Ack, need more words here... Main point is that the braised oxtails Hedda made were so tastey that no photographs were taken. The appetizer and dessert were both good tood, and here's the photos:
Thursday, August 20, 2009
Gnocchi 3 Ways and Osso Bucco
Ah the adventures... 4 pounds of veal shanks, hand made gnocchi and the opportunity to obsessibly chop veg. Dig.
Tuesday, July 14, 2009
Japanese Poser Plate (and the 6th Grade)
this past may, babe and i had the pleasure of juliet, jennifer and baby maddison visiting from vancouver. juliet and jennifer, twin sisters, are two of alisa's oldest friends. juliet's lovely daughter maddison, is just a few months older than lucas. the visit was a blast and i got to cook dinner for one of the evenings. the twins, rockin' chicks as they are, love their steaks rare. that being the case, and since i live but to serve, rare steaks were served...
so what's up with the poser plate you ask? do you even remember the word poser? the word, like an old familiar tune, ringing just barely in earshot, takes me back to a sweetly simple time. 1986. sixth grade. we were rockin' the long bangs and, like 11 year olds with turrets, we would shake our heads in vain attempts to get those long bangs out of our faces. we were blooming idiots, by which i mean idiots that were blooming, eyes peeled open by the wonders of a world that was bigger, grander and, most importantly, ours for the taking. lead fearlessly by devious older brothers, we were learning about rock music, the glorious fact that girls weren't actually "grodey," nor did they have cooties, and those crazy, pioneering lords of the skating world: caballero, hawk, mountain. the list goes on. skating was it, it was the bangs in our faces, the sweet ass vans shoes with skulls, the sure fire way to come home every day with bloody knees.
it was the line between the glory of truth and the shame of being a poser. posers were the ones who talked the talk but couldn't ollie the curb at full speed.
ah, good days. hence the title of this post. my plate, with the carefully placed pile of spinach, chopped in ribbons, tossed with a fresh white balsamic and fresh peach vinaigrette and topped with seasame seeds, the four squares of firm tofu, glazed with a miso, mirin and sugar reduction and broiled, and the two (not one or three) tempura prawns, doused in mayo, soy and sugar, was a poser. it was a pretty good poser though, not only lookin quasi-japanese in organization and precision, but tasting fairly good as well. do you ever get raw spinach at a japanese restaurant? rarely. peach dressing? i've never. well, cest la vie. the guests were happy and, bonus, i got to trip myself down memory lane...
so what's up with the poser plate you ask? do you even remember the word poser? the word, like an old familiar tune, ringing just barely in earshot, takes me back to a sweetly simple time. 1986. sixth grade. we were rockin' the long bangs and, like 11 year olds with turrets, we would shake our heads in vain attempts to get those long bangs out of our faces. we were blooming idiots, by which i mean idiots that were blooming, eyes peeled open by the wonders of a world that was bigger, grander and, most importantly, ours for the taking. lead fearlessly by devious older brothers, we were learning about rock music, the glorious fact that girls weren't actually "grodey," nor did they have cooties, and those crazy, pioneering lords of the skating world: caballero, hawk, mountain. the list goes on. skating was it, it was the bangs in our faces, the sweet ass vans shoes with skulls, the sure fire way to come home every day with bloody knees.
it was the line between the glory of truth and the shame of being a poser. posers were the ones who talked the talk but couldn't ollie the curb at full speed.
ah, good days. hence the title of this post. my plate, with the carefully placed pile of spinach, chopped in ribbons, tossed with a fresh white balsamic and fresh peach vinaigrette and topped with seasame seeds, the four squares of firm tofu, glazed with a miso, mirin and sugar reduction and broiled, and the two (not one or three) tempura prawns, doused in mayo, soy and sugar, was a poser. it was a pretty good poser though, not only lookin quasi-japanese in organization and precision, but tasting fairly good as well. do you ever get raw spinach at a japanese restaurant? rarely. peach dressing? i've never. well, cest la vie. the guests were happy and, bonus, i got to trip myself down memory lane...
Friday, May 15, 2009
Salmon Burgers, Apple Pepper Slaw, Out of Focus
this'll be a quicky, just a few shots of some salmon burgers with and apple and red bell pepper slaw made some night last week.
the slaw was made with julienned fuji apples and a red bell pepper. on the good advice of my good friend myra, i picked up a japanese veggie slicer and love it. anything sliced with the apparent precision of a julienne just looks cool to me. (and yes, i realize my next challenge is to julienne by hand! man, if that doesn't sound like a time suck that i'll enjoy greatly.) the dressing: mayo, sugar, mustard and some rice vinegar.
the burgers are salmon, celery, parsely and chives. all in all, simple good stuff. wow, what a boring post.
the slaw was made with julienned fuji apples and a red bell pepper. on the good advice of my good friend myra, i picked up a japanese veggie slicer and love it. anything sliced with the apparent precision of a julienne just looks cool to me. (and yes, i realize my next challenge is to julienne by hand! man, if that doesn't sound like a time suck that i'll enjoy greatly.) the dressing: mayo, sugar, mustard and some rice vinegar.
the burgers are salmon, celery, parsely and chives. all in all, simple good stuff. wow, what a boring post.
