mm84321

Home grown pumpkin ravioli !

Feeding my inner Brit..

Chicken tandoori, or "shades of Autumn"

55C for about 25 minutes. The best method I have found for cooking halibut in the conventional manner is briefly blanching one side in a pan, then transferring to a baking tray and finishing in a low oven (325-350) covered with buttered parchment, until a cake tester pierces through without resistance (should feel like you are piercing a stiff custard).

I would say medium-low/low, just so the fat will render and slightly murmur in the pan as it cooks. You might even start the breast in a cold pan and then slowly bring up the heat. I never go by time, always by touch, as the size of breasts tend to vary .

Surely. I briefly blanched the tail, just long enough to remove it from the shell, then wrapped in plastic, and stuck in the freezer briefly to facilitate slicing into thin medallions. These were scaled along a fillet of halibut, which had been spread with a farce made from the claws and tail trimming, mixed with some halibut, egg white, cream and cayenne. This was wrapped in buttered plastic wrap and cooked skis vide. Served with a bisque sauce made from the lobster head, and crushed potato mixed with the lobster knuckles, tomalley, marinated tomato, lemon zest and chives.

For the duck: I cooked it in a pan on the stovetop, entirely. I use a very low heat, as to aid the total rendering of the fat from the skin without burning, while basting the flesh side, turning once to briefly finish the cooking (85% is cooked skin side). Additionally, while resting, I turn the breast over multiple times to redistribute the juices more evenly

Halibut- a study in white and green

Duck

The word leftovers

A Mexican sort of night.

Been a beefy sort of weekend.

Steak, the Argentine way!

I enjoy making this dish around this time each year: lobster with lemon verbena, potatoes, chanterelles and apricots.

I watched a documentary today on the Mandelbrot set and fractals. Helped me better understand what I am doing here.

Thanks! It made a great sandwich, and I have a great love of owls!

Fine pineapple tomato from my garden. Used the slice for a BLT, naturally.

Garden sandwich, prior to grilling and eating

A cheese sandwich. Not toasted. Just thickly sliced cheese between two pieces of sandwich bread. The trick is to compress the bread and cheese together using the side of a cleaver for ease of consumption and synthesis of individuated components.

Arugula from my garden. It's been very healthy this year. My favorite borage just began flowering..

These are some great photographs of some damn tasty looking food.

Veal, chanterelles and pommes dauphinois