Maple Bacon wrapped Leg of Venison served with a reduction of demi-glace, a touch of creme and seasonal fig preserves… and wrapped red onion.
Category Archives: From the Chef’s Table
Chicken Ballotine a la Pepin! De-boned and stuffed with cremini mushrooms and spinach and roasted on a bed of leeks, onion, celery and carrot and about 2/3 a bottle of white wine. Served with a reduction of pan jus.
Braised leg of lamb with pan reduction, baked brown rice and braising vegetables. Simply a wonderful meal.
A few different things motivated my approach to this dish. One of my biggest desires was to do something different with a cut of meat that I have smoked outdoors or slow roasted countless times in the oven and I simply wanted to alter the presentation and method of preparation. Call it boredom or experimentation, but I didn’t want to go down the same road I had traveled so many times before and end up with a huge, super tender hunk of meat which would fall apart the first time you probed it with a fork… Though there is something to be said for that. Everything has a time and a place. Much more, I wanted something that I could slice into, lay out as medallions and serve as whole pieces with a reduction of the braising liquids as well as the remaining mirepoix and apple additions.
I’m not the biggest fan of vegetarian food – even though I cook a lot of “veggie only” dishes. One thing I do like a lot is El Salvadorian food and preparations. Pupusas are some of my favorites when filled with meat, beans and cheese. Here is a recipe I came across that uses seasonal […]
Chef Michael leading a wonderful interactive cooking class at a private home in Burke… I’m completely in my element as a trainer, instructor and coach. This event was a 15th birthday party with 10 little assistant cooks learning about knife skills, reductions, saute, roasting, seasoning, preparation methods for pasta stuffing and tomato sauce. We stuffed […]
When we say simple – we mean simple… Provided you have a Kitchen-Aid or comparable stand mixer, a marble, glass or comparable wooden work surface, and a little experience baking bread. A pure novice could probably pull this off – but might have to ask a few questions… Which is alright. We were all new at some point..
At least two Sundays a month we wake up to a dish I’ve started to call “Lumberjack Eggs”. I guess I got the lumberjack part from the fact that we use smoked North Pacific Salmon such as Sockeye in the dish.
We usually start by sweating some yellow onions in the pan with about 3 tablespoons of olive oil. We also cut 1 sweet potato and 1 Idaho white potato into half inch cubes. We drop the cubes into seasoned boiling water for about 6 or 7 minutes. The water is seasoned with garlic powder, onion powder, salt and pepper.
First, let’s start with chicken.
Start by dressing the chicken with your favorite seasoning. We use a secret blend of spices which we won’t tell you here; but salt, pepper, garlic and onion powder will get you close enough. Because we use chicken breast which can dry out if they stay on the grill too long, we sear them and mark them on both sides and allow them to par-cook for a while.
Where to find the basic recipe for simple fresh crepes? This recipe is gathered from Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.
Combine in a blender or food processor until smooth: (Ingredients verbatim from the book)
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
Pinch of salt