Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets

If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good parts” is very wasteful and disrespectful to the critter that died so we can eat. I do believe that, but I have to admit that offal cuts can be challenging. Most ofContinue reading “Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets”

A Superb Pineapple Upside Down Cake

The saying “Tastes like Sunshine” has to be one of the most clichéd terms in the food writing and TV world and its pretty damn stupid. What does sunshine taste like anyways? Maybe I’ll ask the next food critic who puts it in their review of a restaurant and its cooking. So, I’ll avoid saying itContinue reading “A Superb Pineapple Upside Down Cake”

Moose Spanish Meatballs and Vegetable Paella

  A good friend of mine (same one who was generous with the pheasants), was nice enough to also give me a 2 lb. piece of moose meat. I was not even sure what cut of the huge animal it was, but seemed like a round roast. It felt tough and possibly not suitable forContinue reading “Moose Spanish Meatballs and Vegetable Paella”

Panna Cotta, Pineapple, Pistachio

It all started with the honey-yogurt panna cotta. I wanted something light and creamy and had a lot of yogurt on hand so the idea to make this luscious and refreshing pudding was a natural. Panna cotta is an Italian pudding usually made with cream (after all, its name translates to “cooked cream”) and is set with gelatinContinue reading “Panna Cotta, Pineapple, Pistachio”

Candied Apple, Bacon, Brown Butter, Coffee and Maple

These  ingredients cannot be more complementary. They are delicious on their own and they work great together in a dessert. This dish has been in the works (i:e I first thought about it) about a year ago in Jacksonville, FL. I was working on a project there and a friend of mine mentioned he hadContinue reading “Candied Apple, Bacon, Brown Butter, Coffee and Maple”

French Laundry: Sweet Potato Agnolotti with Sage Cream, Brown Butter and Proscuitto

I mentioned before how much Diana loves butternut squash tortelloni with sage. I have to make them as soon as fall comes around and the first winter squashes start showing up, I start making plans to prep a batch and maybe freeze some for later. This time around I wanted to try something different, maybe a bitContinue reading “French Laundry: Sweet Potato Agnolotti with Sage Cream, Brown Butter and Proscuitto”

Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote

  Making something delicious out of “scraps” is one of the pleasures of cooking. It’s simple to make a piece of steak or a chop appetizing, but transforming an admittedly ugly-looking piece of pig – a tail in this case- into a dish worthy of a classy fine dining restaurant needs technique and some creativity. So, when a friendContinue reading “Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote”

Boeuf Bourguignon, Bouchon Style

Boeuf Bourguignon is a rustic beef stew. At least it is supposed to be. The typical method involves marinating the beef in red wine, mirepoix and herbs. Then braising the beef in the marinade with the addition of chunks of carrot, pearl onions and possibly potatoes. Done like that it is delicious and I often make one variationContinue reading “Boeuf Bourguignon, Bouchon Style”