Friday, April 24, 2009
Risotto, u confound me...
it all seems so simple - melt butter, sautee onions until translucent, add rice for 2-3 mins until faintly toasty, add wine until evaporated, then add heated stock, 1 cup at a time, letting each cup get completely absorbed before adding the next. stir constantly. stop when risotto is creamy but still al dente, or "toothy" in the middle of the grain.
this should leave you with risotto - creamy, saucy rice basically. well, it does, but damn, doing it is waaaaay different than doing it well! i've tried dozens of times and am only now getting close to a good risotto.
first and foremost, use a wide sautee pan - i tried like 10 times with a deep stock pot before finally realizing that was not the way to go. (ok, recipe's often don't specify the cooking vessel, and when they do, i often don't recognize which is which. i had to see someone making it on a cooking show before realizing my mistake. lame. not at all suprising.) second, be patient and keep stirring. trying to speed things along does not a good risotto make.
anyways, these days i'm fairly happy and have become unconfounded. here's the mise en place and the finished product: musroom risotto and orange-rosemary grilled lamb chops.
this should leave you with risotto - creamy, saucy rice basically. well, it does, but damn, doing it is waaaaay different than doing it well! i've tried dozens of times and am only now getting close to a good risotto.
first and foremost, use a wide sautee pan - i tried like 10 times with a deep stock pot before finally realizing that was not the way to go. (ok, recipe's often don't specify the cooking vessel, and when they do, i often don't recognize which is which. i had to see someone making it on a cooking show before realizing my mistake. lame. not at all suprising.) second, be patient and keep stirring. trying to speed things along does not a good risotto make.
anyways, these days i'm fairly happy and have become unconfounded. here's the mise en place and the finished product: musroom risotto and orange-rosemary grilled lamb chops.
Friday, April 10, 2009
DAF... Done and done.
like the oh so great chocolate, another DAF has gone by, and the success is bitter sweat. the normal players were present - Aurthur and Elaine, Leslie and Kelvin, Hedda and Leonard - as well as a special canadian guest, alisa's childhood friend Virginia. foxy wife decked the house out in fine style, adorning our table with a beautful setting of mandarin oranges and hand made menus. amidst the sweet smell of blooming birthday roses, my biggest endevor ufolded, itself blooming, and took on a life of it's own. and this night saw and added touch of joy, which, like that perfect pinch of salt, flavored the whole evening - we were celebrating alisa's birthday!
this DAF also featured another unique addition: a blind tasting wine contest. the rule was $25 max bottles. the tasting was fun and i'll write up the details in my next post... stay tuned.
this DAF also featured another unique addition: a blind tasting wine contest. the rule was $25 max bottles. the tasting was fun and i'll write up the details in my next post... stay tuned.
babe's beautiful table setting
amuse bouche ~ lobster pops
first course ~ crab salad and avocado
second course ~ corn chowder
third course ~ scallops and citrus sauce
fourth course ~ sea bass, beniimo salt al cartoccio
fifth course ~ game hen, polenta cakes, carmelized onions
sixth course ~ sierra nevada braised short ribs, fingerling potato coins
about the food
amuse bouche ~ lobster pops
first up were the lobster pops. i had planned on serving a toasted bread box filled with brie and topped with a meyer lemon marmalade, but when i tested the recipe i found out that i am absolutely incapable of making a good marmalade. (that in itself is just a challenge really 'cause considering there's like 4 ingredients, it shouldn't be all that hard). anyways, if no bread box, then what?
well, inspiration strikes where you least expect it: las vegas. foxy wife went to vegas (baby!) for a bachelorette. they ate at Sea Blue and were served lobster corndogs. how deliciously haute country cuisine. i had to bite on that idea, and bite i did. seemed to me that a corndog tastes mostly like the cornmeal based batter and would probably mask the sweetness of the lobster. on went my little little culinary thinking cap - quite obviously the very first sign of trouble - and out popped the above mentioned tempura lobster pops. genius i thought - tempura batter, properly executed, is so light and subtle that it would surely add only a cripy texture to the golfball size chunks of lobster it was to coat.
