tag:blogger.com,1999:blog-23984586386064758392024-03-14T06:13:46.914-07:00Will Work for Food....by Ryan SheltonAnonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2398458638606475839.post-4580220899397833442014-06-13T00:31:00.003-07:002014-06-14T21:35:04.618-07:00Faux Apples - Waldorf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrxK2swoEiSV8TCzbVNyeM6cTkUhyphenhyphennkHMsTz7iCXzF64XXyKXzfDgPWONcqmRnQByazjC8sgK1jHU27w4POvFPrqbyXq-1fshIeDUhlKU9aQ1oD1eR3TNfLyv6aexDXBbZOp9nlMYZss/s1600/2014-04-10+20.26.20.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/-Pf4ImJDw9QQ/U06evlx4wSI/AAAAAAABai0/cQOxnOpN7UQ/w382-h255-no/_MG_7933.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Pf4ImJDw9QQ/U06evlx4wSI/AAAAAAABai0/cQOxnOpN7UQ/w382-h255-no/_MG_7933.jpg" height="213" width="320" /></a>Waldorf Salad: Apples, Celery, Walnuts, Grapes in<br />
a mayonnaise/whipped cream based dressing. Kind of gross, right? I'm not sure why I keep going back to it (besides my love for celery, maybe). Well, we had a cool idea for a walnut/apple based technique and my mind went to Waldorf, I guess.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPr5baO_DtdaaLP_5dnDtsBs9RFXB44vibOsG8qT5872DxSbh8oW_fRk0DzX55puq_iT3xFQp3wWAbRS8Q5C5M5msl9Ubd1w9zeVxxDZtWYZ1Kd44MCAAulYPTvcYy9JylX4HQYrMfXQ/s1600/2014-06-13+18.31.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPr5baO_DtdaaLP_5dnDtsBs9RFXB44vibOsG8qT5872DxSbh8oW_fRk0DzX55puq_iT3xFQp3wWAbRS8Q5C5M5msl9Ubd1w9zeVxxDZtWYZ1Kd44MCAAulYPTvcYy9JylX4HQYrMfXQ/s1600/2014-06-13+18.31.54.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yAZFIb2rqEQ_E9Vrujscg2m5yD9SNHLqYi-m2F8ZLhFPqKA42zMJ05M_3fLehCTWaNBpKaDeJZGnDbSxmxQe2S3ixTwXTZu1ICDfGlYfk4mJPCC3EV91NXzhTYPkChiSyIQOfpKfoLg/s1600/2014-06-11+20.32.11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yAZFIb2rqEQ_E9Vrujscg2m5yD9SNHLqYi-m2F8ZLhFPqKA42zMJ05M_3fLehCTWaNBpKaDeJZGnDbSxmxQe2S3ixTwXTZu1ICDfGlYfk4mJPCC3EV91NXzhTYPkChiSyIQOfpKfoLg/s1600/2014-06-11+20.32.11.jpg" height="240" width="320" /></a></div>
We make our own walnut "butter" (like peanut butter" in the blender with water, toasted walnuts, sugar and salt. Once the butter is smooth, add more toasted walnuts, like chunky peanut butter. Depending on the texture, you can form balls by hand or use a mold which is what we do. Once the butter is rounded, put a stick in it and freeze it. This is to make the center hard and easy to work with.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtZjf3D9Nbf7eeKgF6zq0czuxJM5eJN9SV37dwVV8q1awqYDBhS0nbf3L8D15cnQAK2I1FsoyHKtmAm8EDkG_p619xjhop1Y9Ue6czKL-hNv8lAgoT9URFtEaigSLpP6sHmTMWiCkob4/s1600/2014-06-11+20.33.25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Once the centers are firm, we take an ounce of goat's cheese, form a thin disk by hand, like PlayDoh and wrap the center in it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4foJJnW5DHdsIJannLEmOaJbOdtfiKQnNLkk2GWJ6RVO7xPvFmxmUF_CqeUxzXtDtHshIbgCxZSnXzyJrlXo2A8OdhuMPPavk9OsG3u3lSsa38oQxnrA52a7Fx9B-ePP4WFKpZmqQxk/s1600/2014-06-11+20.33.38.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4STjZ7NqPyVYDjGcFFXPr88Ugg4bbK3OdayBWOZLvxlIzhHsGErdkcl9nRi8TJjvJamm1eRuksxDHRsTmuF1SPqAd95arWupt8u5c9m25nqWoCZNHqMWhA4Z74CGz90zIUxEnJvUj_UY/s1600/2014-06-11+20.33.21.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4STjZ7NqPyVYDjGcFFXPr88Ugg4bbK3OdayBWOZLvxlIzhHsGErdkcl9nRi8TJjvJamm1eRuksxDHRsTmuF1SPqAd95arWupt8u5c9m25nqWoCZNHqMWhA4Z74CGz90zIUxEnJvUj_UY/s1600/2014-06-11+20.33.21.jpg" height="200" style="cursor: move;" width="150" /></a></div>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4foJJnW5DHdsIJannLEmOaJbOdtfiKQnNLkk2GWJ6RVO7xPvFmxmUF_CqeUxzXtDtHshIbgCxZSnXzyJrlXo2A8OdhuMPPavk9OsG3u3lSsa38oQxnrA52a7Fx9B-ePP4WFKpZmqQxk/s1600/2014-06-11+20.33.38.jpg" height="320" width="240" /><br />
<br />
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwv4lFD0taD_0pTSFt7aQuvPfFFo_vDOahK2CmWTw81m05BUrDN3FqOUppY2ghJZd7aIn3GW3yriC2EVLSRi1Bru5fIsk4VacXTgvkch1FP7eFG2T2inYZt-47SuzGsKIyzXkpV042Pk/s1600/2014-06-11+20.33.46.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwv4lFD0taD_0pTSFt7aQuvPfFFo_vDOahK2CmWTw81m05BUrDN3FqOUppY2ghJZd7aIn3GW3yriC2EVLSRi1Bru5fIsk4VacXTgvkch1FP7eFG2T2inYZt-47SuzGsKIyzXkpV042Pk/s1600/2014-06-11+20.33.46.jpg" height="320" width="240" /></a><br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
After the walnut centers are wrapped in goat's cheese, freeze them again, for ease of dipping. (Make sure you kind of shape the goat's cheese like an apple, which is harder than you might expect...apples are not very round)</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
We make our dipping gelee out of apple juice and freeze dried raspberries for color (easy to find at most Whole Foods) The recipe is:<br />
<br />
1.5 cups Apple Juice<br />
1 tablespoon FD Raspberries (powdered)<br />
2 tablespoons Sugar<br />
5 sheets Gelatin.<br />
<br />
We superfreeze the exterior of the goat's cheese with liquid nitrogen, but you could put it in a box with dry ice as well, it would just be slower. This is what the process looks like:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/3RF4vWv7TCw?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XLiC8O3rzqc/U06fJD7RTsI/AAAAAAABakA/N1aUl6f0je8/w382-h573-no/_MG_7987.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XLiC8O3rzqc/U06fJD7RTsI/AAAAAAABakA/N1aUl6f0je8/w382-h573-no/_MG_7987.jpg" height="320" width="213" /></a><a href="https://3.bp.blogspot.com/-2O9IqY6Lxj0/U06fM482bfI/AAAAAAABakI/NqiahE6EZbM/w382-h255-no/_MG_7997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2O9IqY6Lxj0/U06fM482bfI/AAAAAAABakI/NqiahE6EZbM/w382-h255-no/_MG_7997.jpg" height="212" width="320" /></a></div>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Gpgwy5h36s4/U06fUv0j_gI/AAAAAAABakk/FuJ6ipzDfJ8/w382-h573-no/_MG_8010.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Gpgwy5h36s4/U06fUv0j_gI/AAAAAAABakk/FuJ6ipzDfJ8/w382-h573-no/_MG_8010.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">money shot</td></tr>
</tbody></table>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2f4HZuRSudH9ZP0gAPJyUWrgx_4l_n1RhtPqmIHMwSzW8En5rFkDfaGU6FCJXxFmZdDMoUFgG6SQ9h4ucfTLfRM85i25Y5lOYRBEpGJEvC5kl6j5RpODYrMyJt-3_FTUwRTX2w2KLd1E/s1600/2014-06-12+14.54.01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2f4HZuRSudH9ZP0gAPJyUWrgx_4l_n1RhtPqmIHMwSzW8En5rFkDfaGU6FCJXxFmZdDMoUFgG6SQ9h4ucfTLfRM85i25Y5lOYRBEpGJEvC5kl6j5RpODYrMyJt-3_FTUwRTX2w2KLd1E/s1600/2014-06-12+14.54.01.jpg" height="320" width="240" /></a>The finished apples look a bit like this -></div>
<div style="text-align: right;">
It takes 5 dips to fully glaze them.</div>
<div style="text-align: right;">
Afterwards, they have to be refrigerated </div>
<div style="text-align: right;">
until fully thawed, then the skewer</div>
<div style="text-align: right;">
can be removed and replaced </div>
<div style="text-align: right;">
with an herb sprig or leaf.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwFtMVB_rRn6Wgnbpu5Djly-vn1z5tMfhHlY6zUWWyKj4JCYfA7J_BlSS7nJiPXYn4rP2MZI65nQLMyCsrnv10EC-k8rUyJyElrnbxehxJJiZWIWf-XF79bax0EsPAqW_nRaZVf8jJXk/s1600/2014-06-14+14.19.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwFtMVB_rRn6Wgnbpu5Djly-vn1z5tMfhHlY6zUWWyKj4JCYfA7J_BlSS7nJiPXYn4rP2MZI65nQLMyCsrnv10EC-k8rUyJyElrnbxehxJJiZWIWf-XF79bax0EsPAqW_nRaZVf8jJXk/s1600/2014-06-14+14.19.38.jpg" height="320" width="240" /></a></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrxK2swoEiSV8TCzbVNyeM6cTkUhyphenhyphennkHMsTz7iCXzF64XXyKXzfDgPWONcqmRnQByazjC8sgK1jHU27w4POvFPrqbyXq-1fshIeDUhlKU9aQ1oD1eR3TNfLyv6aexDXBbZOp9nlMYZss/s1600/2014-04-10+20.26.20.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrxK2swoEiSV8TCzbVNyeM6cTkUhyphenhyphennkHMsTz7iCXzF64XXyKXzfDgPWONcqmRnQByazjC8sgK1jHU27w4POvFPrqbyXq-1fshIeDUhlKU9aQ1oD1eR3TNfLyv6aexDXBbZOp9nlMYZss/s1600/2014-04-10+20.26.20.jpg" height="240" width="320" /></a><br />
<br />
<br />
Convincing, aren't they?<br />
<br />
At that point, we serve them with a relatively standard waldorf salad. Our only additional flourishes include candied walnuts and a house made mayonnaise dressing.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Gpgwy5h36s4/U06fUv0j_gI/AAAAAAABakk/FuJ6ipzDfJ8/w382-h573-no/_MG_8010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gBLdnHyoMiN9mxd765hXlbPVjMLpQvyg6sQ82HZYSuQVm9kIusZzh5I03492tm-WvLB8WqPc_wutDkOcP9Ah5ZC_9jOqXKv5F2mNTNgwSe46Kw71IvGS6UUQYvM3DMrCpTFkzKywjbg/s1600/2014-06-14+13.44.32.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gBLdnHyoMiN9mxd765hXlbPVjMLpQvyg6sQ82HZYSuQVm9kIusZzh5I03492tm-WvLB8WqPc_wutDkOcP9Ah5ZC_9jOqXKv5F2mNTNgwSe46Kw71IvGS6UUQYvM3DMrCpTFkzKywjbg/s1600/2014-06-14+13.44.32.jpg" height="320" width="240" /></a></div>
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsi0KZeLSnknDen4gsSoWdm3RDE2pkAf2nk-KalktNJ9R-yfg0eNs54E_0MGUC5MxbyM_Zwc3d8hPmu-9xU0ZxWnZiYF33w6cQ04GLxTj1FzXy7GX5PJcmTbDK-UMuVizhjvdAHr9bqs/s1600/2014-04-10+20.26.14.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsi0KZeLSnknDen4gsSoWdm3RDE2pkAf2nk-KalktNJ9R-yfg0eNs54E_0MGUC5MxbyM_Zwc3d8hPmu-9xU0ZxWnZiYF33w6cQ04GLxTj1FzXy7GX5PJcmTbDK-UMuVizhjvdAHr9bqs/s1600/2014-04-10+20.26.14.jpg" height="480" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zfjyKOEl-MY/U06es0Zc3FI/AAAAAAABaio/lgTUvsH34Fg/w963-h642-no/_MG_7932.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zfjyKOEl-MY/U06es0Zc3FI/AAAAAAABaio/lgTUvsH34Fg/w963-h642-no/_MG_7932.jpg" height="213" width="320" /></a></div>
<br />
<br />
<div style="text-align: right;">
Cool beans</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-2O9IqY6Lxj0%2FU06fM482bfI%2FAAAAAAABakI%2FNqiahE6EZbM%2Fw382-h255-no%2F_MG_7997.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-2O9IqY6Lxj0/U06fM482bfI/AAAAAAABakI/NqiahE6EZbM/w382-h255-no/_MG_7997.jpg" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-dTQUofAAy8E%2FU5p4bELNprI%2FAAAAAAAACEA%2FG978XEZ-PkM%2Fs1600%2F2014-06-11%2B20.33.21.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4STjZ7NqPyVYDjGcFFXPr88Ugg4bbK3OdayBWOZLvxlIzhHsGErdkcl9nRi8TJjvJamm1eRuksxDHRsTmuF1SPqAd95arWupt8u5c9m25nqWoCZNHqMWhA4Z74CGz90zIUxEnJvUj_UY/s1600/2014-06-11+20.33.21.jpg" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-9IkEV9MGgAc%2FU5p4ZCoB6NI%2FAAAAAAAACDk%2F2e1Z4cX3cfY%2Fs1600%2F2014-04-10%2B20.26.20.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrxK2swoEiSV8TCzbVNyeM6cTkUhyphenhyphennkHMsTz7iCXzF64XXyKXzfDgPWONcqmRnQByazjC8sgK1jHU27w4POvFPrqbyXq-1fshIeDUhlKU9aQ1oD1eR3TNfLyv6aexDXBbZOp9nlMYZss/s1600/2014-04-10+20.26.20.jpg" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-uhini043n8Q%2FU5p4cd21GJI%2FAAAAAAAACEM%2FLnHGS5xuOpk%2Fs1600%2F2014-06-11%2B20.33.38.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4foJJnW5DHdsIJannLEmOaJbOdtfiKQnNLkk2GWJ6RVO7xPvFmxmUF_CqeUxzXtDtHshIbgCxZSnXzyJrlXo2A8OdhuMPPavk9OsG3u3lSsa38oQxnrA52a7Fx9B-ePP4WFKpZmqQxk/s1600/2014-06-11+20.33.38.jpg" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-Gpgwy5h36s4%2FU06fUv0j_gI%2FAAAAAAABakk%2FFuJ6ipzDfJ8%2Fw382-h573-no%2F_MG_8010.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://4.bp.blogspot.com/-Gpgwy5h36s4/U06fUv0j_gI/AAAAAAABakk/FuJ6ipzDfJ8/w382-h573-no/_MG_8010.jpg" -->Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com1tag:blogger.com,1999:blog-2398458638606475839.post-44057577236067538012014-04-03T21:51:00.003-07:002014-06-12T21:11:20.360-07:00Something you can do with your carrots<div class="separator" style="clear: both; text-align: left;">
Its been awhile since I've posted. I've got something to share, but the "production value" may not equal some of the work I've done previously. This project has kept me busy for a month, however and I am quite proud. The idea started as a potential way to highlight rawness and the liveliness of very fresh produce. Well, what could be more raw and lively than a backdrop of living carrots.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPt-vx76FDjSQWSx5pifJMlmsVskFjGwVZFUk8LVrecHKRp7boY9UWbskuJwW_rQyhDw89dRNBSLymSFuys3TPSaV5onTWd2-E7sxiRoWC3siqTctnIgIPCsse4WpIPMiTatprBBXvi1s/s1600/2014-03-16+12.10.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPt-vx76FDjSQWSx5pifJMlmsVskFjGwVZFUk8LVrecHKRp7boY9UWbskuJwW_rQyhDw89dRNBSLymSFuys3TPSaV5onTWd2-E7sxiRoWC3siqTctnIgIPCsse4WpIPMiTatprBBXvi1s/s1600/2014-03-16+12.10.22.jpg" height="480" width="640" /></a></div>
<br />
The top inch of carrots in a half inch of water sprouts really awesomely after only a week!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy6plz2B-5vct7lOPqs6ywIUBEJ8-R-MELbBGj6JIjqi8ASqgWRLuUvu6w-nNDCh02FaSu9rgSRWUfYNFz-h7JrFIZI4Nv4lb9VWkAZUTqNYqz2ACniGPGKwCFf2BbPgxDm1ucvjHzb4/s1600/2014-03-16+22.49.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy6plz2B-5vct7lOPqs6ywIUBEJ8-R-MELbBGj6JIjqi8ASqgWRLuUvu6w-nNDCh02FaSu9rgSRWUfYNFz-h7JrFIZI4Nv4lb9VWkAZUTqNYqz2ACniGPGKwCFf2BbPgxDm1ucvjHzb4/s1600/2014-03-16+22.49.27.jpg" height="480" width="640" /></a></div>
<br />
Figuring out how to drill a hole in glass was easy, after the first few casualties. The carrots are more than willing to grow through the tiny hole.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4Zhjvf_B8VAfsgZNlDPlHt2EhQFlHNvIvj9mpXrI6fY1XYU-Ts4xWVMfiPdN_d_C5Ngj5dmlpDJYjzZ-t3XahufBRltdCDoC2c1G0B-6jpcWFy37MFmw-gitVzqyFQdUlibxhNQwQZ0/s1600/2014-03-17+23.54.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4Zhjvf_B8VAfsgZNlDPlHt2EhQFlHNvIvj9mpXrI6fY1XYU-Ts4xWVMfiPdN_d_C5Ngj5dmlpDJYjzZ-t3XahufBRltdCDoC2c1G0B-6jpcWFy37MFmw-gitVzqyFQdUlibxhNQwQZ0/s1600/2014-03-17+23.54.25.jpg" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
A little bit of wire, moss and a picture frame shadow box....<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43tObJ6efuc8J9lCF7ZdCWtiK7hxdbin8FNRDTNzlSNGDhOgmhJAPMmtvAUWPTgSdGoqe3WsficJeTup1XSvBdrjmgXhyMsmKTi_gCwHJfaB1SqC5aQ7mii9wvzgYmvXjmZD1NMlsWKI/s1600/2014-03-25+20.24.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43tObJ6efuc8J9lCF7ZdCWtiK7hxdbin8FNRDTNzlSNGDhOgmhJAPMmtvAUWPTgSdGoqe3WsficJeTup1XSvBdrjmgXhyMsmKTi_gCwHJfaB1SqC5aQ7mii9wvzgYmvXjmZD1NMlsWKI/s1600/2014-03-25+20.24.23.jpg" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiy8weLQIpq6yRrWe5BEqhxJyXd7ncNbr6JrJyIqg3NTT3-k28evpzC08X-GYEHp2-smcUadkCU6jBW6zaxM6JWbNAnPJY0SCArbye62aqjf0vQe7GpFay5Wi-b_2qhNtpEj4ZF8lOGLo/s1600/2014-03-25+20.24.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiy8weLQIpq6yRrWe5BEqhxJyXd7ncNbr6JrJyIqg3NTT3-k28evpzC08X-GYEHp2-smcUadkCU6jBW6zaxM6JWbNAnPJY0SCArbye62aqjf0vQe7GpFay5Wi-b_2qhNtpEj4ZF8lOGLo/s1600/2014-03-25+20.24.30.jpg" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qaZPQpch4q0wGQfTUw72G51AyWRKAiv_Aig31RWLeHybTkkZz_VZuwA0r77Hbx_h_evUPVqYiyMlU7ww7pwnkmZvEFNOg0ke_zVAWwYImwlLwsvyHOcZBj4kGwvDtLh9gi_68zQ-apM/s1600/2014-03-25+20.25.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qaZPQpch4q0wGQfTUw72G51AyWRKAiv_Aig31RWLeHybTkkZz_VZuwA0r77Hbx_h_evUPVqYiyMlU7ww7pwnkmZvEFNOg0ke_zVAWwYImwlLwsvyHOcZBj4kGwvDtLh9gi_68zQ-apM/s1600/2014-03-25+20.25.07.jpg" height="640" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We serve a baby carrot crudite with bell peppers, broccoli and celery against the backdrop of the live carrot mini "tree"</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a6WCBALfbV4Dht3Of3ehFlUCKHoEej2L2RF73E2zSbQZZ5I_D2_UXCAWHjS5H0L_Eo1C7q9dyP9F0UEaDOP9gxjoLAGpq8W5Zx7KBlIw7f15Pbu0GV6bttmf42uW32poy64Pu3dsD8o/s1600/2014-04-03+21.20.59.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a6WCBALfbV4Dht3Of3ehFlUCKHoEej2L2RF73E2zSbQZZ5I_D2_UXCAWHjS5H0L_Eo1C7q9dyP9F0UEaDOP9gxjoLAGpq8W5Zx7KBlIw7f15Pbu0GV6bttmf42uW32poy64Pu3dsD8o/s1600/2014-04-03+21.20.59.jpg" height="640" width="480" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQI1Ok2J3Xn72WiMVtLa9ExWqx470ChKkUQCM1to8IBWJYdGIRPBz6d9dcdXrILoIIrJpcunaJxanK6kVGuPYKQy0lPMThHT06Jy8Q1LDAtuX2MUqPd4HYgIP4NJ1d-gqAyfbqH2J1Wg/s1600/2014-03-31+21.04.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQI1Ok2J3Xn72WiMVtLa9ExWqx470ChKkUQCM1to8IBWJYdGIRPBz6d9dcdXrILoIIrJpcunaJxanK6kVGuPYKQy0lPMThHT06Jy8Q1LDAtuX2MUqPd4HYgIP4NJ1d-gqAyfbqH2J1Wg/s1600/2014-03-31+21.04.09.jpg" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIsoQSUCgf5Y12x-ccZwIvO_9UjKj_Y5iS0GlxcYAi6zFHOXOc4iLEuVhpfmXSMwvUgAJu4OuiB0IdaWOV6BdXGkholfxKY6_fGNZ0RYHj3jqp42nHKE7qVQWv14qGlKZo9DL2tm6RGA/s1600/2014-03-31+21.04.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIsoQSUCgf5Y12x-ccZwIvO_9UjKj_Y5iS0GlxcYAi6zFHOXOc4iLEuVhpfmXSMwvUgAJu4OuiB0IdaWOV6BdXGkholfxKY6_fGNZ0RYHj3jqp42nHKE7qVQWv14qGlKZo9DL2tm6RGA/s1600/2014-03-31+21.04.28.jpg" height="640" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Our ranch dressing is made with carrot tops to complete the picture. Here's the recipe:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup well-shaken buttermilk</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup mayonnaise</div>
<div class="separator" style="clear: both; text-align: left;">
3 tablespoons sour cream</div>
<div class="separator" style="clear: both; text-align: left;">
3 tablespoons finely chopped carrot tops</div>
<div class="separator" style="clear: both; text-align: left;">
2 tablespoons finely chopped chives</div>
<div class="separator" style="clear: both; text-align: left;">
2 tablespoons finely chopped dill</div>
<div class="separator" style="clear: both; text-align: left;">
4 teaspoons lemon juice</div>
<div class="separator" style="clear: both; text-align: left;">
1 medium garlic clove, finely chopped</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 teaspoon sea salt or to taste</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mix all ingredients with a whisk and store under refrigeration until needed.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Enjoy</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Cool beans</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GOdyXz6M2kM/U06el0i0vSI/AAAAAAABaiA/mpyVszHGHVs/w963-h642-no/_MG_7912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GOdyXz6M2kM/U06el0i0vSI/AAAAAAABaiA/mpyVszHGHVs/w963-h642-no/_MG_7912.jpg" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1Wz9weEqGVc/U06eko08HHI/AAAAAAABah4/erPz6DDLo40/w963-h642-no/_MG_7905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1Wz9weEqGVc/U06eko08HHI/AAAAAAABah4/erPz6DDLo40/w963-h642-no/_MG_7905.jpg" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zB8PhdkqUPE/U06enwte8AI/AAAAAAABaiQ/T2SyY2a--zY/w428-h642-no/_MG_7920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zB8PhdkqUPE/U06enwte8AI/AAAAAAABaiQ/T2SyY2a--zY/w428-h642-no/_MG_7920.jpg" height="640" width="425" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com4tag:blogger.com,1999:blog-2398458638606475839.post-17107765079111682013-12-16T20:48:00.000-08:002013-12-16T20:48:36.020-08:00Ceviche Mixto - Frozen Coconut Shell<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3fcpkWVSJ8Z2099zZHK9M5wWOmJRm_LUwaJJ_T1JsXV84rLXclJMU4X12hSC7CZUWhWARAp1k0HwBd4imvSHVKfZPbUmhWVa7REZz-33I8RK-UF9_xZ0eYuPPE_oKJ2I1bVTqnp8nB8/s1600/IMG_7123.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3fcpkWVSJ8Z2099zZHK9M5wWOmJRm_LUwaJJ_T1JsXV84rLXclJMU4X12hSC7CZUWhWARAp1k0HwBd4imvSHVKfZPbUmhWVa7REZz-33I8RK-UF9_xZ0eYuPPE_oKJ2I1bVTqnp8nB8/s320/IMG_7123.jpg" width="213" /></a><br />
<br />
<br />
<br />
At Palo Alto Grill, we put a fun and interesting twist on Ceviche. We use liquid nitrogen to freeze a dome of coconut milk, which we fill with the lime marinated seafood, allowing the diner to crack their way in. The "Mixto" which we use in our ceviche is a combination of tilapia, shrimp, scallops and squid, because I enjoy the way all the different textures combine and contrast. <br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYcCc45tUOT5LOrwPPICL1M0WHyplp8L9cgIndSIPkkPITdenY1rMZlvDfO5tAU5uSoQ5f-ittjC_HkfHIM5OSScb6ry3WoycHgzKGV88loSJVvzZvtMQar6SjLD5Nl1KUq2NzLTwMmQ/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYcCc45tUOT5LOrwPPICL1M0WHyplp8L9cgIndSIPkkPITdenY1rMZlvDfO5tAU5uSoQ5f-ittjC_HkfHIM5OSScb6ry3WoycHgzKGV88loSJVvzZvtMQar6SjLD5Nl1KUq2NzLTwMmQ/s320/photo+3.JPG" width="240" /></a><br />
Ingredients:<br />
1/2 pound tilapia, cubed 3/4"<br />
1/2 pound baby shrimp, raw<br />
1/2 pound squid, cleaned and quickly sauteed<br />
1/2 pound bay scallops<br />
1 ea red onion, fine dice<br />
3 ea jalapenos, fine dice<br />
1 bunch basil, chopped<br />
1 Tbs garlic, minced<br />
1 1/2 cup lime juice<br />
1/2 cup orange juice<br />
Salt, TT<br />
<br />
(note, the squid must be pre-sauteed or it becomes very rubbery in ceviche)<br />
- Simply combine all the seafood and chopped aromatics with citrus juice in a bowl. <br />
