Don’t throw those greens out! Make something with them!!! Braised Kohlrabi greens and beet greens with onion, garlic, 1/2 tspn of Sichaun peppercorns, celery and jalapeño in a glaze of brown sugar, soy, red Chinese cooking wine, finished with a pad of butter. S&P to taste
One of our favorites around here.
Late season summer squash which holds up well to significant time in the pot. I find myself missing the garden gems already. Hello December.
A long, loving, slow cooked dish in the style and from the heart off Chef Paul Prudhomme.
Kalle-pache, Khash. Persian-Turkish style sheep’s head soup. We’ll spare you the pictures of the actual heads, but yeah, they’re kinda required to make this dish.
Yeah… We said it. Lollipops. Look it up. It’s in the book! Actually – Jacques Pepin and others have videos online explaining the process. Great for parties. Stewed, then baked in our house made curry.
Seasoned, browned and slow braised with mire poix and traditional Sauce Espanole.
Creole Shrimp Piquant. No flour. No dark roux. Just simple iron skillet poetry to achieve such a rich, dark sauce with vegetables, fat and stock…
AKA: Braised Lamb Shank a la Nugget… Traditional braised lamb shanks in mire poix.
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.
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.