Archive for September, 2009

saturday, course 2

September 6, 2009

 

http://www.epicurious.com/recipes/food/views/Salmon-Chops-with-Celery-and-Black-Truffles-105861

saturday, course 1

September 6, 2009

to the following, i added a full second-long drizzle of white truffle oil, about two teaspoons of chopped fresh dill, and about one teaspoon of chopped fresh taragon:

Parmesan Reggiano Crisps With Goats Cheese Mousse
from “The French Laundry Cookbook” by Thomas Keller
Parmesan Crisps
1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)
Goat Cheese Mousse
180g fresh goat cheese (or other soft goat cheese)
4 to 6 tablespoons pouring cream
1 tablespoon minced flat leaf parsley
Salt and freshly ground black pepper
A clean egg carton
Preheat the oven to 325 degrees F.
For the Parmesan Crisps:Line a baking sheet with baking paper.
Place a 2-1/2-inch ring mold (I used a scone cutter) in one corner of the baking tray and fill it with 3 tsps of the grated cheese. Using your finger, spread the cheese into an even layer. Repeat to make 8 rounds, leaving at least 3cms between them.
Bake for 8 to 10 minutes, or until the crisps are a rich golden brown. Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula. One by one, remove the crisps and gently press each one into a hollow in the egg carton to form a tulip shape. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.
For the Goat Cheese Mousse:Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). Pour 1/4 cup of the cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped; if necessary, add a little more cream. Add the parsley and salt and pepper to taste and mix just to combine. Taste and adjust the seasoning. The mousse can be refrigerated for 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.
Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 teaspoons of mousse into each Parmesan crisp and serve.

peachy pork belly

September 5, 2009

1 lime

1 large, ripe peach, diced

3-4 tablespoons honey

1/2 bunch fresh cilantro, finely chopped

1 lb fresh pork belly, sliced

two small casserole dishes of equal size

in a sautee pan, cook down peaches, cilantro, honey, and juice from the lime while mashing with a fork for about 10 minutes. turn down the heat and let it simmer while you prep the meat.

preheat your over to 225. cut the slices of pork belly to fit when laid flat in a covered caserole dish. cover the bottom of the dish with an even layer of pork belly (mine took three slices). spoon and spread a tablespoon of peachiness over the layer. rotating the dish 90 degrees, add another layer of meat. spoon and spread more peachiness. continue, pressing each layer down tightly, until the casserole dish is full. cover the dish and leave it in the oven for five hours. yes, i said FIVE hours.

after the eternity that is five hours in a house that smells of pork belly you’re not allowed to eat, remove the dish from the oven. drain the excess fat from the dish (there will be a ton of it). you can either be wasteful and dump this lucious fat or save it for cooking or gravy. totally up to you. turn your oven up to broil. broil pork belly, uncovered, for 5-10 minutes, or until bubbly and cripy brown. pull it out and drain it one last time. very, very carefully, place your second caserole dish on top of the first one and flip the pork belly into the new dish. broil for 5-10 more minutes to crisp this side.

slice and serve. the layers are pretty cool.

crockpot rabbit

September 5, 2009

1 fresh whole rabbit, cleaned

1 can cream of chicken condensed soup

1 yellow onion, chopped

1/2 lb baby bellas, sliced

1 large potato, chopped into bite-sized pieces (red or gold work, i leave the skin on)

1 tsp coarse kosher salt

1 tsp fresh rosemary, chopped

turn your crockpot on its lowest setting (mine is a 10-hour setting, i believe it cooks between 180 and 200 F). Place rabbit on its side in crockpot. sprinkle in dry ingredients. pour soup over the mixture. fill the empty soup can with water and add to the crockpot. cover it and walk away for ten hours.