- Place plastic wrap directly on top to completely submerge and allow to marinate, refrigerated until shrimp turn pink and fish turns opaque.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZk1gWfkPjIQDd2f65MRG3rCDJ4T48jbr4mldCqVJdZjQKX70lKgBOR4fTTE13Uhn52OX4g4XxPfjoBQ12r8pcyf9x5NkrOIxHd6-GnK4XaVaGlbZt-Oa0tHpjUY13ESSpJxTuf8ZSfo/s1600/photo+2+(2).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZk1gWfkPjIQDd2f65MRG3rCDJ4T48jbr4mldCqVJdZjQKX70lKgBOR4fTTE13Uhn52OX4g4XxPfjoBQ12r8pcyf9x5NkrOIxHd6-GnK4XaVaGlbZt-Oa0tHpjUY13ESSpJxTuf8ZSfo/s200/photo+2+(2).JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Translucent fish before</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwynKCKLU5085SgGFhV9GG4iLhZYBr4M1apDsSdvrsMaiZic81LHrioguDkQ7PM331pVDpEVE8ttAqGXMRToIYmGvJMuZ9gYXJxyYjwFXQbz0vAKsoEG18srtBNWf_KG9kuhe9f7UD0XQ/s1600/photo+2+(1).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwynKCKLU5085SgGFhV9GG4iLhZYBr4M1apDsSdvrsMaiZic81LHrioguDkQ7PM331pVDpEVE8ttAqGXMRToIYmGvJMuZ9gYXJxyYjwFXQbz0vAKsoEG18srtBNWf_KG9kuhe9f7UD0XQ/s200/photo+2+(1).JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Opaque fish after</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhttx5GqVFQuVveQ7X0D1gmIABARtiF0xnruA_w2UxMSOYHO_3VdY__s46dlUt0wLulO-XJN7rVerx_KUVHs7psoJm4J1hJVrz_FKfOyorrKRAkOwU6eUf5Tk83ZOmcnEdDoAYOBMYvXM/s1600/photo+1+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhttx5GqVFQuVveQ7X0D1gmIABARtiF0xnruA_w2UxMSOYHO_3VdY__s46dlUt0wLulO-XJN7rVerx_KUVHs7psoJm4J1hJVrz_FKfOyorrKRAkOwU6eUf5Tk83ZOmcnEdDoAYOBMYvXM/s1600/photo+1+(2).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhttx5GqVFQuVveQ7X0D1gmIABARtiF0xnruA_w2UxMSOYHO_3VdY__s46dlUt0wLulO-XJN7rVerx_KUVHs7psoJm4J1hJVrz_FKfOyorrKRAkOwU6eUf5Tk83ZOmcnEdDoAYOBMYvXM/s200/photo+1+(2).JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Translucent blue shrimp before</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9KwKTPNKezb9AcnYc0TBpV3io6xkFjGwxrVOW1Z1aK8DlMNea6469s8nx3fZmD0oN7VaoXp44YDwAemWb5u9W86k8iCtqbFV0n0gd7kEUs1NBkVyAPvgu5Cziol7mkF702WBNiOGPhs/s1600/photo+1+(1).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9KwKTPNKezb9AcnYc0TBpV3io6xkFjGwxrVOW1Z1aK8DlMNea6469s8nx3fZmD0oN7VaoXp44YDwAemWb5u9W86k8iCtqbFV0n0gd7kEUs1NBkVyAPvgu5Cziol7mkF702WBNiOGPhs/s200/photo+1+(1).JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Opaque pink shrimp after</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaSNKMsDn3gwhaxa5TAwUkuTgC1FO1oCoN2z8r8JIo9vlxLiqwi1vUQVj4ikCxeOmRh7-3bVaJYFJc9RVD0akbZST6LQbQvyWEqvWd-e7JcPxee0fDnqdE0CJ5bAKi345gdCSOgPFKWc/s1600/IMG_7116.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaSNKMsDn3gwhaxa5TAwUkuTgC1FO1oCoN2z8r8JIo9vlxLiqwi1vUQVj4ikCxeOmRh7-3bVaJYFJc9RVD0akbZST6LQbQvyWEqvWd-e7JcPxee0fDnqdE0CJ5bAKi345gdCSOgPFKWc/s320/IMG_7116.jpg" width="320" /></a>The mix that we use for coconut sorbet is coconut milk, sweetened to taste. If you would like to try this recipe, but are unable to obtain liquid nitrogen, feel free to drizzle this mix over your ceviche, freeze in a mold and scrape like a granite or freeze into sorbet and top with a scoop, it would be delicious in any of these applications.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVypRrNWtzaiSRPV7v8O4MSQ-_0gI58tStQUOpbUZPzezGL0C2wRCaCv1AO_OUtQDL44SjZYNhPTchu0eCy_5U8OXkx2_AR_ghbkMuPlnMe8Bfzm_0xRZPAfOtsJmpmFpq48CrNJFxiNw/s1600/IMG_7127.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVypRrNWtzaiSRPV7v8O4MSQ-_0gI58tStQUOpbUZPzezGL0C2wRCaCv1AO_OUtQDL44SjZYNhPTchu0eCy_5U8OXkx2_AR_ghbkMuPlnMe8Bfzm_0xRZPAfOtsJmpmFpq48CrNJFxiNw/s320/IMG_7127.jpg" width="320" /></a><br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
The liquid nitrogen gets the ladle very cold </div>
<div style="text-align: right;">
(don't lick it)</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Allow the condensation in the air to form a thin layer of frost, then dip it into the coconut milk, allowing it a few seconds to build up thickness.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0pBYra95J-OvcTqG2Rn0a54CrP_pJv59l89-thppZuI2P_MDgrZDXlljZW7q6AmJsHyexEfRwMJoU3pDnOtLoxtvRD7z9xoGhhuRA_mzfg81wC78nPQeUZ48sn4-0quVKFk-75BQbs4/s1600/IMG_7125.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0pBYra95J-OvcTqG2Rn0a54CrP_pJv59l89-thppZuI2P_MDgrZDXlljZW7q6AmJsHyexEfRwMJoU3pDnOtLoxtvRD7z9xoGhhuRA_mzfg81wC78nPQeUZ48sn4-0quVKFk-75BQbs4/s200/IMG_7125.jpg" width="200" /></a></div>
<div style="text-align: right;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXkh9j7xCCoUv_OtWjCbULSKjgBitWABR-1CohhEQ_Siyh_tvlUGWlZQSf82Hd6vAa_miqUFiw1rI8BYgwm_CuvhLaOWsBB-m5kbuoxXHwACD0N8QEs2WO86Ce6NpFfuEC581q2xzzJw/s1600/IMG_7137.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXkh9j7xCCoUv_OtWjCbULSKjgBitWABR-1CohhEQ_Siyh_tvlUGWlZQSf82Hd6vAa_miqUFiw1rI8BYgwm_CuvhLaOWsBB-m5kbuoxXHwACD0N8QEs2WO86Ce6NpFfuEC581q2xzzJw/s320/IMG_7137.jpg" width="213" /></a><br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
After the coconut shell has frozen, apply gentle but constant pressure to the base of the dome until it releases from the ladle. It should be surprisingly easy. If not, clean the ladle and try again.</div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZykUcaavFnoZXa_SjbHZkD1hqRs3CwCr1q6r4O_s6qNLkApLQAUbCN8F5EtKoaSNHN9_JjbpaNPVcVp6nI7V2r5VHsIQUxGjcvHfYBQ0oIHBuhYkTyHkmTsLe7uiYcFWa411tp9ML4Gw/s1600/IMG_7139.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZykUcaavFnoZXa_SjbHZkD1hqRs3CwCr1q6r4O_s6qNLkApLQAUbCN8F5EtKoaSNHN9_JjbpaNPVcVp6nI7V2r5VHsIQUxGjcvHfYBQ0oIHBuhYkTyHkmTsLe7uiYcFWa411tp9ML4Gw/s200/IMG_7139.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWTW1Yil0z_9PcjjyPYuv-cu8xHEv839-dPjZKs7pgB_SvKzUIHTaiX2T0agZ0La_Nvk_VdajuUx83XOQWRiF0eGraBA51YCMHryQUGUKgpt7M5a7h3GCl-PZyKGm3N7tk0yYjnWKF_0/s1600/IMG_7156.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWTW1Yil0z_9PcjjyPYuv-cu8xHEv839-dPjZKs7pgB_SvKzUIHTaiX2T0agZ0La_Nvk_VdajuUx83XOQWRiF0eGraBA51YCMHryQUGUKgpt7M5a7h3GCl-PZyKGm3N7tk0yYjnWKF_0/s400/IMG_7156.jpg" width="400" /></a><br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
We serve our ceviche tucked inside its coconut shell, topped with lemongrass and accompanied by taro chips.</div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqn2nKhJI6SP2mvLNDl1wU80D-MnmdAO7wX0G2Cwy33qWSG8wTjdqHsaU_YMX97TlG3ppLxe6PKuMWtST6SThh_P2KhyphenhyphenHe_izlsk-_6erPhgFmvyCHUhTpC88qED3VmiQmjYVh8vd65k/s1600/IMG_7171.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqn2nKhJI6SP2mvLNDl1wU80D-MnmdAO7wX0G2Cwy33qWSG8wTjdqHsaU_YMX97TlG3ppLxe6PKuMWtST6SThh_P2KhyphenhyphenHe_izlsk-_6erPhgFmvyCHUhTpC88qED3VmiQmjYVh8vd65k/s320/IMG_7171.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQejBQi65WQSR0l46PHGXiU9GPabM9vgiJnUInluHAN2FVk5FHUnKhC55ubMFCekmEg8UcOGn11Np-lTwb5UOm3qXReMSbCxUqsheiJJVxgdHF2IzFAkUPjaSvLqiXdcxK_0uj9PpTlQ/s1600/IMG_7177.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQejBQi65WQSR0l46PHGXiU9GPabM9vgiJnUInluHAN2FVk5FHUnKhC55ubMFCekmEg8UcOGn11Np-lTwb5UOm3qXReMSbCxUqsheiJJVxgdHF2IzFAkUPjaSvLqiXdcxK_0uj9PpTlQ/s1600/IMG_7177.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQejBQi65WQSR0l46PHGXiU9GPabM9vgiJnUInluHAN2FVk5FHUnKhC55ubMFCekmEg8UcOGn11Np-lTwb5UOm3qXReMSbCxUqsheiJJVxgdHF2IzFAkUPjaSvLqiXdcxK_0uj9PpTlQ/s640/IMG_7177.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyW3zd2DZJEDOgPljy3PtD5nTvyBJ8c0o8r5hXtleKpU-oX8hyFYWwXZDYfxZ0kZEGHNLNdl6lOcRAi243vsTTgp_HU3JGki2-J0cEDPfioYX8gfYVdw6dCfTxIujHG20rlynYEK4mJ_Q/s1600/IMG_7180.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyW3zd2DZJEDOgPljy3PtD5nTvyBJ8c0o8r5hXtleKpU-oX8hyFYWwXZDYfxZ0kZEGHNLNdl6lOcRAi243vsTTgp_HU3JGki2-J0cEDPfioYX8gfYVdw6dCfTxIujHG20rlynYEK4mJ_Q/s200/IMG_7180.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gWeTKk7WDwFopAFfNtq0luzj_ldYu_BDrDVAWGdRhi_sIK4-znaOOf-4iQeWDIk1Np8xMXK8EAFuenacaOiv3v4iF5gA_OWWxQ4deos503yp86NssYtyeENrrnuYID17XuQIG1isn1Q/s1600/IMG_7188.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gWeTKk7WDwFopAFfNtq0luzj_ldYu_BDrDVAWGdRhi_sIK4-znaOOf-4iQeWDIk1Np8xMXK8EAFuenacaOiv3v4iF5gA_OWWxQ4deos503yp86NssYtyeENrrnuYID17XuQIG1isn1Q/s400/IMG_7188.jpg" width="400" /></a><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/2OSjpdBUZQo?feature=player_embedded' frameborder='0'></iframe></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Really cool beans.</div>
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com1tag:blogger.com,1999:blog-2398458638606475839.post-77122268283483461672013-09-02T02:01:00.000-07:002013-09-02T02:01:49.173-07:00Char-Grilled Octopus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWQoUTQqf1Nz0k8LEWAGW2e-L0ue6gOAK7EGO6EwmCTa7yk6gHbON4zXJXjYnA0sV9ZOZDb54-B21Ul7J46YCns2era-B02KNTf-qplqexNL-GIiLCmWi9gV5Lw7hO1ldcoik3IDSjAk/s1600/IMG_6895.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWQoUTQqf1Nz0k8LEWAGW2e-L0ue6gOAK7EGO6EwmCTa7yk6gHbON4zXJXjYnA0sV9ZOZDb54-B21Ul7J46YCns2era-B02KNTf-qplqexNL-GIiLCmWi9gV5Lw7hO1ldcoik3IDSjAk/s400/IMG_6895.jpg" width="400" /></a><br />
<br />
This blog was originally put together as a way to answer the question "how do they do that?" One of the most common instances of this question for me here at Palo Alto Grill is the Char-Grilled Octopus. Most people are familiar with octopus in a sushi context. It is rubbery, flavorless, and mostly enjoyable in a novelty context. <br />
<br />
<br />
Our octopus is prepared in a more Mediterranean style. It is cooked a total of 3 times over several hours in order to give it its delicate barely spongy texture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7LtebgMhxDcMq-K5o7PCQZB8p_6CUHKezbVEOVhCvfsuKyKKj9qqbqcMC1jxsUjHJ08iKohYLQwI5Lt2fT8qLJLt_notjsca9anw1ff2y-fVV0icsDJlSR4M7ruhiIHIagYCEM7xCcg/s1600/IMG_6769.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7LtebgMhxDcMq-K5o7PCQZB8p_6CUHKezbVEOVhCvfsuKyKKj9qqbqcMC1jxsUjHJ08iKohYLQwI5Lt2fT8qLJLt_notjsca9anw1ff2y-fVV0icsDJlSR4M7ruhiIHIagYCEM7xCcg/s320/IMG_6769.jpg" width="320" /></a><br />
I often say that octopus is one of those things that when its cooked perfectly its a real delicacy, but when its cooked almost perfectly...its garbage. Thus, it must be prepared just so.<br />
<br />
When we receive our octopus, it comes tentacles only. We find the tentacles cook more evenly and the skin tears and falls away less often. From the picture it looks as though the tentacles are still squirming. However, while some restaurants receive (and even serve) octopus still wriggling, they arrive at Palo Alto Grill fresh, but fortunately dead.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3atMbAUNca9ceyY50GBRIHP5EtnLA99EQWn_d9y9vNZ9RTDQwh6g2ZHpQR-z6GjGLYUdoV9zOjX6y1yErIkFFNaefAiDT36jbry8M_HWSlGej-pyDrBprQdCTCLwuso0MJkpj43dfFsY/s1600/IMG_6774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3atMbAUNca9ceyY50GBRIHP5EtnLA99EQWn_d9y9vNZ9RTDQwh6g2ZHpQR-z6GjGLYUdoV9zOjX6y1yErIkFFNaefAiDT36jbry8M_HWSlGej-pyDrBprQdCTCLwuso0MJkpj43dfFsY/s320/IMG_6774.jpg" width="320" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwiqvC5ZMwVO2DHLq7t6AKGBtan4KH2o6wt_gip9L8FoWcc3WXC3GoaWMPoLQGJhHhKpeYGa9eQIa9HqBqNakfhB2E33h15wwk6gOMw1-Xyz3bgPTkSEvvg1Pcn9zqFRdsF0BENDbegY/s1600/IMG_6781.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwiqvC5ZMwVO2DHLq7t6AKGBtan4KH2o6wt_gip9L8FoWcc3WXC3GoaWMPoLQGJhHhKpeYGa9eQIa9HqBqNakfhB2E33h15wwk6gOMw1-Xyz3bgPTkSEvvg1Pcn9zqFRdsF0BENDbegY/s320/IMG_6781.jpg" width="213" /></a>The first step in preparing our octopus is to blanch them in boiling water. Octopus muscles are full of collagen and they release a lot of gelatin, which if not drawn out from the muscles can leave the octopus rubbery and gelatinous. Use more water than you need to draw out as much of the excess gelatin as possible. <br />
<br />
We are going to be confitting the octopus in olive oil, which creates a very concentrated water-soluble context. If we don't remove this gelatin now, then after the cook in oil, the octopus will be tightly bound in a dense layer of purple goo.<br />
<br />
As the octopus enters the water, the tentacles curl up right away, which can be kind of fun. Cook them in the water until they float.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07A4ktXYPgExw6qP33LdXG8ZH58WiisO20TlqrldSqE2lsBTLVHvI9t3ItP9vxso9q6gLvOWk-UgiWOfFpAmhKrrVVt9hNANh6FtZO6Hj4cd7DKd2MGTlFqjacp_eCMnRGLa9TiNMDt8/s1600/IMG_6796.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07A4ktXYPgExw6qP33LdXG8ZH58WiisO20TlqrldSqE2lsBTLVHvI9t3ItP9vxso9q6gLvOWk-UgiWOfFpAmhKrrVVt9hNANh6FtZO6Hj4cd7DKd2MGTlFqjacp_eCMnRGLa9TiNMDt8/s320/IMG_6796.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvj14KVMUqC2nWMj18c5__0KhgDG07k8yPhD8w54B0YmvRAKOGg8Go9Xpi9B0Wt7phsOq_UqvstmSnIFmAabX4bxiXDYVFPPoAU-I-igeCK_Bi6kv1sgaHbS-XKlBL9LQNR9PsL-Q2KQ/s1600/IMG_6800.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvj14KVMUqC2nWMj18c5__0KhgDG07k8yPhD8w54B0YmvRAKOGg8Go9Xpi9B0Wt7phsOq_UqvstmSnIFmAabX4bxiXDYVFPPoAU-I-igeCK_Bi6kv1sgaHbS-XKlBL9LQNR9PsL-Q2KQ/s200/IMG_6800.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf16dZMXMJyjcNGlRoyKrbl0zMa5l3q6uTOhX9n-m86qoxOARY2EZjvf9PQD4yN9Ap0TyaJ635SLtVM5dbKj__3ZnBaejK-LefDxx4O3s8P2zeGXqUtrzPCfxh8QnKyfB0kde5TV8WyH4/s1600/IMG_6803.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf16dZMXMJyjcNGlRoyKrbl0zMa5l3q6uTOhX9n-m86qoxOARY2EZjvf9PQD4yN9Ap0TyaJ635SLtVM5dbKj__3ZnBaejK-LefDxx4O3s8P2zeGXqUtrzPCfxh8QnKyfB0kde5TV8WyH4/s320/IMG_6803.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
Remove the octopus from the water and discard.</div>
<div style="text-align: right;">
You should be able to see how much thicker, purple and gelatinous the water has become.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8i74gHgqbei4-XefrR4QKkMakgo5RNTIF1reL_UM9Q-sWNgFYsmL_CFaUtisMkLZmQWuq4EgpC6h_ePbh7Kf7fr3v7SDgRN-1NyXYHjlwZMyH8hNeiJPE52RAMqNVwNe5SezZfyppu8/s1600/IMG_6817.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8i74gHgqbei4-XefrR4QKkMakgo5RNTIF1reL_UM9Q-sWNgFYsmL_CFaUtisMkLZmQWuq4EgpC6h_ePbh7Kf7fr3v7SDgRN-1NyXYHjlwZMyH8hNeiJPE52RAMqNVwNe5SezZfyppu8/s1600/IMG_6817.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8i74gHgqbei4-XefrR4QKkMakgo5RNTIF1reL_UM9Q-sWNgFYsmL_CFaUtisMkLZmQWuq4EgpC6h_ePbh7Kf7fr3v7SDgRN-1NyXYHjlwZMyH8hNeiJPE52RAMqNVwNe5SezZfyppu8/s400/IMG_6817.jpg" width="400" /></a></div>
<br />
At this point, simmer the Octopus in olive oil over very very low heat. This process can be done on the stove or in the oven. If done on the stove, set flame to lowest setting; if done in the oven, set at 325F. Make sure to use enough olive oil to cover. (Note: this uses a lot of olive oil. After, you may want to save the oil for something specific, but it should be refrigerated and will have a slight octopus flavor.)<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJ_8McHSEk6zX3-GWF_pZEwG6DCe9NksB2cAE0BAiVQ7tkOM05wDTcpkfT5ZO3jYazerw2XkiNDp-2xYFIt-irFcnvIYifmUuPewWUebI9aH6PGeSLNXJWm09yY541a0KZfyuHdDod_k/s1600/IMG_6818.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJ_8McHSEk6zX3-GWF_pZEwG6DCe9NksB2cAE0BAiVQ7tkOM05wDTcpkfT5ZO3jYazerw2XkiNDp-2xYFIt-irFcnvIYifmUuPewWUebI9aH6PGeSLNXJWm09yY541a0KZfyuHdDod_k/s320/IMG_6818.jpg" width="320" /></a><br />
Confit octopus for about 3 hours. It may shrink considerably during cooking. To test for doneness, slice off a piece and see how chewy it is, or use a small knife and see if it goes in and out of the octopus easily.<br />
<br />
If you will be serving the octopus at a later time, store it in the oil under refrigeration until ready to serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzZZk7wDHjuJdo9gR5nUFsTFo8wEkSE8HfJSk3dUNsBr2CuJg-Jwicafg0ItaqHsarbzCVnNzyEZjVc4y7tiN9tK24dZsoWY9e2-iakR4ORjC2L76rJ30_FwaV3g8wywbKnf4mSoJ9qE/s1600/IMG_6836.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzZZk7wDHjuJdo9gR5nUFsTFo8wEkSE8HfJSk3dUNsBr2CuJg-Jwicafg0ItaqHsarbzCVnNzyEZjVc4y7tiN9tK24dZsoWY9e2-iakR4ORjC2L76rJ30_FwaV3g8wywbKnf4mSoJ9qE/s320/IMG_6836.jpg" width="320" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
At this point, the skin on the octopus will be loose, and the best way to turn this gooey stickiness into delicious crispiness is to char it on the grill. Don't be afraid to allow the octopus to blacken rather heavily, the crispy exterior will contrast nicely with the very slightly chewy interior.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i24_qH0GsrwfPekrTWs7pm7mvmsmR71pJ7qcRpGpn54ySI2kBlZOq3GVQjjGDrQN5wt8qC5j7oQ53iv00IMKQyLlhr1JECpBul0It7BLeKcPvzsSQRT6HC8ldDcNMJbYwPfeaCkfres/s1600/IMG_6844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i24_qH0GsrwfPekrTWs7pm7mvmsmR71pJ7qcRpGpn54ySI2kBlZOq3GVQjjGDrQN5wt8qC5j7oQ53iv00IMKQyLlhr1JECpBul0It7BLeKcPvzsSQRT6HC8ldDcNMJbYwPfeaCkfres/s320/IMG_6844.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0I3wPV8L1BYwBb-X3tHz-9duqa1ns6sNTyBFlhlL2fexGAclwpqKqbfof8qEw6fmi6FNdun0XWgd18CXIQxXAAfsEhYNEIov4QbO6SiFes7CZ3B-Nd9DtSeQ4TEZj1ZCj6SvMjWGe7lM/s1600/IMG_6860.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0I3wPV8L1BYwBb-X3tHz-9duqa1ns6sNTyBFlhlL2fexGAclwpqKqbfof8qEw6fmi6FNdun0XWgd18CXIQxXAAfsEhYNEIov4QbO6SiFes7CZ3B-Nd9DtSeQ4TEZj1ZCj6SvMjWGe7lM/s320/IMG_6860.jpg" width="320" /></a></div>
<br />
<div style="text-align: right;">
The texture of octopus contrasts brilliantly with sauteed potatoes, its a match made in heaven like peanut butter and jelly. We add a bit of chopped garlic and sliced preserved lemon. The preserved lemon skin adds a nice salty acidic kick.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvchPG7xMUGBsoHQBHh6b_gxgQ8rxE6RUeR4ObuUyCdvLZzFS0Q6WmxCK3dKgiLcYToy9t0ABtQPTSHKtvu3wJ5jYAkpY-lQ4R8vz6FTwHaivDDod64cikD4AyZRXjGagIiNseCmTcsg/s1600/IMG_6884.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvchPG7xMUGBsoHQBHh6b_gxgQ8rxE6RUeR4ObuUyCdvLZzFS0Q6WmxCK3dKgiLcYToy9t0ABtQPTSHKtvu3wJ5jYAkpY-lQ4R8vz6FTwHaivDDod64cikD4AyZRXjGagIiNseCmTcsg/s320/IMG_6884.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
The dish is finished with chopped basil and basil oil<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtvWEXLAm2Dgwhv9dl4Rrm0XNmy02sj-K-TkEId9moz3suPs1bF6UCOwBct9P4mPyeFjTzJmkcdjGuWHJDruY3ot1trBznIyF9ltS7tvaR8sMOtr_HuYtHsvZQqvuOB82GSHNyPRkrfU/s1600/IMG_6887.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtvWEXLAm2Dgwhv9dl4Rrm0XNmy02sj-K-TkEId9moz3suPs1bF6UCOwBct9P4mPyeFjTzJmkcdjGuWHJDruY3ot1trBznIyF9ltS7tvaR8sMOtr_HuYtHsvZQqvuOB82GSHNyPRkrfU/s320/IMG_6887.jpg" width="320" /></a></div>
<br />
Most people are very surprised at the texture. It is almost crisp on the outside and very tender throughout. The flavor of octopus is barely ocean-y, quite ham-like. An easy try for people who aren't big seafood eaters.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALhrLBcK-yDkI2StJc8FdZto7_mMJTlCG93B4rU58ltLSE1ym3hPjryUk6XcNeoHtmUE2TTca9TuWGxvEFOb0UE06DeOnupXMTgunGgLd-AhfRSaQ9W6R8Hy8woHuxVYEF7Fjya2Cxzo/s1600/IMG_6905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALhrLBcK-yDkI2StJc8FdZto7_mMJTlCG93B4rU58ltLSE1ym3hPjryUk6XcNeoHtmUE2TTca9TuWGxvEFOb0UE06DeOnupXMTgunGgLd-AhfRSaQ9W6R8Hy8woHuxVYEF7Fjya2Cxzo/s640/IMG_6905.jpg" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgQSqpJ_l5fqDZwETZoWIyaxcZbPaY3PItq_sntu8nDv6bmujQwvvcbOoO9RwbpFLpwEcCYHHJHXOhTvzC903i5iUGrwPV0c9FWxdiHfUWtXhiE1IaA8hGjfDefFTa0h0rH5PKgN0mMQ/s1600/Untitled.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgQSqpJ_l5fqDZwETZoWIyaxcZbPaY3PItq_sntu8nDv6bmujQwvvcbOoO9RwbpFLpwEcCYHHJHXOhTvzC903i5iUGrwPV0c9FWxdiHfUWtXhiE1IaA8hGjfDefFTa0h0rH5PKgN0mMQ/s320/Untitled.jpg" width="275" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgQSqpJ_l5fqDZwETZoWIyaxcZbPaY3PItq_sntu8nDv6bmujQwvvcbOoO9RwbpFLpwEcCYHHJHXOhTvzC903i5iUGrwPV0c9FWxdiHfUWtXhiE1IaA8hGjfDefFTa0h0rH5PKgN0mMQ/s1600/Untitled.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Cool beans</div>
<div style="text-align: right;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com2tag:blogger.com,1999:blog-2398458638606475839.post-48683222733480868962013-08-04T20:46:00.001-07:002013-08-04T20:46:19.839-07:00Fried Brussels Sprouts, Brown Sugar Butter-Pecan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtw_eaSZqVFsGx-q7tz826xx8xxjVGlMEoaO1eKS5rwEGppOIuDeuL1NdpXuacOL6gw6UCn5Rhs1QFQIL7qFemJ2XV5ULu35-GHidgpXYJfHu21aZeeH7kagZS_BsTWVf3DSoAMSkLZs/s1600/image+(26).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtw_eaSZqVFsGx-q7tz826xx8xxjVGlMEoaO1eKS5rwEGppOIuDeuL1NdpXuacOL6gw6UCn5Rhs1QFQIL7qFemJ2XV5ULu35-GHidgpXYJfHu21aZeeH7kagZS_BsTWVf3DSoAMSkLZs/s400/image+(26).jpeg" width="300" /></a>Fried Brussels Sprouts, Brown Sugar, Butter Pecan. That was the description we came up with months before opening Palo Alto Grill. When it came to cooking the dish for the first time, we started a reduction of apple juice and maple and from the very first time we tried it drizzled over the crispy sprouts, it was perfect. One almost never gets a dish perfect the first time, but this dish was the exception to the rule. Then we re-read the description and realized it was supposed to have been with brown sugar! We didn't even have any in the pantry at the restaurant, and I have no idea where I ever thought I would be putting butter in the dish. So we kept it the way it is, and didn't change the description. Sounds good, tastes good...if it ain't broke- don't fix it. <br />
