Crispy Shortribs With Day Boat Scallops
Ricotta gnocchi with braised shortrib, marsala, pan jus, leeks, oyster & shittake mushrooms. Seared scallops with horseradish gremolata.
Per Se
A chef friend of mine, Larry Bowen, sent me these pictures. A friend of his ate at Pers Se in New York for his 50th birthday. I usually don't post 3rd hand photo's but I couldn't resist posting pictures from a Thomas Keller restaurant.
SUNCHOKE "VELOUTE"
Pickled Sunchokes I ate it before I took the pictures
"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oystersand Sterling White Sturgeon Caviar
ATLANTIC BONITO
Edamame, Pickled Ginger and Nikiri
WHITE TRUFFLE OIL-INFUSED CUSTARD
with "Ragout" of Perigord Truffles
Selection of 7 salts, house made salted butter and unsalted butter from Marin California
"PEACH MELBA"
Terrine of Hudson Valley Moulard Duck Foie GrasFrog Hollow Farm's Peaches, Peach Jelly, Pickled Red Onion,Cilantro Shoots, "Melba Toast" and Puffed Carolina Rice
SALAD OF HEIRLOOM CAULIFLOWER
Hadley Farm's Medjool Dates, Marinated Celery Branchand Summer Truffle "Aigre-Doux"
"PAVE" OF KINDAI BLUEFIN TUNA
Compressed Lemon Cucumber, Braised Radishes and Citrus "Ravigote"
PAN SEARED MAINE SEA SCALLOP
Sauteed Summer Squash, Toasted Pine Nuts, Roquette Leavesand Arugula Vinaigrette
FOUR STORY HILLS FARM'S "SUPREME DEPOULARDE CUITE EN COCOTTE"
"Cuisse de Poularde Farcie a la Mousse d'Estragon,"Brentwood Corn Kernels, Sweet Holland Peppers and "Jus de Poulet"
FOUR STORY HILLS FARM'S "SUPREME DEPOULARDE CUITE EN COCOTTE"
"Cuisse de Poularde Farcie a la Mousse d'Estragon,"Requested no corn
ELYSIAN FIELDS FARM'S "SELLE D'AGNEAU ROTIE ENTIERE"
"Petit Sale," Glazed Tokyo Turnips, Swiss Chard Ribs,Violet Artichokes, Picholine Olives and Lamb Jus
Dl BRUNO BROTHERS' "BURRATA"
Jewel Box Tomatoes, "Croutons de Pain de Campagne," Petite BasilandArmando Manni "Per Mio Figlio" Extra Virgin Olive Oil 2007
PLUM SORBET
Santa Rosa Plums, Ginger Pudding,Plum Consomme and Gingerbread Crisp
"PEANUT BUTTER AND MILK"
Bitter Chocolate Mousse with Salted Peanut Creamand Reduced Milk Ice Cream
"GLACE A LA FRAISE"
Strawberry "Biscuit," Toasted Almond "Panna Cotta"and Mint Syrup with Tristar Strawberry Ice Cream
"COFFEE AND DOUGHNUTS"
Cinnamon-Sugared Doughnuts with Cappuccino Semifreddo
Yogurt Pot Du Crème w/ Raspberry Sauce
Crème Brule
Truffles, Caramels, Hard Candies, Nougats
Banana Caramel selection from the Impressive Chocolate Tray. 18 Different Chocolates to Choose From
The View
SUNCHOKE "VELOUTE"
Pickled Sunchokes I ate it before I took the pictures
"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oystersand Sterling White Sturgeon Caviar
ATLANTIC BONITO
Edamame, Pickled Ginger and Nikiri
WHITE TRUFFLE OIL-INFUSED CUSTARD
with "Ragout" of Perigord Truffles
Selection of 7 salts, house made salted butter and unsalted butter from Marin California
"PEACH MELBA"
Terrine of Hudson Valley Moulard Duck Foie GrasFrog Hollow Farm's Peaches, Peach Jelly, Pickled Red Onion,Cilantro Shoots, "Melba Toast" and Puffed Carolina Rice
SALAD OF HEIRLOOM CAULIFLOWER
Hadley Farm's Medjool Dates, Marinated Celery Branchand Summer Truffle "Aigre-Doux"
"PAVE" OF KINDAI BLUEFIN TUNA
Compressed Lemon Cucumber, Braised Radishes and Citrus "Ravigote"
PAN SEARED MAINE SEA SCALLOP
Sauteed Summer Squash, Toasted Pine Nuts, Roquette Leavesand Arugula Vinaigrette
FOUR STORY HILLS FARM'S "SUPREME DEPOULARDE CUITE EN COCOTTE"
"Cuisse de Poularde Farcie a la Mousse d'Estragon,"Brentwood Corn Kernels, Sweet Holland Peppers and "Jus de Poulet"
FOUR STORY HILLS FARM'S "SUPREME DEPOULARDE CUITE EN COCOTTE"
"Cuisse de Poularde Farcie a la Mousse d'Estragon,"Requested no corn
ELYSIAN FIELDS FARM'S "SELLE D'AGNEAU ROTIE ENTIERE"
