Category Archives: Root Vegetables

Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes

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Free range chicken like the ones I get from Yonder Way are delicious. These are birds that were never caged and are free to roam around and be as active as they like. The result is tasty chicken but not one as tender as the fryers you can get from the grocery store. These are a bit leaner too. All that means that I cannot just plonk a chicken in the oven and roast it high and fast and it’s good to go. I usually have to cook them a bit longer or use them for fricassees or stews and such. In this instance I had some time to play around a bit, so on spur of the moment while getting ready to joint the bird I ended up just deboning the whole chicken.

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I had not planned on this dish so I was not sure what the end result will look like. I figured I’ll just choose the flavor profile as I go along. Since the chicken was not going to be “stuffed” with anything like this awesome duck I needed to make sure that the final result is completely encased in skin. So I could not just roll it like a jelly-roll or else I would end up with skin rolled up with the meat where it will never crisp and render. In this case after the bones are removed we end up with more skin that we need. So, what I did was leave the skin attached to one side of the chicken after it was deboned. After seasoning the meat side I rolled it tightly with the skin and cut off the extra flaps. What I had was a nicely rolled chicken with a perfect encasement of skin.

Looking in the fridge and spice cabinet for flavors I ended up with a Spanish profile. I had chopped garlic (of course), smoked and unsmoked paprika, parsley and last but not least home-cured Spanish chorizo. I had cured the chorizo a couple months back from the book Charcuteria: The Soul of Spain by Jeffrey Weiss and still had a 4 inch piece left. I sliced the sausage thin and laid it in two rows down the length of the chicken.

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Cooking the chicken sous vide was the was to go here. It will make sure the chicken is perfectly juice all the way through. I used the Sous Vide Dash app to know for sure when the center of the chicken roll is cooked and pasteurized based on the diameter of the meat in a 150 F/65 C water bath. Before serving I patted the chicken dry very well and cooked it on all sides in a mixture of oil and butter until the skin is crisped and golden brown. This last step would be even more awesome if I had deep fried the chicken roll for a few minutes. I might try that next time around.

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While the chicken was happily cooking I had to think about what to serve it with. Recently I have been very interested in the new Southern cuisine of chefs like Sean Brock and John Currence. Their focus on ingredients, tradition and flavors that pop has been an eye-opener as to how amazing this type of cooking can be beyond fried chicken and okra (although these are awesome too!). Sean Brock’s episodes on Mind of A Chef  are some of the best food television I had ever seen and learned from. In his book (one with the most striking cover BTW), Heritage, Brock has a recipe for tomato gravy that is served with roasted pork, creamed corn and roasted onions. I love that sauce and have made it several times already. So, that’s what went with my chicken.

Roast Onions Roulade-Tomato Gravy

The tomato gravy starts like all gravies, with a starch cooked in a fat – a.k.a roux. In this case cornmeal cooked in bacon fat. Then good quality canned tomatoes are added and the mixture simmers and thickens. The only seasoning here is the bacon fat and some salt and pepper  but the gravy gains a lot from the cooking of the cornmeal and the excellent acidic San Marzano tomatoes. It is so good I could really eat it by itself with a spoon or on some rice. I also made the onions from the same recipe. I prefer to use smaller spring onions for these but I had none on hand. I quartered yellow onions and baked them in foil along with butter and thyme until tender. Before serving I charred the onions in a very hot pan to add some color and caramelized flavor.

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Potatoes would go good with this dish, specifically Heston Blumenthal’s amazing crispy fluffy roast potatoes. The trick here is to boil the potato chunks till they are almost falling apart. This obviously cooks them but also creates a lot of crevices, nooks and crannies that will get very crispy later on. After a cooling period, the potatoes are cooked in a baking pan with a good bit of oil in a hot oven. The process results in amazing crispy on the outside, fluffy on the inside golden brown potatoes and they worked great with the lovely chicken and robust tomato gravy.

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Steak and Guinness Pie

Beef and Guinness Pie-VegBritish food is good. It could be great. To me, it is comforting, historic, classic and kind of cool in a way. Thankfully over the last few years chefs like Fergus Henderson, Heston Blumenthal, Marco Pierre White, Jamie Oliver and many others are making it a point to celebrate the classic food of Britain. In some cases chefs like Blumenthal are digging very deep (I have a post about that coming up soon) into the roots of historic English foods and modernizing them. That’s exactly what Chef Blumenthal is doing at his restaurant Dinner in London.