<br />
A few people have contacted me asking to see a recipe for this dish in my blog. I would never have normally thought to try and blog this dish, as it is fairly restaurant-y and hard to recreate at home. It is also somewhat decadent. Often, for some people, preparation of decadent dishes is better "behind the scenes" to minimize guilt. You've been warned, folks. Here goes:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianiHkBrHeN4Mq7rGZ4QsZ9ysqR22vFo-AzfOXf3RmosKKkuq42A2nrrgTkJgjI6ljNGwqsAbqzwCjWPd1aE_OQ32Z2HR7CJkVj7baj0HHrI_dT1AayPhtnWMHD_QnypUfq2mQ18Uzxrs/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianiHkBrHeN4Mq7rGZ4QsZ9ysqR22vFo-AzfOXf3RmosKKkuq42A2nrrgTkJgjI6ljNGwqsAbqzwCjWPd1aE_OQ32Z2HR7CJkVj7baj0HHrI_dT1AayPhtnWMHD_QnypUfq2mQ18Uzxrs/s320/photo.JPG" width="240" /></a>Look, something healthy, an Apple! See? How bad can a recipe be that begins with apples. We juice our own apples at Palo Alto Grill, but if its easier for you, you can just buy apple juice.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EzkRaXoWBXCsF4ZH-yFW-CzbP6yqgBqkPWAz4aRLWN-bNAlDJjZVp-KsUorBrFtr-GwvlV2y83H5mNlO5U2GaP0J6t5Y0K0fsnShHiXPraGjlDN7ozLjiToexC2KrVlMTDSU3sVE_KE/s1600/image.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EzkRaXoWBXCsF4ZH-yFW-CzbP6yqgBqkPWAz4aRLWN-bNAlDJjZVp-KsUorBrFtr-GwvlV2y83H5mNlO5U2GaP0J6t5Y0K0fsnShHiXPraGjlDN7ozLjiToexC2KrVlMTDSU3sVE_KE/s200/image.jpeg" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix55YhMkb9Uo5tLtR0UBUqXjPWdacqLu5xLhyV1eaDw-O5ebkL92O_eoCR-j5C7dbdbsvhdizqVNDm8HIxdlyJPooBevWI5vQ8HvkygL-T9DrzeLjx-i9Cg2nig91CW_kZCg5k_HKj658/s1600/image+(1).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix55YhMkb9Uo5tLtR0UBUqXjPWdacqLu5xLhyV1eaDw-O5ebkL92O_eoCR-j5C7dbdbsvhdizqVNDm8HIxdlyJPooBevWI5vQ8HvkygL-T9DrzeLjx-i9Cg2nig91CW_kZCg5k_HKj658/s320/image+(1).jpeg" width="240" /></a><br />
<br />
<div style="text-align: right;">
The amount of apples you juice is up to you.</div>
<div style="text-align: right;">
We make large batches of syrup, but for home cooking, you may just want to juice 3-4 apples, or start with 1 cup of Apple Juice.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_861lZwRVswhLOfJLkmQQrr1ILBvGqIcoDkwXHIRdbETwPFwsEQ8_laUxcWXZWJNkDf1St2rl31csQq1OE32mBVawfIrjzXYVva3UHZSZQUQ1iBsUWDM4LtI9rocIwJz83Fj6cOO3oU/s1600/image+(2).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_861lZwRVswhLOfJLkmQQrr1ILBvGqIcoDkwXHIRdbETwPFwsEQ8_laUxcWXZWJNkDf1St2rl31csQq1OE32mBVawfIrjzXYVva3UHZSZQUQ1iBsUWDM4LtI9rocIwJz83Fj6cOO3oU/s200/image+(2).jpeg" width="150" /></a>We weigh the Apple Juice and then add the exact weight in Maple Syrup also. If you'd like to just match volumes, that's fine: a cup for a cup.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjQOngh7bJ8RPxox9gGxtVM5AM1cmZVQ1AE2vTHQMc5inXpUiLXTzPRVx-xrG9h9C5WPV_AhS-ZTG1O3lRvxLC12y3vLVuIRkkwjbXU77aWtnZWYNNyiMHD2dv2F6vIhejtzs6Lv9c2A/s1600/image+(3).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjQOngh7bJ8RPxox9gGxtVM5AM1cmZVQ1AE2vTHQMc5inXpUiLXTzPRVx-xrG9h9C5WPV_AhS-ZTG1O3lRvxLC12y3vLVuIRkkwjbXU77aWtnZWYNNyiMHD2dv2F6vIhejtzs6Lv9c2A/s320/image+(3).jpeg" width="240" /></a>We start the juice and maple on the stove. If you make your own, it may be a bit frothy, that's ok. It will cook off. Simmer your syrup until it's reduced by at least half. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_8FII9ekysc-J5FPaPTgW23WBmItpCnihhmK0MzzV3TemRZhpd1R9NU__GPWZWPoKe2O5Uv053pRWMQTC2oUOoU3BC9fGlzCxMhfyLPuscx2Xg7PEdiJQqaY8haZSCAXKElnRQlGePE/s1600/image+(4).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_8FII9ekysc-J5FPaPTgW23WBmItpCnihhmK0MzzV3TemRZhpd1R9NU__GPWZWPoKe2O5Uv053pRWMQTC2oUOoU3BC9fGlzCxMhfyLPuscx2Xg7PEdiJQqaY8haZSCAXKElnRQlGePE/s200/image+(4).jpeg" style="cursor: move;" width="150" /></a><br />
<br />
When its reduced by half, it should look like this ----><br />
<br />
We like to take the guesswork out of cooking as much as possible, so we check to make sure it is reduced to a specific level of sweetness every time. We use a tool for this called a refractometer.<br />
<br />
<br />
<a href="http://www.howbrewyou.com/wp-content/uploads/2008/06/refractometer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.howbrewyou.com/wp-content/uploads/2008/06/refractometer.jpg" /></a><br />
This is a refractometer. It looks a lot like a lightsaber. What it does is direct light across a prism and onto a readout that one can see by looking into the lens. This shows how concentrated a sugar syrup is.<br />
<br />
<a href="http://www.sciencebuddies.org/Files/3954/5/FoodSci_img059.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://www.sciencebuddies.org/Files/3954/5/FoodSci_img059.jpg" width="200" /></a><br />
Inside, we see a display like this -><br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-mY0KIE1_nnHbz1bPexB_Jv3Wj6gO2FIGO2EvIFk5t0xj55wUJ0xjXhcqyJYLpyVATvqdzJedSANMzDgEv_aJFSmH7WXCpnVDawZISvvhgXQkYvnasvcf6NsBDWo71WuXByF5thVlBM/s1600/photo+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-mY0KIE1_nnHbz1bPexB_Jv3Wj6gO2FIGO2EvIFk5t0xj55wUJ0xjXhcqyJYLpyVATvqdzJedSANMzDgEv_aJFSmH7WXCpnVDawZISvvhgXQkYvnasvcf6NsBDWo71WuXByF5thVlBM/s320/photo+(1).JPG" width="240" /></a></div>
<br />
<br />
The reduced syrup is dripped onto the prism.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZ03mXN9SVXOTaX1lo9cz7Azc-QGTVGcQPtXA3uaCyjjJhWyf5KsAoiu9l8SX0zOZKBASxeVuJAGMZrSObv6oRyjIfwrgJpXQaPt8BoWBevpnyIFZ-25BDN4a9oCQh_JVx2QK-jJc6HM/s1600/image+(5).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZ03mXN9SVXOTaX1lo9cz7Azc-QGTVGcQPtXA3uaCyjjJhWyf5KsAoiu9l8SX0zOZKBASxeVuJAGMZrSObv6oRyjIfwrgJpXQaPt8BoWBevpnyIFZ-25BDN4a9oCQh_JVx2QK-jJc6HM/s200/image+(5).jpeg" width="150" /></a><br />
<br />
<br />
Here, Chef de Partie, Matt checks to see the concentration of maple and apple sugars. We aim for 60-65 Brix or 60-65% sugar.<br />
<br />
<br />
<br />
<br />
If you don't have a refractometer, don't worry. Just reduce your syrup a little over half and check the thickness at room temperature. It should be a little thicker than maple syrup, but not as thick as honey.<br />
<br />
To prepare the Brussels Sprouts, they need to be cored and quartered thusly:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYLrqHYbxx6XjpvVGIRTyMXFs7qqrmd8WIh_aKwNFxTuYp1ab0psKzUv3gzvaZnjA0XbL096P-lMpEkuedji1MdQB37pEx75SCYPajiXBplIacnGHqWpLfyS4a91KwA8g6oubhsBwCDo/s1600/image+(10).jpeg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYLrqHYbxx6XjpvVGIRTyMXFs7qqrmd8WIh_aKwNFxTuYp1ab0psKzUv3gzvaZnjA0XbL096P-lMpEkuedji1MdQB37pEx75SCYPajiXBplIacnGHqWpLfyS4a91KwA8g6oubhsBwCDo/s1600/image+(10).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYLrqHYbxx6XjpvVGIRTyMXFs7qqrmd8WIh_aKwNFxTuYp1ab0psKzUv3gzvaZnjA0XbL096P-lMpEkuedji1MdQB37pEx75SCYPajiXBplIacnGHqWpLfyS4a91KwA8g6oubhsBwCDo/s200/image+(10).jpeg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiswR_Sqt-VQE9L7-0gW5NzDwTJldIcD-dFS2yR5ljCrn7TRBK1RVCWHuO6lzxR6YCdHhdUx5OfERY4MCSEeCBPkPo5-Gbc0jyM5Q9c7f59PwwX-AAjx_iory8OOexR2ZUiaF2ksEqZVY/s1600/image+(11).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiswR_Sqt-VQE9L7-0gW5NzDwTJldIcD-dFS2yR5ljCrn7TRBK1RVCWHuO6lzxR6YCdHhdUx5OfERY4MCSEeCBPkPo5-Gbc0jyM5Q9c7f59PwwX-AAjx_iory8OOexR2ZUiaF2ksEqZVY/s200/image+(11).jpeg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZI_SJyiX8HzZbGc3Njp6yhBsDmH5ouwq7L1UqX0mWkZLbSGGxZzR71sFsZ5rOFshDOWgziWHZ9rZHZnQW3xQdFWV-M2y8Avp0SjvBoGFGQxCH9qfCpoQhvPDBNDHwYIeSshAdrWOy4M/s1600/image+(12).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZI_SJyiX8HzZbGc3Njp6yhBsDmH5ouwq7L1UqX0mWkZLbSGGxZzR71sFsZ5rOFshDOWgziWHZ9rZHZnQW3xQdFWV-M2y8Avp0SjvBoGFGQxCH9qfCpoQhvPDBNDHwYIeSshAdrWOy4M/s200/image+(12).jpeg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8j66TAEzHzp-LJghavLBoVtHl26ZnMasXxukNC123FViy8Lwn2oLzTIbIkc5Hg9ftu9OiEPcdg7Uabhjqed1vK2XXTsPBpbgK7BXne__q5QcTZHGOrfczY3qrvPlnkaIl1Lpwsu81OM/s1600/image+(13).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8j66TAEzHzp-LJghavLBoVtHl26ZnMasXxukNC123FViy8Lwn2oLzTIbIkc5Hg9ftu9OiEPcdg7Uabhjqed1vK2XXTsPBpbgK7BXne__q5QcTZHGOrfczY3qrvPlnkaIl1Lpwsu81OM/s200/image+(13).jpeg" width="200" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAEXWGza7vnfCzOX8YdbondijY9gY4Ysb-9OD70Lamla4gmVOPqQkswEQyGQAL5m5HTxBt3EHFe5kyxbXOjB3LIiYr6c4RSXtz3OZDs5azi_LaImHuqXNEr_t5jSwR_6ISAxbf3qkC4w/s1600/image+(14).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAEXWGza7vnfCzOX8YdbondijY9gY4Ysb-9OD70Lamla4gmVOPqQkswEQyGQAL5m5HTxBt3EHFe5kyxbXOjB3LIiYr6c4RSXtz3OZDs5azi_LaImHuqXNEr_t5jSwR_6ISAxbf3qkC4w/s320/image+(14).jpeg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
The last item of prep for this dish is fried pecans (or baked pecans, if that's more convenient for you)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIi96dYBCrkrw7LmFu8gt5fHvubhvRM2bxzhpJ_mg5cuJ5kBlJHFM9FWN7IJU4kLNZZMvw1EiBfFJrhbFPe8O84pDmYFa1lPiChteA5TwaAxnpvjvP1sTHiueIhXM9VLkZnDBrgLI8Vzk/s1600/image+(7).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIi96dYBCrkrw7LmFu8gt5fHvubhvRM2bxzhpJ_mg5cuJ5kBlJHFM9FWN7IJU4kLNZZMvw1EiBfFJrhbFPe8O84pDmYFa1lPiChteA5TwaAxnpvjvP1sTHiueIhXM9VLkZnDBrgLI8Vzk/s320/image+(7).jpeg" width="240" /></a></div>
<br />
Just hold the pecans in a strainer over hot oil until they start to turn golden. This is much quicker and more consistent than baking.<br />
<br />
<div style="text-align: right;">
Drain the excess oil on a paper towel.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VIYU1Y_Tdpd50WGVL59BINO9xpt6gLQzy5eeOi89wEvYMsvUD3Se01cYNV-fJOXmVy-8jDKpA_Vsq3tzVUS_XOPVq1C5oqXD8bvN-ANb2gfoinmdii3pGVnFJQhSNj5hcBENe89z7Us/s1600/image+(8).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VIYU1Y_Tdpd50WGVL59BINO9xpt6gLQzy5eeOi89wEvYMsvUD3Se01cYNV-fJOXmVy-8jDKpA_Vsq3tzVUS_XOPVq1C5oqXD8bvN-ANb2gfoinmdii3pGVnFJQhSNj5hcBENe89z7Us/s200/image+(8).jpeg" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvjF9eWNTcuBDl2gZGkF9-zS0-_e-TRNc0QALv00crKxehfxqbFZAa4BDxDfthpjNcvmZmSRMJg1hnaXppQ1vNPKu2PF9Smw4uAi0BgDszSH6NqTBvXVaTYfRx-Sjcpmu8mRslvBjhvk/s1600/image+(15).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvjF9eWNTcuBDl2gZGkF9-zS0-_e-TRNc0QALv00crKxehfxqbFZAa4BDxDfthpjNcvmZmSRMJg1hnaXppQ1vNPKu2PF9Smw4uAi0BgDszSH6NqTBvXVaTYfRx-Sjcpmu8mRslvBjhvk/s320/image+(15).jpeg" width="240" /></a><br />
<br />
<br />
The last thing you will need to finish this dish is a really nice, good quality sea salt or fleur de sel. Regular salt would not work, as it may dissolve, and instead of crispy salty accents, you would just have salinity. Not as nice.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG2kHWVEUo4vFdJGg8quGWKjhGG3xkX9Phduzhq1RpHnrYUgsVUrFeUemuUIc-Vdb293OYvgMLmCD_XEMhUu1I5b9yf2Xz-Gly0hWZasC3UatFbUsqV-dJXgbE98h1LE4SwouUvTUVwA/s1600/image+(16).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG2kHWVEUo4vFdJGg8quGWKjhGG3xkX9Phduzhq1RpHnrYUgsVUrFeUemuUIc-Vdb293OYvgMLmCD_XEMhUu1I5b9yf2Xz-Gly0hWZasC3UatFbUsqV-dJXgbE98h1LE4SwouUvTUVwA/s320/image+(16).jpeg" width="240" /></a><br />
Ok, here goes nothin...<br />
<br />
Take your brussels quarters and place them in a fryer basket. Drop it into 375 degree oil and stand back! These puppies are poppers. Fry for about 45 seconds to 1 minute or until they are mostly browned, with very little green left.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVRWqCEf3Q7wYLRTrgdB__behYJ2vS-qyxrcDZxndqhmYb8VdBwhGRnS7rPn46YwXL2Scp4f4DmgWvrPgT0_JYSvifE7Kra1BiYr1QCTe9rQhrnjF3KzddYLdUorr-6TQZPt384yC1xU/s1600/photo+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVRWqCEf3Q7wYLRTrgdB__behYJ2vS-qyxrcDZxndqhmYb8VdBwhGRnS7rPn46YwXL2Scp4f4DmgWvrPgT0_JYSvifE7Kra1BiYr1QCTe9rQhrnjF3KzddYLdUorr-6TQZPt384yC1xU/s200/photo+(2).JPG" width="112" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIcdR6xHKKlgPjl0-VRZ44y0hKgjFTATN7cqDoCfTtEAjqVN7EJn3T9Aw3XTNrKzaEGB0eaCqYlaURUOoeC2mItjz3H0y91vXu_ZdrgshTbZ-lXcr2NjbmC3k6ieRsTr62oj7Xh6E9jA/s1600/image+(18).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIcdR6xHKKlgPjl0-VRZ44y0hKgjFTATN7cqDoCfTtEAjqVN7EJn3T9Aw3XTNrKzaEGB0eaCqYlaURUOoeC2mItjz3H0y91vXu_ZdrgshTbZ-lXcr2NjbmC3k6ieRsTr62oj7Xh6E9jA/s320/image+(18).jpeg" width="180" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Here's what you should have when you're done. Make sure to shake the basket carefully and remove all excess oil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/4MRQQvyKdpQ?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<div style="text-align: right;">
We made a little video of the process so you could see what it looks like. The splatter as the brussels first hit the hot oil is very apparent.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvd4CZvYBqfjg0hyphenhyphenG8jMIkntcoVHQVOqFFu0AuXAaq_LtpDoDfbQm-vGlqpcpvTYdfjgqyG5nYDzcqpHIaOf9J6t7m2-MpOkMy4oJQkj5qsQmmbGusHf416SOZGSR_Fbs-3RJQgw_8e4/s1600/image+(20).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvd4CZvYBqfjg0hyphenhyphenG8jMIkntcoVHQVOqFFu0AuXAaq_LtpDoDfbQm-vGlqpcpvTYdfjgqyG5nYDzcqpHIaOf9J6t7m2-MpOkMy4oJQkj5qsQmmbGusHf416SOZGSR_Fbs-3RJQgw_8e4/s320/image+(20).jpeg" width="180" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Drizzle the brussels with the apple/maple reduction.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Sprinkle in the toasted pecans and stir.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Rain the perfect amount of salt over the brussels.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOiRNZ0FG9KMa7KXPoJj7tKXL2ja4mp-u8JcPxl9pAGaErcYhskQlRopbnX1M0t97IVDxEzofyOqI-W02KNBJ2nM7ELNj6ywVgVnsW0PeRxKEiIjGQsNDeSiauyUt4dL-RRt3WbDbVF0/s1600/image+(22).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOiRNZ0FG9KMa7KXPoJj7tKXL2ja4mp-u8JcPxl9pAGaErcYhskQlRopbnX1M0t97IVDxEzofyOqI-W02KNBJ2nM7ELNj6ywVgVnsW0PeRxKEiIjGQsNDeSiauyUt4dL-RRt3WbDbVF0/s640/image+(22).jpeg" width="360" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8B84BL1X3t6wXO9bcUamaa8kA5roKK3sJ3Mwpd6MPKjDWJAqNpyZvRoCBCtLLtvyjxH77rAwZ6jMC1Ews3oKkltbySTwiIFLGsY-3NbtysvVlgYPKZlrkZryH7_nNBDoDxnM8N19Qil4/s1600/image+(24).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8B84BL1X3t6wXO9bcUamaa8kA5roKK3sJ3Mwpd6MPKjDWJAqNpyZvRoCBCtLLtvyjxH77rAwZ6jMC1Ews3oKkltbySTwiIFLGsY-3NbtysvVlgYPKZlrkZryH7_nNBDoDxnM8N19Qil4/s320/image+(24).jpeg" width="180" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Pour into mini cauldrons or other serving vessels.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Top with a bit more toasted Pecans</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/yE3qSfqmzzg?feature=player_embedded' frameborder='0'></iframe></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Here's another little video showing the process of finishing the pecans</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9yLCeRDN483khWq9jNMiZXQH95dJ_oNaVvRgVbUWuMOxneA6bSCWmvFL1PfYbpdHftY_smbmRJiSC6-nYkv3NnkA3qJ4zTQSZjWfmDQNPWqqfxwjFVEHHonulg_aZI2HJpz522ifyVs/s1600/image+(27).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9yLCeRDN483khWq9jNMiZXQH95dJ_oNaVvRgVbUWuMOxneA6bSCWmvFL1PfYbpdHftY_smbmRJiSC6-nYkv3NnkA3qJ4zTQSZjWfmDQNPWqqfxwjFVEHHonulg_aZI2HJpz522ifyVs/s640/image+(27).jpeg" width="480" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
This happy little accident has done quite well for us. It is the #1 selling dish at Palo Alto Grill and since our opening in April, we've almost sold 1,000. They are not to be missed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ucm5zfDqad2MjTvY5Zvea0vo2PfImWYPTjhOJLu8oAKwrGfvGYOloCHKeZKlSDBDASKpqs2RWoeFFX_WmBtgljHKy7vgAHFlLFdetp09q9uoF5HxXz1WDi9eRDnYui5Hq3WJ8iIAzDE/s1600/image+(25).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ucm5zfDqad2MjTvY5Zvea0vo2PfImWYPTjhOJLu8oAKwrGfvGYOloCHKeZKlSDBDASKpqs2RWoeFFX_WmBtgljHKy7vgAHFlLFdetp09q9uoF5HxXz1WDi9eRDnYui5Hq3WJ8iIAzDE/s320/image+(25).jpeg" width="240" /></a></div>
<br />
Cool beans.Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com4tag:blogger.com,1999:blog-2398458638606475839.post-19278528781784083812013-07-13T00:49:00.000-07:002013-07-13T00:49:30.751-07:00Epi-Pretzel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxP9-fsPle3Sj0Rvfcj7pDRMIMecNjEXJyTd_11xYbNLHyQ0tMpshwVnJ8J7pgubwh-vKcDH31ccLOzMqyqN8TP_P8Y5lSJUBo-PnOSSsdL7ZXjCiA4-MatlcAF8k7_YOA9u5U5lCVVY/s957/IMG_6206.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxP9-fsPle3Sj0Rvfcj7pDRMIMecNjEXJyTd_11xYbNLHyQ0tMpshwVnJ8J7pgubwh-vKcDH31ccLOzMqyqN8TP_P8Y5lSJUBo-PnOSSsdL7ZXjCiA4-MatlcAF8k7_YOA9u5U5lCVVY/s640/IMG_6206.jpg" width="640" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAmQv11lxEF1438X9YnzSlIHg6oJqaW7TN064g07op_49V-Hw4Rq3foJdevzIGqsoFEQyMepjAHadStUtolV6_s4oBqvzB_-QhFeXLQaq2M985xkxi9-yM1CKIuGdYcFY8xrRau-9U1Q/s1600/IMG_6121.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAmQv11lxEF1438X9YnzSlIHg6oJqaW7TN064g07op_49V-Hw4Rq3foJdevzIGqsoFEQyMepjAHadStUtolV6_s4oBqvzB_-QhFeXLQaq2M985xkxi9-yM1CKIuGdYcFY8xrRau-9U1Q/s320/IMG_6121.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First the ingredients are carefully measured</td></tr>
</tbody></table>
For our starting gift to the guests at Palo Alto Grill, our Pastry Chef, Yoomi, wanted to do something unique and interesting, yet at the same time very familiar and satisfying. Trying to think of bread products that were typically seen as part of Americana, we stumbled across the combination of soft pretzels and mustard. We decided to refine the appearance by borrowing from the French Epi-Baguette, a baguette which has been cut into shapes resembling a stalk of wheat. We further upped the ante by making zesty mustard into a rich moreish spread.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0K0x6lT2EMMsV5X1hyphenhyphena1UjIoSPFcX74IhMpP5ED0TStB8JJtCBb1AzrvutTA8UKYYil6PSVJL_rNsH7AvKjfZmGEmNYGals_SIiyL5MsW2b9sMe0_EosefZxe_bYap8qKvuOSV9wJkjQ/s790/IMG_6126.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0K0x6lT2EMMsV5X1hyphenhyphena1UjIoSPFcX74IhMpP5ED0TStB8JJtCBb1AzrvutTA8UKYYil6PSVJL_rNsH7AvKjfZmGEmNYGals_SIiyL5MsW2b9sMe0_EosefZxe_bYap8qKvuOSV9wJkjQ/s320/IMG_6126.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next, Chef Yoomi carefully combines the ingredients,<br />
dry ingredients first, then wet, in a stand mixer.</td></tr>
</tbody></table>
Pretzels are unique in the bread world in many ways:<br />
- They are topped with salt<br />
- They are brushed with baking soda to give them their unique brown/white look<br />
- They are brushed with butter to shine them<br />
<br />
Ingredients:<br />
<br />
1500 grams Bread Flour<br />
500 grams Cake Flour<br />
1300 grams Water<br />
16 grams Yeast<br />
12 grams Salt<br />
Butter, as needed<br />
Pretzel Salt, as needed<br />
<br />
After the ingredients have all been mixed on speed 2 for<br />
6 minutes, the dough is divided and shaped.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1pCUNrrkRK6pk4WrIoIlSJCrdgTyliSjDQi3NLspU2BJSDWOxf_PvVOpCHQgno_qWIWO36pXTPL16Few0H_qfY5wCWJxVvtKx-7iqqPjlY_GZ51ezjoGiLt09NGf7lxZkjnuIM85TsE/s958/Pretzel3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1pCUNrrkRK6pk4WrIoIlSJCrdgTyliSjDQi3NLspU2BJSDWOxf_PvVOpCHQgno_qWIWO36pXTPL16Few0H_qfY5wCWJxVvtKx-7iqqPjlY_GZ51ezjoGiLt09NGf7lxZkjnuIM85TsE/s1600/Pretzel3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough is divided into 95 gram portions before being carefully rolled out as pictured</td></tr>
</tbody></table>
Remember, bread dough has memory. If you grab a piece of dough by both ends and pull to achieve the length we're going for with this bread, when it bakes in the oven, it will spring back together. In order to get the dough to achieve the proper shape and hold it, the dough must be flattened out, then rolled up before being rolled out. The act of winding the dough tighter and tighter around itself allows the elastic proteins to loosen lengthwise, sort of like unwinding a spring.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwb5vqLnnl6s7w8w65HOdA1QFybUsQzMFB0vD6svv4YP8F9GV9-bDr_yNPqZuAouEQMIASVlTTDc_2Uqqqvtco5FGHYwfw0iBgpQjDXeMQEg_mAE_nKVGuYFgu6v8Ckb8KkN3XCI1Ecw/s320/IMG_6149.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Yoomi paints the dough with a mixture of 250 grams water to 15 grams baking soda, to achieve greater browning.<br />
This is done before and after proofing.</td></tr>
</tbody></table>
Bread this thin doesn't need long to proof at all. In a hot, muggy kitchen like ours, it proofs at room temperature in about 10 minutes.<br />