"Petit Sale," Glazed Tokyo Turnips, Swiss Chard Ribs,Violet Artichokes, Picholine Olives and Lamb Jus
Dl BRUNO BROTHERS' "BURRATA"
Jewel Box Tomatoes, "Croutons de Pain de Campagne," Petite BasilandArmando Manni "Per Mio Figlio" Extra Virgin Olive Oil 2007
PLUM SORBET
Santa Rosa Plums, Ginger Pudding,Plum Consomme and Gingerbread Crisp
"PEANUT BUTTER AND MILK"
Bitter Chocolate Mousse with Salted Peanut Creamand Reduced Milk Ice Cream
"GLACE A LA FRAISE"
Strawberry "Biscuit," Toasted Almond "Panna Cotta"and Mint Syrup with Tristar Strawberry Ice Cream
"COFFEE AND DOUGHNUTS"
Cinnamon-Sugared Doughnuts with Cappuccino Semifreddo
Yogurt Pot Du Crème w/ Raspberry Sauce
Crème Brule
Truffles, Caramels, Hard Candies, Nougats
Banana Caramel selection from the Impressive Chocolate Tray. 18 Different Chocolates to Choose From
The View
Healthy Dining Never Tasted So Good
A small sampling of things to come.............
Seared Georges Bank Scallops
Lemon-asparagus risotto, baby greens, basil infused olive oil
Vietnamese Style Beef SaladGrilled beef. Mango's, young pea greens, English cucumbers, sweet carrots, scallions, mint, basil, cilantro, cashews, wasabi peas, lotus root chips. Nuoc Mam sweet & sour dressing.
Vietnamese Style Grilled Shrimp SaladGrilled cilantro-lime marinated shrimp. Mangos, young pea greens, English cucumbers, sweet carrots, scallions, mint, basil, cilantro, cashews, wasabi peas, lotus root chips. Nuoc Mam sweet & sour dressing.
Vietnamese Style Spring RollsSeared rare tuna, diakon, Vietnamese style pickled carrots, avocado, mint, basil and shiro miso. Served with ginger-soy dipping sauce and edamame & cucumber salad.
Strawberry Salad - sideFresh greens, red onions, strawberries, romano cheese, pine nuts, goat cheese, peach vinaigrettte
Tomato SaladBlanched & peeled tomatoes, watercress, dry peppered salami, aged provolone, basil, pine nuts, sherry vinaigrette.
Grilled Shrimp Asian Noodle Bowl
Ginger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & orange relish, red chili threads, cilantro.
Roasted Vegetable SaladRoasted asparagus, fennel, zucchini, yellow squash, golden beets and portobello mushrooms. Romano cheese, pine nuts, Mediterranean olives, basil, goat cheese, warm polenta croutons.
Grilled Beef Noodle BowlGinger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & orange relish, red chili threads, cilantro.
Scallop Noodle Bowl
Ginger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & orange relish, red chili threads, cilantro.
Grilled BarramundiSpiced strawberry-orange “Salady Voankazo”, baby bok choy, Thai curry lobster sauce.
Tandoori Chicken Wrap
Tandoori spiced chicken, lettuce, pea greens, red peppers, cilantro, scallions, mango, feta cheese, harissa, cucumber-yogurt dressing. Spiced strawberry-orange “Salady Voankazo”.
Seared Georges Bank Scallops
Lemon-asparagus risotto, baby greens, basil infused olive oil
Vietnamese Style Beef SaladGrilled beef. Mango's, young pea greens, English cucumbers, sweet carrots, scallions, mint, basil, cilantro, cashews, wasabi peas, lotus root chips. Nuoc Mam sweet & sour dressing.
Vietnamese Style Grilled Shrimp SaladGrilled cilantro-lime marinated shrimp. Mangos, young pea greens, English cucumbers, sweet carrots, scallions, mint, basil, cilantro, cashews, wasabi peas, lotus root chips. Nuoc Mam sweet & sour dressing.
Vietnamese Style Spring RollsSeared rare tuna, diakon, Vietnamese style pickled carrots, avocado, mint, basil and shiro miso. Served with ginger-soy dipping sauce and edamame & cucumber salad.
Strawberry Salad - sideFresh greens, red onions, strawberries, romano cheese, pine nuts, goat cheese, peach vinaigrettte
Tomato SaladBlanched & peeled tomatoes, watercress, dry peppered salami, aged provolone, basil, pine nuts, sherry vinaigrette.