This post is not about modernist takes on British food though. When I think of British food something like this delicious comforting beef and Guinness pie come to mind. There’s a whole slew of meat-in-pastry type pies in this cuisine that range anywhere from crayfish to steak and kidney. This particular recipe is from Jaime Oliver’s Great British Food. Oliver actually calls it “Will and Kate’s Steak and Guinness Pie” in honor of the royal wedding a few years back. He puts a few twists on the recipe like including barley and cheddar cheese in the filling. That was part of the reason why chose to give his version a shot.

Beef Shanks2 Beef Stew

The beef shanks from Yonder Way Farms are one fantastic cut of beef. I use them for everything from beef stew to beans and even Osso Buco. They are rich with a lot of flavor and lots of collagen that makes great braising liquids. More often than not, as I did here, I slip the marrow out of the bones and save it for another use. The filling of the pie is a stew with the beef, lots of red onions and some barley cooked in Guinness and beef stock.

Beef and Red Onions

When the stew is done I added in shredded sharp cheddar cheese. This touch is very nice. It makes a savory stew even more so, adds creaminess and substance. While the stew cooked and cooled I made the pastry.

The pastry is made very much like a pie or tart dough but instead of butter it uses suet. Suet is beef fat from around the kidneys. It is very firm and can actually be grated like butter or cheese. No one really sells suet in Houston and I did not want to pay for it online from some source (I might give that a shot at some point to see how different it is). What I do have is plenty of pork lard. So, the suet pastry became a rich pork lard short pastry. It was easy to work with and had a great flaky texture with a deep savory taste.

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To serve it, what better and more British side to go with this pie than steamed veg? The key here is to put the vegetables in the steamer based on how fast or slow they cook. I steamed carrots with some peas and some Romain lettuce at the end. These got tossed with a bit of butter, a drizzle of vinegar and salt. They were perfectly cooked with great texture and flavor, a perfect accompaniment to the rich beef and ale pie.


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Dry-Aged Strip Steak, Carrot and Sour Onions

Steak-Carrots-Onions3On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple of steaks and they are not that different that the run of the mill steak from Costco”. Well, these guys are either not really buying dry-aged steak or have some taste buds missing. A proper dry-aged steak is a thing of beauty, expensive but worth every penny for a special occasion like a Valentines Day dinner for two.

Dry aging beef is a process where large primals (like a whole side of strip loin) is left at a controlled temperature in an aging room uncovered. The meat usually hangs from hooks and is left anywhere from a couple of weeks and sometimes up to  months! During that time the meat loses a lot of moisture. This translates to water weight loss (one reason why it starts getting expensive) and concentrating of flavor and minerals in the meat. Another thing that happens is that the enzymes in the meat start breaking down the flesh making it very tender. That is why the meat has to be kept at a specific temperature (again that costs money), too warm and the meat would just rapidly spoil, too cold and the enzymes would not function. Last, but not least is that the aging process is basically a controlled “spoilage” in a way. The meat develops a lovely flavor as it matures and for really long aged beef it is sometimes describes as funky or similar to cheese! I have not had any of the latter, but I can certainly tell that the steak we had was tender and superbly flavorful with a brilliant savory taste due to the aging process.


Hopefully my cursory summary of the dry-aging process as I understand it was helpful, but if not there are a lot of good resources out on the interwebs and many books on the subject. So what did we do with this nice steak? The meat was cooked very simply. I cooked it sous vide to medium rare and then finished it off in a very hot cast iron pan with some butter.

The onions are my attempt to try the sour onions from Magnus Nielssen’s Faviken. Magnus gently cooks thinly sliced onions in a mixture of whey and butter until the liquid evaporates and the onions are soft. The onions end up wonderfully tart and very deeply flavored with the whey (I used some from a cheese batch I was making) and butter. Unfortunately I could not manage to keep the onions intact in their original shape of thin rounds. I have no idea how the chef at Faviken manages to do that but I could not.