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOF-1hquqpMcCcLAiDXuEQlHgKY9E83HV08jeAfXaN1TRaZ9yIk3B9upr9D2Glpjc6sfBvRHYwFiUDLPyKlqPIwOtwB7SY6jw5FQXuIiGq8jBHy60jfghz2cRkDFQtwy1ma4tgKhndrw/s958/IMG_6175.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOF-1hquqpMcCcLAiDXuEQlHgKY9E83HV08jeAfXaN1TRaZ9yIk3B9upr9D2Glpjc6sfBvRHYwFiUDLPyKlqPIwOtwB7SY6jw5FQXuIiGq8jBHy60jfghz2cRkDFQtwy1ma4tgKhndrw/s320/IMG_6175.jpg" width="320" /></a>Once the dough has puffed ever so slightly (like the first step of filling a balloon, when the air goes in, but the balloon has yet to stretch) paint the dough with the soda water once more and cut slashes at a 45 degree angle, leaving the dough connected at the bottom, but using the scissors to angle the points of the mini rolls.</div>
<div>
<br /></div>
<div>
Sprinkle with pretzel salt and bake at 400 degrees F for 10 minutes, turning once.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwb5vqLnnl6s7w8w65HOdA1QFybUsQzMFB0vD6svv4YP8F9GV9-bDr_yNPqZuAouEQMIASVlTTDc_2Uqqqvtco5FGHYwfw0iBgpQjDXeMQEg_mAE_nKVGuYFgu6v8Ckb8KkN3XCI1Ecw/s958/IMG_6149.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpmWkE8tAzV8bz3Po4EnOa7czoBtnyvSSulbDSwfUp3cDR-Xs2KkS9eFB1oSJlPjLJf_JXRWLsaTZmVIX3PbaJyhkLvlL4WGXIqQp8OH5wNT6Vfl_mYuKml8rQQzeOb6BGhqYLB5JoNI/s790/IMG_6188.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpmWkE8tAzV8bz3Po4EnOa7czoBtnyvSSulbDSwfUp3cDR-Xs2KkS9eFB1oSJlPjLJf_JXRWLsaTZmVIX3PbaJyhkLvlL4WGXIqQp8OH5wNT6Vfl_mYuKml8rQQzeOb6BGhqYLB5JoNI/s320/IMG_6188.jpg" width="213" /></a></div>
When the breads come out of the oven, they are well browned, but do not have pretzel's characteristic shine.<br />
<br />
<br />
<br />
<br />
Note: you can see the areas where the baking soda did not get painted into, these parts of the pretzel stay bright white. This is the advantage of soda washing the bread: a beautiful two-tone surface.<br />
<br />
<br />
<br />
<br />
To achieve shininess, the bread is brushed with melted butter right out of the oven.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLH_4g_yjnUrgbdMcjV77KlaZ7yrxKA9F8a43r8gmZaIHHb3xmBOYUgrOhuPihpeZF8v_HGLWrdY3eB2msHvZtJX1ZesGXkP6WtDcs1p29j2E2BEucDPsWBdRJk_aVfm0Bv95Oe2LPDY/s958/Pretzel2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLH_4g_yjnUrgbdMcjV77KlaZ7yrxKA9F8a43r8gmZaIHHb3xmBOYUgrOhuPihpeZF8v_HGLWrdY3eB2msHvZtJX1ZesGXkP6WtDcs1p29j2E2BEucDPsWBdRJk_aVfm0Bv95Oe2LPDY/s640/Pretzel2.jpg" width="640" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBpuvVJdHMrBViLWw_ay2EyLvva1h6waPTZcsGJTxFcvh0xbISIM3eCazoUqa2n1eB8a9I_8b3x8yndh98YPN7LrHJTtjGQssn_LS6vAj7xwYO39pUrfmGlZcohKWvkUHoq8hLsimvvI/s958/IMG_6204.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBpuvVJdHMrBViLWw_ay2EyLvva1h6waPTZcsGJTxFcvh0xbISIM3eCazoUqa2n1eB8a9I_8b3x8yndh98YPN7LrHJTtjGQssn_LS6vAj7xwYO39pUrfmGlZcohKWvkUHoq8hLsimvvI/s640/IMG_6204.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBpuvVJdHMrBViLWw_ay2EyLvva1h6waPTZcsGJTxFcvh0xbISIM3eCazoUqa2n1eB8a9I_8b3x8yndh98YPN7LrHJTtjGQssn_LS6vAj7xwYO39pUrfmGlZcohKWvkUHoq8hLsimvvI/s958/IMG_6204.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
These breads are super sick, and a great way to start a meal at Palo Alto Grill, especially with our house cheese mustard.<br />
<br />
For our recipe for cheese mustard: <a href="http://chefshelton.blogspot.com/2013/04/mustard-tips-and-cheese-mustard.html">http://chefshelton.blogspot.com/2013/04/mustard-tips-and-cheese-mustard.html</a><br />
<br />
Cool Beans.</div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com1tag:blogger.com,1999:blog-2398458638606475839.post-83770905875142325122013-07-04T15:54:00.000-07:002013-07-04T15:54:12.937-07:00Steak and Potatoes<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQTsGFB-6uOTRWTy-JGD2k6VkuUA7xjNqf_BXRSatOl9KNZXKoBQBj4fPozg5bTvosraj4uZPBtA-KdJ1vRW2OmOZxUN8yulCoZw9rBy1qNj3rlnqfCGxgXsofwzJ1aiuuHCXwEbAk9U/s958/IMG_6080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQTsGFB-6uOTRWTy-JGD2k6VkuUA7xjNqf_BXRSatOl9KNZXKoBQBj4fPozg5bTvosraj4uZPBtA-KdJ1vRW2OmOZxUN8yulCoZw9rBy1qNj3rlnqfCGxgXsofwzJ1aiuuHCXwEbAk9U/s640/IMG_6080.jpg" width="640" /></a></div>
Being the Chef of a Steakhouse, the concept of Steak and Potatoes carries a lot more depth for me than most. There are good steaks, great steaks and near-perfect steaks. Very flavorful steaks are usually more tough, and vice versa. Ribeyes have so much juice, but they are riddled with different tendons and muscles that have a completely different texture and flavor. At Palo Alto Grill, we constantly seek perfection, and consistency, within the boundaries of nature. For this reason, we have recently incorporated a procedure to separate the ribeye cap from the eye of the loin, creating 2 more perfect steaks out of 1 very inconsistent steak. The ribeye cap is particularly special, because it is as soft as a filet mignon, nearly as tender but juicier than the juciest ribeye, and as flavorful. There are only about 8-10 half pound portions of ribeye cap per cow, which compared to 14-16 half pound portions of filet mignon per cow makes it very special, indeed.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdEYOn5Eb7HREIw6ZfKq3zf0O5vR0k3MaQ0fOocaHM6hAkvlZT2DGG7QmrXWgqklDT1l627Hw9uGt39-Ei0br6XZu_Y0W44mr9R8fsLAJEN8-2Xk0hyphenhyphenFAgXeAncEh7tS8WtijHeMEL-w/s303/IMG_5758.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdEYOn5Eb7HREIw6ZfKq3zf0O5vR0k3MaQ0fOocaHM6hAkvlZT2DGG7QmrXWgqklDT1l627Hw9uGt39-Ei0br6XZu_Y0W44mr9R8fsLAJEN8-2Xk0hyphenhyphenFAgXeAncEh7tS8WtijHeMEL-w/s303/IMG_5758.jpg" /></a>But lets start with the potatoes. First, reach for your peeler (a very important tool, indeed. I keep mine in my sleeve pocket, always!)<br />
<br />
Our potatoes are prepared in the context of a potato puree, a recipe developed by Chef of the Century, Joel Robuchon. It is said that this is the recipe that earned Chef Robuchon his 3rd star Michelin, as well as propelling him to his status as the most important Chef of the last 100 years. These are a far cry from mashed potatoes, much more smooth and rich. It takes 2 tricks (on top of otherwise proper technique) to get the potatoes this way: A - The puree is double-refined by being pushed through a fine mesh screen after mixing. B - The butter/potato ratio is about 1/2 (don't worry, this kind of potato puree is meant to be eaten only a couple tablespoons at a time. Think of it as being low carb!)<br />
<br />
Ingredients:<br />
1 pound Yukon Gold Potatoes or Large Fingerling Potatoes<br />
1/2 pound Butter<br />
1/2 cup Milk, or as needed<br />
Sea Salt, to taste<br />
1 bunch chives, finely chopped<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEuIeo8mSw6l6TLqvDgLIecYCKRXseEwMxJ34VwrC7gZQjRnil72vvb23vv0A4oBS7oRRylCoMjfB_7a_7Ok7Vz-aH0BkS26xf9798PZFJEd3pm367ivoOuVMUfUWZWJen_mteStzwPo/s957/potato.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEuIeo8mSw6l6TLqvDgLIecYCKRXseEwMxJ34VwrC7gZQjRnil72vvb23vv0A4oBS7oRRylCoMjfB_7a_7Ok7Vz-aH0BkS26xf9798PZFJEd3pm367ivoOuVMUfUWZWJen_mteStzwPo/s1600/potato.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel the potatoes, dice them in large pieces and put the peel in hot milk to steep.</td></tr>
</tbody></table>
The potato skins have an intense amount of potato flavor, so steeping them in the milk helps make the final product taste that much more potato-y. The potatoes for this recipe must be a waxy non-grainy potato. Yukon Golds and large Fingerlings are an excellent choice, Idaho Russets and Kennebecs are a bad choice.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMgUFPssmIiRBMeS8m1j-tpggNXkiNCOK7TsywCWEIFjCXmphHIRSFXOTuh14nhFWa0iMspvAwGlPy_HPkN9vsE1P3g3Ap3RTpKs7pBNoqcDlDp6r1ivfu5WOL7-qc2cpvkcynrTB8ZQ/s958/IMG_5810+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMgUFPssmIiRBMeS8m1j-tpggNXkiNCOK7TsywCWEIFjCXmphHIRSFXOTuh14nhFWa0iMspvAwGlPy_HPkN9vsE1P3g3Ap3RTpKs7pBNoqcDlDp6r1ivfu5WOL7-qc2cpvkcynrTB8ZQ/s320/IMG_5810+(1).jpg" width="320" /></a>Cook the Potatoes in water until very tender. Use very gentle heat, we want to break them up as little as possible.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt2pjWQW4ubyLNBj6bMwfFP7h7ytIgjgk03UNfLu4wzUwR115r1haJVIwVxVYp65hWPQlfsTY-DWe0qHfNPQYDKAuSAJHiDHavl2_4DVwRj7sKlUt21RfZ85lEe7UrcZRfTel3V7vY8o/s958/IMG_5950.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt2pjWQW4ubyLNBj6bMwfFP7h7ytIgjgk03UNfLu4wzUwR115r1haJVIwVxVYp65hWPQlfsTY-DWe0qHfNPQYDKAuSAJHiDHavl2_4DVwRj7sKlUt21RfZ85lEe7UrcZRfTel3V7vY8o/s320/IMG_5950.jpg" width="320" /></a>When the potatoes are cooked, we will be passing them through a food mill. A hand-held ricer is also an acceptable tool, and takes up less space in the cupboard, but the food mill will always be faster. Speed is important, it must stay hot. Potatoes are a very unique vegetable. They have very starchy granules which, in the presence of fat, can have a very nice mouth-feel. However, if the potatoes are chilled and then re-warmed, the crystalline nature of these starch granules becomes mealy and unpleasant. Mashed potatoes can be held hot for quite a long time, but if they are chilled, they will lose most of their luxuriousness. At Palo Alto Grill, we make these potatoes from scratch every day.<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO03kmMVbdUTFenkngpiTmOLNdGIMGRG2B7DvpK2p3weje9NtpHfy9BlTaRG4162Bxut4l1IuCbWLBvO_y8Zm-SzgwaWibTlebrL71JKwCkz6xOb8WoIXQDp9-lZsMJzGcafFDuJ9LNC4/s790/PotatoMash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO03kmMVbdUTFenkngpiTmOLNdGIMGRG2B7DvpK2p3weje9NtpHfy9BlTaRG4162Bxut4l1IuCbWLBvO_y8Zm-SzgwaWibTlebrL71JKwCkz6xOb8WoIXQDp9-lZsMJzGcafFDuJ9LNC4/s640/PotatoMash.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the potatoes are cooked, pass them through a food mill. Heat them to remove excess moisture, add 1/2 their weight in melted butter and add the heated, potato skin-steeped milk to texture. The potatoes should be the texture of creamy polenta or risotto.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR5wOXfOsxQtdUKZWaMxwl7rf6C8NaX_eKqUl8rFMJfVv17_LIkMRj0XQ02Anbj5XTC0cl0EM5idzen8_Juo1ePVul8XROlezcqPG2fkGjXfN7_fVA5_RqKQnzQNTjBsd4zvMDPxUwOk/s958/PotatoMash2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR5wOXfOsxQtdUKZWaMxwl7rf6C8NaX_eKqUl8rFMJfVv17_LIkMRj0XQ02Anbj5XTC0cl0EM5idzen8_Juo1ePVul8XROlezcqPG2fkGjXfN7_fVA5_RqKQnzQNTjBsd4zvMDPxUwOk/s640/PotatoMash2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Season the potatoes to taste with sea salt, pour them into a fine-mesh strainer and pass them through with a ladle to remove any graininess.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJV1Y5XHicbrn0dXUOVx_lNkU352DQUJxUH7v7TsIAtq_J-_-s-CURCRh4ChiwoRzLB5QxIH8yoC7U6ykFBQDxPJkj5ZU1zYoRwabUcS6lAv4n26-Rtja2VXzBaBumX0JlV8XsUtJc9NQ/s958/IMG_5988.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJV1Y5XHicbrn0dXUOVx_lNkU352DQUJxUH7v7TsIAtq_J-_-s-CURCRh4ChiwoRzLB5QxIH8yoC7U6ykFBQDxPJkj5ZU1zYoRwabUcS6lAv4n26-Rtja2VXzBaBumX0JlV8XsUtJc9NQ/s640/IMG_5988.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silky smooth...</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEdRR91eubhEf0574fda6CLT6-A3EaqVCjhs23rKTP8CTOmmr4_uRdAfvtqpQewD08yIjkBVhBObD5mczYBQ-hiDq8Iydt7kc9gYr-Cr8CL7Ip4Rhk5WHYBs5FaYyDGbZzB0Bc0fBeuA/s958/IMG_6023.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEdRR91eubhEf0574fda6CLT6-A3EaqVCjhs23rKTP8CTOmmr4_uRdAfvtqpQewD08yIjkBVhBObD5mczYBQ-hiDq8Iydt7kc9gYr-Cr8CL7Ip4Rhk5WHYBs5FaYyDGbZzB0Bc0fBeuA/s320/IMG_6023.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
Though not part of the original Robuchon recipe, per se, we add chopped chives to our potatoes.<br />
<br />
<br />
<br />
<br />
<br />
<br />
And now onto the steak...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOVszJCLAib9Ip9yh6O2O8j_r6Cg2eO_2gn91FodjCaNdhOCK_i1a26mBGE0o27kE2ry71SityKzPkpUrzuobxYMgjESAZcezXs0n_X3stUbYNm2oRb0PDn38NeJokFmV4DkdtGyxrz0/s1600/IMG_5842.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOVszJCLAib9Ip9yh6O2O8j_r6Cg2eO_2gn91FodjCaNdhOCK_i1a26mBGE0o27kE2ry71SityKzPkpUrzuobxYMgjESAZcezXs0n_X3stUbYNm2oRb0PDn38NeJokFmV4DkdtGyxrz0/s640/IMG_5842.jpg" style="text-align: center;" width="640" /></a><br />
<br />
This is the end of a Ribeye. We typically use bone-in ribeye at Palo Alto Grill, but for the first part of this demonstration, we will be showing a boneless ribeye. This is the process to break down a ribeye and remove the rib cap. You can see the slightly darker ")"-shaped section on the right side of the steak. This is the cap. It cooks more slowly than the eye (the round section on the upper left).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4SzhPvcI9PjcYXqAWwpn8NE5F9pIJagHYmylCQtBr-RsV1JX47Bm0U-1mj4SiVZfoKVlsfOTUy5Z6lTh7m83GjQWBOxdxq5IF_ZdGp-kdwoLd6wgF1SeqIvvbu45hVF3sBCT3lGCEPI/s958/IMG_5848.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4SzhPvcI9PjcYXqAWwpn8NE5F9pIJagHYmylCQtBr-RsV1JX47Bm0U-1mj4SiVZfoKVlsfOTUy5Z6lTh7m83GjQWBOxdxq5IF_ZdGp-kdwoLd6wgF1SeqIvvbu45hVF3sBCT3lGCEPI/s400/IMG_5848.jpg" width="400" /></a><br />
<br />
<br />
To isolate the rib cap, start by removing the excess fat cap at the top of the ribeye.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdHun143B8dxyF8_cSSTVF-wKrJ_sp9bMa2QKXK3_Jn4JO70uFhRME9BTnAXIuTq7PxWhR0QuLzaoMhx-X6jwh-OzHg5NYBUnRspe412EPxVYhPRdqY5EcInKjvS7Jrlb9u1v0_GiLPs/s958/IMG_5891.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdHun143B8dxyF8_cSSTVF-wKrJ_sp9bMa2QKXK3_Jn4JO70uFhRME9BTnAXIuTq7PxWhR0QuLzaoMhx-X6jwh-OzHg5NYBUnRspe412EPxVYhPRdqY5EcInKjvS7Jrlb9u1v0_GiLPs/s320/IMG_5891.jpg" width="320" /></a><br />
The rib cap can then be easily separated by cutting along the fat line between the eye and the cap.<br />
<br />
Note: the purpose of this demonstration is to show how special the cap is, though it is highly unlikely that one might try this at home. Ask your local butcher to do this for you (though you may have to buy the whole loin!)<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUvQ9KeXaGfD6R0BRqI5Wi9U70BAKv0ezxHqqwt4QBAL4fHDyDeNsbGV4ZFvx9lQM2tbq4y50a3qwaaiFMS9brgLmcfq3zd-22xcUiH1AN-6HPu9AuAjoZClTo2110aafGIQ0c6wkNAM/s958/IMG_5900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUvQ9KeXaGfD6R0BRqI5Wi9U70BAKv0ezxHqqwt4QBAL4fHDyDeNsbGV4ZFvx9lQM2tbq4y50a3qwaaiFMS9brgLmcfq3zd-22xcUiH1AN-6HPu9AuAjoZClTo2110aafGIQ0c6wkNAM/s320/IMG_5900.jpg" width="320" /></a></div>
<br />
The loin now separates into two sections:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqE8TD5cC9jDJsv-bTEduQq8yQRa0qFwSy4iZUOs-tWi30OiRVJaaq3GU-B5EcEx1wiHaTUTXsngRhin20pHOxZV96irAf66KJc6jhmfCDsbLC4y4sZas66ijjlzls7aTJDn7eWgea3bs/s958/IMG_5830.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqE8TD5cC9jDJsv-bTEduQq8yQRa0qFwSy4iZUOs-tWi30OiRVJaaq3GU-B5EcEx1wiHaTUTXsngRhin20pHOxZV96irAf66KJc6jhmfCDsbLC4y4sZas66ijjlzls7aTJDn7eWgea3bs/s200/IMG_5830.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtoIZuTkKp_bMttQfYOBFsZY1APqs6MzE88KUr7hVyGpaIoOLHj9LwOzW26XIZ4IOiZCEbWBn0Xvmk0X1x11wIR1LJ7xWXeqcJJQu6itbh6hAM4FeqjPonB5K5CwyOo0enTLIsh6QZnsc/s958/IMG_5820.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtoIZuTkKp_bMttQfYOBFsZY1APqs6MzE88KUr7hVyGpaIoOLHj9LwOzW26XIZ4IOiZCEbWBn0Xvmk0X1x11wIR1LJ7xWXeqcJJQu6itbh6hAM4FeqjPonB5K5CwyOo0enTLIsh6QZnsc/s320/IMG_5820.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
The eye, which after bone-sawing makes these bone-in ribeye cuts...</div>
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISRcRAn9chc-gNPrCBxPS9_3V5Ghht_mQ8_MSxlzhNgrNHbZd4wBCrcEmiP9Fq19eInu7bW424Ke5Cbp-yEMacz6q7yGI2pAXxpq6fZeLCtGyyCLpa4fa30UItB_NHaUlUUskgE3JqoA/s1600/IMG_5911.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISRcRAn9chc-gNPrCBxPS9_3V5Ghht_mQ8_MSxlzhNgrNHbZd4wBCrcEmiP9Fq19eInu7bW424Ke5Cbp-yEMacz6q7yGI2pAXxpq6fZeLCtGyyCLpa4fa30UItB_NHaUlUUskgE3JqoA/s200/IMG_5911.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
and the cap, which needs to be cleaned of fat...<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK0jKTE2l1s5ssgmUCkyTo46JA_ywj0iE7RYIuilsMlWE-Vy8KAEmy_5_H2hcOCyaU03LAfgMcu9cn48ACvFoTCdm6k2rJCf6uqdFfyXSf0PJkSGGw-hvK1V_ERasKf0TabRQVIhRlf8/s958/IMG_5922.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK0jKTE2l1s5ssgmUCkyTo46JA_ywj0iE7RYIuilsMlWE-Vy8KAEmy_5_H2hcOCyaU03LAfgMcu9cn48ACvFoTCdm6k2rJCf6uqdFfyXSf0PJkSGGw-hvK1V_ERasKf0TabRQVIhRlf8/s320/IMG_5922.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISRcRAn9chc-gNPrCBxPS9_3V5Ghht_mQ8_MSxlzhNgrNHbZd4wBCrcEmiP9Fq19eInu7bW424Ke5Cbp-yEMacz6q7yGI2pAXxpq6fZeLCtGyyCLpa4fa30UItB_NHaUlUUskgE3JqoA/s958/IMG_5911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIj-gRx_ugT__trQ72ileRcYtmLq-flGE0-6Xfp6B9U_qsqjH61tJTw4k0aEtQjlMapOI0DPLrAfvsPcM0feUPma9LeQ8FD9ndykCVSaoGK8Ut7mi1xJLBJbNxiyiyYVZI4gtKjEqo_oc/s958/IMG_5926.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIj-gRx_ugT__trQ72ileRcYtmLq-flGE0-6Xfp6B9U_qsqjH61tJTw4k0aEtQjlMapOI0DPLrAfvsPcM0feUPma9LeQ8FD9ndykCVSaoGK8Ut7mi1xJLBJbNxiyiyYVZI4gtKjEqo_oc/s200/IMG_5926.jpg" width="200" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
Then cut into portions.<br />
<div style="text-align: right;">
<br /></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguD2j-Wg4ZdJrvGNu0xTWz4l-k4uAEYFPKCExHiVXWk8NVhab7bg2BDHTVDuifGMgQKkqyeAY42tlyujU-PUUqHyUK80_rMRLPHBNCmAhCbev8HgaHwyL5RsYbWci1U9GdLB1CKsCH29I/s958/IMG_5930.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguD2j-Wg4ZdJrvGNu0xTWz4l-k4uAEYFPKCExHiVXWk8NVhab7bg2BDHTVDuifGMgQKkqyeAY42tlyujU-PUUqHyUK80_rMRLPHBNCmAhCbev8HgaHwyL5RsYbWci1U9GdLB1CKsCH29I/s320/IMG_5930.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">1/2 pound rib cap steaks</span></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /><br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxEXvUPLTfdCFGoNDfbEPSxjKUky-AaPP6xZPIGf2PJ0izvvbYyfBfHvOdU6tpFn8oUbBYwLgp7z-awQpvq2HcfqWEF1e_f1FpltlCTBeeKhrOUCA9FdIKDYIsYZ2QHiWEciLZeMaeig/s958/IMG_5924.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxEXvUPLTfdCFGoNDfbEPSxjKUky-AaPP6xZPIGf2PJ0izvvbYyfBfHvOdU6tpFn8oUbBYwLgp7z-awQpvq2HcfqWEF1e_f1FpltlCTBeeKhrOUCA9FdIKDYIsYZ2QHiWEciLZeMaeig/s320/IMG_5924.jpg" width="320" /></a>Note the amount of fat that needs to be cut off of the ribeye loin:<br />
The original block of meat is called a primal ribeye, which is where the term "Prime Rib" comes from because the whole loin is roasted whole before slicing. The reason that prime rib can be sold so cheaply is because it is roasted with all of this fat still left on it. Gross, right? At Palo Alto Grill, we never leave more than 1/4 inch-thick bands of fat on any steak.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYG31Lim17bHoCNYMWkLxNwzpjsi7-G9_Za1RPOIEeuYYKKZMnnuXFWS_IG87Bq4qxa0GTmioJTQD-IRY5isig3QdW7Su6G2OCi7UZyB6Gl2Iun3OI7BCVgQxxGa4lhvC7unCpF6TiJ8A/s958/IMG_6002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYG31Lim17bHoCNYMWkLxNwzpjsi7-G9_Za1RPOIEeuYYKKZMnnuXFWS_IG87Bq4qxa0GTmioJTQD-IRY5isig3QdW7Su6G2OCi7UZyB6Gl2Iun3OI7BCVgQxxGa4lhvC7unCpF6TiJ8A/s320/IMG_6002.jpg" width="320" /></a><br />
<br />
Rib cap char-broils really well because it has so much fat marbled throughout and it cooks quite slowly, compared to other cuts.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaBiFIOd_MaZXhhKfq9hwYOwPS3ye-ldPNRo05d_BBx4LGUDJop2ZKl6WY6Dv0AhIOU5QRgjRqn0ICu_0_7yl77QeNIvxm0B4YX2gOdKbnCQJeDWBnMiyIFPIA5YdZ8Tp30Nnx_G5P24/s958/IMG_6028.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaBiFIOd_MaZXhhKfq9hwYOwPS3ye-ldPNRo05d_BBx4LGUDJop2ZKl6WY6Dv0AhIOU5QRgjRqn0ICu_0_7yl77QeNIvxm0B4YX2gOdKbnCQJeDWBnMiyIFPIA5YdZ8Tp30Nnx_G5P24/s320/IMG_6028.jpg" width="320" /></a><br />
<br />
<br />
<div style="text-align: right;">
One can use these attributes to create a nice crust on the outside of a very juicy, tender steak.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHebAcs3TGgo7P9Ckynj2v9NC_2XvN4ha136dow9VPFVn7AUUACJEzXZIqVR2ZQCW0ANBvtXEGtnRqQHPFlmwWc2psYeIRPxri_t-7OuBVjuHWcCU78UGnS9Ft2NsJQWSTT_9kIuYOX3I/s958/IMG_6035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHebAcs3TGgo7P9Ckynj2v9NC_2XvN4ha136dow9VPFVn7AUUACJEzXZIqVR2ZQCW0ANBvtXEGtnRqQHPFlmwWc2psYeIRPxri_t-7OuBVjuHWcCU78UGnS9Ft2NsJQWSTT_9kIuYOX3I/s320/IMG_6035.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEt4-LbB54qwK-JLYxX9WQtJhFrv1ETF-MX6BXoHlpl3cRJRsRv4y8ww0pDdvs9iyJw-Dp2-tstu-3DT-DPtul9s6qBsNyQFt94yPqtnSJo01AP48vdPMqWeVgK3MS7HP0nk8EulMLWtg/s958/IMG_6036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEt4-LbB54qwK-JLYxX9WQtJhFrv1ETF-MX6BXoHlpl3cRJRsRv4y8ww0pDdvs9iyJw-Dp2-tstu-3DT-DPtul9s6qBsNyQFt94yPqtnSJo01AP48vdPMqWeVgK3MS7HP0nk8EulMLWtg/s320/IMG_6036.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg601R2x1YnpGK3V8oVZ-iUgy2V_RLHkquiaejE59MNZ11xtk2RsA2iKHVCxN49TCRgku7JR6GFH0B4Ukl7RCuFGk5vCj-yEpmofh73B3mEE_5uoL5rxyABYUtNcMAsWE2U_ooaR8XIdo/s857/IMG_6059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg601R2x1YnpGK3V8oVZ-iUgy2V_RLHkquiaejE59MNZ11xtk2RsA2iKHVCxN49TCRgku7JR6GFH0B4Ukl7RCuFGk5vCj-yEpmofh73B3mEE_5uoL5rxyABYUtNcMAsWE2U_ooaR8XIdo/s320/IMG_6059.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