Grilled Shrimp Asian Noodle Bowl
Ginger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & orange relish, red chili threads, cilantro.
Roasted Vegetable SaladRoasted asparagus, fennel, zucchini, yellow squash, golden beets and portobello mushrooms. Romano cheese, pine nuts, Mediterranean olives, basil, goat cheese, warm polenta croutons.
Grilled Beef Noodle BowlGinger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & orange relish, red chili threads, cilantro.
Scallop Noodle Bowl
Ginger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & orange relish, red chili threads, cilantro.
Grilled BarramundiSpiced strawberry-orange “Salady Voankazo”, baby bok choy, Thai curry lobster sauce.
Tandoori Chicken Wrap
Tandoori spiced chicken, lettuce, pea greens, red peppers, cilantro, scallions, mango, feta cheese, harissa, cucumber-yogurt dressing. Spiced strawberry-orange “Salady Voankazo”.
Good Cheese + Good Salami + Good Tomatoes = well, goodness
Heirloom tomatoes, watercress, dry peppered salami, aged provolone, basil, pine nuts, sherry vinaigrette
Summer Peaches
Part of any road trip, especially this time of the year, should always involve stopping at roadside orchards. Fresh peaches, spiced peaches and peach preserves are all being prepared so that we can enjoy the fruit now and well into the winter. These peaches are from Gordon's Orchard outside Osceola Missouri on highway 13.
So Little Is So Much
Start with a perfectly ripened gold tomato from the garden. Blanch and peel it, soak with extra virgin olive oil, insert some fresh basil, top with sea salt & cracked black pepper, finish with some really good shaved parmesan.
Lobster Mac-N-Cheese with Truffle Oil
Cavatappi pasta, lobster cream & lobster, fontina and aged provolone. White truffle crumb crust, fresh chives.
Braised Boneless Beef Shortrib
The king of braised beef, the boneless shortrib. We begin our work on a couple of shortrib dishes but it starts right here with the method of cooking. The crispy, glistening exterior of the meat is, well, downright exciting.
And there's two good byproducts from cooking shortribs, the braising liquid/sauce and the fat that congeals on top of the sauce when it's chilled., which is great for sauteing.
And there's two good byproducts from cooking shortribs, the braising liquid/sauce and the fat that congeals on top of the sauce when it's chilled., which is great for sauteing.
Home Dinner - cooking from the garden
Dinner at home tonight is the way cooking was meant to be during the summer months. It's so satisfying going out to the garden at 5:00 pm and centering dinner around what is ripe. I know it's obsessive but it's inevitable that R&D spills over into the home.
Goat cheese stuffed zucchini blossoms , cherry vinaigrette, basil oil
This was such a nice vinaigrette with fresh cherries, white wine vinegar, extra virgin olive oil, a small amount of whole grain mustard, sea salt & cracked black pepper. We picked the zucchini blossoms and filled them with softened goat cheese. For cooking - dip into frothed egg whites, dust with small amount of seasoned flour, pan fry in olive oil.
Sourdough pan fried in olive oil, fresh mozzarella, golden tomato & jalapeno gazpacho, balsamic glaze
The gazpacho was made with really sweet golden tomatoes, garlic and a small amount of fresh jalapenos. It was perfect with the crisp bread and mozzarella.
Seared sea scallops, orange salad with lemon vinaigrette and chives
We were pleased with the simplicity of this dish. The orange salad was one of the best accompaniments I've had with scallops. We decided not to use vinegar in the vinaigrette because the acid in the lemon juice was enough.
Seared sea scallops, lemon vinaigrette, cucumber ribbons, oranges
This was a different scallop preparation with wilted cucumber ribbons and the same lemon vinaigrette.
Goat cheese stuffed zucchini blossoms , cherry vinaigrette, basil oil
This was such a nice vinaigrette with fresh cherries, white wine vinegar, extra virgin olive oil, a small amount of whole grain mustard, sea salt & cracked black pepper. We picked the zucchini blossoms and filled them with softened goat cheese. For cooking - dip into frothed egg whites, dust with small amount of seasoned flour, pan fry in olive oil.
Sourdough pan fried in olive oil, fresh mozzarella, golden tomato & jalapeno gazpacho, balsamic glaze
The gazpacho was made with really sweet golden tomatoes, garlic and a small amount of fresh jalapenos. It was perfect with the crisp bread and mozzarella.
Seared sea scallops, orange salad with lemon vinaigrette and chives
We were pleased with the simplicity of this dish. The orange salad was one of the best accompaniments I've had with scallops. We decided not to use vinegar in the vinaigrette because the acid in the lemon juice was enough.
Seared sea scallops, lemon vinaigrette, cucumber ribbons, oranges
This was a different scallop preparation with wilted cucumber ribbons and the same lemon vinaigrette.
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