Thursday, July 31, 2008
I picked up some bone-in chuck short ribs from whole foods and went to work immediately. I first trimmed them of excess fat, then seared those suckers off in a flaming hot cast-iron pan.
I then removed them from the pan, and added some carrots and celery, caramelizing those veggies before deglazing with red wine. I let the wine reduce to oblivion, and believe me, in that hot pan, the wine evaporated quicker than my guilt of forgoing my summer reading.I then returned the short ribs to the pan and added equal parts Heineken and Beef Stock to cover about 3/4 the ribs. All this went into a 350 degree oven for about 2.5 hours.The rib-tastic result? Incredible. Beer Heaven worthy? Undoubtedly. The ribs were literally falling off the bone, and incredibly tender and flavorful. I'm really into braising now. Look for more dishes of the like in the future.
Tuesday, July 29, 2008
Friday, July 25, 2008
Thursday, July 24, 2008
That's the humongous, awesome wine cellar.
Mmmm, pate en croute. Mini pork pies.
That's braised pork belly with bean ragout and an herb vinaigrette. Mom wouldn't share :(
That's my appetizer, "Grilled (guess it's not much of a ceviche now is it) octopus ceviche." Flavor was definitely there, but octopus was slightly tough for my liking. Octopus at Lacroix for brunch is better (I'm not being blackmailed).
Rabbit Paillard with arugula/sweet pea salad and mustard sauce. Basically rabbit scalloppini. It was two flat slices of rabbit with mustard and some greens, and yep, that's it. I was expecting a little more out of an entree. The rabbit was good (too lazy to check the thesaurus), and the mustard sauce brightened it up. No new, bold, interesting flavors here. Not worth the money.
Trout, bok choy, hazelnut brown butter. Didn't taste this one. She's a looker though ain't she?
Cheesecake! and strawberry sorbet.
Delicious apricot sorbet, with a few cookies.
Beignets (I hope I spelled that right).
Wild strawberry sorbet. Tried this, delicious.
10 Arts was definitely good and worth going. The slightly expensive prices paired with mediocre food however, may delay your return. Though there are some other "playful" items I would like to try from the lounge menu (soft pretzels with cheddar sauce and jalapeno jam, mini fish burgers, etc.) 10 Arts ultimately falls into the category of a big name (Eric Ripert), no game restaurant- a foodie's worst enemy. Haha just kidding. I wouldn't go that far. Besides, I only went once, and that was opening night! Overall though, it just doesn't seem like Ripert has got his heart and soul put into this one like he does at Le Bernardin. But don't take my word for it, see for yourself.
Sunday, July 20, 2008
I finished up my prep as quickly as I could, and presented my idea for the Bouche (tuna tartare with spicy mayonnaise and a citrus foam) to the macdaddy of the Lacroix Restaurant cooks. He however, turned it down, and rightly so. He had his own little trick up his sleeve.
Though I was slightly skeptical when Mr. Macdaddy chef put me up to the task of serving pepperoni, cherry, and avocado on the same plate, my skepticism was not validated after a taste test. The three flavors married beautifully. The sweet cherry juxtaposed (tend to throw that in when I need a big word) the salty and slightly spicy pepperoni. The avocado puree achieved the almost intangible combination of rich and light, and allowed for happy marriage between the pepperoni and cherry. Shortly after I asked "Are we in Disney world? cause that was one roller coaster ride for my taste buds!" (kidding, didn't actually).
I actually received a compliment about my blog from one chef. He said "sometimes you move like you're on pot, but you sure don't write like so." Made me happy. Oh yea and I have copyright on the roller coaster joke if anyone was thinking of using it.
Wednesday, July 16, 2008
Monday, July 14, 2008
If you know me, you know I like to conclude short and sweet. Get to Kaffa Crossing. You will enjoy.
Monday, July 7, 2008
-I'm working at my local farmer's market making smoothies with fresh produce (this job brings home the bacon).
-I've ordered Miracle Fruit, and should be receiving it sometime soon (I'll let you know).
-I've made a July 26th reservation for Daniel in New York City.
-I'm hoping to go to Rouge soon, to sample the famous burger.
-I'm sleeping till 1:00 most days of the week.
That's about it!
Wednesday, July 2, 2008
First I blanched then shocked my market fresh peas. Then I grabbed some basil and mint from my garden, and did the same. I pureed my peas with the mint and basil along with some ice and water. I then drizzled in some cream and made sure it was properly seasoned. I passed the soup through a sieve then let it chill.
Meanwhile, I roasted a chicken, then carved it as best I could. I broke the carcass into a few pieces then browned it in a heavy skillet. I added some butter and garlic and browned the garlic before adding some chicken stock and reducing that to a glaze. I added more chicken stock and reduced that to a suitable consistency.
While that was going on, I gently boiled my Yukon gold potatoes until they were tender. I drained off the water and returned them to the pan for a minute over high heat to remove excess moisture. I removed them, peeled them, then passed them through a strainer. I then put them in a saucepan and heated gently while I added large amounts of butter and cream (I don't think it's a secret why they taste so good).
First I served the pea soup. I crumbled some bacon, then put it in the bowl, while I poured the soup tableside (talk about service). For the mashed potatoes, I put a dollop of mashed potatoes, topped that with a chicken leg, then spooned some sauce over top.
The verdict: Pea soup was good, nothing spectacular. Texture was a little off, I'll strain it more next time. The mashed potatoes were phenomenal, I couldn't stop eating. Be wary though, consumption of those fat bombs requires extended periods of exercise shortly after. The sauce was delicious, and went very well with the chicken and the taters, and of course the chicken was great with the mashed potatoes, are you kidding?