they float your ready.

Dried Strawberry

Lamb Bacon

Here is the finished lamb bacon that we use to wrap around the chicken. It has great flavor and a beautiful color.

Lamb Bacon Cure

Ingredients

3          lbs                   salt, kosher

12        oz                    brown sugar

12        oz                    sugar

6          oz                    pink salt

2          oz                    peppercorns

0.5       oz                    bay leaves

0.5       oz                    sage, dried

1          oz                    thyme, dried

1.5       oz                    mustard seed

0.5       oz                    juniper berries

0.5       oz                    coriander seed

 Method

Toast all the spice and grind in the vita prep.

Mix all remaining ingredients.

Place the lamb belly in a hotel pan and coat evenly over all the meat with the dry cure.

Rotate the meat every day for 3 days and recoat with the dry cure daily.

Remove the pork belly and wash off the cure. Let dry in the cooler for 12 hours.

Smoke for 3 hours or until the internal temperature reaches 150 degrees.

Cool and then slice the bacon. Cook as needed.

Chicken Breast & Lamb Bacon

Chicken wrapped with lamb bacon cooked sous vide to 150 degrees.
Seared in a pan to finish and glazed with port wine demi and butter.

Dish:
Chicken & Lamb Bacon
White Bean Puree, Cauliflower, Asparagus & Carrot

Katama Bay Oyster

Beautiful oysters from Martha's Vineard with sweet pomegranate and paddlefish.

Valentine's Day

Strawberries 4 different ways.
Fresh strawberries puree mixed with cow milk and kefir goat milk. Oven dried strawberry and strawberry mixed with sugar and mint.
The strawberry bubbles are made with the following recipe:

1000 grams water
100 grams fresh strawberries
1 gram xantham gum
100 grams sugar
20 grams egg white powder
0.5 grams salt

Puree the strawberries and water till smooth.
Mix the remaining dry ingredients together and add to the strawberry mixture with a wisk. Let sit for 1 hour and wisk again.
Strain the mixture.
When ready to use froth with a stick blender and let sit for 1 minute to let the bubbles settle.
Spoon the bubbbles off the top.