A steak this special should be presented as simply as possible, salt, pepper and a little butter.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0bffKhh-TARhDN7BzWnDqJaocRc6xXc5_wMjSkip0akX_G9Glp5yedan7cTNFxfc0CUP-Nlwn2SuFFrVtVK-cbtASoeY6gF2FN7JZCSa_qYGac_1cuPmJbDeYe5PcAOJexYRMNxW2zY/s958/IMG_6082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0bffKhh-TARhDN7BzWnDqJaocRc6xXc5_wMjSkip0akX_G9Glp5yedan7cTNFxfc0CUP-Nlwn2SuFFrVtVK-cbtASoeY6gF2FN7JZCSa_qYGac_1cuPmJbDeYe5PcAOJexYRMNxW2zY/s640/IMG_6082.jpg" width="640" /></a></div>
<br />
Steak and potatoes - done right. Cool beans.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com0tag:blogger.com,1999:blog-2398458638606475839.post-69848558822113524932013-06-22T21:49:00.001-07:002013-06-24T21:20:36.676-07:00Yellowtail Crudo "Watercolor" - Inspiration<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAV03CJf4u19uGibavL18Qo_gY2WF3HToN872X_dg3QCEW8uHlkBdtKanFZ5YEMtZl0aSdh70UcaftmCxJw79D-8f83FQbzyinKKuhEqtsb8KpQyF4wMiMRvieZ-upb8T5CW5MjyvSKYI/s1600/IMG_5513.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAV03CJf4u19uGibavL18Qo_gY2WF3HToN872X_dg3QCEW8uHlkBdtKanFZ5YEMtZl0aSdh70UcaftmCxJw79D-8f83FQbzyinKKuhEqtsb8KpQyF4wMiMRvieZ-upb8T5CW5MjyvSKYI/s320/IMG_5513.jpg" width="320" /></a></div>
I am often asked where inspiration comes from for the dishes that we create. <br />
<br />
Sometimes it is more obvious than other times. Without wanting to seem gimmicky, I will often put clues or hints that the guest might be able to figure out for themselves where inspiration came from: a touch of chocolate cookie crumb to simulate dirt in a dessert inspired by flowers, or a bit of sea foam or seaweed on a fish dish.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhNWurz35eG5U1sU3MEpwOYc_5Vlly2l7R5Kyu3DGuIX5lJ5Re9fzkzqkU4-cJviRyHEZHyySDRYTQmTlyeTY7OlipxA7_ICT7w7hZO6PKdYuj8BxnbkDv5Z6XPx-mw6fxreFVI3kjkI/s1600/2319027-z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhNWurz35eG5U1sU3MEpwOYc_5Vlly2l7R5Kyu3DGuIX5lJ5Re9fzkzqkU4-cJviRyHEZHyySDRYTQmTlyeTY7OlipxA7_ICT7w7hZO6PKdYuj8BxnbkDv5Z6XPx-mw6fxreFVI3kjkI/s320/2319027-z.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
With our Yellowtail Crudo, the intention to produce a dish which would look like a Chinese watercolor-inspired painting, evolved alongside our desire to produce this dish, with these components. In the end, the two concepts merged to create the Crudo "Watercolor"<br />
<br />
<br />
<br />
The paints determine the flavor profile:<br />
Basil Oil<br />
Plum Vinegar<br />
Horseradish Cream<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYv-GBwRS5zhEQtsuP3ejlRaa8RqGerbIOt3LDRRo1vuvY_NBVDIR4Vuwq1VfoudXS9yXxvVBJoR2exLQE0jVcsATSsFr_z01GLn6HjzKSEIneEdHSHBY0HHzShVoVQk3zWjIjuWW7MWg/s1600/IMG_5532.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYv-GBwRS5zhEQtsuP3ejlRaa8RqGerbIOt3LDRRo1vuvY_NBVDIR4Vuwq1VfoudXS9yXxvVBJoR2exLQE0jVcsATSsFr_z01GLn6HjzKSEIneEdHSHBY0HHzShVoVQk3zWjIjuWW7MWg/s640/IMG_5532.jpg" width="640" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcj8RxSN1XTCW1-Od2FrgRBGBAzuV34NScKG900QM9kKhHsAQyQmmpHBLyo20hj5HnT9EDGnh4NzWEa9pC6QBodho9dfv2sM6npjnk3WrG0z-8Nw5wRT9cmvwsXVaKMn_7Xs9Rnr_q_0/s1600/IMG_5500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcj8RxSN1XTCW1-Od2FrgRBGBAzuV34NScKG900QM9kKhHsAQyQmmpHBLyo20hj5HnT9EDGnh4NzWEa9pC6QBodho9dfv2sM6npjnk3WrG0z-8Nw5wRT9cmvwsXVaKMn_7Xs9Rnr_q_0/s1600/IMG_5500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcj8RxSN1XTCW1-Od2FrgRBGBAzuV34NScKG900QM9kKhHsAQyQmmpHBLyo20hj5HnT9EDGnh4NzWEa9pC6QBodho9dfv2sM6npjnk3WrG0z-8Nw5wRT9cmvwsXVaKMn_7Xs9Rnr_q_0/s640/IMG_5500.jpg" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvWOb47iyeHnrsP1nR6pP-DGVKZuLHLtWrFhsfC1Jewpp_x2CXN1y3wW_29C2t0FFE0djcotB1Lx3qSSnlnoAMDkHalyr1tcqCyCA0D7wiZZtcPXL7zDeeI9AydlzBKcrZF6jbGM8YZM/s1600/IMG_5499.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvWOb47iyeHnrsP1nR6pP-DGVKZuLHLtWrFhsfC1Jewpp_x2CXN1y3wW_29C2t0FFE0djcotB1Lx3qSSnlnoAMDkHalyr1tcqCyCA0D7wiZZtcPXL7zDeeI9AydlzBKcrZF6jbGM8YZM/s1600/IMG_5499.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvWOb47iyeHnrsP1nR6pP-DGVKZuLHLtWrFhsfC1Jewpp_x2CXN1y3wW_29C2t0FFE0djcotB1Lx3qSSnlnoAMDkHalyr1tcqCyCA0D7wiZZtcPXL7zDeeI9AydlzBKcrZF6jbGM8YZM/s400/IMG_5499.jpg" width="400" /></a><br />
<br />
The Chinese characters translate (extremely roughly) to "meet by chance" and reference the way that patches of duckweed drift together on a pond. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdOBIVxeFKPxxX-5IvOyl3Ra065VM_LXvWNJc-O4lmFs6UPsl6g-nRG7KiwJipP1Lhyphenhyphen6pY0cv-hlGF34PVl0lR1S227EOJHg5LwfmrPeasYvidCG-k01NYJiEcuwVy30aV5j_jzyoYTY/s1600/IMG_5502.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdOBIVxeFKPxxX-5IvOyl3Ra065VM_LXvWNJc-O4lmFs6UPsl6g-nRG7KiwJipP1Lhyphenhyphen6pY0cv-hlGF34PVl0lR1S227EOJHg5LwfmrPeasYvidCG-k01NYJiEcuwVy30aV5j_jzyoYTY/s320/IMG_5502.jpg" width="320" /></a><br />
<br />
<br />
The pond is painted on using basil oil and swirls of horseradish cream and populated by thinly sliced Yellowtail.<br />
<br />
<br />
<br />
<br />
<br />
<br />
A drizzle of plum vinegar brings the koi fish Yellowtail to life<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjLG8gdcNIWQoU5YpOKPlQYefL3K8j-HHjI_j6Al9NdQWjPHEg53oDf5LvjTnQSZ9C6Z_wHCnU8TpF5p9B2pIcTFywmNfPX1Ok7actLbZla-7IRUX4-HMA2XVsPQEJZ0qbmfWoM7i_d8/s1600/koi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kTbOArU7NIm7F1cdXCRcIN6PxV3ROvQOQPIXImXKNAp39lFYbyonlSqrtCRlSzQg9Q0gBM9mP12kgVeiBgNyjxhq1xBmLvFf-SDhi0lPfr3Vyum6m6zqdQsTl6yuiBjxkKL0ioGRglM/s1600/koipaint.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kTbOArU7NIm7F1cdXCRcIN6PxV3ROvQOQPIXImXKNAp39lFYbyonlSqrtCRlSzQg9Q0gBM9mP12kgVeiBgNyjxhq1xBmLvFf-SDhi0lPfr3Vyum6m6zqdQsTl6yuiBjxkKL0ioGRglM/s200/koipaint.jpg" style="cursor: move;" width="200" /></a><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjLG8gdcNIWQoU5YpOKPlQYefL3K8j-HHjI_j6Al9NdQWjPHEg53oDf5LvjTnQSZ9C6Z_wHCnU8TpF5p9B2pIcTFywmNfPX1Ok7actLbZla-7IRUX4-HMA2XVsPQEJZ0qbmfWoM7i_d8/s320/koi.jpg" width="320" /></div>
<br />
<br />
<br />
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
A touch of crispy rice pearls to mimic bubbles on the surface.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgJxounrbpJZPTT9cTEJ8f3MiDfF7ZnGo3QA0un8OdmGZmnU4Yu2yM7Dprwa1z2288lL2brgrSNgui3Vwrj2RQRlliXwpRwHgAeUP7NvqeLg2EwmpBDjXxXo5rbL0YA5gG35FFvqnH9g/s1600/f2649c4be35be9b8500c7d8c4bb1e7b4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgJxounrbpJZPTT9cTEJ8f3MiDfF7ZnGo3QA0un8OdmGZmnU4Yu2yM7Dprwa1z2288lL2brgrSNgui3Vwrj2RQRlliXwpRwHgAeUP7NvqeLg2EwmpBDjXxXo5rbL0YA5gG35FFvqnH9g/s200/f2649c4be35be9b8500c7d8c4bb1e7b4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSH4gpN56j2SP_8Yx0oM0kTwIqoS5fkFtv9sjdc2d3tmj3ZKIPuljzPqxx6gberc81fo-edVDHuSBt_S2fkSOKRUkYGm6QfNAVpI7cQKEVH6-iH_1Icv6KTXPdeBp0J7FPd0ZcGcRk_M/s1600/bubbles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSH4gpN56j2SP_8Yx0oM0kTwIqoS5fkFtv9sjdc2d3tmj3ZKIPuljzPqxx6gberc81fo-edVDHuSBt_S2fkSOKRUkYGm6QfNAVpI7cQKEVH6-iH_1Icv6KTXPdeBp0J7FPd0ZcGcRk_M/s320/bubbles.jpg" width="320" /><br />
<br />
A few fallen Basil leaves<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSoPbccFgR3ZaPo1ry9qZnKQ0AwJpIqwUv8t-2eTCj4g9xjkERtVP6TGubb2TbYpIkDoeurWDECf-KqFoa84ki3vukXGlyNb2c7Rs1q8YCtBEv-i7Pj4aygsaYTGY8RsqWNIXRP3dH4U/s1600/leaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kNz8sqDvG4QypEp08nIzeuS7R6v9J6joTp9AEjzMo_JXvHQQc5FX_E1ruNxuqR9XxhLofAKixOUjz_sGt7GdV-MNRbYAtApSx5MktLRdcJZhWO_yO9iNVhLyujvEaLVDRpT4Q60UM6c/s1600/autumnenvoy.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kNz8sqDvG4QypEp08nIzeuS7R6v9J6joTp9AEjzMo_JXvHQQc5FX_E1ruNxuqR9XxhLofAKixOUjz_sGt7GdV-MNRbYAtApSx5MktLRdcJZhWO_yO9iNVhLyujvEaLVDRpT4Q60UM6c/s200/autumnenvoy.jpeg" width="200" /></a><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSoPbccFgR3ZaPo1ry9qZnKQ0AwJpIqwUv8t-2eTCj4g9xjkERtVP6TGubb2TbYpIkDoeurWDECf-KqFoa84ki3vukXGlyNb2c7Rs1q8YCtBEv-i7Pj4aygsaYTGY8RsqWNIXRP3dH4U/s320/leaf.jpg" width="320" /><br />
<br />
<div style="text-align: right;">
A garlic blossom on a peppery nasturtium leaf makes an uncanny lilypad.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnVtU2Dm13w5VeNgZR_OqVZiqjz22PlUQSBEu2W9eSOFb8Zj5eM26lSI6Quj6Q3cddBLR0ouEeUpwpt8SRYgKoS8WxGLvShrE37cF_LsxGXCEvBRZaj7yEWin9zeSjbjgxiEqV3QYtlA/s1600/n5774.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLR_ppurDv86cPV3mVHG-nJMqhvQe1gJ5aZpNUKONsYq3i3fxdTEeHzMehO3I0CtF8e0nlUBytyDYKy4sSbNPOLBO1o6aN7R4Dkdcifm0OMJwqyJOoHLjSKsnsUhtHZ_1wwcrs7gZBa0/s1600/Untitled.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_Ek_nBUhiKB2KhBeDAVLuH-jqxpbA897tQpcpItfWl3lkeIHJAY4_nNbIp8j2ZVRJRWslHj74R6YjSV-bztUDXISdLfKlFF3xyq0ByCupcmooSigkgLGwVuy-PoknLv-rauh9HYFmQE/s1600/lillypadpaint.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_Ek_nBUhiKB2KhBeDAVLuH-jqxpbA897tQpcpItfWl3lkeIHJAY4_nNbIp8j2ZVRJRWslHj74R6YjSV-bztUDXISdLfKlFF3xyq0ByCupcmooSigkgLGwVuy-PoknLv-rauh9HYFmQE/s1600/lillypadpaint.jpg" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLR_ppurDv86cPV3mVHG-nJMqhvQe1gJ5aZpNUKONsYq3i3fxdTEeHzMehO3I0CtF8e0nlUBytyDYKy4sSbNPOLBO1o6aN7R4Dkdcifm0OMJwqyJOoHLjSKsnsUhtHZ_1wwcrs7gZBa0/s1600/Untitled.jpg" /></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Sealed with the restaurant's name in all edible inks<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhu-Dc_kDmIa8RQewDKUhyphenhyphen7M9r4xdVnySrOIXYvYvGfMG0uCTgTpP4xS6uKPRpXVUPr7oJzIo0iZFNJbUKbv5tWmQ05SxGuHKZAT-03dpxfrkdK9t81NWaUfWVqyb37_BfQqRNpOoKBc/s1600/IMG_5530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhu-Dc_kDmIa8RQewDKUhyphenhyphen7M9r4xdVnySrOIXYvYvGfMG0uCTgTpP4xS6uKPRpXVUPr7oJzIo0iZFNJbUKbv5tWmQ05SxGuHKZAT-03dpxfrkdK9t81NWaUfWVqyb37_BfQqRNpOoKBc/s640/IMG_5530.jpg" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTct0-RsnVJqvvVZyrWEGvyYVpruLj8vgje0N-Cn700LGWmQum5YnCkuCBinMIRDlPkYdOBsxTJp06Np7oyNr5r-3dNhluOzWZDgOntNcUxvzLyZBfxDxL3UcK-slvQmnDnwTZwFtt1LU/s1600/IMG_5514.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTct0-RsnVJqvvVZyrWEGvyYVpruLj8vgje0N-Cn700LGWmQum5YnCkuCBinMIRDlPkYdOBsxTJp06Np7oyNr5r-3dNhluOzWZDgOntNcUxvzLyZBfxDxL3UcK-slvQmnDnwTZwFtt1LU/s640/IMG_5514.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Pretty sick likeness, if I do say!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHai8WWS1csZRiJIkCZlRYzQ2rflucqLpnW2bzfj7ZoKowLuzZPnfUwyxozxp4YIxZdGqSebTf5uYbyAWyb85kMrtEl19k0uX0ueF2C1rqupNkdZcWm7CG-s8Smu-gJxqLRthunsoga24/s1600/n1034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHai8WWS1csZRiJIkCZlRYzQ2rflucqLpnW2bzfj7ZoKowLuzZPnfUwyxozxp4YIxZdGqSebTf5uYbyAWyb85kMrtEl19k0uX0ueF2C1rqupNkdZcWm7CG-s8Smu-gJxqLRthunsoga24/s640/n1034.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Most importantly, the flavors work really well, the combination of plum and basil is unique and so summery, but for us, its really special to present these flavors in a context that people will find memorable (hopefully!)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv8lG1HL9CoQwm94Iw4giwDiOZH0K6RmxYSF1-VCizsgegvCPhvZLyJdjVcUhS9i5vom-HNA8mNOidOlaaS8PlplWBEhv1CVWF1PjZ6fpjH7wtbs5fYOS0wJXIlZRRn59m4Ogf2L8FEA/s1600/IMG_5518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv8lG1HL9CoQwm94Iw4giwDiOZH0K6RmxYSF1-VCizsgegvCPhvZLyJdjVcUhS9i5vom-HNA8mNOidOlaaS8PlplWBEhv1CVWF1PjZ6fpjH7wtbs5fYOS0wJXIlZRRn59m4Ogf2L8FEA/s640/IMG_5518.jpg" width="640" /></a></div>
<br />
Cool beans.Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com0tag:blogger.com,1999:blog-2398458638606475839.post-53710551269449925902013-06-15T22:38:00.000-07:002013-06-15T22:38:04.078-07:00Stuffed and Rolled Lamb Chops "Frankenlamb"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lTQlXrHrnrpD3eg2vF1pu6PPr9jQ6w3GVlfgg7BDKlr1DNil8gjKBthjGg9QOhW8B_d0x5xg0s1iBGqc0NbJiDLp1QA-AteLpcXiplNFxqwBeRzyZf_x3jJ82Y1JensirnOLOvTggvM/s1600/IMG_3920.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lTQlXrHrnrpD3eg2vF1pu6PPr9jQ6w3GVlfgg7BDKlr1DNil8gjKBthjGg9QOhW8B_d0x5xg0s1iBGqc0NbJiDLp1QA-AteLpcXiplNFxqwBeRzyZf_x3jJ82Y1JensirnOLOvTggvM/s320/IMG_3920.JPG" width="240" /></a>Lamb is a tricky ingredient to squeeze into a menu format. Sourcing can be an issue, as domestic lamb can often be 3-4 times the price of overseas lamb, which is also typically frozen. The chops are sinewy and have only a couple bites of meat on them. There are other parts of the lamb with better flavor, moisture and texture, but everyone loves the prettiness of those little meat lollipops. So the question becomes: how does one serve the perfect portion of lamb, and still maintain the attractive shape and velvety texture of a rack.<br />
<br />
<br />
<br />
<br />
<br />
At Palo Alto Grill, we serve a dish that we call Stuffed and Rolled Lamb Chops. It is a combination of three different cuts of meat:<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eDOTyjmrEE8jkfChYsBTlHEEUCXrmnB_7pkehNnCZLruNPVYf1W2S9ov5Pm-Ks4brBFGuWWoN0tstCpDLXU6lXWXrH-tk8YRICjCK25rSc-TaZvKgHe_KZy4PKLPHOGtbdBFuHndPQs/s1600/IMG_3976.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eDOTyjmrEE8jkfChYsBTlHEEUCXrmnB_7pkehNnCZLruNPVYf1W2S9ov5Pm-Ks4brBFGuWWoN0tstCpDLXU6lXWXrH-tk8YRICjCK25rSc-TaZvKgHe_KZy4PKLPHOGtbdBFuHndPQs/s200/IMG_3976.JPG" style="cursor: move;" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Merguez Sausage</td></tr>
</tbody></table>
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdav02JaSnWKwJ4N39aGLtgyfe2yYXArG4YoM7Pax6vsUGHmEwOKJfkQXG0zFNwskWM1_wnLkEobhyIrCIed-oVLa7-hCLMLgyt4LTLinKzgfmshL3iDFWGYGWV1vkohyphenhyphenO5o0jiYanRY/s1600/IMG_3978.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdav02JaSnWKwJ4N39aGLtgyfe2yYXArG4YoM7Pax6vsUGHmEwOKJfkQXG0zFNwskWM1_wnLkEobhyIrCIed-oVLa7-hCLMLgyt4LTLinKzgfmshL3iDFWGYGWV1vkohyphenhyphenO5o0jiYanRY/s200/IMG_3978.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rack of Lamb</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwk7BAaEWaLKt0raHwKuvbsA8WluiuTHVuR-5xXLA_K3y2m-VgHXt6GrQj7Gf_yj_Ln6oSHNbGLT9h6zTsbrhaWsOtL_jc0AW1B7JZ2knFUUA8UnVZ4KGEJJDq6G8g-fRmbD0B5ST3jg/s1600/IMG_3972.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwk7BAaEWaLKt0raHwKuvbsA8WluiuTHVuR-5xXLA_K3y2m-VgHXt6GrQj7Gf_yj_Ln6oSHNbGLT9h6zTsbrhaWsOtL_jc0AW1B7JZ2knFUUA8UnVZ4KGEJJDq6G8g-fRmbD0B5ST3jg/s200/IMG_3972.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Shoulder</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlCl1S_hd874Bng0cvFsEdzgcXN-TEggWnY85bn5x0KMfkHrB7vDEPJH9zxRNOx71tIrNc3PEHMyLhbT9lJI3rwswZiYVA2EgdJfAdTXx6ySK-JfD39VeyI0s5CcOJfJGuh3jRL1uMwg/s1600/IMG_3985.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlCl1S_hd874Bng0cvFsEdzgcXN-TEggWnY85bn5x0KMfkHrB7vDEPJH9zxRNOx71tIrNc3PEHMyLhbT9lJI3rwswZiYVA2EgdJfAdTXx6ySK-JfD39VeyI0s5CcOJfJGuh3jRL1uMwg/s320/IMG_3985.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
In order to make this dish, first we take the rack of lamb and french it. In this instance, frenching is a technique which has nothing to do with spinning a bottle. Instead it is a butchery method which takes the rack of lamb, as it is pictured above and cleans the fat and meat off the bones, so that it looks as it does in the picture to the right.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Racks are traditionally frenched with a boning knife or paring knife, which can be difficult, time-consuming and can wear the edge on a knife. At Palo Alto Grill, we french with twine, which is a more modern method. This is a very short video of what that looks like. (I may give a more detailed lesson in twine-frenching at some point.)<br />
<br />
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/hKwBOLFvwYc?feature=player_embedded' frameborder='0'></iframe><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Once the rack is cleaned, poke a small hole all the way through the loin, first with a knife, then with a steel, to make the hole smooth and not too jagged. Feed the Merguez into the hole. (note, the merguez should be cooked and chilled for ease of stuffing)<br />
<br />
<div class="" style="clear: both; text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKUDb-dkoyVKm9P53be0oxLv2u95PlUmwnWnfI23wB0wii67ua8g4jNGA9eLGoa29H8dUAn2hwLci3W2zmS_0i5qZEC-q2GtCr4iPnJmjPEc9Bn5Lw2hR843bBtEgdVvYkjJ3uvcR9uk/s1600/IMG_3991.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKUDb-dkoyVKm9P53be0oxLv2u95PlUmwnWnfI23wB0wii67ua8g4jNGA9eLGoa29H8dUAn2hwLci3W2zmS_0i5qZEC-q2GtCr4iPnJmjPEc9Bn5Lw2hR843bBtEgdVvYkjJ3uvcR9uk/s320/IMG_3991.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJgmmMm_Aqdjgy-h4BRl2aU7CtT0VNshalJFB4FtlDHG8zdqYYOIjvirz6YcXOmBIeGanoVInT5AoV2HrcEzPwt_jHMvJsNkhe4NxJi6_PMv4_9izkyszntkGXe2keB8mA9jOcnySgW0/s1600/IMG_3987.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJgmmMm_Aqdjgy-h4BRl2aU7CtT0VNshalJFB4FtlDHG8zdqYYOIjvirz6YcXOmBIeGanoVInT5AoV2HrcEzPwt_jHMvJsNkhe4NxJi6_PMv4_9izkyszntkGXe2keB8mA9jOcnySgW0/s200/IMG_3987.JPG" width="150" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4v5Bmo1UG3yNLelUdQJwwb0Qw_Ho1QmRYbFfbX5dQNfqR_Ydwzh6YPHtnUS55s4j1UC_WEdF6oiDCCxmHtwrgMD8ZzTCxAFF8EO0HSdLQsvBbMNuWpiaL5X3Cd3b_PNbKKwGczVVDKU/s1600/IMG_3999.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4v5Bmo1UG3yNLelUdQJwwb0Qw_Ho1QmRYbFfbX5dQNfqR_Ydwzh6YPHtnUS55s4j1UC_WEdF6oiDCCxmHtwrgMD8ZzTCxAFF8EO0HSdLQsvBbMNuWpiaL5X3Cd3b_PNbKKwGczVVDKU/s320/IMG_3999.JPG" width="240" /></a></div>
We then roll the rack in a confit of lamb shoulder. To confit the shoulder, salt it well before simmering in duck fat. The duck fat should barely reach above a light simmer, so keep it over very low heat on a stove. This may take up to 5 hours to completely tenderize the lamb shoulder. When it is done, it looks like it does in the picture on the right. (once the fat is drained off) It is fall-apart tender.<br />
<br />
To roll the rack in the confit shoulder, lay the confit out on a sheet of plastic wrap, then place the rack in the middle, pull up the sides of the plastic wrap and fold in the excess.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vWHHsnwZ8TzeXOcJB2P4OAutDPyENlasgXQsQMK27ry8TQRT3vZKqL8gBdIKR5QLXldRxD6mNXTulUS2LInwbrHmU0KnINCOWk0mh2Cjlvu6RUThQjq4s-SlWSBI2bZfz9JvUydHd0Y/s1600/IMG_4001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vWHHsnwZ8TzeXOcJB2P4OAutDPyENlasgXQsQMK27ry8TQRT3vZKqL8gBdIKR5QLXldRxD6mNXTulUS2LInwbrHmU0KnINCOWk0mh2Cjlvu6RUThQjq4s-SlWSBI2bZfz9JvUydHd0Y/s200/IMG_4001.JPG" width="150" /></a><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPr2orarfxhEYsO5E6GRc1iFqLDzDoyHlP6STYW2yGlDZWZbSxVprIA0LT14hXGlYWSlymNzs6KuLGtby7cXqRq8ahNz8SxF_mGLylhz4l5UEF6J_n8uWksvH5Mjap649jDNH87ZsOhqU/s1600/IMG_4004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPr2orarfxhEYsO5E6GRc1iFqLDzDoyHlP6STYW2yGlDZWZbSxVprIA0LT14hXGlYWSlymNzs6KuLGtby7cXqRq8ahNz8SxF_mGLylhz4l5UEF6J_n8uWksvH5Mjap649jDNH87ZsOhqU/s320/IMG_4004.JPG" width="240" /></a>Like this<br />
<br />
<br />
<br />
<div style="text-align: right;">
And this...</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
After a vacuum seal (with foil to protect the bags from the bones) it looks like the following)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-47YH4n-oATZR-X7sHJgVBMweqhLIbCwkUzjlqXmYtbPccHT6CEv-5MsqJHjC_nwtcXT3eWtYfWw0TqIQ2LEXz9LCSx99-9ZkolBivqM5r5uaVvBvGgOYS_H6xYL295RCc6Jg82ApsNE/s1600/IMG_4005.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-47YH4n-oATZR-X7sHJgVBMweqhLIbCwkUzjlqXmYtbPccHT6CEv-5MsqJHjC_nwtcXT3eWtYfWw0TqIQ2LEXz9LCSx99-9ZkolBivqM5r5uaVvBvGgOYS_H6xYL295RCc6Jg82ApsNE/s320/IMG_4005.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
It can then be sous-vide or refrigerated until use, either method would work. (we sous-vide ours for 4 hours at 140F, which keeps it nicely Medium Rare, or rosey throughout. After sous-viding, chill in ice bath overnight, for ease of portioning)<br />
<br />
<br />
<br />
<br />
<br />
<br />
After portioning, the rack should look like this:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7g80EVmAglh2isgu3rCtXe7eW7xYRDHiVA0IBGxa9LUmgE37j-EfX6Pf0zYwgVG3SFKs9HAazCSr4yj9XAoLof71FQXvccpV1ygbcNKITTobf5FUvMKt3Pe-Cn45n46A-FJioVjI5gyU/s1600/IMG_3720.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7g80EVmAglh2isgu3rCtXe7eW7xYRDHiVA0IBGxa9LUmgE37j-EfX6Pf0zYwgVG3SFKs9HAazCSr4yj9XAoLof71FQXvccpV1ygbcNKITTobf5FUvMKt3Pe-Cn45n46A-FJioVjI5gyU/s320/IMG_3720.JPG" width="240" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPJE1C-I1wfOen4E9NL98mW3lhAl3zyYYh64Gr9s-_TEmaM72cw2Tl0GB6pZkg-N7Ei78BKqS3DBx65K0yvIjjGV4FlTIaJVkjG82np7TqRtVZiXHPIUJZwSIDCR5s2GJ8_5GUX6t07Q/s1600/IMG_3724.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPJE1C-I1wfOen4E9NL98mW3lhAl3zyYYh64Gr9s-_TEmaM72cw2Tl0GB6pZkg-N7Ei78BKqS3DBx65K0yvIjjGV4FlTIaJVkjG82np7TqRtVZiXHPIUJZwSIDCR5s2GJ8_5GUX6t07Q/s320/IMG_3724.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
