mm84321

I only rely on the oven for warming plates @175, but in the one occasion I had to use it to cook something. I threw the plates in shortened stacks, heated them up, wrapped loosly in foil and dropped them in the cooler I bring with me. It keeps them warm until I need them. You can also warm plates in the microwave. Just wet them and shake so there's a film of water, zap for a minute or two, then wipe off if there's any excess water. You can also warm plates in the microwave. Just wet them and shake so there's a film of water, zap for a minute or two, then wipe off if there's any excess water. I also fill my sink with hot water and sit the plates in it. Take them out, dry them, and plate. Like in sous vide cooking, the water is a fast transmitter of heat so this takes minimal time. I'll try it. Thanks!

So, I have a question: when you cook at people's homes, what is your usual method for keeping plates warm? Last time I just used the her oven, which worked alright, but for one course I had to stack 2 sets of five dinner plates, and they did not warm evenly, so I had some which were warm, some which were tepid, and some which were still cold. So, I had to put some back in while I plated on the warm ones. Anyway, I am cooking for 12 next month, and one dish I am preparing requires the oven for cooking, so I will not be able to utilize the oven for this purpose. Any tips?

Thank you. Total active time, including shucking the scallops, was around 3 hours or so. Both dishes are fairly uncomplicated, each with only 3 or 4 elements, which has become my preferred cooking style.

It is the black stuff on the scallop dish. With the parsley root and the scallop, it was just a simple, clean and beautiful marriage of three flavors. Thanks. The first step is to make a veal jus. For this, I use the meat from veal breasts, which are rather inexpensive, browned in quite a bit of butter, then I add three chopped shallots and two crushed garlic cloves, sweat, and deglaze three times with a combination of chicken and a very light beef stock (here I used the broth from a pot au feu I made last week). After reducing and deglazing, I add enough stock to cover all the meat, transfer it to a saucepan and simmer for at least 45 minutes while skimming off the fat. The fat can be clarified and added back in, but in this case the jus is strained, reduced and broken with equal part walnut oil (I use Saveurs de Lapalisse nut oils because they are the best that I have tasted). It's a great sauce. The hint of nuttiness with the sweetbreads is really delicious.

They are simmered in chicken stock and pureed.

"Melba" scallops, black truffle, parsley root mousseline Sweetbreads, angel hair with truffle cream, walnut jus

I paid about half that for 35 extra large.

Frozen are still good. They just dip them in chemical to prevent them from going black, which can give an off taste. I had never cooked live ones until last week. Definitely sweeter, and a much firmer texture than frozen, I thought. But yes, expensive.

You get them live?

Scottish woodcock. And yes.

Yeah, I'm happy to share the recipes. If there is any one in particular, just let me know.

Indeed. And the act of sharing it with others makes the experience complete.

Ha. I'm in the USA. But, thanks. I don't like to take too much credit. I'm inspired by the products, and they are the reason I continue to do what I do. If any of my food looks or tastes good it is 80% because of the quality of the ingredients I work with, not anything that I've done to them.

Thanks. I've never worked in the restaurant business. I'm currently unemployed, but I guess "self-empoyed" sounds nicer. I cook for private parties on occasion, but I don't really do any advertising. Following recipes helps me get better, so instead of going to school, or staging somewhere, I do this.

Artichoke soup Bécasse

Yes! It is Robuchon.

Foie gras with oyster tartare and brussels sprouts Macaronis stuffed with artichokes, foie gras and black truffle

This is so simple and delicious. Nice finger food for parties. Season langoustine tails with sea salt and piment d'espelette. Place a leaf of basil over each, and wrap in a quarter sheet of brik dough. Stick a toothpick through at an angle to secure. Prepare a pesto from 1 cup packed basil leaves, olive oil and a clove of garlic. Fry the tails at 350ºF until very lightly golden (~30 seconds). Serve with pesto.

These are live Scottish langoustine. "Makis de langoustine": Basically, chopped langoustine mixed with fresh coriander and ginger, wrapped in cabbage and steamed. A bouillon is made from the claws, infused with orange peel, ginger and lemongrass. Each roll is topped with a cube of foie gras, made by mixing foie gras with chicken stock and adding some gelatin. They melt and enrich the bouillon as it is poured over. Cannelloni of langoustine: tails are wrapped in cooked linguini, which is spread with a farce made from the tails of two langoustine, egg white and cream. They are wrapped in plastic and steamed for 8 minutes. Served with a shellfish nage and black truffles And finally, a classic Robuchon recipe. Ravioli of langoustine with sauce foie gras and black truffles.

Thanks. The sweetbreads are soaked overnight, of course, blanched, shocked, and then the outer membrane is removed. They are pressed for 2 hours to get the surface nice and flat, and portioned into even oval shapes. The chestnuts are peeled, first by hand, then in the deep fryer at 390F for 10 seconds, just enough to remove their second skin (they should still be raw). Then, they are finely sliced with a mandoline. To adhere, each slice of chestnut is brushed with a little egg white, and then placed onto the sweetbreads. To cook, heat a saute pan over medium heat with a little olive oil, and place the sweetbreads in, chestnut-scaled side down, cook for 5 minutes, then turn, add some butter, and cook for 5 minutes more. Let rest on a rack. The fregola sarda is cooked like a risotto. Some minced spring onions are sweated in rendered marrow fat, then the fregola is added, toasted for 2 minutes, then you proceed with chicken stock, and cook until al dente. It is finished with parmesan, artichoke spread, 2 or 3 drops of white truffle oil, chopped white truffle, and some whipped cream. The nuttiness of the fregola worked wonderfully with the truffle. I actually prefer risotto made with it to risotto made with rice. The white stuff you see on the plate is a garlic sauce. Basically 100ml of chicken stock reduced by half, then mixed with 50g of garlic oil, 50g of quark, seasoned, and emulsified with 2g of xanthan gum. It adds a very pleasant flavor of garlic to the dish without overpowering. Then the the veal jus, which I make by browning veal breast in (a lot) of butter with shallots and garlic, deglazing 3 times with a mixture of chicken and a light beef stock, simmering for 45 minutes while skimming off the fat, then reduce. I clarify the skimmed fat and break the sauce with it. The dish is finished with the tips of very young chives and a few leaves of tarragon. Anyway, I though the sweetbreads were awesome. The chestnuts are crisp, and the sweetbreads are beautifully moist within. The fregola is also worth making on its own.

Sweetbreads scaled with chestnuts, fregola sarda and white truffle

I agree. The oxtails and sweetbreads both look very tasty.

I purchased it from Sabatino Tartufi. The quality of their truffles is exceptional, and their price is almost half of what you would pay through Urbani, D'Artagnan, etc.

For what it's worth, I do not consider this to be any sort of competition. I simply enjoy to share my pictures with those who can appreciate them. I hope everyone that wants to share their photos does, and please do not let me stop you from doing so. Anyway, finished the truffle today. Pumpkin soup, egg and white truffle Scallops with cabbage, foie gras and brioche Tortellini with fontina, chestnuts, and white truffle

Scallops with linguini and white truffle Sweetbreads with risotto and white truffle