mm84321

Estouffade de veau á la provençale

Many thanks.

Lime segments coated in apricot jelly. The meringue also has lime zest, so it is not a strict "lemon" tart.

Lemon tart

Poularde basquaise

I recently purchased a whole veal shoulder. It is a bone-in "square cut". In total, it weighs just over 37 pounds. Part of the neck is attached, as well as 4 rib bones. Does anyone have any experience butchering something like this? I have confidence that I can do a fairly clean job (have butchered whole lambs, suckling pigs), I would just like to know some of the various cuts that can be made. Looking to use some of the meat in a stew, and will obviously save bones for stock. Thanks in advance.

Well, they are not literally "ravioli". Basically, the bottom of the plates are set with a gelée made from blackberry juice infused with vanilla, lemon zest and juice. Then three rounds of sliced blackberries, then the sorbet, and finally the same gelée that coats the bottom of the plate is set with a higher amount of gelatin, poured into a sheet pan, shaped with a round cutter, and draped over the sorbet. The mousse in the center is simply a lemon syrup with soy lecithin, and the allumettes are made by spreading a thin layer of royal icing on puff pastry, cutting, baking for 15 minutes and finished with powdered sugar.

Blackberry sorbet in ravioli, allumettes royale

Ann, lovely looking prime rib. I like the addition of tomatoes with beef; the acidity really helps cut the richness.

Thanks everyone. Steve, they are orange blossom marshmallows filled with a Chartreuse gelée, raspberries, Chartreuse ice cream and zucchini flower beignet.

Cooked for a dinner party last night. Took a few snaps of my prep and my client took some of the finished plates, table and guests. First two courses were chilled fennel soup with crab and black bass (no pics) then Scottish lobster with verbena and chanterelles, cheeses, and marshmallows with chartreuse ice cream.

Yeah. It took a little practice, but after six or seven times you get the hang of it.

Oh, and the green is Siam Queen, or Thai, basil (currently my favorite basil).

Very pretty dish. Mind revealing what the thing sitting under the cherries, the flowers, and the dots to the right are? Thanks. Sure. Beneath the cherries is a piece of rhubarb which is poached in a cardamom syrup. The flowers are borage, from my garden. The dots are simply a reduction of banyuls wine and balsamic vinegar. Also, between each cherry are bonbons made by cooking cherries in a white vinegar/sugar syrup, seasoned well with pepper, then pureed and set in demi-sphere molds with some gelatin.

Pepper crusted foie gras with cherries

Looks nice. Chives ought to be sliced a bit finer. Welcome back!

I have a book that suggests freezing puff pastry after completing the third and fourth turn, then waiting to make turns 5 and 6 once defrosted. Can anyone help me understand the logic behind this? I have frozen puff pastry that was turned 6 times, defrosted and used it straight away without a problem.

Nice pics, but I don't think it is legal to take, transport sell or possess egg-bearing lobsters in Maine. Or Canada. http://www.mainelegislature.org/legis/statutes/12/title12sec6436.html Landing egg bearing female lobsters is prohibited in all US and Canadian waters. This management measure is one of the very best protections afforded to lobsters. Fishermen have long accepted that protecting the brooding lobsters will help protect the future of the industry.The fines range from $500 to $10,000. That I am aware of, but I think you misunderstood my post. I always choose females when buying lobsters locally...these, which were pregnant, came from Scotland, where there are no such regulations.

Jambon blanc/Jambon de Paris or whatever. Slice into thin julienne and fry in a pan with equal amount lardo (also julienned) until crisp.

Prawn, I have to agree. I always choose females when I buy the Maine/Canadian lobsters we get here, and it so happened that these four were all both female and pregnant. In my opinion, they are all around a better lobster.

Blue lobster carpaccio with it's eggs, chicken liver toasts Smoked Balik salmon in a potato crust, leek cream, caviar Blue lobster with lemon verbena, girolles and apricots Orange blossom marshmallows, chartreuse ice cream, zucchini blossom beignets

John Dory with zucchini and anise, steamed vegetable salad

Thanks. For the gratin, the swiss chard stems are stewed in butter with shallots and diced marrow, braised in chicken stock with garlic and thyme, then chilled and the cooking juices are strained off and reduced. The leaves of the swiss chard are cooked in olive oil then chilled. To assemble, simply layer the stems with the leaves, then cut with a round cutter. No kind of binder or aspic necessary. The gratins are rewarmed on the serving plate, then glazed with some of the reduced cooking juices and finished with diced tomato confit, lemon, pine nuts, marrow, boquerones, parsley, parmesan and croutons made from squid ink bread that are fried in the same pan that cooked the sweetbreads.

Rouget here as well. with condiments, livers stuffed in zucchini blossoms Sweetbreads, swiss chard and marrow gratin, Tio Pepe jus

These weren't stuffed. Just coated in tempura batter and fried. But usually a goat cheese of some sort. And herbs. There are also very nice stuffed with ratatouille (from the EMP book):