mm84321

Oysters and Pearls. Macaroni and Cheese. Just coffee.

Cauliflower Roasted with Grapes, Almonds and Curry. Beef with Bone Marrow Crust, Swiss Chard and Braised Oxtail.

Cauliflower Roasted with Grapes, Almonds and Curry. Beef with Bone Marrow Crust, Swiss Chard and Braised Oxtail.

Lobster with chestnuts and sea urchin.

Made a few dishes from the Eleven Madison Park book today. "Sea Urchin Salad with Lobster, Scallops and Potatoes" "Lobster Poached with Fennel, Orange and Persimmons"

Made another few recipes from the book today. "Sea Urchin Salad with Lobster, Scallops and Potatoes" "Lobster Poached with Fennel, Orange and Persimmons"

Thanks. That is green apple "snow". Just green apple juice and a bit of simple syrup frozen with liquid nitrogen, then put in a food processor. Tasty stuff.

Here's another shot I took of the beef. I think it looks better in this one.

Stuff from the book: "Beet Salad with Chèvre Frais and Caraway" "Langoustine Marinated with Celeriac and Green Apple" "Beef Roasted with Red Wine Braised Onions and Foie Gras"

Stuff from the EMP cookbook: "Beet Salad with Chèvre Frais and Caraway" "Langoustine Marinated with Celeriac and Green Apple" "Beef Roasted with Red Wine Braised Onions and Foie Gras"

Roasted monkfish with black garlic jus.

Veal and parsnips Homemade pasticiotti

Brussels sprouts with squash, chestnuts, and brown butter. Duck breast with endive, orange confit.

Ate woodcock at Restaurant Daniel. The bird was flambéed table side and the head was presented in half with its brains. Surprisingly they tasted nice; sort of sweet. Woodcock is very delicious.

Thanks. Lobster, chestnuts and chanterelles are three of my favorite things.

Lobster with chestnuts and chanterelles.

No, it was wild.

Nice stuff nickrey. Did you sous vide the salmon? Today I made roasted sturgeon with a carrot/ginger puree, glazed onions, and a lamb jus. Sturgeon is a pretty meaty fish, so the rich flavors from the lamb went along nicely with it.

Anyone a fan of salt-roasting root vegetables? Beets are particularly nice this way.

Oh, and it was roasted at 440° F.

Yes. A female pheasant from here in Connecticut. Not sure of the exact species. Absolutely beautiful bird. It was roasted whole. On it's side for 8 minutes, then the other side for another 8, then finally finished on its back for 8 minutes more. The breasts were carved, and then the bird was put back in the oven for a few more minutes to finish cooking the legs. It was my first time cooking something from start to finish like that (plucking, gutting, roasting). It was a nice experience.

I received my copy yesterday. I've always wanted access to the recipes of a 4 star restaurant like EMP. If nothing else than for reference. I look forward to attempting some of the autumn and winter dishes within the coming months. The largest issue that I see with replicating some of these recipes is having ready access to the extensive list of ingredients. The dover sole poached with mushrooms, for instance, is a fantastic recipe, but it isn't likely I'll be able to get my hands on all of the 6 different types of wild mushrooms at once. I don't think I've ever seen fresh black trumpets at the market, and matsutake are pretty hard to come by. Oh well, I'll just have to substitute with domestic mushrooms.

Spiced duck breast, coffee infused chestnut puree, braised cabbage, duck jus.

Experienced plucking my first bird today. A Pheasant. I diced the liver and seared it quickly in duck fat, then added minced onion to the pan, then mixed all together with some diced foie gras and stuffed it in the bird. Roasted for about 25 minutes. Made a jus from the roasting pan. It was good.

Tonight I made lamb chops. I marinated them over night with coriander, fennel, cumin, and some herbs. I made a puree of roasted cipollini onions with red wine. This was very good. Some arugula, too. The lamb jus was a touch too sweet after I reduced it. I'm not sure why. It was all good, nonetheless.