mm84321

I took a hike earlier today on the Appalachian Trail, and could not help but notice the overwhelming amount of purple flowers I saw along my path. When I got home I felt inspired to make the salad. Purples and blues are my favorite colors.

Thank you. Yes. A combination of barolo, for its acidity, and balsamic, for its sweetness. It needed very little dressing, as the herbs provide enough of their own flavor. To answer your previous question, the swiss chard was stuffed with their stems, some mushroom duxelle, onion, egg yolk and herbs. The sauce was caramelized celery root with tomato and mushroom stock.

Herb salad from my garden

Stuffed swiss chard

Artichoke, green bean and peach salad, almond, peach and basil condiment

Looks great

Salmon á la nage, sauce vert

I make large batches of chicken stock which act as the foundation to most, if not all, of my sauces. I generally make two separate stocks: One using carcasses and/or whole birds, with plenty of aromatics, for use in soups, cooking of vegetables, risottos, and the like. For sauces, I make stock solely from the wings and feet, for the purpose of attaining as gelatinous a stock as possible. In this case, I do not add many aromatics. Simply a little carrot and onion, maybe a leek. This is then used to produce all sorts of meat jus (most commonly veal and chicken) as well fish and lobster stock, which act as the base to most of the sauces I make. Building sauces is truly one of my favorite parts of cooking. Tonight, I stuffed peppers with beef, red onion, tomato, caraway, aleppo pepper, confit garlic and cilantro, then braised in the oven in a little beef jus and the aforementioned chicken stock.

What is it that you want to know?

Lyon artichoke stuffed with vegetables, truffle and tomato jus Asparagus paella

Salade Niçoise

Alaskan King salmon with morel mushrooms, pommes tapées

It's an invasive species. Good to weed, or in my case, eat, that which you see. Based upon my friend's explanation, it is an extremely nutritious, cleansing plant, and I think that is evident by its deep flavor and post-consumption effects. I blanched some of the large leaves in salted water, blended with chicken stock and marbled into a sabayon mixed with a spoon of mustard. I chopped some up raw and blended with cooked garlic, hard boiled egg yolks and butter, to form fritters. I added some of the blossoms to the pan of asparagus with butter to infuse their flavor, and I garnished with a few raw leaves and the flowers, which tasted sweet of their nectar.

Foraged some garlic mustard today in my backyard. Asparagus with garlic mustard

Lobster ravioli with morels and fava beans

This looks lovely.

English pea risotto with stuffed chicken wings

Sauté of peas with spring vegetables and new potatoes

I like you, Shelby.

Asparagus and morels in herb ravioli Chicken stuffed with fresh herbs, roasted new potatoes, asparagus, morels and baby fava beans

One hungry boy.

Morels in their juices Lobster, morels and asparagus

Fava bean soup with radish tops and asparagus Chicken with morels

Asparagus, morels, vin jaune sabayon Gamberoni, raw and cooked fennel, sauce corail Asparagus and morels, in an asparagus and morel sauce

Pea soup with mint, shrimp crostini Baby fava beans with sucrine lettuce and pancetta