Beet Napoleon with roasted garlic-shallot chevre goat cheese – lentil-red pepper puree – cherry tomatoes – Parmesan tuile – topped with roasted red and yellow peppers and Pecorino Romano crumble. The spirit of the season. I really do love me some beets!
From left to right: A slicer I rescued from a closing restaurant. A mixture of Sabatier chef knives – many of which I’ve had for near 30 years. A Wustof Santoku and a Henkel pairing knife. The cleaver is Kiwi from Thailand and holds a great edge. You swing it – it cuts. Otherwise it […]
The good news is – the hardest part is behind you. Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Click here for Part 3 – Reducing, skimming and fortifying your stock. At this point the liquid, […]
Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Once you see the contents rise in the pot, mostly due to expansion, and see a few bubbles beginning to break the surface, you’re pretty much on your […]
A perfect party. Live music, drinks and a festive atmosphere. Nobody left hungry! We even filled to-go boxes at the end! The birthday spread… Beef Burgundy with Mushrooms and Pearl Onions – Corned Beef and Cabbage – Rosemary Redskin Potatoes – Jono’s Own Pulled Pork and Relishes – Carrot and Pearl Onion – Rigatoni Carbonara […]
Simply one of my favorite curries. Comfort food at it’s best. Fresh made tomato curry with coconut milk and just a hint of heat. The curry seasoning is from a 100 year old recipe and the garam masala is a Punjabi recipe which I have found to be simply perfect for the dish.
So ok chef, where’s the recipe? Well… I’m not gonna tell you how to make things, but I will certainly give you a basic rundown on how I do it. Until you’ve cultivated a foundation for stocks which you can duplicate in your sleep, go find any recipe for basic chicken stock, dash off to […]
A time intensive dish to prepare. The duck is dressed and fully boned out. All fat and skin is removed and rendered. The bones are roasted separately and then a stock is made. The stock reduces from 2 gallons to approximately 1/2 a quart and is finished with organic Sultana raisins. The rendered fat is […]
At a meeting around the grill with a few friends this past summer, or early autumn, one of them brought over some wild boar tri-tips for me to grill. After they were done, I sliced them super thin and ladled some freshly made veal demi-glace onto the dish and fed them to the gang. The […]