mm84321

I think kappa will work, 10 grams per liter. Are you just using truffle juice? I wouldn't use it straight. Mix it with something. Duck consommé would be nice.

Thanks. I was able to find some at a butcher. Albeit, frozen, and in a gallon drum. I am using it in a few different sauces.

Thanks. I forgot to explain, but one element in the dish was lasagna made from black trumpet and parsley. These were the ones I found in the woods earlier in the week. You lay them with parsley on one half of a sheet of pasta brushed with egg whites, then fold over the other half and run through the pasta roller again. It's a nice technique, and something you could use with pretty much anything that will lay flat.

Hare with autumn things

Does anyone know of a source for fresh pig's blood? It cam't be coagulated. Thanks.

Today I went looking for mushrooms. I found hedgehogs, yellowfoot, and black trumpets. Last week I found porcini. No such luck this time. But I did happen to find what appeared to be the rotten cap of one. I cooked the mushrooms very simply. Separately, first in oil, then brought together in a little foaming butter, seasoned with fleur de sel, white pepper, and a touch of lemon juice. I ate them alongside the final slice of my terrine I had sitting in the fridge, fresh herbs, and quail juices from last night's dinner.

You are missing salsify, sassafras and sarawak.

Technically? It worked. You use terrine, rather than raw, so there's no fat leaked when cooking. I suppose you could use a piece of precooked foie gras, as well. As far as taste, I thought it worked tremendously well. You have the delicate nature of the scallop, slightly briny, which contrasts well with the rich, and very smooth, flavor of the foie gras. The cabbage and brioche sauce ties it all together. I buy from the wholesaler in my area. I've built a nice relationship with the owners, so they don't mind getting me things when I ask.

Chestnut cromesquis Chestnut veloute with celery, bacon and foie gras Scallops steamed in cabbage, foie gras, brioche sauce

Pigeon, chartreuse of vegetables and foie gras Pommes gaufrettes

Sea urchin Their juice is reserved. 2/3 is mixed with some of the reserved tongues, skim milk, and emulsified with a small amount of butter. The other 1/3 is mixed with a small amount of foie gras to create a vinaigrette. Black bass. It is poached gently in fish stock. Baby fennel is shaved, and the trimmings are kept to infuse fish stock with a touch of Ricard. This is the base of the fennel glaçage that will nap the bass. Potatoes are sliced and cooked boulangere style with thyme and garlic. They are then added to a marinade of olive oil, more garlic and thyme. Sliced onions are blanched, and also added to this marinade. The bass is sprinkled with fennel seeds and fronds.

Is this apple available in the states? What might be the closest substitution for eating raw? Thanks.

I cook with butter, of course. Plenty of it. Good Calories, Bad Calories by Gary Taubes is a very informative book on this issue.

And, by the way, the poorly shaped balls of sweet potato on the pork dish is a result of ordering the wrong size parisian scoop and resorting to carving them by hand.

I posted these in the dinner thread a few weeks ago, but not here. The pork neck was one of my favorite things I've made from the book. The avocado roulade was good, but it would have been even better during the heat of summer. I've made the cauliflower once last year, and it is delicious, just quite a bit of work.

Nice stuff, Baselerd. I really liked the orange flower sauce with that quail dish. The couscous looks great.

Thanks. This was from Yannick Alléno's 101 Créations Culinaires. Most of what I've been posting lately have been his recipes, as I've found myself to identify with his style of cuisine. I work a lot from his other book, 4 Saisons a La Table No.5, as well.

Thanks, but what Andrew said. ^^

This is Scottish Grouse A jus is made from the carcass, carrots and onions. The fillets of each breast are passed through a fine tamis to create a farce. This is mixed (quite energetically) with an egg white, salt, and a little cream. The heads of cepes are cooked en papillote with garlic, thyme and olive oil. They are then sliced and seasoned. The farce is spread thinly over each grouse breast, and then the cepes are scaled over. Then, it all gets wrapped up in caul fat and cooked at 56ºC for 30 minutes, chilled, then browned on the stovetop. Rounds of turnip are cooked slowly with orange zest, butter and honey. The legs are quickly seared. The turnips are sprinkled with rosemary.

Your dishes always look spectacular and the photography is exemplary. But I look at the dishes and think that I'd be looking for a few other courses to make sure my hunger was satiated. Do you cook extra and serve it on the side? This was just how I chose to present one of the shanks at the table. There was more garnish served (leeks, carrots, radish) as well as some swiss chard and mashed potatoes on the side.

Lamb shank

This is a recipe I've made twice before. The combination of flavors is tremendous. Sweat shallots in a bit of butter. Add in cockles. Clean the tongues, reserve the juice for the clam butter which you add the clams and some diced tomato confit to. Remove the dark skin from the sole, but just scale and keep the white skin. Fillet both sides, then spread each side with butter and salt, and "reconstitute" the sole. This is braised at 85ºC for 8 minutes. Pommes boulangere: potatoes are cut into rounds and cooked in a rich chicken stock with butter and lemon thyme until very well glazed. They become incredibly creamy. Then you sprinkle them with lemon thyme leaves. The sole is coated in the clam butter and placed on a bed of caramelized onions.

Cauliflower roasted with grapes, almonds and curry

What temperature do you usually fry vegetables for tempura at?

Ricotta gnocchi with artichokes and olives