mm84321
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Posts
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Everything posted by mm84321
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Roasted Dorade
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Miso black cod with daikon broth Squab roasted with carrots and dates
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Cucumber marinated in yogurt and curry Lobster with turnips and honey Lobster broth Lobster with mushrooms, garbanzo beans, onions and bordelaise vinaigrette Salad and cheese.
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Lamb head wrapped in cabbage with shallots and mustard greens
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Thanks, Franci. These were soaked overnight, pressed, poached in white veal stock, chilled, then seasoned and floured and finished by browning and glazing in their own juices.
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Sweetbread with ginger, onions, rhubarb, and radish
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Blanquette de veau Stilton with kale and apple
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Thank you. The manchego worked so well with all of the other flavors. I'd highly recommend you trying something like it for one of your dinners. It's very simple and very delicious.
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Bay oysters Crispy chinese spiced black bass with oyster mushrooms and port Braised (actually sous vide) veal cheeks, purée de pommes de terre, and jamon serrano Manchego with lemon honey vinaigrette and bronze fennel
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Black bass with lemongrass.
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Sardines with watercress and black bass with lemongrass(not pictured).
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Looks nice. What is the reasoning behind using two separate marinades?
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So, like this: Just be sure to slice them as thin as you can, and the longer you steep them, the curlier they'll get.
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I use a large coffee cup and fill it almost to the top with ice and it always works for me. Try it out. Here's an example. I think this is the effect you are looking for.
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I actually would not use that technique with cucumber. Make sure you are putting them in a small enough glass so that they take shape, and be sure to use about 50/50 ice water.
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You can get the same effect by placing thinly sliced carrots (or any vegetable) in a bowl of ice water for 20-30 minutes or so.
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Indeed. It was poached in butter. Like this: They may be cooking the tails sous vide at Per Se. Though, I am not certain.
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Thanks, Keith. That is a pommes maxim; similar to a pommes anna, but only one layer. I just sliced the potato, brushed with clarified butter, and baked on a silpat in a 300ºF oven.
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And lobster or? The beet reduction looks intense. Taste description please The beet sauce is intense. But it is balanced nicely with the acidity from red wine vinegar and a little lemon, and the fat from butter. The flavors works nicely with lobster.
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"Beets and Leeks"
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Good job, mkayahara.
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Bass with artichokes and chorizo.
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They are Perigord.
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Potatoes Smoked with Truffles and Pork Crumble Black Truffle Poached Turbot with Celery and Tapioca Black Truffle Braised Veal Cheeks with Parsnip