well properly executed was the first problem ~ i followed what i thought was a fairly standard tempura recipe: corn flour, flour, ice cold water and egg. i even went so far as to chill the flour mixture in the freezer to ensure cold ingredients! regardless, the batter was waaaaayyyyy too heavy resulting in exactly what i was trying to avoid - lobster pieces lost in a mouthful of thick, crunchy fried batter. the second problem was just the rookiest of the rookie manuevers - i forgot to season the lobster. ack. there. i said it.
ah well, the idea is still solid ~ the pops themselves were fried nicely, the lobster was tender and moist and delicious. they were served with lemon wedges and fried basil. next time i go "mano y mano" with the lobster pops, ill season the little bastards liberally and follow the french laundry's tempura recipe (which includes baking soda and sparling water), and, dear friends, i'll be victorious. oh, and i hope you are there to try them out...
second course ~ corn chowder
nothing to say here except that corn and crab fritters were intended to join the perfectly-fine-but-not-interesting soup. only the fritters never made it to the party. i was told they forgot their baking soda and didn't have time to go back home and pick it up. subsequently they disintegrated in hot oil, pissed me off, and skipped out on dinner. oh well, onward...
third course ~ scallops and citrus sauce
so for this dish, i guess i need to link back to the originator? i'm not really sure how that works. anyway, babe and i ate at a joint called The House in the city and Chef Tse's dish formed the foundation for this one. Seared scallops, micro-green salad, and some sort of citrus sauce that was smooth, silky and sweet.
I have no idea what was in his version, but my sauce (served from a squeeze bottle in a funky shape - boo ya) was basically a lemon juice vinaigrette of lemon juice, white balsamic, and olive oil, enhanced with this really kick ass pomegranate syrup i found at a little middle eastern market. the syrup is incredible - super concentrated pomegranate flavor that somehow has all the sweetness leeched out so that you can control the sweetness level yourself. then the lemon-pomegranate vinaigrette was mounted with butter (again, you must be shocked) and sweetened with honey to form what i think was a nicely balanced, smooth and tangy sauce that brightened up the tender scallops. one last touch that was small but important to me, was the addition of a pinch of fluer de sel and a thyme sprig tip to each scallop. when consumed together, the salt cut the sweetness slightly and, right at the end, the thyme imparted a floral freshness, thus keeping the whole bite almost refreshing. (holy crap, that little tirade, although absolutely true and my honest thoughts, is worth a post of its own. seriously, who the hell do i think i am, haha...)
plating wise, well, i'm proud gosh darnit! why can't i use a squeeze bottle, a rectangular plate, and the rule of thirds to compose a dish that looks better than it tastes?!?
fourth course ~ sea bass, beniimo salt al cartoccio
check it: baking in paper rocks. baking the tastiest fish in the ocean in paper rocks squared. baking the tastiest fish in the ocean in paper seasoned with beniimo salt that your dear friends brought you all the way from japan rocked the house d-0-w-n. super, super simple. julienned red bell pepper and carrots, a nice hunk of sea bass, thyme (again) and the beniimo salt are assembled in an envelope of parchment paper and baked for 9 mins at 500. bam. done.
so the beniimo salt. comes from beni imo, or Okinawan sweet potatos. the dried, minced sweet potatos are mixed with salt and just float around like little bits of purple haze. when added to the fish, their color bleeds, creating little purple patches on the fish. topped with the thyme, the colors blended beautifully - from bottom to top: red and orange, white, purple and green. it was a straight tie-dye dish... the hippie in me smiled big.
fifth course ~ game hen, polenta cakes, carmelized onions
this dish was covered pretty well in my post about the sauce so i'm not going to get into the food per se. i do, however, want to take a moment to talk about the mad respect i have for the organizational genius it must take to run a real deal restaurant. my dish included a stock based sauce, sauteed game hens, sauteed polenta cakes and carmelized shallots. that's 4 little items.
yea, it took me several hours spread over 2 days of cooking to put this one together.
this innocent looking little dish was, however, my biggest organizational success and a very potent reinforcement of the value and efficiency of good prepping and organization. day 1 consisted of butchering the hens, separating out the legs that were to be used for the dish, and making the sauce with the freshly harvested carcasses. while the carcasses roasted with some carrots, onions, celery and garlic, i made the polenta (which, by the way, got a great flavor spike by adding crushed garlic to the stock that was simmered prior to adding the corn meal ~ thanks again french laundry cookbook!). the polenta finished cooking and went into a sheetpan to cool while the carcasses came out of the oven and went on to the stovetop. the sauce was made on the stovetop and then set aside to cool along with the polenta. finally rounds were cut from the sheet of polenta and everything - the sauce, the hen legs and the polenta rounds - went into the fridge, ready for the next day.
