Category: From the Chef’s Table
-
Fish en Papillote – al Cartoccio
Easy, classic, baked presentation for most any filet of fish. Fish en Papillote – or Fish in Parchment Paper, is a simply wonderful, flavorful way to enjoy seafood.
-
Eggplant Masala – Bagara Baingan – Curry
Economical, flavorful, intense vegetarian eggplant preparations inspired by those of various regions in India, Afghanistan, Pakistan, Southern India and Sri Lanka.
-
Braised Chuck Tender in Reduction
Making a classic braised beef with a less common cut, such as Braised Chuck Tender – can be tricky. Here are some of the pros and cons of cooking a rich, enjoyable beef stew that is leaner than a braised beef dish made with full chuck. Yeah – I know – where’s the fun in…
-
Maldive Fish Sambal – I’ve been looking for you!
Maldive Fish Sambal – gently fried in gingelly oil with red onion and garlic – reconstituted slightly with boiling water at the end of the fry. I’ve wanted to make this dish for well over 2 decades – after tasting the Chinese version which is much more salty and tossed with a fair amount of…
-
Beet Napoleon with Roasted Garlic-Shallot Chevre Goat Cheese
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!
-
Reduction Sauces – Meat Glaze – Glace – Part 4
Stock to demi-glace to glace de Viande. Reducing and further refining your reductions to make glaze. The good news is – the hardest part is behind you. At this point the liquid, bones and vegetables are run through a china-cap for their initial strain and the stocks are moved into smaller pots. China-caps are great…
-
Reduction Sauces – Meat Glaze – Glace – Part 3
Stock to demi-glace to glace de Viande. Reducing, skimming and fortifying your stock… 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 way. (In this example there are two batches going at the same time. One…
-
Coconut Curry Salmon with Quinoa
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.
-
Reduction Sauces – Meat Glaze – Glace – Part 2
Stock to demi-glace to glace de Viande. So ok chef, where’s the recipe? Well… I’m not gonna tell you exactly 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…
-
Sous Vide Breast of Duck with Pulled Confit Leg
Duck 2 ways – Sous Vide Breast with Confit Leg 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…
-
Reduction Sauces – Meat Glaze – Glace – Part 1
Stock to demi-glace to glace de Viande. Part 1 – Introduction to reduction stocks and glazes, or glace. A four part series on the process of making Glace de Viande and Demi Glace At a meeting around the grill with a few friends this past summer, or early autumn, one of them brought over some…
-
Roasted Beet, Fennel and Asparagus Salad with Chevre Pomegranate Mayo
Drizzled with a bit of extra virgin olive oil and pomegranate reduction. Very light, easy on the palate and well suited for a number of wines.