mm84321

You've caught me. I use the term risotto loosely, I suppose. Lobster with new vegetables à la Grecque

Risotto Milanese with zucchini blossoms

Pigeon with foie gras and grilled potatoes, offal and herb sauce

Purple artichoke and arugula ravioloni

Sorry, I didn't see this. They are littleneck clams. Crispy porcini mushroom ravioli with chanterelle mushrooms

I wouldn't say deleterious. Either way you make it, it will be delicious. The nut powder helps keep the butter from spreading outt to much when it heats up in the oven.

Sure. The heads of porcini are sliced about 3mm thick, then lightly colored in duck fat infused with bacon trimmings and garlic. They are then layered on a piece of parchment rubbed with a garlic clove and brushed with more duck fat, then pressed down with a sheet pan and refrigerated to set, then cut. The stems are diced into a 5mm brunoise, as well as the foie gras, which is seared quickly on a high heat, then drained. The fat is used to cook the mushrooms, they are then mixed together and mixed with a bit of porcini mushroom juice. This juice is made by searing two chicken legs in duck fat, then adding butter, 4 sliced shallots, 6 cloves of garlic, some heads of porcini, and some of the stems, previously stewed. This is sweat down, then the pan is deglazed with white wine, then simmered in chicken consomme with a few strips of dry porcini. The gratin is assembled by spooning the diced stem and foie gras on each plate, then covering with the heads and then a thin layer of porcini butter, which is made by sweating finely minced shallot in a little butter, then adding a very fine brunoise of more stems, sweat a bit, then add a brunoise of prosciutto, chopped parsley, minced garlic, grain mustard, and almond powder. This all is mixed with some softened butter and spread as thin as possible between two sheets of parchment and stuck in the freezer to set, then cut out the same size as the porcini discs. The plates are warmed in a 300 oven for around 6 minutes, then parmesan is shaved over and they are placed back under the broiler to brown.

Porcini mushroom gratin with foie gras

Thanks. They are from Oregon. The nicest, densest I've seen. Though, not as particularly aromatic as some European ones I've had. I got them through Solex Fine Foods. The risotto was made with chicken stock. The mushrooms were cooked in duck fat with thyme, garlic and bacon, then finished in butter. Veal jus to finish the plate. Black sea bass with porcini and romaine lettuce

Lobster cooked over a wood fire, grilled porcini and potatoes Porcini risotto

Poularde with artichokes, morels and fava

Navarin of lobster

Milk-fed poularde with candied lemons and pink olives

Sweetbreads with spring vegetables

That looks great.

Thanks. I used a 2006 Jacques Puffeney Arbois Vin Jaune. I keep it in a small container in the fridge, and it stays very well. For this I simply roasted the chickens, made a jus with vin jaune, and cooked the morels with vin jaune, a stock made from the stems/scraps and some whipped cream. Very satisfying dish to cook and eat.

Milk-fed poularde, morels and vin jaune

79.4 C, 24 hours.

Sweetbreads with a swiss chard and marrow gratin

Black bass with confit tomatoes, sauce Grenobloise

Thanks. It's a hot soup.

Giant pasta with cockles and confit tomatoes

"Fond" means stock, as in "foundation" of cuisine. "Sucs" refer to the caramelized bits that gather on the bottom of the pan. I think the CIA tells you that they are called "fond", but they are actually wrong.

In French, "sucs de cuisson".