The other two items on the plate were marble potatoes and pureed carrots with vadouvan (an Indian spice mix heavy on coriander and citrus notes). The potatoes were just steamed and then crisped up in olive oil and herbs. The carrots were cooked sous vide with plenty of butter and a good pinch of the vadouvan spice mixture. When fully tender, I pureed them and passed them through a sieve. I prepared a sauce with reduced beef stock and red wine and finished it off with a bit of butter.


Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry

Persimmon-Aroma Strip

Persimmons are one of my favorite fruit. I bet one does not hear that too often, but these orange fruits really are one of my favorites. To be specific I am talking about the acorn shaped Hachiya persimmon not the squat round Fuyu one. The Hachiya persimmon is very astringent and really inedible unless very soft and ripe. The flesh turns to a sort of honey flavored fruity jelly when that happens. That’s when they are perfect and sublime. I remember eating dozens of them in Lebanon during their season, usually autumn through winter.

Hachiya on the left and a Fuyu on the right

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That was my excuse to make this recipe, even though Hachiya persimmons are a bit tough to find. Another reason to make this was the various techniques in there that I’ve not tried before from the complex (making carrot curry raisins using reverse spherification) to the simple (“steaming” a cake in a bag in a heat controlled water bath).

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What we have here is a crumbly mix (pistachio brittle, dehydrated carrot foam, tapioca maltodextrin, pistachio shortbread) that covers a very interesting caramelized milk ice cream and a cake/pudding of persimmon. Around those main components we have glazed carrot, ginger sphere, carrot curry “raisin”, date puree, braised pistachios and two types of “films” (a spiced strip and a fennel-mint film).

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I first got to making the ice cream. Most ice creams in the Alinea book are not traditional in that they use less sugar than normal, little or no eggs and are designed to be used with a PacoJet machine that finely “shaves” the frozen ice cream cylinder into perfectly smooth servings. Lacking a PacoJet, I usually adapt the ice cream recipes into something more appropriate for my ice cream maker and freezer like the buckwheat ice cream that I prepared a couple of times. This time though I decided to try the recipe as proscribed to see what I come up with. I figured I had a couple of weeks before I need to serve this and if the ice cream comes out too crappy, I’ll scrap it and make another batch.

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The ice cream is based on caramelized milk. A combination of milk, some half and half, dried milk, very little sugar and honey go in a Foodsaver bag and are cooked for several hours. The idea is to caramelize the natural sugars in the milk turning the mixture a tan color. I was very curious how this would come up and indeed the mixture turned a light tan color but a bit lighter than I would’ve expected. After cooling, the ice cream gets churned and frozen till service time. Now, as expected from such a low sugar and relatively low fat ice cream, the texture right out of the freezer was not great. It was frozen solid and a little bit grainy. After a few minutes on the counter though the texture improved a lot. The flavor was very interesting. It is not an ice cream I would ever serve by itself. It is not sweet, very milky and has a flavor that reminded me of evaporated milk.

Persimmon Puree Persimmon Cake

Making The persimmon cake is pretty simple. Just puree the persimmon flesh with flour, pistachio flour, sugar, eggs, butter, spices and citrus zest. The mixture then goes in a Foodsaver bag and is cooked for a few hours in hot water. The cake is then cooled and re-warmed before serving. The taste is delicious, sweet and rich with spice and butter.The texture is a lovely mix of pudding and cake. I will certainly be borrowing this technique possibly with other flavors to make tender cakes or puddings.


There are several pistachio preparations in this dish. The braised pistachios are the simplest. Just cook some pistachios with water, sugar and pistachio oil. Reserve them in some of the cooled cooking liquid.

Braised Pistachios

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The pistachio shortbread is part of the “crumble” mixture and uses pulverized pistachios, butter, vanilla and eggs. It is then cooled in the fridge to make it manageable (it has lots of butter) and then rolled into a block and baked. The shortbread is delicious on its own and leftovers made for great coffee accompaniments for a week or two. It had a lovely pistachio flavor and a tender texture.

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Pistachio Brittle

Another pistachio crumble component is the brittle. Again this makes for an addictive and tasty stand-alone recipe. To make it, I brought sugar to the caramel brown stage and tossed in toasted pistachios and baking soda. The soda reacts with the acidic environment causing the caramel to bubble vigorously creating lots of bubbles. The mixture – like pistachio lava- gets dumped on a Silpat to set and harden.