day 2 started with seasoning the legs and carmelizing the shallots, hours before dinner. then, come time for this course, all i had to do was sautee the legs and the polenta rounds, pull them and keep them warm while the sauce was finished in the pan used to sautee the legs. lastly, assembly of all the completed pieces and voila - the course was cooked and served in 15 minutes! this may not sound all that impressive, but considering we were five courses in, i had been cooking for like 9 hours at this point, and i HADN'T GOTTEN DRUNK YET, time was certainly of the essence. all the prep meant that i got to start drinking that much faster once dinner service was complete. need i say more?
sixth course ~ sierra nevads braised short ribs, fingerling potato coins
i, along with thousands, nay, millions, have said it before: slow cooked meat rocks. and, as you know, beer is considered to be the 8th wonder of the world at Chez Berliner's. so the two of them together is just fine by us. this is the third time i've served it and everyone always loves it. but i'm getting tired of it so this is the official swan song of the sierra nevada braised short ribs! adios tasty ribs...
well, there you have it. more than you ever wanted to know about this round of DAF. on the whole i'm really pleased. 6 courses plus an appy pulled off with no stress - well, very little stress - and another great night. best part was that i didn't get wasted until AFTER dinner so hey, success!
amuse bouche ~ lobster pops
first up were the lobster pops. i had planned on serving a toasted bread box filled with brie and topped with a meyer lemon marmalade, but when i tested the recipe i found out that i am absolutely incapable of making a good marmalade. (that in itself is just a challenge really 'cause considering there's like 4 ingredients, it shouldn't be all that hard). anyways, if no bread box, then what?
well, inspiration strikes where you least expect it: las vegas. foxy wife went to vegas (baby!) for a bachelorette. they ate at Sea Blue and were served lobster corndogs. how deliciously haute country cuisine. i had to bite on that idea, and bite i did. seemed to me that a corndog tastes mostly like the cornmeal based batter and would probably mask the sweetness of the lobster. on went my little little culinary thinking cap - quite obviously the very first sign of trouble - and out popped the above mentioned tempura lobster pops. genius i thought - tempura batter, properly executed, is so light and subtle that it would surely add only a cripy texture to the golfball size chunks of lobster it was to coat.
well properly executed was the first problem ~ i followed what i thought was a fairly standard tempura recipe: corn flour, flour, ice cold water and egg. i even went so far as to chill the flour mixture in the freezer to ensure cold ingredients! regardless, the batter was waaaaayyyyy too heavy resulting in exactly what i was trying to avoid - lobster pieces lost in a mouthful of thick, crunchy fried batter. the second problem was just the rookiest of the rookie manuevers - i forgot to season the lobster. ack. there. i said it.
ah well, the idea is still solid ~ the pops themselves were fried nicely, the lobster was tender and moist and delicious. they were served with lemon wedges and fried basil. next time i go "mano y mano" with the lobster pops, ill season the little bastards liberally and follow the french laundry's tempura recipe (which includes baking soda and sparling water), and, dear friends, i'll be victorious. oh, and i hope you are there to try them out...
second course ~ corn chowder
nothing to say here except that corn and crab fritters were intended to join the perfectly-fine-but-not-interesting soup. only the fritters never made it to the party. i was told they forgot their baking soda and didn't have time to go back home and pick it up. subsequently they disintegrated in hot oil, pissed me off, and skipped out on dinner. oh well, onward...
third course ~ scallops and citrus sauce
so for this dish, i guess i need to link back to the originator? i'm not really sure how that works. anyway, babe and i ate at a joint called The House in the city and Chef Tse's dish formed the foundation for this one. Seared scallops, micro-green salad, and some sort of citrus sauce that was smooth, silky and sweet.
I have no idea what was in his version, but my sauce (served from a squeeze bottle in a funky shape - boo ya) was basically a lemon juice vinaigrette of lemon juice, white balsamic, and olive oil, enhanced with this really kick ass pomegranate syrup i found at a little middle eastern market. the syrup is incredible - super concentrated pomegranate flavor that somehow has all the sweetness leeched out so that you can control the sweetness level yourself. then the lemon-pomegranate vinaigrette was mounted with butter (again, you must be shocked) and sweetened with honey to form what i think was a nicely balanced, smooth and tangy sauce that brightened up the tender scallops. one last touch that was small but important to me, was the addition of a pinch of fluer de sel and a thyme sprig tip to each scallop. when consumed together, the salt cut the sweetness slightly and, right at the end, the thyme imparted a floral freshness, thus keeping the whole bite almost refreshing. (holy crap, that little tirade, although absolutely true and my honest thoughts, is worth a post of its own. seriously, who the hell do i think i am, haha...)