In its semi-raw state, the layers are clearly visible, the Merguez inside, the rosey chop meat and the confit shoulder on the outside. After grilling, however, the color becomes more monochrome.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7X6uglFWWwhM-M4gxgqvdLCMXmzuOW51358a0gk9LS7lIdA4n-tTs5zsOUyMxaDm6kvm71ssF7yJH-QxvRsAu7s6IazxFgQ_z9m2iCPxt92tw03zMczj2WS476my87InOCt109VLwyeI/s1600/IMG_3966.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7X6uglFWWwhM-M4gxgqvdLCMXmzuOW51358a0gk9LS7lIdA4n-tTs5zsOUyMxaDm6kvm71ssF7yJH-QxvRsAu7s6IazxFgQ_z9m2iCPxt92tw03zMczj2WS476my87InOCt109VLwyeI/s320/IMG_3966.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
We serve our lamb chops with harissa demi-glace, couscous, cucumber raita, golden raisins marinated in white wine and cilantro. Most people can't really tell what they're eating when they're eating it, but most agree its pretty sick!</div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDqqDMBtRkO5HUOqoY8A3W3sdsnsSsd0NptV0RN3voUog-HE8UEr9SYmFfGRMk3RIzPW3arOgQNVcLNKAkG6hjQmUi0XkElR7MbYlNMePZpHPravV_MlGxlDvacLylMzfkjbfr9ZY7do/s1600/IMG_3918.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDqqDMBtRkO5HUOqoY8A3W3sdsnsSsd0NptV0RN3voUog-HE8UEr9SYmFfGRMk3RIzPW3arOgQNVcLNKAkG6hjQmUi0XkElR7MbYlNMePZpHPravV_MlGxlDvacLylMzfkjbfr9ZY7do/s640/IMG_3918.JPG" width="480" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com0tag:blogger.com,1999:blog-2398458638606475839.post-86034334568694489972013-06-08T22:08:00.002-07:002013-06-08T22:08:47.352-07:00Corn Puddin' - in video<div class="separator" style="clear: both; text-align: left;">
If a picture is worth 1,000 words, then 3 videos should explain Corn Puddin' better than any recipe, especially because the only ingredient is corn! Here goes:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/YkuTqFznX7M?feature=player_embedded' frameborder='0'></iframe></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/5AVXy1OQt7s?feature=player_embedded' frameborder='0'></iframe></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/URnfJFAnhGk?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
That's all it is - corn, shredded on a cheese grater and squeezed dry, then sizzled in a cast iron pan before being broiled brown, topped with a little bit of butter, fleur de sel, and lime.<br />
<br />
Sick!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpmnnL4FsYpicg1pcLHq3WDxG5ja3Ry5W-TeTbWkxSSGw4CX07gVX3xyOcFp3HYUl6K3Fs5FLbqXJPgLF2qLqm6IXlO0DTUTrBNaD1rMvpdekO7KGXGPhd_vWg3ZhTnPubrMhnhjI7s0/s1600/IMG_3758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpmnnL4FsYpicg1pcLHq3WDxG5ja3Ry5W-TeTbWkxSSGw4CX07gVX3xyOcFp3HYUl6K3Fs5FLbqXJPgLF2qLqm6IXlO0DTUTrBNaD1rMvpdekO7KGXGPhd_vWg3ZhTnPubrMhnhjI7s0/s400/IMG_3758.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com2tag:blogger.com,1999:blog-2398458638606475839.post-79223222917638350092013-05-26T20:31:00.003-07:002013-05-26T20:31:59.186-07:00Crispy Breaded Chicken Breast, Sous Vide<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9wYV3nUFMLChnqUzUh7sGTVcz-DnOAIkqb01H7u8NPZMdArQq4yPJUvmVU0zi3f0Us63MVqNE8bGExWi1P-QAtjX9-_DzJJZPXfnW2KCacFR8TxreL9ndExygP0wVVL0W9HLEuCefkg/s1600/IMG_3837.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9wYV3nUFMLChnqUzUh7sGTVcz-DnOAIkqb01H7u8NPZMdArQq4yPJUvmVU0zi3f0Us63MVqNE8bGExWi1P-QAtjX9-_DzJJZPXfnW2KCacFR8TxreL9ndExygP0wVVL0W9HLEuCefkg/s400/IMG_3837.JPG" width="300" /></a> At Palo Alto Grill, we have a really special way of cooking chicken. It is crispy and breaded on the outside, yet the inside is tender and succulent, like poached chicken. We achieve this using a technique called Sous Vide.<br />
<br />
I am lucky to have been trained in the science of cooking sous vide by Bruno Chemel of Baum<span style="text-align: center;">é Restaurant, who taught as the chef instructor of Jo</span><span style="text-align: center;">ël Robuchon's School of Sous Vide in France. Bruno has continued to practice and perfect the technique of sous vide for over 20 years. </span>Sous Vide is an interesting process and one which is currently highly controversial. There are even certain states and cities which consider its use illegal. Here in California, for a restaurant to cook sous vide, a Chef must first write a very complicated guide, detailing all the processes performed at that restaurant, a copy of which is kept on file at the Health Department. Ironically, at the same time as all of these regulations get tighter and tighter for the professional, more and more cookbooks and tools are released to the home cook for sous vide cooking! <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i8-zbygwGyHLE_w-_hvkTLUOpeZbirAj0H68m5chSA6ey7fJQzm_y-XDH_I2zCFufENkGiPXMPCY_q2vv58otzWZ4mDGYdUNY-zZISEBA7tT83WNfDdWG60p2P6s4MO7KNH3IYmDYJQ/s1600/IMG_3708.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i8-zbygwGyHLE_w-_hvkTLUOpeZbirAj0H68m5chSA6ey7fJQzm_y-XDH_I2zCFufENkGiPXMPCY_q2vv58otzWZ4mDGYdUNY-zZISEBA7tT83WNfDdWG60p2P6s4MO7KNH3IYmDYJQ/s320/IMG_3708.JPG" width="320" /></a>As most people are aware, in the time before refrigeration, almost all meats were prepared by braising or stewing at extremely high temperatures. This, of course is if they weren't preserved through curing, confitting or smoking, etc. Now that refrigeration is a common practice, people are more accustomed to eating meats cooked at a much lower temperature, (medium-rare, rare, raw, etc) a practice once considered very dangerous. These days, we realize that cooking meat to a lower temperature results in meat which is more moist and more tender. Sous vide is the next step in this evolution. Instead of changing the temperature TO which meat is cooked, sous vide changes the temperature AT which meat is cooked. The reason it is considered such a dangerous process is because many of the chefs who practice sous vide are not properly trained to handle the dangers and exercise the proper controls over these dangers. <br />
<br />
Though it may seem small, one of the most important factors to consider in cooking sous vide is the wearing of sterile gloves. On our hands are two types of bacteria: aerobic and anaerobic. Most aerobic (oxygen-breathing) bacteria are relatively harmless to people, comparatively. Because of competition with these stronger aerobic bacteria, anaerobic bacteria (non-oxygen-breathing) have a difficult time thriving and therefore rarely exist in dangerous proportions. However, when oxygen is removed from an environment (as in canning or sous vide) the aerobic bacteria die and the anaerobic (such as botulism!) thrive. Therefore, gloves are critical when cooking sous vide. Most cookbooks and internet websites which teach sous vide miss out on many of these controls and dangers. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_MaAGtQh9EJH4OAj4vF9GQba5PlrUJqiwaqw_x6ZkFO3ShP6fkfBxe5lJf9FWJrm9NlIY7tCVPjo0Ldye-ulLDGQRTdkTB27wxSn2J_R1FChmTM2mwPsXX7JSZ1NoLHhC2Rx3NrXkyg/s1600/IMG_3703.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_MaAGtQh9EJH4OAj4vF9GQba5PlrUJqiwaqw_x6ZkFO3ShP6fkfBxe5lJf9FWJrm9NlIY7tCVPjo0Ldye-ulLDGQRTdkTB27wxSn2J_R1FChmTM2mwPsXX7JSZ1NoLHhC2Rx3NrXkyg/s400/IMG_3703.JPG" width="400" /></a></div>
<span style="text-align: center;">Back to the fun stuff: Chicken.</span><br />
<br />
<div style="text-align: left;">
<-This is a 38 North Brand Bassian Farms Chicken. It is the finest animal I have ever had the opportunity to work with. (38 North comes from the fact that these chickens are raised 38 miles north of the Golden Gate) They are rich and flavorful and the skin adheres beautifully to the flesh, which is very important for this application.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Firstly, break the chicken down as such:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOKJPr9YXETnoLzs5K0FgnH15_dKgPnj3uTLlmnWBiZMQEXO_6WivH-aqB9XwK7RsBVD9CKFzwS0AICj-sqzUyaeReiXog4_vqv-YWlhf_mY2SjKh2b-lzX1EzD_Qz4QcEkPk1g53gLk/s1600/IMG_3796.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><object class="BLOGGER-picasa-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF93OJ4Vs2fpwyzBJrHneplxbBUiT5U1OrvwL-3MRiY4gjPGGzXY7tLtdc2LrO_OFOb4WFQRF07telK-sjayjt787dH-V-pfEqIbJZCHw_ARdlu8BpVMWva9Tkyd-mw2pXxhdTB1EXlc/s1600/IMG_3705.MOV" height="266" width="320"><param name="movie" value="http://video.google.com/googleplayer.swf?videoUrl=http%3A%2F%2Fredirector.googlevideo.com%2Fvideoplayback%3Fid%3Daebab72819116c37%26itag%3D18%26source%3Dpicasa%26cmo%3Dsensitive_content%253Dyes%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1372192531%26sparams%3Did%2Citag%2Csource%2Cip%2Cipbits%2Cexpire%26signature%3D283E6B3672D2B9904950BFAB93333E9D8F3A788F.B0EC7D16D9CB570BB648C7254A14DF70783E9E68%26key%3Dlh1" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://video.google.com/googleplayer.swf?videoUrl=http%3A%2F%2Fredirector.googlevideo.com%2Fvideoplayback%3Fid%3Daebab72819116c37%26itag%3D18%26source%3Dpicasa%26cmo%3Dsensitive_content%253Dyes%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1372192531%26sparams%3Did%2Citag%2Csource%2Cip%2Cipbits%2Cexpire%26signature%3D283E6B3672D2B9904950BFAB93333E9D8F3A788F.B0EC7D16D9CB570BB648C7254A14DF70783E9E68%26key%3Dlh1" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
The whole breast will be poached sous vide, the legs grilled for our Chicken Salad on Croissant and the wings and spine saved for stock to make the Dijon Chicken Jus.<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
(Note: if for some reason you do not have access to the equipment or materials necessary to prepare this chicken sous vide, a delicate poach or very light simmer in chicken broth for about an hour before chilling, carving and breading would produce an extremely similar product)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSqWIEbDAAZNHXtlJJz65Zzw8A_qpIGXXoyoDC7n69xnnhW9M2KjCBCCWklhhZbyHCOsMcI2QgrpOx0EV8rQB5kK7pCsG83K8A_SfF2jfkXNNW7bUC-1hv_nrPKpUA5avrBaIE4dGsUY/s1600/IMG_3706.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSqWIEbDAAZNHXtlJJz65Zzw8A_qpIGXXoyoDC7n69xnnhW9M2KjCBCCWklhhZbyHCOsMcI2QgrpOx0EV8rQB5kK7pCsG83K8A_SfF2jfkXNNW7bUC-1hv_nrPKpUA5avrBaIE4dGsUY/s320/IMG_3706.JPG" width="320" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
To vacuum the breasts, put them back to back, to prevent the bones from tearing the bags under vacuum. Remember: Cut bones cut bags.</div>
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanWTVQoxsNPZ38CoXpqSRQmuUZ_NNiDI2-cPzidf5yBhs5H0ATJsuj95mLlDAPWmZdBkCQEBv0lVpLIWUwO8e7KHPOKUqFfl7N8FHTk1BTsZt3Vi5KIQF6r7HLLWpBMg3L8scz-e2-kI/s1600/IMG_3712.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanWTVQoxsNPZ38CoXpqSRQmuUZ_NNiDI2-cPzidf5yBhs5H0ATJsuj95mLlDAPWmZdBkCQEBv0lVpLIWUwO8e7KHPOKUqFfl7N8FHTk1BTsZt3Vi5KIQF6r7HLLWpBMg3L8scz-e2-kI/s320/IMG_3712.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i8-zbygwGyHLE_w-_hvkTLUOpeZbirAj0H68m5chSA6ey7fJQzm_y-XDH_I2zCFufENkGiPXMPCY_q2vv58otzWZ4mDGYdUNY-zZISEBA7tT83WNfDdWG60p2P6s4MO7KNH3IYmDYJQ/s1600/IMG_3708.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i8-zbygwGyHLE_w-_hvkTLUOpeZbirAj0H68m5chSA6ey7fJQzm_y-XDH_I2zCFufENkGiPXMPCY_q2vv58otzWZ4mDGYdUNY-zZISEBA7tT83WNfDdWG60p2P6s4MO7KNH3IYmDYJQ/s200/IMG_3708.JPG" width="200" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Sous vide the chicken at 145 degrees Fahrenheit for 2.5 hours.<br />
<br />
<br />
<br />
<br />
<br />
Once it is cooked, chill the chicken in an ice bath before fully chilling in the refrigerator.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwmU8aR52Iw0GJHWUR5zMI_0S5fUUfL6PXk0sz24DeIDEbnCERa2dbiVGD_YQGPo51a1DZL3XUdAdW50qQ6K8iywJ2UgZgZ6-_FvzIHe4tdohiSS2bHogCW2G_ZMUlraBDmPiHABhYKg/s1600/IMG_3792%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwmU8aR52Iw0GJHWUR5zMI_0S5fUUfL6PXk0sz24DeIDEbnCERa2dbiVGD_YQGPo51a1DZL3XUdAdW50qQ6K8iywJ2UgZgZ6-_FvzIHe4tdohiSS2bHogCW2G_ZMUlraBDmPiHABhYKg/s200/IMG_3792%255B1%255D.JPG" width="200" /></a><br />
<br />
<br />
Once fully chilled, carve the breasts off of the chicken. <br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK8kHWA1kOGsn_KESqhaJ8-KxeKFBlhUDVHa84nLNBzdwSc1K_G5IfejzRcg8fB5sAgQMNdJ5oCvbbESuaTVGnRdUwMC9SVQ8GfUUxbl4Ya1w0kHcauBxWPrMkoppQuMhuWwogQy7q50/s1600/IMG_3794.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK8kHWA1kOGsn_KESqhaJ8-KxeKFBlhUDVHa84nLNBzdwSc1K_G5IfejzRcg8fB5sAgQMNdJ5oCvbbESuaTVGnRdUwMC9SVQ8GfUUxbl4Ya1w0kHcauBxWPrMkoppQuMhuWwogQy7q50/s200/IMG_3794.JPG" width="200" /></a><br />
<br />
<div style="text-align: right;">
Marinade the breasts for at least 6 hours or overnight in buttermilk and your favorite dry rub or spice mix. We use our cowboy steak seasoning.</div>
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOKJPr9YXETnoLzs5K0FgnH15_dKgPnj3uTLlmnWBiZMQEXO_6WivH-aqB9XwK7RsBVD9CKFzwS0AICj-sqzUyaeReiXog4_vqv-YWlhf_mY2SjKh2b-lzX1EzD_Qz4QcEkPk1g53gLk/s1600/IMG_3796.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOKJPr9YXETnoLzs5K0FgnH15_dKgPnj3uTLlmnWBiZMQEXO_6WivH-aqB9XwK7RsBVD9CKFzwS0AICj-sqzUyaeReiXog4_vqv-YWlhf_mY2SjKh2b-lzX1EzD_Qz4QcEkPk1g53gLk/s200/IMG_3796.JPG" width="150" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br /><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOBfrMWdeITzs-cxVrfvME1uhMxUgvfjSirxSesBikgfrxibhnzO69FhlNpDfWXA7KZ0a9LK9bjbZjT3e4ss_I2PKTGZ6yCatcloMwH3h5OqmonqBV47vQCh_hg50NSFWhQL-HNAKH5A/s1600/IMG_3797.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOBfrMWdeITzs-cxVrfvME1uhMxUgvfjSirxSesBikgfrxibhnzO69FhlNpDfWXA7KZ0a9LK9bjbZjT3e4ss_I2PKTGZ6yCatcloMwH3h5OqmonqBV47vQCh_hg50NSFWhQL-HNAKH5A/s200/IMG_3797.JPG" width="150" /></a></div>
<div style="text-align: left;">
Once the chicken breasts have finished marinating, dredge them in all purpose flour mixed with dry herbs and more spice mix.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPzukDom1Shh4fA5j-sVMnYg8q5a9vF_-hT_bcsGw567rHUqRH_F1G71eJHxjJ6GU4cPwBssv7a_GrYmE0pxvVC2QWaVgS6mWoqErlZQiYk268D6Y8gFW1X_-YZ11CQNEUfAbl8Xi_OA/s1600/IMG_3799.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPzukDom1Shh4fA5j-sVMnYg8q5a9vF_-hT_bcsGw567rHUqRH_F1G71eJHxjJ6GU4cPwBssv7a_GrYmE0pxvVC2QWaVgS6mWoqErlZQiYk268D6Y8gFW1X_-YZ11CQNEUfAbl8Xi_OA/s200/IMG_3799.JPG" width="200" /></a> </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOBfrMWdeITzs-cxVrfvME1uhMxUgvfjSirxSesBikgfrxibhnzO69FhlNpDfWXA7KZ0a9LK9bjbZjT3e4ss_I2PKTGZ6yCatcloMwH3h5OqmonqBV47vQCh_hg50NSFWhQL-HNAKH5A/s1600/IMG_3797.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<br />
<div style="text-align: right;">
<div style="text-align: left;">
The chicken can be fried now, but its still better to wait 2-3 hours or until the dredging looks soggy. </div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
<-Like this</div>
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<o:p></o:p><br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<o:p></o:p><br /></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhojGNtcMOdmk0rxlU54O7JwgWgVOx_Ow4IK-osjiMI7pfRUFPAt3kbBFGuayv8V73uxxTO1kFWTm3ZBVPWENttfR5DpH7vchyuN50k0wQpRPCIGy8s25bJwMiRTEFplxFEvCyVYXbyx0/s1600/IMG_3801.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhojGNtcMOdmk0rxlU54O7JwgWgVOx_Ow4IK-osjiMI7pfRUFPAt3kbBFGuayv8V73uxxTO1kFWTm3ZBVPWENttfR5DpH7vchyuN50k0wQpRPCIGy8s25bJwMiRTEFplxFEvCyVYXbyx0/s320/IMG_3801.JPG" width="320" /></a><br />
<br />
<br />
<br />
Once soggy, dredge lightly once more and fry at 350F until well browned.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2NdqOgbh9BQi8aR-14yEQIN7a03mCswDDRvlNU0vcaG4UF1EmBlElN5I3GQI0ta834edtZabmQXVq5BKXJiScgxmjoMxU51ttppfLjmOknLoTsmPQjbhZn_YvSpxrC8UE6i4rr7cxiw/s1600/IMG_3803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2NdqOgbh9BQi8aR-14yEQIN7a03mCswDDRvlNU0vcaG4UF1EmBlElN5I3GQI0ta834edtZabmQXVq5BKXJiScgxmjoMxU51ttppfLjmOknLoTsmPQjbhZn_YvSpxrC8UE6i4rr7cxiw/s320/IMG_3803.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCTbPYf2LZ7fQtX-topfStexgm3aAu5U3YYXZkRges5mYgwDY6Fu48_EY8U45I1oxuA642UmqBIZS2cUCF8YpHXy8Pe5g6mO_pgfmxa0ZKL6HSc_AEz5IRg2ULMRnI-XDy_epWQgux7c/s1600/IMG_3815.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCTbPYf2LZ7fQtX-topfStexgm3aAu5U3YYXZkRges5mYgwDY6Fu48_EY8U45I1oxuA642UmqBIZS2cUCF8YpHXy8Pe5g6mO_pgfmxa0ZKL6HSc_AEz5IRg2ULMRnI-XDy_epWQgux7c/s200/IMG_3815.JPG" width="150" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheyNEl5v0ewwyVLKdSl_WjvAU7CS9cZmxmfMkSdkGkGwbPZMCzjR0sbEJT8uSrBXrVhIl1B8TE_N_2n8zGm-q4ogzc7O6KlETtBN3h2P0bxMAImRy-XCa0T8MZMOV3wKD_lRrAFVEIqw/s1600/IMG_3818.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheyNEl5v0ewwyVLKdSl_WjvAU7CS9cZmxmfMkSdkGkGwbPZMCzjR0sbEJT8uSrBXrVhIl1B8TE_N_2n8zGm-q4ogzc7O6KlETtBN3h2P0bxMAImRy-XCa0T8MZMOV3wKD_lRrAFVEIqw/s200/IMG_3818.JPG" width="150" /></a>Serve with Grilled Apples<br />
<br />
<br />
<div style="text-align: right;">
and Dijon jus-glazed Chestnut Biscuits</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshjvs2mKwiqU42Znolb1Oxd0UFg7I3HB5Y7PajMXPoqfy_gUaCk2eM_Gavj9TTDUjhscokueIE8Y4oao6SHAAvnP9-JFcFLxi9PXQ8xg-lmqnzlK6tWwV4iwNg_dIclfC906HAbwjCPQ/s1600/IMG_3822.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshjvs2mKwiqU42Znolb1Oxd0UFg7I3HB5Y7PajMXPoqfy_gUaCk2eM_Gavj9TTDUjhscokueIE8Y4oao6SHAAvnP9-JFcFLxi9PXQ8xg-lmqnzlK6tWwV4iwNg_dIclfC906HAbwjCPQ/s400/IMG_3822.JPG" width="300" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
Halve, and present, moist and glistening, on sauteed greens.<br />
<br />
By doing the initial cook on the bone, the chicken maintains its maximum flavor and moisture.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbxbeYzniRV0aFOPRdKodTWZE2CTjxSE1EgYxucmoUo3HfkfcH3DYGeRzXg40sgSpfeCcUqQOSDc0YG-5K_jzTUdS5iVrLHBC2v6tkTYBDKOrzgRLDGSuRXIE1pBlqGa73KAiGR06sIM/s1600/IMG_3827.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbxbeYzniRV0aFOPRdKodTWZE2CTjxSE1EgYxucmoUo3HfkfcH3DYGeRzXg40sgSpfeCcUqQOSDc0YG-5K_jzTUdS5iVrLHBC2v6tkTYBDKOrzgRLDGSuRXIE1pBlqGa73KAiGR06sIM/s400/IMG_3827.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
Finish with fleur de sel and baby sage.</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrUKrWJs2XKAZTdS8KecDrqt7Fd1-W7LmgnBG_BA-mw33b1nhU4y8bD3Toy6P8shMSMUtHVOuPjpAPUo0Woa_y9PEwUztTLDtQ2Q3Gk3CsdC3GRUb8xyB1yokC9cUkqlPqGQ3pYGDkL4/s1600/IMG_3834.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrUKrWJs2XKAZTdS8KecDrqt7Fd1-W7LmgnBG_BA-mw33b1nhU4y8bD3Toy6P8shMSMUtHVOuPjpAPUo0Woa_y9PEwUztTLDtQ2Q3Gk3CsdC3GRUb8xyB1yokC9cUkqlPqGQ3pYGDkL4/s400/IMG_3834.JPG" width="300" /></a><br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: left;">
Sauce liberally tableside with Dijon Jus.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7i6FEuD1TP0P8R4b8A0s3LxA_PBokdMkh3iUYHFUJVStB6Iklq9TRCGA7LWlq2JaGWgr1YbjYvXCTlgUY1446Ms1H9gpNHSsc-pTibF_0lu3cwlgf5ZPYk22WZ3lmG8SDAjKWgFbpq8/s1600/IMG_3842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7i6FEuD1TP0P8R4b8A0s3LxA_PBokdMkh3iUYHFUJVStB6Iklq9TRCGA7LWlq2JaGWgr1YbjYvXCTlgUY1446Ms1H9gpNHSsc-pTibF_0lu3cwlgf5ZPYk22WZ3lmG8SDAjKWgFbpq8/s640/IMG_3842.JPG" width="480" /></a></div>
<br />
<br />
<div style="text-align: center;">
Cool beans.</div>
<br />
<br />
<br />
<br />
<br />
<br />
<span id="goog_472422388"></span><span id="goog_472422389"></span><br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com5tag:blogger.com,1999:blog-2398458638606475839.post-45218084761023917812013-04-28T01:42:00.002-07:002013-04-28T01:42:54.799-07:00Mustard tips and Cheese Mustard<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhJWVYMb-b2t6rznxa4arWTWbgmF6lb-dWVWiCdp20AHQFaD5rQW6SaDrU_hkT2Ez6vScDnRm2koL4W2PShG-NJJ2HKrLn3N3L1d8nFBDlsLA_7qjrcv0oadgvCX-MMBHRMicm-pyj9U/s1600/IMG_3584.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxqNb-kADWY7BqFKvMvYs4H_HQYJf8fn_Y7hmBDEUL7Hs3-eXsGLmWTDhLnLHi73X9alWcKqEyyimz41kbNUmoik5IA9goGXqXBTTOdowVesM0B_UXFlOBiNlFQIWX0zYAvLfVpsJnFU/s1600/IMG_3576.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OvsicoSWvuYk6QhUU8APKkCXo5ZlOxZp7XB7K-upC5dsBLId89vhSQGZGs-dlwsaDXaw1uoxr-pJSsPvdlhmFFTuE5DYS4j7fL4zN9mlrcRaP-ygaiBEFN5doveztoTwfq9IR_HC94E/s1600/IMG_3577.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OvsicoSWvuYk6QhUU8APKkCXo5ZlOxZp7XB7K-upC5dsBLId89vhSQGZGs-dlwsaDXaw1uoxr-pJSsPvdlhmFFTuE5DYS4j7fL4zN9mlrcRaP-ygaiBEFN5doveztoTwfq9IR_HC94E/s200/IMG_3577.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxqNb-kADWY7BqFKvMvYs4H_HQYJf8fn_Y7hmBDEUL7Hs3-eXsGLmWTDhLnLHi73X9alWcKqEyyimz41kbNUmoik5IA9goGXqXBTTOdowVesM0B_UXFlOBiNlFQIWX0zYAvLfVpsJnFU/s200/IMG_3576.JPG" width="150" /><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhJWVYMb-b2t6rznxa4arWTWbgmF6lb-dWVWiCdp20AHQFaD5rQW6SaDrU_hkT2Ez6vScDnRm2koL4W2PShG-NJJ2HKrLn3N3L1d8nFBDlsLA_7qjrcv0oadgvCX-MMBHRMicm-pyj9U/s200/IMG_3584.JPG" width="150" /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVl5ejyhY3LdGViEQZJEO6ftUV5tWAN4r7cY3TGv1j_zMwZSOjsAoYh3ukAVuJ-sRFxuBlkv96b7AwzOvN1G5ScXDrdDyt37CTvPAMjupRNAyESeR5f1Hbirbc1TvGgrtQ0qC8Ilwblg/s1600/IMG_3529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVl5ejyhY3LdGViEQZJEO6ftUV5tWAN4r7cY3TGv1j_zMwZSOjsAoYh3ukAVuJ-sRFxuBlkv96b7AwzOvN1G5ScXDrdDyt37CTvPAMjupRNAyESeR5f1Hbirbc1TvGgrtQ0qC8Ilwblg/s200/IMG_3529.JPG" width="150" /></a><br />