Carrot Mousse Crumble Mixture

Those orange specs in the crumble mixture are pieces of carrot foam – dehydrated carrot foam. Carrot juice is mixed with sugar and Methocel F50 and cooled. The mixture is then whipped to form a fluffy mixture very similar to a light mousse but has the pure flavor of carrots. Very tasty stuff. The mousse is spread on an acetate sheet and dehydrated for much longer than the recipe specifies until I got a cracker-crispy sheet of carrot mousse.


To bring the crumble mixture together I mixed pistachio oil with N-Zorbit Tapioca Maltodextrin (I’ve mentioned this product that makes powders out of oils a few times before like here and here). Then I added coarsely crumbled portions of the pistachio shortbread, pistachio brittle and the crispy carrot mousse. I reserved that in an airtight container until ready to serve.


Speaking of reserving these various components for service I’ve always thought the book should do a better job informing us of the shelf-life or fridge stability of these various components. This is especially critical for someone like me who is making recipes like these over a period of weeks! I did find out that most of these items do last at least a few days if properly stored. The crumble mixture in an airtight container was still perfectly fine a week or more after I originally served the dessert.

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A hydrocolloid that I have never worked with before and yet another reason I wanted to check out this recipe is Pure-Cote B790. The space-age name aside this is basically a modified corn starch that is used in small quantities to help in making really cool paper thin film. Think of those Listerine strips that melt on the tongue. Yeap, using Pure-Cote one could make these films flavored with anything. In this recipe it is used to make a spice aroma strip as well as a green tinted “glass” flavored with an herb called anise hyssop.

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The process for both glass and spice strip is similar. Steep the flavor in a sugar water syrup and mix in the hydrocolloid. Allow that to dry out on acetate sheets overnight and peel off. In the case of the green glass a dehydration step follows making those films into amazingly brittle and fragile “glass”. The spice aroma strip is flavored with cloves, mace, nutmeg and allspice. The green glass is supposed to be flavored with anise hyssop but that is nowhere to be found. It is supposed to taste like a mixture of mint and anise, so what I did was use half mint and half fennel fronds. I think that worked great, had a lovely green tint and a nice burst of flavor. There has to be a typo in both of these components’ instructions in the book though. After mixing the Pure-Cote into the liquid base we are simply instructed to pour it in a thin layer on sheets. This does not work because the Pure-Cote is not hydrated or gelled! and what you end up with is a mixture that separates into starch and liquid like the mixture towards the front of this picture.


After doing some research and looking through my Modernist Cuisine books I confirmed my suspicion that indeed the Pure-Cote mixture needs to be heated up in order to gelatinize the starch. That worked much better (see the mixture towards the back in the above picture). Another reasoning for the book’s instructions might be that at Alinea they use a VitaMix blender and they whip the mixture for a long time at a very high speed which indeed heats it up and hydrates the starch. I do not have one of those yet so I will be gently warming my Pure-Cote mixtures to hydrate them.


To emphasize the warm autumnal flavors and add punches of sweet and sour we have two sauces based on dried fruit. The first is a date puree made from softened dates and ruby Port. It is very sweet as expected and used very sparingly as a dollop to top with the braised pistachios. The other sauce is made from golden raisins and verjus, the mildly tart juice of the sour unripened grapes that works great as a gentle substitute to vinegar in dressings and sauces. Verjus has a fancy French name and is mostly associated with western cuisine but actually -in addition to pomegranate molasses (Dibs Ruman)- it is a traditional sour ingredient in Lebanese cuisine. Many families would make Houssrom, as it is known there, during the summer months when the vines are full of unripened grapes that needed to be culled.


Spherification is something I’ve played with before here and a technique that produces an aesthetically pleasing product as well as a flavor burst. This recipe has two such preparations. The first is the straight-forward ginger sphere. This is a ginger infused sugar syrup that is blended with Calcium Lactate and frozen in small cubes. It is then dropped into an Alginate water bath to form perfect liquid orbs of sugary ginger encased with a thin  film of itself. I reserved these guys in more of the ginger-sugar liquid in the fridge and they lasted perfectly for several days.

