mm84321

I made paella for New Year's. Hope everyone has a happy and healthy 2015.

Pigeon in saffron honey

Veal cheek, artichoke, truffle and potato

Artichoke soup Lobster Américaine

Sure. It is made by sweating shallots in butter, then adding white wine and reducing until almost dry. Then creme fraiche, reduced by a quarter, and finally the comté diced into a brunoise, simmered to infuse, then passed through a chinois and finished with black truffle. The egg sits on a puree of spinach seasoned with nutmeg, and is garnished with a circle of spinach leaf and a circle of comté, which is melted briefly under the broiler. Very nice dish.

Oeuf mollet, sauce Comté

Poulet, salsify, truffle Vacherin Mont D'Or, potatoes, truffle

I've been eating lobster...

A lobster being washed in a bath of electrolyzed water The coral, roe and head juices collected Mixed heated, emulsified with olive oil, piment d'espelette, lemon juice and fleur de sel Tail and claws heated in lobster butter with branches of basil, dried fennel, garlic and black pepper. Plated and enjoyed.

Veal chop

Artichoke soup Stuffed green pepper [Note: This topic continues here, Dinner 2014 (Part 7)]

Marinated anchovies from Spain and a hard boiled egg from my neighbor's chickens..

This salad and a baked sweet potato.

Bass with artichokes Cheese

Usually maybe an avocado, or an apple with a handful of almonds. I don't really eat lunch. Today, however, I had leftovers.

Pink garlic soup Poulet à l'Estragon

Cardoon gratin

The best come from Saskatchewan. Their season runs from around early August to mid/late September. They have a wonderful pepper/apricot aroma, and are picture perfect shape/size.

Bass in a bread crust

Bay scallop kebabs

Artichoke soup with parmesan Lobster Newburg Cheese!

Thank you. I was really overtaken by the beauty of these cauliflower this morning. They were just sitting in the basket staring up at me in their glorious spiral pattern. It's sort of hard to describe, but it made me feel so with the world to hold it in my hands and observe it intently. Not surprisingly, it was also the most delicious cauliflower I have eaten. Texture/taste everything. Incredible.

I found some exceptionally beautiful cauliflower at the farm this morning. Cauliflower with olives

Without slicing it open, what are the signs to look for?

Roasted chicken with chestnut ravioli