Poached Lobster, vanilla pumpkin puree, lemon, grapefruit, lobster roe
Sunday, December 18, 2011
Wednesday, October 12, 2011
Sunday, September 25, 2011
Sunday, July 24, 2011
Saturday, July 23, 2011
Thursday, May 19, 2011
Tuesday, May 10, 2011
Thursday, April 28, 2011
Saturday, April 23, 2011
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.
Saturday, April 16, 2011
Sunday, March 20, 2011
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.
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.
Friday, March 4, 2011
Sunday, February 27, 2011
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
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.
Monday, February 21, 2011
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
Monday, February 14, 2011
Saturday, February 12, 2011
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.
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.
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