The numbers: 8 adults, 11 courses, 7 bottles, 6 hours. The pictures: Duck and pear: Melons are long since out of season, so these are local organic red bartlett pears. This duck took about three months to cure, but was SOOOO worth the wait. Leek & Gruyère tart: A dribble of truffle oil and grating of Indonesian long pepper on top put this one into orbit. Celery root-leek-potato soup: Local milk, veggies from the garden,…
Category: Fancy
Home-cured duck prosciutto, red bartlett pear, maple-balsamic glaze Egly-Ouriet Grand Cru brut rosé Leek, gruyère, and pine nut tart Celery root-leek-potato soup 2001 Guigal Hermitage blanc Winter salad of mâche, claytonia, minutina Walnut-Sherry vinaigrette Kimchi juice-marinated diver scallop with braised pan di zucchero Quail egg, guanciale, kimchi, pan sauce 2001 Lucien Albrecht Gewurtztraminer Cuvée Marie Ham “ravioli” with squash-apple-walnut filling Clear squash consommé, togarashi Beef marrow bone Buckwheat “risotto”, beef-saffron reduction 1983 Joseph Drouhin Bonnes-Mares…
I’ve been thinking about this dish for months- ever since I noticed that the cooked Lebanese couscous is the same size as petits pois sometime last winter while making soup. So I took the chicken broth and reduced it until I had just enough to fill 4 ramekins already filled with cooked couscous and peas, hoping that it would gel strongly enough to hold it all together once I unmolded it. While they were cooling…
The leftover oysters went in a pot with cubed new potato, the rest of the turnip/daikon mash, a bit of tomato paste, garlic, a squeeze of lemon, and water to cook into a chowder of sorts; in order to amplify the chowderness (chowderivity? chowdertude? chowderosity?) I whisked in a bit of yogurt and butter at the end, along with some halved grape tomatoes for color and contrast with the paste. The corn meal from the…