I love mustard. Can't get enough. At my house, I have Chinese hot mustard, smooth dijon, whole grain mustard, yellow mustard, sweet hot mustard and sometimes others in my fridge at all times. I love all of them differently, and cannot use them interchangeably. At Palo Alto Grill, we have many kinds as well, and we even make two of them ourselves: Cheese Mustard (recipe follows) and Chipotle Mustard (<a href="http://chefshelton.blogspot.com/2013/02/avocado-corndogs.html">Recipe</a>). We use it in everything from Caesar Dressing to Dijon Demi-Glace on our Fried Chicken dish. There are two basic ways to make mustard, depending on whether you want to start with powder or seed. The choice determines the final texture of your mustard. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLaiMVgsYusAdZF6SKY2jtgonuMReq5P3g10RgNG85PxXSHC_5iX2Q5oYaRSwJDJu3FfAWoq_ZJXsl5ErIdrdqUY68zrNQFIjNohF8vn4jbztU9KOAQWgYY2w69jZnf0hs9Q-IptJKOo/s1600/IMG_3546.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLaiMVgsYusAdZF6SKY2jtgonuMReq5P3g10RgNG85PxXSHC_5iX2Q5oYaRSwJDJu3FfAWoq_ZJXsl5ErIdrdqUY68zrNQFIjNohF8vn4jbztU9KOAQWgYY2w69jZnf0hs9Q-IptJKOo/s320/IMG_3546.JPG" width="240" /></a>The mustard, (powder or seed) is usually hydrated in a combination of water, vinegar, beer, and/or wine. <br />
<br />
For seed mustard, hydrate in a combination of the above liquids and allow to hydrate for at least 8 hours before blending to desired texture.<br />
<br />
Mustard as a raw ingredient has a few interesting properties. When it is first mixed or pureed, it has a bitter character which gradually ripens and dissipates over time. The spiciness in mustard comes from compounds too chemically bound for us to taste, but over time, as fermentation allows those bonds to simplify, we perceive an increased spiciness in the mustard. To allow this spiciness to develop, avoid refrigeration or the addition of salt until desired spiciness is achieved. Both refrigeration and salt will stop the development of mustard's kick. It may need to ferment 1-5 days for proper flavor.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETk3XVRdbfeVemv622exgHsSYSu8S3Y9-zPO1s0dKoqb9mcDWpSTh0mb041ZZNYSI4mGYi_sB4I12vyaPJwN9ZOg0dfkI3Y8e0X6-d0RGNmE2hZJ56yHlCaVRzaOAvXCAn9c-oJtmquI/s1600/IMG_3526.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETk3XVRdbfeVemv622exgHsSYSu8S3Y9-zPO1s0dKoqb9mcDWpSTh0mb041ZZNYSI4mGYi_sB4I12vyaPJwN9ZOg0dfkI3Y8e0X6-d0RGNmE2hZJ56yHlCaVRzaOAvXCAn9c-oJtmquI/s320/IMG_3526.JPG" width="240" /></a>When guests arrive at Palo Alto Grill, our gift to them is our bread course, comprised of fresh, house-baked baguette as well as one of our specialties - Epi Pretzels. (Epi referring to their shape, like sheaves of wheat) To accompany these pretzels we make a cheese mustard, and here's how its done:<br />
<br />
Ingredients:<br />
1 cup Dry Mustard Powder<br />
1 each Beer<br />
4 each Eggs<br />
2 Tbs Sugar<br />
1/2 cup Malt Vinegar<br />
1.5 pounds Cream Cheese<br />
1 cup Parmesan Cheese<br />
1/2 cup Malt Vinegar<br />
2 each Egg Yolks<br />
1/2 cup Extra Virgin Olive Oil<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFVFxz_V2kpxSwYwlH-atFADA443rGgOOwIlu9bUhkNsYgn7Zub7vOzQKdt7EKEXT8vWjd0AjNkb6IvWvP7_U8Mj9r7isudQ6_Wv5a0iIZ9y7i_gDYO_lJfT58pOTS_tyzyiRchGz5UY/s1600/IMG_3532.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFVFxz_V2kpxSwYwlH-atFADA443rGgOOwIlu9bUhkNsYgn7Zub7vOzQKdt7EKEXT8vWjd0AjNkb6IvWvP7_U8Mj9r7isudQ6_Wv5a0iIZ9y7i_gDYO_lJfT58pOTS_tyzyiRchGz5UY/s320/IMG_3532.JPG" width="240" /></a>Salt, to taste.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlvoND5rWUjn55_xKcxrw0D-oadS68NcSF7_EZqNmxrbI9Wf29bl3PDkDyKRxmvT244fELURtaDiBoWLHQF88HrVniQWzonQEqUogAlrgPqUFDa6_i9Wx7KgXD6OP1aRsaAEzFlnI74U/s1600/IMG_3536.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlvoND5rWUjn55_xKcxrw0D-oadS68NcSF7_EZqNmxrbI9Wf29bl3PDkDyKRxmvT244fELURtaDiBoWLHQF88HrVniQWzonQEqUogAlrgPqUFDa6_i9Wx7KgXD6OP1aRsaAEzFlnI74U/s200/IMG_3536.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
First, mix the whole eggs, sugar and mustard in a bowl with a whisk. Add the beer and the first 1/2 cup vinegar. Cook over a double boiler until thick, about 25 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9vDhcG6LY0KXsa64A9EGlQLWg5rV7BdfIBvBQ6NPvVT92g-qKIwzSalqNlsY7dmCyxWhWK34Irr_UMpb9XgWpV4_pSfx98ueZpSXG3ZF5rdJ5jIStu6bidvT5MKwLSwPpRwYDq3_Nbc/s1600/IMG_3539.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9vDhcG6LY0KXsa64A9EGlQLWg5rV7BdfIBvBQ6NPvVT92g-qKIwzSalqNlsY7dmCyxWhWK34Irr_UMpb9XgWpV4_pSfx98ueZpSXG3ZF5rdJ5jIStu6bidvT5MKwLSwPpRwYDq3_Nbc/s320/IMG_3539.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFeae6TQdbMAohmsXsLsaA3jEUuON7xGI5YtFKfFZBTaMfXMnq0SXmAGxd-4B4PLbgmi24S1jBj-DJm0s9pOIyc_G6eT7_hTyxZTJYzD28c16M8WI1pH4T0EIaKK8Q92RD3e3Wm9afe8/s1600/IMG_3556.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFeae6TQdbMAohmsXsLsaA3jEUuON7xGI5YtFKfFZBTaMfXMnq0SXmAGxd-4B4PLbgmi24S1jBj-DJm0s9pOIyc_G6eT7_hTyxZTJYzD28c16M8WI1pH4T0EIaKK8Q92RD3e3Wm9afe8/s200/IMG_3556.JPG" width="150" /></a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Once thick, add the cream cheese in chunks and whisk smooth.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-HPR2aH1gYUAitHXpcfLHuLUyjOE0ctYJVP5SdGFn9bXHO358zfiiFs8E9eNSdsvX0KNPZmiPZ0Dzretg8W6oiWUTVpF98Ws5gc7PfwLZSSvD2jePQYVnyQNnprSbcMa9HJ8bkoqOvs/s1600/IMG_3589.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoU7DreqjWRHqMbbR4Rj-R1YZCTAJuG6vkpZvC8P47f4wdqgaAd0U2BnFImlkA07M-hD8rDi6XkGWQtcub1pZ11oImq_ullSpGkr9CSoJCd0jOBYmLbNvwUx4iLMFpeSp_5kCRwKgKvw/s1600/IMG_3596.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoU7DreqjWRHqMbbR4Rj-R1YZCTAJuG6vkpZvC8P47f4wdqgaAd0U2BnFImlkA07M-hD8rDi6XkGWQtcub1pZ11oImq_ullSpGkr9CSoJCd0jOBYmLbNvwUx4iLMFpeSp_5kCRwKgKvw/s200/IMG_3596.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-HPR2aH1gYUAitHXpcfLHuLUyjOE0ctYJVP5SdGFn9bXHO358zfiiFs8E9eNSdsvX0KNPZmiPZ0Dzretg8W6oiWUTVpF98Ws5gc7PfwLZSSvD2jePQYVnyQNnprSbcMa9HJ8bkoqOvs/s200/IMG_3589.JPG" width="150" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeJYZHZoP0btZXxSnwAPaCCTGYma8Un4YAK8TNorPiQ07cLGhDiMvWQ9Hkn6xBRDV5G175pZ4dFwTyd_niA2Rib0FieiO9lvIp4DCHWJjH9jjJl97mfVDVJgDOd2WxPLS5Um2MnwXwqI/s1600/IMG_3563.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeJYZHZoP0btZXxSnwAPaCCTGYma8Un4YAK8TNorPiQ07cLGhDiMvWQ9Hkn6xBRDV5G175pZ4dFwTyd_niA2Rib0FieiO9lvIp4DCHWJjH9jjJl97mfVDVJgDOd2WxPLS5Um2MnwXwqI/s200/IMG_3563.JPG" width="150" /></a><br />
<br />
<div style="text-align: right;">
We add more cheese flavor by making a parmesan puree. This is done by pureeing the parmesan, second 1/2 cup malt vinegar, egg yolk and Olive Oil until smooth.</div>
<div style="text-align: right;">
<br /></div>
<br />
<div style="text-align: right;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8aEDbckziqJhxLgoFImOB88jIZtWWgDrGjaa6LttnQYg8z0Ln7YKRPhL1cBpAVREPl7UuCAwkJnIodZ19Toz0dEvX2xrxIy_5CYudThE6ZUmgjXApD4APXSjWYaNMjoIdw8nA85Bpqc/s1600/IMG_3597.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8aEDbckziqJhxLgoFImOB88jIZtWWgDrGjaa6LttnQYg8z0Ln7YKRPhL1cBpAVREPl7UuCAwkJnIodZ19Toz0dEvX2xrxIy_5CYudThE6ZUmgjXApD4APXSjWYaNMjoIdw8nA85Bpqc/s200/IMG_3597.JPG" width="150" /></a><br />
<br />
<br />
Whisk the two cheese sauces together and adjust salt to taste.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3RuUL3NInJWqpzireV7uqa_1-5sIxcymwTDMxSWnIfJzWrGvdXrlVp8jNRO1w8ZiZ5hRON5ddwYy20EV-gWLC4aovGyH4wqMU-378Sms0wGlrNOEB-uCP_KrGAUBu6PPO14JcANuLIc/s1600/IMG_3604.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3RuUL3NInJWqpzireV7uqa_1-5sIxcymwTDMxSWnIfJzWrGvdXrlVp8jNRO1w8ZiZ5hRON5ddwYy20EV-gWLC4aovGyH4wqMU-378Sms0wGlrNOEB-uCP_KrGAUBu6PPO14JcANuLIc/s320/IMG_3604.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZksDgpcyqkKEKlAuPVGVCtlegpFuOqmoNLhr8TAPMEkQyhBRfQ-cDC7aNlN2K7PNZVBudTbyberEnGZkMMa5TdfNvgMHknQHNgAZFEg1UD15IK0YdtSdg3e42y214A9XMmOOdIokzhU/s1600/IMG_3559.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZksDgpcyqkKEKlAuPVGVCtlegpFuOqmoNLhr8TAPMEkQyhBRfQ-cDC7aNlN2K7PNZVBudTbyberEnGZkMMa5TdfNvgMHknQHNgAZFEg1UD15IK0YdtSdg3e42y214A9XMmOOdIokzhU/s320/IMG_3559.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Epi Pretzel is a signature part of the Palo Alto Grill experience. Our pastry chef bakes loads of them fresh every day.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRkGwcYBm72A1G_SLInBekjgZjq9nfGDwF0_foKouz9Yt_wUcE6USZsl7RgG4mlAP2H0_lPHp3nLPSb_mwyzmsPEAutQO0ADbs7adjPRVFCc09Ypkj3Xc0EEMcTB0aOKxys45b8XkqmU/s1600/IMG_3613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRkGwcYBm72A1G_SLInBekjgZjq9nfGDwF0_foKouz9Yt_wUcE6USZsl7RgG4mlAP2H0_lPHp3nLPSb_mwyzmsPEAutQO0ADbs7adjPRVFCc09Ypkj3Xc0EEMcTB0aOKxys45b8XkqmU/s640/IMG_3613.JPG" width="640" /></a></div>
<br />
Sick, right?<br />
<br />
See you soon...Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com2tag:blogger.com,1999:blog-2398458638606475839.post-56653626886450654952013-03-19T23:45:00.000-07:002013-03-20T11:14:55.770-07:00Prelude to Palo Alto Grill part 7 - Creamed Kale and Restaurant Kitchen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQC_7fQSlD2ErbX6fBsKMob56EXp1d9iBZcCIBgYpU0E3pDgr93C6kBUgUAV-Y-0ZF-6_cAAfQw0vJ3_a3EAC7J_ayMKFuq2z3LgKi-bUv0qVYIDoClu2JKy3zidqNiO70Uz1kgZKCPo/s1600/IMG_3736.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQC_7fQSlD2ErbX6fBsKMob56EXp1d9iBZcCIBgYpU0E3pDgr93C6kBUgUAV-Y-0ZF-6_cAAfQw0vJ3_a3EAC7J_ayMKFuq2z3LgKi-bUv0qVYIDoClu2JKy3zidqNiO70Uz1kgZKCPo/s640/IMG_3736.JPG" width="424" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Exciting news! This last weekend, we were finally able to begin cooking inside the kitchen of Palo Alto Grill. We are right on schedule for an end of the month opening.<br />
<br />
Some beautiful photos were taken of the dishes we were able to demo on site, I've included some here. The rest will be debuting on <a href="http://www.paloaltogrill.com/">http://www.paloaltogrill.com</a> soon, so stay tuned...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmuFkDJAasptXbfuEAfraeRqfJMUPncYEPHytSGATs2r6aCkIDjq2qHMTx2z84Vczn7xzeEcKveicDoTheOmcp8nMZgl74RxJqMiEmxnUwgoEUUgLolucatoQHaDXFVWsyqdhu3Ge6lU/s1600/meet+kale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmuFkDJAasptXbfuEAfraeRqfJMUPncYEPHytSGATs2r6aCkIDjq2qHMTx2z84Vczn7xzeEcKveicDoTheOmcp8nMZgl74RxJqMiEmxnUwgoEUUgLolucatoQHaDXFVWsyqdhu3Ge6lU/s320/meet+kale.jpg" width="288" /></a>It seems that there's a great deal of disagreement lately about the health value of different foods and food groups. There is, however one thing that people can universally agree upon. Kale is crazy good for you! High fiber, vitamins, antioxidants and it can lower cholesterol levels. <br />
<br />
In lieu of that steakhouse standard, the creamed spinach, at Palo Alto Grill, we will be offering creamed kale. Here's how we're putting it together:<br />
<br />
<br />
Ingredients (serves 6)<br />
<br />
3 bunches Kale (about 15 leaves)<br />
1 tablespoon Butter<br />
4-5 cloves Garlic, minced<br />
2 large Shallots, diced<br />
1/4 cup Pernod liquor (more on Pernod to follow)<br />
1/2 cup Heavy Cream<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXwgJQ2Dzzlp3LMW-PlmINwUlDnbIs0R7Wkwmm2XF1p_w4gsWcMpHuWS_ysV8CO3nNRkGFzGbuTTp-j6H10-c9A7FYjuSu0wyanyTtdHwGo_VUup98w2YOd346hv5XHHMyq767nHOouY/s1600/blanched_kale-small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXwgJQ2Dzzlp3LMW-PlmINwUlDnbIs0R7Wkwmm2XF1p_w4gsWcMpHuWS_ysV8CO3nNRkGFzGbuTTp-j6H10-c9A7FYjuSu0wyanyTtdHwGo_VUup98w2YOd346hv5XHHMyq767nHOouY/s320/blanched_kale-small.jpg" width="320" /></a>Salt and Pepper to Taste<br />
<br />
- Bring a large pot of water to a boil, salt heavily<br />
<br />
- Blanch kale until tender, about 30 seconds. Shock in ice water.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEXSQsBzyrutKlJDBTktjde5PbyvdQBKCJG2T2du7NthD0ZERW0Q6_7I4veRdmbJutTSxkLkQU-MgTxNHfYckXBF8euwD0sex6RgU-KGhKVkTrGXFan8SLwhT42MBD0aDqhxYFxqG2Zs/s1600/IMG_3385.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEXSQsBzyrutKlJDBTktjde5PbyvdQBKCJG2T2du7NthD0ZERW0Q6_7I4veRdmbJutTSxkLkQU-MgTxNHfYckXBF8euwD0sex6RgU-KGhKVkTrGXFan8SLwhT42MBD0aDqhxYFxqG2Zs/s200/IMG_3385.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0Agwj35svUbQ2aHD-NqyxMeA90pZ5gNAYKJAMfFfikE4LM2NJVOmvDtRuYxKsVA1vPow1LfcutmrM9OZCj5mXIu9wAMpCBFbaUD95IO4iTCOwmUGDuyqCYvgFenkwyZ_r8_XInaEINU/s1600/IMG_3387.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0Agwj35svUbQ2aHD-NqyxMeA90pZ5gNAYKJAMfFfikE4LM2NJVOmvDtRuYxKsVA1vPow1LfcutmrM9OZCj5mXIu9wAMpCBFbaUD95IO4iTCOwmUGDuyqCYvgFenkwyZ_r8_XInaEINU/s320/IMG_3387.JPG" width="240" /></a><br />
- Sautee the garlic and shallots in butter until translucent.<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">- Deglaze pan with Pernod </div><div style="text-align: right;">and simmer until reduced.</div><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7FOB4waogLgLpHIamWTKUfBu3FupO1vfTBPziGDLRD7d46I9WCHsJ_2pesWJFQ67k0DUVohLl3Gu-_BHH-QKGjiYeAoFbBfpoS2OXBONaF14IB9cj4maYFOlzfxLzlpHWknHo5g6o8s/s1600/IMG_3386.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7FOB4waogLgLpHIamWTKUfBu3FupO1vfTBPziGDLRD7d46I9WCHsJ_2pesWJFQ67k0DUVohLl3Gu-_BHH-QKGjiYeAoFbBfpoS2OXBONaF14IB9cj4maYFOlzfxLzlpHWknHo5g6o8s/s200/IMG_3386.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Sn2A9_dFUM0WUNh6jIXofJSWlOqUXF9K2IDGO_CEy-wtXlUrl5tUBvQm4gcLInMtBHrwZ_JFn3OznETkIHo9EYYQWSwvrNBTeEIRirUySjGhoxRLOoA1hoI3vxV90PnsYOyg3QGv_4I/s1600/IMG_3389.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Sn2A9_dFUM0WUNh6jIXofJSWlOqUXF9K2IDGO_CEy-wtXlUrl5tUBvQm4gcLInMtBHrwZ_JFn3OznETkIHo9EYYQWSwvrNBTeEIRirUySjGhoxRLOoA1hoI3vxV90PnsYOyg3QGv_4I/s320/IMG_3389.JPG" width="240" /></a><br />
- When Pernod has simmered almost dry, add cream and reduce by half.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq3S-1bAwavf0VM4t6S-im2dfvFjJ4ZDR9UhfkZNQWvid_lGMOwrF3w4c0i2ozLLSWjlXog3I2XwYNVPOFY1ccpSZN9cRG2NXrSdB6DdXe-rwmOEyjxdeV0l-g5EVKzY0qxjYj9c9ZmQ/s1600/IMG_3764.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq3S-1bAwavf0VM4t6S-im2dfvFjJ4ZDR9UhfkZNQWvid_lGMOwrF3w4c0i2ozLLSWjlXog3I2XwYNVPOFY1ccpSZN9cRG2NXrSdB6DdXe-rwmOEyjxdeV0l-g5EVKzY0qxjYj9c9ZmQ/s320/IMG_3764.JPG" width="320" /></a><br />
<br />
<br />
<br />
- After reduction of cream, add blanched kale, stir to combine and heat, check seasoning with salt and pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-tjQo3QffnwU8EcGRP6rR9-MkfWpzH5O7Zs0wfb_i0oStsTLMtQjnyjrfkpvWPfJopROOCnStxKfZOPZDG2kNZHqh6GTkXHEBn09HTs8lT6JFoTSPWlym3yC9YVnUgWVEUMjkVJsDHY/s1600/IMG_3768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-tjQo3QffnwU8EcGRP6rR9-MkfWpzH5O7Zs0wfb_i0oStsTLMtQjnyjrfkpvWPfJopROOCnStxKfZOPZDG2kNZHqh6GTkXHEBn09HTs8lT6JFoTSPWlym3yC9YVnUgWVEUMjkVJsDHY/s320/IMG_3768.JPG" width="212" /></a></div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY5jHJiCrvQS1tXTsCM13M5jPT7hllu4XJKMfrr_wmWsqpIAbCXQ4aGy3LgYY5oxyokgtvBFotVrvtds4M9xfxefGmfvynkhZCt24-2JvzCq33VAh55207PBnPumN-j1KIz4Yqcv2h_E/s1600/IMG_3794.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY5jHJiCrvQS1tXTsCM13M5jPT7hllu4XJKMfrr_wmWsqpIAbCXQ4aGy3LgYY5oxyokgtvBFotVrvtds4M9xfxefGmfvynkhZCt24-2JvzCq33VAh55207PBnPumN-j1KIz4Yqcv2h_E/s400/IMG_3794.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Palo Alto Grill Creamed Kale - coming soon..</td></tr></tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFlTuqlJ7gDgsslfHL27mESCnA56rNtIiDb7S2jYztSo-LE_pTpmWDgOMQFhX5-_cI9NPybDEdaE2sY5JNsEtgXpeYdAhzsxvhnPqbqkeep34Fo0CnGDwppfFk45Pwon4KdXA0SQI2Ck/s1600/pernod.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFlTuqlJ7gDgsslfHL27mESCnA56rNtIiDb7S2jYztSo-LE_pTpmWDgOMQFhX5-_cI9NPybDEdaE2sY5JNsEtgXpeYdAhzsxvhnPqbqkeep34Fo0CnGDwppfFk45Pwon4KdXA0SQI2Ck/s1600/pernod.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFlTuqlJ7gDgsslfHL27mESCnA56rNtIiDb7S2jYztSo-LE_pTpmWDgOMQFhX5-_cI9NPybDEdaE2sY5JNsEtgXpeYdAhzsxvhnPqbqkeep34Fo0CnGDwppfFk45Pwon4KdXA0SQI2Ck/s320/pernod.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgQ0NYDWtV8-Hj7WSaC22oLu6biKZKqbmA5LWLBIOzzXJlQFQ65YMWVBCJPoSRa4xyO3SUzluiv0G4bvBra5ziuItmZ3zMhwRdxKBNHLcjznNoEBa2sml4cJeorhXoNgKNr0PBBNiyfg/s1600/IMG_3380.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoC-fDa97uZOd_g2GRALaqtDrAqwB2K34fdz5NrtAb8gLTmiAopxtvuBQKPwjfTuzZZma16h-fARZsiCIDBh18PogoXZKLjPJQwnjo64MBsZHtEDVyf6vCwa_gJtWlpIoYNdYf9xxps2c/s1600/IMG_3379.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<br />
A little bit more on Pernod, for those unaware. It is an anise liquor, the flavor is very similar to fennel. It has been made in France for over 200 years and was originally very similar to absinthe. It is drunk with a mix of ice and water, but I find it best suited for its culinary applications. Pernod is an indispensable ingredient in Creamed Spinach (or Kale), Escargot, Bouillabase, etc.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTJA5HUQL_yBW_ESCYCKC8An2vdpBWifbep87cy3zpWLajl4gFPISy6oAxhvGBuC28Jg9NVIx_WMD7sw1n1wdjEvEFvmpuWKd9wiJGIMJBtU4EwewJBLNfUqDH-C8egKdXnQy-h2u_Jg/s1600/IMG_3860.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTJA5HUQL_yBW_ESCYCKC8An2vdpBWifbep87cy3zpWLajl4gFPISy6oAxhvGBuC28Jg9NVIx_WMD7sw1n1wdjEvEFvmpuWKd9wiJGIMJBtU4EwewJBLNfUqDH-C8egKdXnQy-h2u_Jg/s320/IMG_3860.JPG" width="320" /></a></div>We finished a few more new dishes for the menu. Including what I think will be a very unique steak execution: the Turf and Turf. Inspired by the combination of bacon and pork loin, this is our take on the beef version of that combo. Because of the pepperyness of pastrami, we decided to use it as an anchor for our version of a pepper steak as well. <br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6RHt7Z7_0EXu7DIzC16Oob-t1De2H6_Eya7zO5-lPFqr2xVAKWp3xA5DvnZGIz6ID8rocuNxXzrC1d5DPWiPFN4h-D7c54xPY8zrCJDBEHlWbBNT0xJOTGOTcZ1GVwLkArNDS-ptcZI/s1600/IMG_3378.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6RHt7Z7_0EXu7DIzC16Oob-t1De2H6_Eya7zO5-lPFqr2xVAKWp3xA5DvnZGIz6ID8rocuNxXzrC1d5DPWiPFN4h-D7c54xPY8zrCJDBEHlWbBNT0xJOTGOTcZ1GVwLkArNDS-ptcZI/s200/IMG_3378.JPG" width="150" /></a><br />
<br />
<br />
Peppercorn sauce is made with green peppercorns, which are a really cool ingredient, but not typically useful for much else. They come in brine and look a lot like capers. They have a lot of flavor, and the finer they are chopped, the more it is released.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoC-fDa97uZOd_g2GRALaqtDrAqwB2K34fdz5NrtAb8gLTmiAopxtvuBQKPwjfTuzZZma16h-fARZsiCIDBh18PogoXZKLjPJQwnjo64MBsZHtEDVyf6vCwa_gJtWlpIoYNdYf9xxps2c/s1600/IMG_3379.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoC-fDa97uZOd_g2GRALaqtDrAqwB2K34fdz5NrtAb8gLTmiAopxtvuBQKPwjfTuzZZma16h-fARZsiCIDBh18PogoXZKLjPJQwnjo64MBsZHtEDVyf6vCwa_gJtWlpIoYNdYf9xxps2c/s200/IMG_3379.JPG" width="150" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfS9S7SiFJ0q_Jr7863hTq-3fRGfKxqlMlgbWPY0jf57aSfQuDKfU4rjswrEAg6aC05nBagqMOAA-k4__JVm591nNu5QqK5ytbwVSO3D6HZBb5_2iYSAx6SQHrvCtcfbUnYaJWMMKLjSA/s1600/IMG_3383.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfS9S7SiFJ0q_Jr7863hTq-3fRGfKxqlMlgbWPY0jf57aSfQuDKfU4rjswrEAg6aC05nBagqMOAA-k4__JVm591nNu5QqK5ytbwVSO3D6HZBb5_2iYSAx6SQHrvCtcfbUnYaJWMMKLjSA/s320/IMG_3383.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="text-align: center;">We caramelize the peppercorns with shallots and reduce along with beef stock, a small amount of cream and brandy.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUX2CEIKssOGyLVLhyf2fH9p_7WhtUijKXcZQZYtLCGKq2gwt6FPeE3rl9GBn5D1NZ6DDHp2PboYXe9OhYye2h1Pw_gjFTFJqYz44fUkxUfhwAnJNrhgY-HiOYon0tQDetph7uGh2Lqw/s1600/IMG_3827.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUX2CEIKssOGyLVLhyf2fH9p_7WhtUijKXcZQZYtLCGKq2gwt6FPeE3rl9GBn5D1NZ6DDHp2PboYXe9OhYye2h1Pw_gjFTFJqYz44fUkxUfhwAnJNrhgY-HiOYon0tQDetph7uGh2Lqw/s320/IMG_3827.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEY006L4FfbYC1T_EJM0T9Olbd8b8CCDK43PdUtYnnvCyPbG19jaEnAZcIrrQVNy0bNkgpnOtHLx0Cgvxmgj-Bq5UO8ySALHZVHZ7FC3NB32Oazjg-lc8y2V4ElgAQ_70b-aM1de2GaQ/s1600/IMG_3382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwwh5k-FQqNGu533msF9keaPB15UFn68FtcJNvXfhaCW9jthCN_J_ruOUYEqAfAjhl2_3IcNuUC0V0y_Y1F8l4cbJAjuApYJSWqdMGO0a-jmNaZ_LMnyZutD9hW6uRhINrQkcUZNdce0/s1600/IMG_3845.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwwh5k-FQqNGu533msF9keaPB15UFn68FtcJNvXfhaCW9jthCN_J_ruOUYEqAfAjhl2_3IcNuUC0V0y_Y1F8l4cbJAjuApYJSWqdMGO0a-jmNaZ_LMnyZutD9hW6uRhINrQkcUZNdce0/s320/IMG_3845.JPG" width="320" /></a><br />
