Odds and Ends
Posted 18 February 2004 - 12:51 AM
As soon as my heel gets better and I'm able to walk properly, I promise to come by and have dinner at Hearth.
A recent review in the New York forum described a dinner where there was a dish of pickles made from carrot tips that accompanied a game bird terrine.
Do you find it difficult to come up with new and inventive ways to use odds and ends such as the aforementioned carrot tips?
Again, thank you for being here.
Posted 19 February 2004 - 10:48 AM
Nevertheless, in this business it is imperative that you are resourceful and try to find a use for everything. For example, my tuna appetizer, which is described in another thread, uses every part of the fish except the skin and the bloodline. I also use leftover chicken legs, the ones I don't serve with the rest of the Roasted Organic Chicken, to make the filling for the tortellini that is served in our Duck Consomme.
Edited by Marco Canora, 19 February 2004 - 10:56 AM.
Posted 20 February 2004 - 05:44 AM
Posted 20 February 2004 - 07:28 AM
We grow them here and they are oddballs to describe....a member of the mint family, called Chinese Artichokes, named Crosnes after the French prince that brought them into Paris....and most put the taste between a water chesnut and a raw potato....now carrot.....that's a new one
Edited by Farmer Dave, 20 February 2004 - 08:30 AM.