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Brad S

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Posts posted by Brad S

    Cooking Duck Breasts: Tips and Techniques

    in Cooking

    Posted

    Friday,I Roasted some corn cobs and scraped them off and did a saute of macoun apples with the corn,shallots,rosemary and thyme and a deglaze of vermouth and demi,sliced the breast on a thin bias and plated with crispy leeks and the corn ragout.Nice flavor color and texture.

    Note to self: must try this...

    I think you will enjoy it.

    I served it with a 98 Ponzi Pinot,worked great

    Cooking Duck Breasts: Tips and Techniques

    in Cooking

    Posted

    Be sure when you score the breast you don't go into the flesh.Also,When I turn the breast,I remove most of the fat (for something else)an finish in a very hot oven for a couple minutes (depending on what type of duck i'm using,Muscovy,Moularde or Pekin) I like to marinate it in molassas,ginger,minced green onions and a little soy,this give the skin a beautiful mohagony color.

    Friday,I Roasted some corn cobs and scraped them off and did a saute of macoun apples with the corn,shallots,rosemary and thyme and a deglaze of vermouth and demi,sliced the breast on a thin bias and plated with crispy leeks and the corn ragout.Nice flavor color and texture.

    Japanese Salads

    in Japan: Cooking & Baking

    Posted

    I make mine with fresh ginger root,carrot juice,sesame oil a touch of honey,rice wine vinegar salt and white pepper.Then I use my immursion blender on it.You can also use a little peanut oil with the sesame oil.

    My wife buys one from Trader Joes which is very good.

    Rick Bayless and Burger King - Part 1

    in Ready to Eat

    Posted

    I have to admit I have not read all 16 pages of this thread,but,i'm curious.

    Does anyone remember when Eric Clapton did a beer commercial using his music?Many people (including Neil Young) said he "sold out".

    For Clapton fans,did this erase everything that Clapton did for music?We're his years of developing into one of the worlds finest guitarest (and most respected by his peers)destroy his career?

    I can't compare Rick Bayless to Eric Clapton for what each has brought to there craft (Or art)because Clapton has and is an icon and Bayless is not (to me anyway),but there are similarities,No?

    Tricks with brussel sprouts

    in Cooking

    Posted

    A new trick I've done is to shave each sprout with a mandoline, cook with some duck fat, salt, pepper, and chopped apples.  Combine with a little red cabbage, apple cider vinegar.  Serve as a side dish with pork chops or roast chicken.

    This really sounds excellent.

    Although I must admit,after 25 years in a kitchen i've never used Brussel sprouts on a Mandoline.I guess i'll have to dig out my guard.

    I can see this dish also with some bacon/pancetta lardoons and stuffed into some pheasants,or used as a base for venision with a lindonberry sauce :)

    Winter squash recipes

    in Cooking

    Posted

    ...Let cool,then make a chestnut/wild mushroom custard and fill the cavities of the squash.Put back in your oven wrapped again for 15 minutes then uncover for 15 minutes more, or until the custard sets. Clean some sage leaves then deep fry them for garnish.

    Do you prefer any particular squash for this?

    I use Acorn squash for this preparation.

    I hope you enjoy it.

    Winter squash recipes

    in Cooking

    Posted

    Take some acorn squash and cut them in half and scoop out the seeds.

    Cream some unsalted butter with a touch of brown sugar and rub this on the flesh of the squash.

    Place them in a walled oven pan with a little water on the bottom,cover with foil and bake for 20 minutes.

    Let cool,then make a chestnut/wild mushroom custard and fill the cavities of the squash.Put back in your oven wrapped again for 15 minutes then uncover for 15 minutes more, or until the custard sets. Clean some sage leaves then deep fry them for garnish.

    Carpaccio of fennel

    in Cooking

    Posted

    I also mostly eat fennel raw as it's texture is one of it's inherit attractions.

    Ofcourse used in boulibasse and the like are important.

    I love it shaved thin with some procuitto de Parma,great olives,broccoli rabe with pepper flakes garlic and evoo,artichokes and parm with a few slices of crostini.

    Inspiration.

    in eGullet Q&A with Randall Grahm

    Posted

    Randall,

    What a treat to have you do a Q&A here.

    TIA.

    I would love to know who were some of the people that really inspired you in your winemaking style.

    You really "Americanized"Rhone's ( I mean this in a very good way)by introducing the American wine consumer to so many of the variaties of the Valley,but with your unique twist.

    Again thanks

    Brad

    Molly O'Neill's new article "Food Porn"

    in Food Media & Arts

    Posted

    We suspect other fellow eGulleteers might also find Molly O'Neill's new article "Food Porn" in the Sept/Oct 2003 issue of the COLUMBIA JOURNALISM REVIEW of interest:

    http://www.cjr.org/issues/2003/5/foodporn-oneill.asp

    I should hope so. It's a "must read" for anyone who writes or reads about food. Thank you very much for sharing this with us. It was a thoughtful gesture and a sign of respect for our membership.

    Not only for those who writes or reads food,also for the industry people cooking the food.

    Fantastic piece of writting,thanks for the lead.

    Tra Vigne or CIA/Greystone

    in California: Dining

    Posted

    Tra Vigne is very pretty and the outside area is quite nice as well.

    When I studied at Greystone Todd Humhpries was the chef at The Wine Spectator restaurant,it was much better then than now.

    Have you ever been to Terra? I've eaten there a few times and enjoyed it everytime.

    Jeantys Oxtail Terrine was fantastic as was his Torchon of Foie Gras.

    I had braised Short ribs with polenta at Tra Vinge last time I was ther (2000)and it was good.

    Have fun

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