My birthday was last week on the 9th so now I'm 17. It's kinda hard to believe. Now I can see R-rated movies without parent supervision ;) I changed the blog name once again to Foodie at Fifteen (now 17), though I'll definitely have to change it for good. I really screwed myself over by putting my age in the blog name when I created it, but Foodie at Fifteen does have a nice ring to it. Something I'm considering is making it foodie since fifteen, but I'm not completely set on that yet. My friends keep reminding me that I don't wanna be Foodie at Fifteen (now 75) so i'll think of something.
Anyhow, the couple that I cooked for a little while ago just sent me the pictures from the meal that I cooked.
This is a kabocha squash soup that I made but roasting the squash then pureeing it with homemade chicken stock, roasted garlic, caramelized onion, baked apples, and a touch of brown sugar. I finished it with a bit of butter to order and some nutmeg grated tableside on top. You cant see it, but in the bottom of the dish is pulled apart chicken confit and sauteed shitakes.
Here's some homemade focaccia with olive oil.Here are seared scallops, roasted broccoli and chorizo sauce. The sauce was my favorite component of the whole meal.
This is homemade fettuccine with a pork shoulder ragu. I couldn't stop eating this ragu, nor the pasta. For the pasta I used Thomas Keller's egg yolk-rich recipe which you need until you bleed, and for the ragu I cooked down tomatoes with red wine, chicken stock, thyme and some veggies and then braised pork shoulder in it for about 4 hours. I pulled apart the shoulder in the sauce then tossed in the pasta with some pecorino and a large amount of ricotta along with butter olive oil and pasta water to order. I think I'll do a separate post where I detail the creation of this dish (post the recipe).
Here's an apple tart made with some beautiful honeycrisp apples that I saw at whole foods from Lancaster. The crust is all butter.
And here's the wonderful couple that I cooked for!