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The second sphere is where the Alinea team take this preparation past the “cool trick” stage and transform it into something unique. Since the spheres are orbs of liquid (think grape) why not make raisins out of them? That’s what they do. So, I got carrot juice and blended in some sugar, a small amount of red Thai curry and Xanthan into it. Then I mixed the Calcium Lactate and froze the mixture in hemisphere ice cubes. After dropping those just like the ginger ones into an Alginate bath they went into a small pan covered with a layer of white sugar. More sugar went on top and the spheres were allowed to cure for an hour. During that time the sugar draws a lot of the moisture out of them and firms them up a bit. Lastly, the cured orbs were dehydrated in a very low oven until shriveled and wrinkly, just like raisins. They were delicious with a spice flavor and sweetness that worked great in this fall dish. Their interior was moist and jam-like.



A few more items garnish the plate. One is cubes of Fuyu persimmon that are supposed to be marinated in a type of fortified wine called Pineau des Charentes. I had none and did not really want to seek it out. I decided to pick a liqueur that I think would work in the dish. The crumble mixture is supposed to include a small proportion of honey granIules – another item I did not have. So, I decided to include the honey flavor in the marinated fruit. I vaccum marinated the cubed Fuyu in a Foodsaver canister with homemade honey liqueur instead of the Pineau des Charentes. That turned out well and the fruit gave a burst of sweet honey flavor to the plated dish. Another item was glazed baby carrots. These were thin small sweet carrots, peeled and cooked sous vide with a pinch of sugar. The carrots are warmed right before serving.

ComponentsThe dessert was a perfect fall-winter plate of sweetness with perfect textures and amazing flavors. I loved how the ice cream, very subtle and muted on it’s own, worked perfectly as a cool milky canvas for the strong flavors and textures in the composed dish. It really amazes me how the Alinea team pulls off multitudes of dishes like this during service night after night. Hopefully one day I’ll get to snag a table there and try it out for myself.

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Red Wine Pappardelle with Oxtails and Carrots


It’s been a while since I posted about a homemade pasta on these pages. Not because I have not made any but the majority is stuff I’ve posted about before or similar to what I’ve posted about before. Well, here comes something I made recently and was so sublime that I had to post about.


The blue print is really a traditional dish of fresh pasta and braised meat. The emphasis is on bold flavors with a recipe courtesy of the book Collards and Carbonara from Andy Ticer and Michael Hudman. It’s a perfect title for a book where the authors put their American south spin on Italian flavors. This is a hearty dish with lots of red wine. It is everywhere. The pasta is actually made from eggs with a good helping of red wine – almost half egg and half red wine. The end result is not so much red as brownish. What I really loved about the pasta is the thickness. Instead of rolling them relatively thin as usual, the authors instruct us to roll them to the 4 setting on the pasta machine. This results in noodles that are relatively thick. I honestly had my doubts here but I figured I’ll give them a go and see what happens.


I should not have worried. The cooked noodles were the perfect foil to the rich hearty oxtail stew.  They had a lovely texture to them that is equally soft, substantial and chewy. I started the oxtails basically a week before by making a beef demi glace. I prepared a big batch of beef stock in my pressure cooker and allowed it to sit in the fridge until the fat solidified. I removed that and reduced the stock with more aromatics (shallots, thyme, black pepper) and red wine until I got about a pint of the most amazing beef reduction.


The stew is pretty straightforward. Brown the meat and cook it for a long time with some garlic, mirepoix, a whole bottle of red wine, the demi glace and water. When the meat is fall off the bone tender it is removed and picked from the bone. The cooking liquid is reduced and strained. The meat and cooking liquid are stored separately. Again, this is an important detail that I think makes the recipe much better during the finishing steps. Meanwhile I prepared a mix of small purple and orange carrots by cooking them sous vide bagged with butter at 85 C. They were cooked till tender but remained firm and retained a nice color.


To bring it all together while the water came to a boil for the pasta, I sautéed the halved carrots in oil until slightly charred. To that I added the oxtail meat and browned slightly, then a whole lot  of chopped herbs (rosemary, parsley, thyme) and more red wine and allowed that to reduce. In went the reserved braising liquid and the whole thing reduced slightly to get a nice consistency. I tossed in the freshly cooked pasta and some splashes of the boiling water and served. It was a really comforting, rich and beautiful bowl of pasta. The handfuls of fresh herbs in there brought a fresh and bright note to the bold flavors. That whole was perfect for the cold weather we had been getting and the leftovers were just as good.


