Celery root soup, winter truffle

With winter in full gear its time to add some root vegetable richness to our diet!
The dish:
Classic celery root soup
Crispy egg(slow cooked egg, Parmesan breaded and pan seared)
Under the egg: Berkshire ham, comte cheese, kohlrabi puree
Salad: mache, picked celery leaves, black trumpet mushroom all tossed with 25yr aged solera vinegar
To finish: black winter perigord truffle!
To make really special we serve with fresh made brioche and white truffle butter

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Foie gras tourchon, spicy white chocolate, basil and ruby red grapefruit curd

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The dish:
Classic foie tourchon
Macadamia and sesame crust
Spicy white chocolate and sour cream sauce
Ruby red grapefruit curd
Red onion confit puree
  Dehydratedblack grapes
salted and frozen black grapes
Picked micro basil leaf

Posted by rustycilantro at 11:24 AM

Maple and Bacon Glazed Pork Belly

The dish:
Glazed pork belly
Honeycrisp apple and chestnut puree
Spiced pumpkin puree
Pickled pumpkin
Cider foam (using versa whip)
Port, maple, and bliss vinegar gelee(using agar agar)
Shaved pumpkin seed brittle and pieces

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Fall vegetable tart......o'yeah and some venison

I dont know what im more excited about the fall vegetables or farm raised venison with a chocolate jus!
The dish:

Pistachio tart:
Diced kohlrabi
Petite turnip
Carrot
Rutabaga
Chantrelle mushroom
Brown buttered cauliflower
Turnip greens
Goat cheese espuma
Micro sorrel

Pont neuf potato

Seared farm raised venison with slightly pickled huckleberries and chocolate jus

Wow..... as much as I hate cold weather I love cooking in the fall

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The White Truffle

This at least 500gms of white truffle.... early in the season but awesome! The aroma on these beautys were strong....... it would lite up the whole dining room(shaved table side).... Yeah i know your jealous, I have a nice life!

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broccoli soup and comte cheese

Local broccoli from the farm is hearty, but full of flavor......
The dish consits of:
Broccoli soup
Brined and slow cooked pork belly
Fried comte( please note that this is not just a piece of cheese breaded and fried.... we have taking cream and cheese melted together and added carragenan to thicken, this makes it possible to bread while cold But..... you get a almost lava effect when hot)
Fried egg sunny side up!
Espelette to finish
Who says broccoli and cheese soup can't be gourmet

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the mother-load

This is the biggest hunk of mushrooms i have ever seen..... we got this again from the local farm. Mushrooom steaks amyone?

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The Book

There are a million cook books out there, some are good for classic recipes, some are good for use of chemicals, some are dishes you wish you were recreating in your own place!... but the most uuseful book for your average chef, cook, or idea maker is The Flavor Bible. With your own creativity this book can help spark a thousand dishes on your menu, or a million amuses! I highly recommend this book for any serious cook

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braised oxtail and foie gras tortellini

the only good thing about the weather turning for the worse is you can start braising meat and not feel bad about....
The dish:
Filling-braised oxtail, diced foie gras, celery root
Garnish- suveed carrot, yukon potato balls, glazed parsley root, seared elf mushroom and picked celery leaves.
Sauce- carrot juice reduction, oxtail jus, and banyuls vinegar.....
As my wife pointed out I have a thing for banyuls vinegar.... so what that shit is good!

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ping-pong has begun

after some hard work, some f-bombs and as the wife said " put our marriage on the line" the ping pong sessions have begun! all i need is some pbr's and we can play beer pong

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scallop tart-tatin

interesting take on a classic:
underneath the the thyme sablee is a pearl onion, butter-sugar and banyuls
ontop: seared diver scallop, pickled beech mushrooms
on the side: smear of porcini puree with califlower panna cotta and brown butter espuma

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Foie and seckel pear

its a little early for seckel pears but we had to start somewhere on the fall menu.
What is here:
foie
orange and thyme scented pain perdu
port poached seckel pear
banyuls suveed pear balls
shaved pear poached in simple syrup, solera vinegar
port "curd"
pink peppercorn cream
pear chip

enjoy!

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our chefs garden

started a little late but it didnt take long( it helps when your 16 floors up) we hope to have radishes soon and califlower after that. The herbs are ready to go! first every blog post i hope it doesn't suck...... but i will get better

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