plating wise, well, i'm proud gosh darnit! why can't i use a squeeze bottle, a rectangular plate, and the rule of thirds to compose a dish that looks better than it tastes?!?
fourth course ~ sea bass, beniimo salt al cartoccio
check it: baking in paper rocks. baking the tastiest fish in the ocean in paper rocks squared. baking the tastiest fish in the ocean in paper seasoned with beniimo salt that your dear friends brought you all the way from japan rocked the house d-0-w-n. super, super simple. julienned red bell pepper and carrots, a nice hunk of sea bass, thyme (again) and the beniimo salt are assembled in an envelope of parchment paper and baked for 9 mins at 500. bam. done.
so the beniimo salt. comes from beni imo, or Okinawan sweet potatos. the dried, minced sweet potatos are mixed with salt and just float around like little bits of purple haze. when added to the fish, their color bleeds, creating little purple patches on the fish. topped with the thyme, the colors blended beautifully - from bottom to top: red and orange, white, purple and green. it was a straight tie-dye dish... the hippie in me smiled big.
fifth course ~ game hen, polenta cakes, carmelized onions
this dish was covered pretty well in my post about the sauce so i'm not going to get into the food per se. i do, however, want to take a moment to talk about the mad respect i have for the organizational genius it must take to run a real deal restaurant. my dish included a stock based sauce, sauteed game hens, sauteed polenta cakes and carmelized shallots. that's 4 little items.
yea, it took me several hours spread over 2 days of cooking to put this one together.
this innocent looking little dish was, however, my biggest organizational success and a very potent reinforcement of the value and efficiency of good prepping and organization. day 1 consisted of butchering the hens, separating out the legs that were to be used for the dish, and making the sauce with the freshly harvested carcasses. while the carcasses roasted with some carrots, onions, celery and garlic, i made the polenta (which, by the way, got a great flavor spike by adding crushed garlic to the stock that was simmered prior to adding the corn meal ~ thanks again french laundry cookbook!). the polenta finished cooking and went into a sheetpan to cool while the carcasses came out of the oven and went on to the stovetop. the sauce was made on the stovetop and then set aside to cool along with the polenta. finally rounds were cut from the sheet of polenta and everything - the sauce, the hen legs and the polenta rounds - went into the fridge, ready for the next day.
day 2 started with seasoning the legs and carmelizing the shallots, hours before dinner. then, come time for this course, all i had to do was sautee the legs and the polenta rounds, pull them and keep them warm while the sauce was finished in the pan used to sautee the legs. lastly, assembly of all the completed pieces and voila - the course was cooked and served in 15 minutes! this may not sound all that impressive, but considering we were five courses in, i had been cooking for like 9 hours at this point, and i HADN'T GOTTEN DRUNK YET, time was certainly of the essence. all the prep meant that i got to start drinking that much faster once dinner service was complete. need i say more?
sixth course ~ sierra nevads braised short ribs, fingerling potato coins
i, along with thousands, nay, millions, have said it before: slow cooked meat rocks. and, as you know, beer is considered to be the 8th wonder of the world at Chez Berliner's. so the two of them together is just fine by us. this is the third time i've served it and everyone always loves it. but i'm getting tired of it so this is the official swan song of the sierra nevada braised short ribs! adios tasty ribs...
well, there you have it. more than you ever wanted to know about this round of DAF. on the whole i'm really pleased. 6 courses plus an appy pulled off with no stress - well, very little stress - and another great night. best part was that i didn't get wasted until AFTER dinner so hey, success!
Gastrique!
Gatrique's rock. Super potent, very pretty on the plate and super easy to do! This one was sugar, vinegar and apple flavored tea. Mix, reduce and use... The chicken was pan seared and steamed thigh over fingerling potato and parmesan mash. Bit of thyme has been going with everything lately - not sure why, just obsessed with thyme.
Oh, and regarding the pan seared/steamed thing, I found, quite by accident, that covering chicken while sauteeing it, which adds the "steam" part of the equation, really made for tender and juicy chicken. I only figured it out because I was trying to keep the damn oil from popping all over the place. Lucky discovery!
Oh, and regarding the pan seared/steamed thing, I found, quite by accident, that covering chicken while sauteeing it, which adds the "steam" part of the equation, really made for tender and juicy chicken. I only figured it out because I was trying to keep the damn oil from popping all over the place. Lucky discovery!
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