French Laundry: Braised Pork Cheek with Yellow Corn Polenta Cakes, Glazed Vegetables and Sweet Garlic

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A week before our much awaited dinner at The French Laundry (I’ll post something about that at some point…hopefully soon) I wanted to make the family a meal from one of my favorite cookbooks. I thought of it as an appetizer of sorts. Of course my meal was not a 10 course 4-hour extravaganza but only a couple of courses, a main dish and a dessert. When both come out so perfectly delicious though, it really is a treat. In the book there are several recipes for “cheap” cuts of meat, not just pricey and exotic cuts. Chef Keller uses cuts like beef cheeks, tripe, pig head and transforms them into refined three-star plates of beautiful food. This is such a recipe. I’ll post about the dessert in a subsequent post.

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In the book, the recipe is made with veal breast. That’s, more or less, the equivalent of a pork belly on a calf. It’s tough, sinewy and flavorful. It’s also very tough to find at almost any store. I was not about to mail order it so I decided to improvise and see what I have in my deep freezer. I had two excellent pork cheeks in there and I figured these would make a very nice substitute for the veal breast. The recipe, from Keller’s pre sous vide days, braises the meat traditionally (sear, cook in stock with aromatics gently). I opted to first sear the meat really well and then bagged it  with carrots, celery, leeks, herbs, stock and white wine and cooked it sous vide at 82.2 C for about 8 hours. When the meat is cooked I removed it from the bag, discarded all the herbs and vegetables and strained the liquid to make a sauce from it later on. The meat went in the fridge to rest and set.

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To complete the meat portion, I cut the cheeks into 2 inch rounds using a biscuit/cookie cutter. The cheeks are not as nice and even as a veal breast would be. See this post for an idea how the cooked cheeks look in one of the pictures. So some pieces were more even than others. Right before serving, I rubbed the meat with Dijon mustard and then rolled the flat sides in panko bread crumbs. Then I pan fried them well in grape seed oil and got them ready for plating. The meat from pork cheeks is really something special. It has a very deep almost slightly gamy flavor and unique texture. Braising the meat then pan frying it till crispy and luscious on the inside. Cutting the meat into rounds creates a good bit of extra chunks and uneven pieces that I used for the next few days in fried rice and tacos for the best ever crispy carnitas.

The rounds of pork sit on crispy corn cakes, aka polenta cakes. These are fairly classic made with polenta cooked in water and enriched with mascarpone cheese and butter. I then mixed in some chopped chives and poured the porridge in a silicone square cake pan to set. The cakes are finished similarly to these hominy cakes by rolling in flour and pan frying in some butter until browned and crisped.


The vegetables in the book (carrots, turnips, celery root, beets) according to the recipe are supposed to be cut into different shapes. The beets into tiny pea-size marbles (parisienne), the carrots into small ovals (turned), the trunips into small fluted shapes and the celery root into small batons. So, I have no parisienne cutter and no vegetable fluter. I also opted not to use the the celery root since I did not have a kitchen brigade doing my bidding. Instead I cut the beets into small coin shapes and the turnips into small cubes. Then I turned the carrots. It really takes some time and skill to turn hard vegetables into acceptable small football shapes. It really makes one appreciate all the work that goes into creating and executing one of those dishes at a place like the French Laundry. It took me about an hour to make maybe 20 carrot ovals and they were by no means perfect.


Chef Keller in the recipe blanches the vegetables separately to cook them. Instead I bagged the carrots and turnips together and separate from the beets (to avoid discoloration since beets really stain)  and then cooked the two packages sous vide at 85C until perfectly tender. To finish the vegetables and plate them they get sauteed in some butter and sugar to glaze them (again the beets are glazed separately) and then they are warmed in a small pot of beurre monte, Keller’s ubiquitous butter-water emulsion. The last vegetable in the mix is the sweet garlic. These are garlic cloves blanched in several changes of boiling water and then slowly poached until very soft and then sauteed in butter to brown them and further flavor them. The garlic and the rest of the vegetables get tossed together at the last minute, right before serving. If I could change one thing about this recipe, it would be that last step of tossing in the beets. Even with all the care and even though the beet coins were mixed in at the last second, they still managed to slightly stain the turnips and garlic a shade of pink. Really I should’ve plated the beets without tossing with everything else.  

