This dish is one of the most delicious things I have made in ages, and I am really proud of how the flavors came together. I had some purple potatoes in the fridge and decided they would make a gorgeous pommes d’Anna. I collected the duck fat from searing the duck and used it instead of butter in the potatoes. AMAZING!
Demi-glace is so hard to describe, it is like the essence of deliciousness, the French umami. It intensifies the flavor of any meat that you pair it well, and I am looking forward to pairing it with some roast lamb legs this coming Sunday. Stay tuned for all of the recipes!
I stuffed the pork with some red pepper flakes, oregano and anchovies and roasted the stuffed pork logs in a wine sauce with onions, tomatoes, capers, and Kalamata olives.
The pork and sauce turned out amazing! We boiled some potatoes and smashed them up a bit to serve as a bed. Serve a light, crisp salad on the side.
As Gordon says, the star of the dish is a perfectly medium-rare piece of filet mignon, and I wanted to celebrate that! My friend Anwar, who runs International Grocery and Halal Meat, Inc. offered to find me a filet mignon for my dish. What an adventure that was! I came to the shop and he cut open a cow to find the tenderloin for me. I got to watch him butcher the meat and point at the cut I wanted. I ended up with about 3 pounds in two pieces. Thank you Anwar!
For me, this meal was an opportunity to indulge in some of my favorite things! I am turning 30 after-all…so Escargot was a must for this meal, and so was beef wellington! I couldn’t quite afford to serve foie gras to 16 guests, so I decided to create a terrine paired with a delicious shallot jam. The terrine’s single most important ingredient is the chicken livers, which my friend Anwar (who runs International Grocery and Halal Meats Inc. on 33rd and Greenmount – go there it is amazing!) has been saving for me for a few weeks! The livers mixed with pork, chicken, and duck, create an amazingly complex flavor. The mustard and cornichon juice give it a bit of an extra kick!
Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms. I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!
During the summer (and all year really) my recipes revolve around the ingredients that I have surrounding me. This week I have plenty of eggplant and fresh corn on the cob. I decided I wanted to make a corn filled ravioli for a group of friends who were coming over for lunch. That lunch turned into a brunch, so I decided the most expedient way to solve my menu problem was to put an egg on it! Thus, I reinvented my Uova da Raviolo recipe from earlier this summer.
I really wanted to play up the corn, and didn’t want to waste the husks so I boiled them for about an hour and then used the water to both cook the pasta and flavor the sauce. It is traditional to use pasta water to thicken a sauce, so I figured the blending of the loose gluten from the pasta and the flavor of the corn would pair beautifully with a simple wine and sage butter sauce.
I wanted to create something hearty and reminiscent of the harvest. I have a plethora of tomatoes growing in my garden, and am actively seeking for ways to use them up. Nico has been talking about eating more lentils, so I wanted to incorporate lentil and tomato here. I decided to roast the tomatoes with some garlic cloves, onion, and bacon for about an hour before slowly braising with the red wine. If you are in a hurry, you can simply sauté the bacon, tomato, and onions for a similar result.