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To make the sauce for the dish, the braising liquid is reduced and flavored with chopped shallots and fresh parsley. At the last minute is is enriched with more of the beurre monte. For plating I put a spoonful of the sauce on the plate first and topped it with a corn cake. On top goes a round piece of crispy pork cheek and that gets topped with the glazed vegetables and the sweet garlic cloves. Is it good? Damn right it is. It is a delicious dish that combines comfort with Michelin – star cuisine. The flavors are deep and rich and the textures are amazing. Everyone loved it including the kiddos. It was a bit funny when my 9 year old asked for seconds and requested that the meat be cut into a circle again for plating and my 6 year old now routinely asks if we are cooking more food from “French Laundry”! That’s a lot of pressure. Next is dessert, another French Laundry classic…

Pork Cheek-Polenta-Glazed Vegetables

Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce


I’m still working on my wild duck cooking skill and the best result I’ve gotten so far is through removing the breasts and legs and cooking them separately. I’ve made a “quick salad” for my kids and I recently and I basically sautéed everything for different times and then sliced and served on top of a tart green salad. That was very nice and I achieved the well cooked crispy legs I complained about missing in this post. I also managed to get the breasts to be medium with a crispy skin, but some parts were over-cooked a bit and overcooked wild duck is not a very good thing.

Baked Duck Legs

Wild Duck-Legs-Breast

For this dish I took it to the next logical level and did what experienced cooks and chefs always instruct us to do: cook the breasts and legs separately each to their optimum doneness. It’s that “optimum doneness” part that can be a bit tricky while shooting for a crisp skin on such lean small birds. The way I tackled it is to cook the breasts sous vide and the legs baked in a very hot oven. The legs were well-done and crisp and the breasts were a lovely medium rare and a nice rosy color, even after a quick sear in a hot pan to crisp the skin. Before cooking the meat I simply salted it and rubbed it with a bit of thyme the night before and the breasts were packaged in FoodSaver bags with a bit of butter in  there before going in the  water at 55C for about an hour.

To go with the duck I made red braised cabbage and fried hominy cakes. The cabbage is from Gordon Ramsey’s “*** Chef” that I posted about a while back. It’s a very simple recipe of cabbage, butter and vinegar. The end result is delicious and very flavorful, much more than the sum of its parts. The hominy cakes are another direct rip off from Hank Shaw where he also pairs it with duck, canvasback to be exact. I followed Hank’s recipe verbatim and it worked perfectly. The grits cakes held together and had a great crispy exterior and a lovely soft interior. The flavor was mild and it really offset all the other robust flavors in the dish from the duck, cabbage and sauce. The dish needed the texture and the cakes delivered it in strides. The bread crumbs I used were made from a loaf of bread I baked with poppy seeds and that’s why the cakes’ crust has all these little black specs in it. That looked pretty neat and worked well with the sort of Germanic theme of dish.

Hominy Grits Cakes

Hominy Grits Cakes2

The sauce here is based on the duck carcasses. After removing the breasts and legs, I cut up the remaining bones and trimmings and made a stock with them. I wanted the stock to be robust and full of flavor, so I first roasted the cut up oil-rubbed carcasses and sautéed a bunch of aromatics in the drippings in the pan. Then I deglazed the pan with Madeira and sherry vinegar. Everything went in the pressure cooker and cooked at 15 psi for about an hour and half. I ended up with a good 1.5 quarts of amazing duck stock. I used about a cup for the sauce and the rest is now frozen for other applications (possibly an oyster and duck gumbo to use up the last three birds I have in the near future). The sauce is prepared like a traditional red wine sauce made by simmering red wine and aromatics with the addition of chopped fresh beets. I added the beets for color and flavor, another item that to me sounds Germanic as well. After the wine is reduced I added in the duck stock and allowed that to reduce a bit as well before enriching with a bit of butter. The sauce had everything I was looking for a rich color and deep flavor.