<br />
<br />
<br />
The grilled steak is topped with the sauce, onions pickled in pepperoncini, and smoked pastrami.<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0MTROTaCmfnCOLrhSNt79xvUfwfIpdmqtl2w5Gxm1BUXxnNVGupkOcTWanDquvqAwwYXhsPyQbBw2d3sXLdTDVPdNmVSPPoUQtc5t6DYgobwL4dm6AX4JbwcKNbOvOYHiOmxygQLCvk/s1600/IMG_3888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0MTROTaCmfnCOLrhSNt79xvUfwfIpdmqtl2w5Gxm1BUXxnNVGupkOcTWanDquvqAwwYXhsPyQbBw2d3sXLdTDVPdNmVSPPoUQtc5t6DYgobwL4dm6AX4JbwcKNbOvOYHiOmxygQLCvk/s640/IMG_3888.JPG" width="640" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoK6Jh9rR0GKtZWLhd0LI-MA4cr7w0lotP0qCrPqfzzC8cJOJtxo55M1qRIj9ZkefPrLKffVxWk2jmFBLNCmo8HMA_UyYvx_moznkq4ggNWoKuBQTV8wkx1tzLpM1YAGM3YhA-c1lhvXY/s1600/IMG_3835.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoK6Jh9rR0GKtZWLhd0LI-MA4cr7w0lotP0qCrPqfzzC8cJOJtxo55M1qRIj9ZkefPrLKffVxWk2jmFBLNCmo8HMA_UyYvx_moznkq4ggNWoKuBQTV8wkx1tzLpM1YAGM3YhA-c1lhvXY/s400/IMG_3835.JPG" style="cursor: move;" width="400" /></a><br />
<br />
<br />
<br />
<br />
Lastly, the first of our fish entrees was finished... Grilled Mediterranean Branzino with grilled lemon, blistered swiss chard and fingerling potatoes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8viFOPoaJlLZ1CQvXPL2365OYmeRL2DjyjoL99MuekkZM5trc0d6_UxtnbAGPFBhgN0hUA5013N7VqPH3yZrTYS-dCUYFoRrgIqsA_HNTNgXjvTB2pG0GeFdKSDzUJOV71za8CJOA_SY/s1600/IMG_3778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8viFOPoaJlLZ1CQvXPL2365OYmeRL2DjyjoL99MuekkZM5trc0d6_UxtnbAGPFBhgN0hUA5013N7VqPH3yZrTYS-dCUYFoRrgIqsA_HNTNgXjvTB2pG0GeFdKSDzUJOV71za8CJOA_SY/s640/IMG_3778.JPG" width="426" /></a></div><div style="text-align: right;"><br />
</div><div style="text-align: right;">Cool beans.</div>Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com2tag:blogger.com,1999:blog-2398458638606475839.post-26841091450123413552013-03-07T00:48:00.001-08:002013-03-07T00:48:05.531-08:00Prelude to Palo Alto Grill part 6 - Pot Pie, Steaks, etc.<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpclT6iLdorGn_1aSLpxlk0Dxoe8eZlyxQl1plBclVTrmuugU5hLKYUh0m93WHhQIsIeaiNsyA2IZAiOvBy4ZfaBAGjSRUwi0S8iUzoBuPM2axo4zoM3yFEqh1Cjf05YlmLAldd1KdRA/s1600/IMG_3341.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpclT6iLdorGn_1aSLpxlk0Dxoe8eZlyxQl1plBclVTrmuugU5hLKYUh0m93WHhQIsIeaiNsyA2IZAiOvBy4ZfaBAGjSRUwi0S8iUzoBuPM2axo4zoM3yFEqh1Cjf05YlmLAldd1KdRA/s320/IMG_3341.JPG" width="320" /></a>More cooking in the last week. We managed to execute a rough "cross-section" of the menu, including finally some STEAKS! <br /><br />We had long planned to do a Vegetarian Pot Pie Entree for the restaurant. There are certain concerns with executing a pot pie for a restaurant. If one were to cook the pie in the traditional way, it would take an unacceptable amount of time from ordering to serving. Possibly even an hour. We had to come up with a way to be able to put the pot pie up within 15-20 minutes. This way, as long as the guest were to order a salad or soup as a first course, there would be no perceivable wait.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrbsR0TSj-K1z1M68lVfVdsPR5YOIunfwcuMIf-HO76hmCF9rYixKWnsep5SpNodyetm2Fbmg1KnbIvXTi6zEqbgEUHrMv_RWCyGtKt7rwRkHSCKvN8lTexLyDcwS8_nhEcvnbq_FbD8/s1600/IMG_3330.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrbsR0TSj-K1z1M68lVfVdsPR5YOIunfwcuMIf-HO76hmCF9rYixKWnsep5SpNodyetm2Fbmg1KnbIvXTi6zEqbgEUHrMv_RWCyGtKt7rwRkHSCKvN8lTexLyDcwS8_nhEcvnbq_FbD8/s320/IMG_3330.JPG" width="240" /></a><br /><br />We achieve this with two kitchen tricks. First, we pre-bake the bottom crust. For this we use a blitz puff pastry, which is somewhere between fancy puff pastry and regular pie crust. I'll give a recipe for this down the road, but you can see the large lumps of butter that we begin with to the left <-. The dough is then folded over on itself until the butter is roughly dispersed between layers of pastry. <br /><br />If one wishes to try this pie at home, feel free to use frozen puff pastry dough from the supermarket, it works quite well.</div>
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaXPbTA-sTnm_1YSLhgpaFx835YvaNQIBnboATKMlHsSAZxBgWssvuCTIgY4nip49-N3ovOIxazXT_SpatUzyA95YkX6jpWSj5OrQ8Qmcj8ZVON_uBrwAOWw2Ev2LTuXVusCV59iiNtY/s1600/IMG_3333.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaXPbTA-sTnm_1YSLhgpaFx835YvaNQIBnboATKMlHsSAZxBgWssvuCTIgY4nip49-N3ovOIxazXT_SpatUzyA95YkX6jpWSj5OrQ8Qmcj8ZVON_uBrwAOWw2Ev2LTuXVusCV59iiNtY/s320/IMG_3333.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDiBAx7aPkZfR-x_uU7I1d4WXt26RONCUrgR7w6JRoNfgyWh5inkG2RoX7RYS00rjgeZr_yZ6s5mio3zYAaHBzIXVgGno1YlwygyIRWtB94vJYg74-QWJJBoUl62gbtMsayf2F6Zio0k/s1600/IMG_3332.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDiBAx7aPkZfR-x_uU7I1d4WXt26RONCUrgR7w6JRoNfgyWh5inkG2RoX7RYS00rjgeZr_yZ6s5mio3zYAaHBzIXVgGno1YlwygyIRWtB94vJYg74-QWJJBoUl62gbtMsayf2F6Zio0k/s200/IMG_3332.JPG" width="150" /></a>We lay out the bottom crust in the vessel it will eventually be served in. In order to prevent the pastry from over-puffing and filling its own cavity, we need to use a baking weight. Beans are traditional, but some chefs have recently turned to coins, because they conduct heat better.<br /><br /><br /><br />This gets baked at 375 until very golden brown.<br /><br /><br />Ingredients for the filling:<br /><br />1/2 pound Button or Crimini Mushrooms, quartered</div>
<div class="" style="clear: both; text-align: left;">
2 each jumbo Carrot, sliced</div>
<div class="" style="clear: both; text-align: left;">
3 each ribs Celery, sliced<br />8 each Pearl Onion, halved and peeled</div>
<div class="" style="clear: both; text-align: left;">
5 cloves Garlic, minced</div>
<div class="" style="clear: both; text-align: left;">
2 Tablespoons fresh Sage, chopped</div>
<div class="" style="clear: both; text-align: left;">
1 Tablespoon fresh Thyme, chopped</div>
<div class="" style="clear: both; text-align: left;">
1 cup frozen Peas</div>
<div class="" style="clear: both; text-align: left;">
1 each Kabocha Squash, cubed (or other hard squash)</div>
<div class="" style="clear: both; text-align: left;">
6 each Baby Rose Potatoes</div>
<div class="" style="clear: both; text-align: left;">
1 each Bay Leaf<br />2 Tablespoons Grapeseed Oil</div>
<div class="" style="clear: both; text-align: left;">
1/4 cup White Wine</div>
<div class="" style="clear: both; text-align: left;">
1 Tablespoon Constarch</div>
<div class="" style="clear: both; text-align: left;">
1 cup Milk</div>
<div class="" style="clear: both; text-align: left;">
Salt and Pepper TT</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI01ado6z11alJvpbMSlWx_YJ8XggiRhIWTIWvAWGfIAV6GNmF5NduzAZrdjKffEkVn0BtxRthwZQQXK3-eOqKQzxvle2YpUxxPGaDp03_8e5e5bxolLP0jmCtbtvnfJ-_8CmUw_f4m-o/s1600/IMG_3326.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI01ado6z11alJvpbMSlWx_YJ8XggiRhIWTIWvAWGfIAV6GNmF5NduzAZrdjKffEkVn0BtxRthwZQQXK3-eOqKQzxvle2YpUxxPGaDp03_8e5e5bxolLP0jmCtbtvnfJ-_8CmUw_f4m-o/s200/IMG_3326.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXFbxZhwoDa1kqbHx32lMK-BSfBa95T5Hn5B4miUaRD7LggA_zn3ANVS3v_dovKyjX80z4sSN0xkqvxeDhAy1TfSvSFQuYOugMtdKYzWotVsZZW3sSTH_dLMSP2DXftArmAf26Aqi3r4/s1600/IMG_3325.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXFbxZhwoDa1kqbHx32lMK-BSfBa95T5Hn5B4miUaRD7LggA_zn3ANVS3v_dovKyjX80z4sSN0xkqvxeDhAy1TfSvSFQuYOugMtdKYzWotVsZZW3sSTH_dLMSP2DXftArmAf26Aqi3r4/s200/IMG_3325.JPG" style="cursor: move;" width="150" /></a>Begin by lightly sweating all <br />vegetables and herbs in <br />Grapeseed Oil until fragrant. <br /><br /></div>
<div style="text-align: right;">
Add White Wine and <br />Water to cover. </div>
<br />
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPetZs5w9-pqwHnY_7QS9YxS-HdHS-8jMOdM1qbFWQdgIeiYhVsyHh1bdO5yb5jLRrUGrf8fOgisDsumOP316PSOI8kuy8MW8cnJzcZgiFcGLoWmdtB_81TWBm-zrLFXZZOJTmYivIg2k/s1600/IMG_3329.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPetZs5w9-pqwHnY_7QS9YxS-HdHS-8jMOdM1qbFWQdgIeiYhVsyHh1bdO5yb5jLRrUGrf8fOgisDsumOP316PSOI8kuy8MW8cnJzcZgiFcGLoWmdtB_81TWBm-zrLFXZZOJTmYivIg2k/s320/IMG_3329.JPG" width="240" /></a><br /><br /><br />Simmer until the Kabocha and Potato are just tender. <br /><br />Mix Cornstarch with just enough water to create a slurry and drizzle into stew. <br /><br />Repeat until thickened. Add milk to finish and season with salt and pepper.</div>
<br />
<br /><br /><br /><br /><br /><br /><br /><br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxByqyQ4B9tuJLl1zVOmOjHlc4c3KAjb7sTJx8nMd4EE8dxNAg5LregwoofWktkSyFbDAJhBbQih8x158BLADWmCKN4Mvj9_2mKwEGVh5mW0yfvpg1nydInF6Zc7UcJexMioiKneidAnQ/s1600/IMG_3340.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxByqyQ4B9tuJLl1zVOmOjHlc4c3KAjb7sTJx8nMd4EE8dxNAg5LregwoofWktkSyFbDAJhBbQih8x158BLADWmCKN4Mvj9_2mKwEGVh5mW0yfvpg1nydInF6Zc7UcJexMioiKneidAnQ/s320/IMG_3340.JPG" width="240" /></a>The second trick we use to finish the pot pie quickly is to fill them hot. When filling is finished, but still hot, pour into pre-baked bottom crust. Top with a square of puff pastry, glazed with egg yolk and garnished as desired with designs of puff pastry. We use stars, echoing the PA Grill logo.<br />
<br />
Broil on medium heat until well browned. This is the aforementioned 15-20 minute step.<br />
<br />
Mmmm..<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLq_gLQ5-bS8uwWiHVXjZw1C7vdjaW2mArmyXu4d8_uum1ZxTbbFoJflAbxAluyZnCd1vTnZGrDNbyOTRKch-tLTRPtQE0bFfEhyWHVrhx8i7_W0Ne83hW9HUCj6uk8AMK1NaUCvhMhZk/s1600/IMG_3346.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLq_gLQ5-bS8uwWiHVXjZw1C7vdjaW2mArmyXu4d8_uum1ZxTbbFoJflAbxAluyZnCd1vTnZGrDNbyOTRKch-tLTRPtQE0bFfEhyWHVrhx8i7_W0Ne83hW9HUCj6uk8AMK1NaUCvhMhZk/s320/IMG_3346.JPG" width="240" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWE9JgAe8RAJezIpBqCD1Qq7Wl0xXLe9PoNt1bi0fxol0il59VwGKhZLYquVdEfywOPMv9rUYbCR7gUHRWYUOvhx8V7i3jPMRp3aHW3u5z1WqJQ5wkZn6od-lh9gbzUR40E-3IAv9rhI/s1600/IMG_3345.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWE9JgAe8RAJezIpBqCD1Qq7Wl0xXLe9PoNt1bi0fxol0il59VwGKhZLYquVdEfywOPMv9rUYbCR7gUHRWYUOvhx8V7i3jPMRp3aHW3u5z1WqJQ5wkZn6od-lh9gbzUR40E-3IAv9rhI/s320/IMG_3345.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlgpo_tpYABXG2WA54Kkt1MQE1HOcMXT9yg9sP4S1WTTicSWAZSZgdXvtauFr1MGG8jIGcHb6ogMjy9VYOiGthgJa6lz9rvwqhUpEQHE-51InlKpdSqfL0rVizx0szZjA5hG0DAqVw38/s1600/IMG_3315.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlgpo_tpYABXG2WA54Kkt1MQE1HOcMXT9yg9sP4S1WTTicSWAZSZgdXvtauFr1MGG8jIGcHb6ogMjy9VYOiGthgJa6lz9rvwqhUpEQHE-51InlKpdSqfL0rVizx0szZjA5hG0DAqVw38/s200/IMG_3315.JPG" width="150" /></a><br />
<br />
Another successful upcoming dish is the octopus appetizer. We simmer the blanched octopus in olive oil until tender. We finish it on the grill, and serve with potatoes, garlic and preserved lemon sauteed in olive oil. <br /><br /><div>
Chopped basil finishes the dish.</div>
<div>
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFg4wx-BIpXa0LO_YT2zAZBw3zSYx3DRn_3OrmPAaf2uFXrhF7a6g0fdM5uSCCEI9vb8bP_c10Afz2J9qQAxPLs1ccaTS6kUmOSPwMia2woaCWJlYmfSPh6A6_OS-gHITXIEKbZIt4CeE/s1600/IMG_3348.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFg4wx-BIpXa0LO_YT2zAZBw3zSYx3DRn_3OrmPAaf2uFXrhF7a6g0fdM5uSCCEI9vb8bP_c10Afz2J9qQAxPLs1ccaTS6kUmOSPwMia2woaCWJlYmfSPh6A6_OS-gHITXIEKbZIt4CeE/s320/IMG_3348.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDztAzK5Xa_8SMnQ7ig8GM8xVEkd-tIQbB4RNTVGP_H8wkfJHBibThWtJ0T_nRWBt65Zrf22pmm6McdpPQAomUNAuRErhKuJWI26pbUVebpea_z8z4-CEYwgA4oG_wPj2dAyjkbteSGyA/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDztAzK5Xa_8SMnQ7ig8GM8xVEkd-tIQbB4RNTVGP_H8wkfJHBibThWtJ0T_nRWBt65Zrf22pmm6McdpPQAomUNAuRErhKuJWI26pbUVebpea_z8z4-CEYwgA4oG_wPj2dAyjkbteSGyA/s320/photo.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
We further feature the grill with our mixed grill Entree, which is comprised of Coulotte Steak, Confit Chicken Wings, Prawns Marinated in Yogurt and Cevapcici Sausages.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Z6y3-Q55xFG01dL3Zs7s7fBrDxMRIOk9f5O4sCF8EQ4CO-ulFOnCi-LlKiU6Ektf-eeEGDm0LwVxZVU1SQO2sbqzpY3E7-2y8Eu0mz4DvA7H2G6WHhKZsNOTknI4vhO8JbR7KlRby7o/s1600/IMG_3352.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Z6y3-Q55xFG01dL3Zs7s7fBrDxMRIOk9f5O4sCF8EQ4CO-ulFOnCi-LlKiU6Ektf-eeEGDm0LwVxZVU1SQO2sbqzpY3E7-2y8Eu0mz4DvA7H2G6WHhKZsNOTknI4vhO8JbR7KlRby7o/s640/IMG_3352.JPG" width="640" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
The Palo Alto Grill Cowboy steak is a rubbed Ribeye, with charred blistered peppers, roasted garlic and smoked potatoes in garlic aioli.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjn1o_FFwh9-vib86fDgoeCYQsDfKToDX3EkIeZFlMWEv9gfNemaeu_FesVAXJCFq9mutE7JPMZj8ypea91D-iEzS5xazsvtfMvAvkSdiQnSuyU2TdfwfwvykxRCnfrF5E-8Y4MryRDNQ/s1600/IMG_3331.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjn1o_FFwh9-vib86fDgoeCYQsDfKToDX3EkIeZFlMWEv9gfNemaeu_FesVAXJCFq9mutE7JPMZj8ypea91D-iEzS5xazsvtfMvAvkSdiQnSuyU2TdfwfwvykxRCnfrF5E-8Y4MryRDNQ/s200/IMG_3331.JPG" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CphnUnzy5nPP5lcqbbOXTkaM0g2LLb1n_5EAyBnrS9x-vEaLwcHxmbGap_kfufcnWpYed7Oj1nJGCZ17w7o2iXPFQRdQLhbo-tPuI0x9DZ2Shng9yoaC24Oz8vbkz-bpStL170u5Dws/s1600/IMG_3353.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CphnUnzy5nPP5lcqbbOXTkaM0g2LLb1n_5EAyBnrS9x-vEaLwcHxmbGap_kfufcnWpYed7Oj1nJGCZ17w7o2iXPFQRdQLhbo-tPuI0x9DZ2Shng9yoaC24Oz8vbkz-bpStL170u5Dws/s320/IMG_3353.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
One of the things we wanted to showcase at Palo Alto grill which sets us apart from many steakhouses are flavor profiles, chosen by the kitchen to accent particular cuts of meat. We also wanted to showcase a Steak Frites (french fries) - that French bistro classic. For this execution of frites, I use a method developed by Heston Blumenthal - triple cooked fries. This ensures every fry has a delicate, glassy coat and a fluffy interior.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVy7DXADZHSnogNlXws0wShNRdJ4tHdp-CqstlRsoPvK8orHMpy-dPAQJCb6AbnZemj4PzfjZU6-jR6o55mCd09HzzN0_HQOSdo0epd-e5K1T9M51d3xTYsqF0yJI24jEoa3sjNKTItXE/s1600/IMG_3338.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVy7DXADZHSnogNlXws0wShNRdJ4tHdp-CqstlRsoPvK8orHMpy-dPAQJCb6AbnZemj4PzfjZU6-jR6o55mCd09HzzN0_HQOSdo0epd-e5K1T9M51d3xTYsqF0yJI24jEoa3sjNKTItXE/s320/IMG_3338.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One can see the lightly marred surface of the<br />blanched fries, this is what will eventually give<br />them a glassy crunch.</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppuJrhbRL03OOBPedvendB1k60wwG6KPflKqPUSLbidnmy-sJitWf3soyRm-HoMwCk24fVTHxp4L2Fg5gbAaAu_u6dX6M6ZwlHCIYWzgx3yOH1XU97XXxmHTo-HamYPhUg_LE-bZJ0jk/s1600/IMG_3337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppuJrhbRL03OOBPedvendB1k60wwG6KPflKqPUSLbidnmy-sJitWf3soyRm-HoMwCk24fVTHxp4L2Fg5gbAaAu_u6dX6M6ZwlHCIYWzgx3yOH1XU97XXxmHTo-HamYPhUg_LE-bZJ0jk/s200/IMG_3337.JPG" width="150" /></a><br />
<br />
<br />
First, the potatoes are blanched in water until just tender and allowed to cool rapidly in the freezer.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmUFQ-aND3PPOS_ooWtsPblbC86jNWW0cMLMZJKiW-8go5dRJssqc-aAbYY1X3bEIppdiZIX8M3m0h_Kn0qezAbLuTrV7RUtrB-0Yimfb863f1b3vt6J7PoEoQrcEc2TYCJHYxfWn0rU/s1600/IMG_3339.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmUFQ-aND3PPOS_ooWtsPblbC86jNWW0cMLMZJKiW-8go5dRJssqc-aAbYY1X3bEIppdiZIX8M3m0h_Kn0qezAbLuTrV7RUtrB-0Yimfb863f1b3vt6J7PoEoQrcEc2TYCJHYxfWn0rU/s200/IMG_3339.JPG" width="150" /></a><br />
Once the fries are near frozen, they are simmered in 300-315 degree oil until the skin is leathery and near-brown. They are then re-frozen until ready to serve.<br />
<br /><br /><br /><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNa0KJO8LfEty7sz6nPMkmrTonTft_YbD0Ohj_8QJTQySgZiD68-FrxNoa9eQo0cN_GxiUJT3fnehrrAa5oYOJCz77Cu8eQmPgxftU-MT-nJI4v05DPXlYdQpp8j2TJ2U2-KH3Ntkw65o/s1600/IMG_3320.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNa0KJO8LfEty7sz6nPMkmrTonTft_YbD0Ohj_8QJTQySgZiD68-FrxNoa9eQo0cN_GxiUJT3fnehrrAa5oYOJCz77Cu8eQmPgxftU-MT-nJI4v05DPXlYdQpp8j2TJ2U2-KH3Ntkw65o/s200/IMG_3320.JPG" width="150" /></a><br />
The final fry happens at 375 degrees, this is where the fries gain their true golden color and crunch.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEan53xQ014eP4FLQSMqrAqaoSsJCO1pIEie_yJ3Mgyovl3ynQD6QkTE0uOZRkh8zpTCw67-PJ5HT-lGTtaM0sHrU_njeqYCTW28HYgbhvcYZER9qfbn0iAYHpiE2m-Pj2tm7a8yZHskA/s1600/IMG_3356.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEan53xQ014eP4FLQSMqrAqaoSsJCO1pIEie_yJ3Mgyovl3ynQD6QkTE0uOZRkh8zpTCw67-PJ5HT-lGTtaM0sHrU_njeqYCTW28HYgbhvcYZER9qfbn0iAYHpiE2m-Pj2tm7a8yZHskA/s320/IMG_3356.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak frites with Bordelaise, Aioli and Frisee Lettuce.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLzNIVQp4_pD8SteYlrmLdI0onbDEHVvzvLSzAZC28EOkWWWq9M5tUKuhKnHrzjFJw91C0ensyEP0ue43d4mve9EtsBV3tVVHGbFTEL030oadysw-ahXHUR1noQvlQhqgGAz1xO_TPGc/s1600/IMG_3343.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLzNIVQp4_pD8SteYlrmLdI0onbDEHVvzvLSzAZC28EOkWWWq9M5tUKuhKnHrzjFJw91C0ensyEP0ue43d4mve9EtsBV3tVVHGbFTEL030oadysw-ahXHUR1noQvlQhqgGAz1xO_TPGc/s320/IMG_3343.JPG" width="240" /></a><br />
<br />
<br />
This last week, we also found our preferred execution of Quail (in this demo, the part of Quail will be played by cornish game hen)<br />
<br />
The quail is marinated in 5 spice, soy and honey before being grilled and served over sauteed snap peas and carrots.<br />
<br />
The dish is finished with a Balsamic Reduction.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cz8uJndJB7ot9txTjwWepaMSadSGG37DJF0PA1tg4hH0MZPQFN95a0hBDA2bVVGBS3RRxITZj1nabaYjx0l42g2frzWtx30_WPU7P-vSBTOFsR-2H-UY9fUby3PXpTCVAdBoGe6yJQI/s1600/IMG_3351.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cz8uJndJB7ot9txTjwWepaMSadSGG37DJF0PA1tg4hH0MZPQFN95a0hBDA2bVVGBS3RRxITZj1nabaYjx0l42g2frzWtx30_WPU7P-vSBTOFsR-2H-UY9fUby3PXpTCVAdBoGe6yJQI/s320/IMG_3351.JPG" width="320" /></a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUZl7p4iIJUk-iX-gKxOx08_xCk9qYpYAW4GmO2fbk9jxrZE3el4ZAQ0798STdmNjj-4klkgTlV0wBW4k6TU0gtjMmdkoGgLblprzTZo-E7UmC18dpNTeFnIALjXeNazt5LIvvk_4sPA/s1600/IMG_3357.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUZl7p4iIJUk-iX-gKxOx08_xCk9qYpYAW4GmO2fbk9jxrZE3el4ZAQ0798STdmNjj-4klkgTlV0wBW4k6TU0gtjMmdkoGgLblprzTZo-E7UmC18dpNTeFnIALjXeNazt5LIvvk_4sPA/s320/IMG_3357.JPG" width="320" /></a><br />
<br />
<br />
Our first side dish, confirmed for the menu will be a Sun-dried tomato Mac and Cheese.<br />
<br />
Coming soon....<br />
<br />
<br />
Cool beans.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com5tag:blogger.com,1999:blog-2398458638606475839.post-86162587744527103762013-03-01T01:01:00.000-08:002013-03-01T01:01:14.699-08:00Prelude to Palo Alto Grill part 5 - Birds, Eggs, and Meat<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfVFOYjOfsAFMDwE3i-yaj2zy6AolHUw-t3aDY5JIKZKr7sNNd5C2Uap_2kp297igEDmjShUn-JlMHd1pAIsJuilNpUG9r7D-xySQNxVbDhmYDbPfdOfeCMjNHVLznusIXfCfgjWRDwE/s1600/IMG_3254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPBS-gdzhObDNKh6gFbGghUJ14nL73TREROiSTAt5pUUc_eliegZXfIbSAgZg3A0s-Y202ZsrSJST-qD0MCnqpEM8tQT8OvFuGH-3i5mPeewJANczJO0B45oar6KkvnKUzj18nHMiFX0/s1600/IMG_3249.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPBS-gdzhObDNKh6gFbGghUJ14nL73TREROiSTAt5pUUc_eliegZXfIbSAgZg3A0s-Y202ZsrSJST-qD0MCnqpEM8tQT8OvFuGH-3i5mPeewJANczJO0B45oar6KkvnKUzj18nHMiFX0/s200/IMG_3249.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfVFOYjOfsAFMDwE3i-yaj2zy6AolHUw-t3aDY5JIKZKr7sNNd5C2Uap_2kp297igEDmjShUn-JlMHd1pAIsJuilNpUG9r7D-xySQNxVbDhmYDbPfdOfeCMjNHVLznusIXfCfgjWRDwE/s200/IMG_3254.JPG" width="150" /></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfVFOYjOfsAFMDwE3i-yaj2zy6AolHUw-t3aDY5JIKZKr7sNNd5C2Uap_2kp297igEDmjShUn-JlMHd1pAIsJuilNpUG9r7D-xySQNxVbDhmYDbPfdOfeCMjNHVLznusIXfCfgjWRDwE/s1600/IMG_3254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wrbwu_4FgYcFln9WIVlLaBttqpimdqorCk8KEVx1xpPx3s_or8uj9ARbhNgm5RBEly4aceeivcEEzxwSI3dGvCP0vgjJLpt3uJZIQMRpsaeJ431DWqWcWtBp97opYCwTwijlL_Ing1U/s1600/blogger-image-2037144736.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rMAKn8LDuo6BILV9ZbZsUOUefta4X8ZXcU-ELYHusqwIiSRYqe_ZNrB8GVJcdbGfcmLLo6i-ZDFUc8mqoiwzrbOT1ZqRm8SLb3oZ32ck5ijNFp1e0QG1op-PMijk2xF0xhJ8L6GR1l4/s1600/IMG_3304.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2WeLwSgnPlhJbQGAcUf9QJYnxM-iHi1LEkOa1n9iLyfEWeBV2HDBwjpEoK-ldEtrVU_X0ChrvWSdaE6uOy8Yjt5JkBza0hpkMlE-LhPgnyy8YEOnNNr2hFVzTM3Col7lW-f9MbPna_M/s1600/IMG_3306.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2WeLwSgnPlhJbQGAcUf9QJYnxM-iHi1LEkOa1n9iLyfEWeBV2HDBwjpEoK-ldEtrVU_X0ChrvWSdaE6uOy8Yjt5JkBza0hpkMlE-LhPgnyy8YEOnNNr2hFVzTM3Col7lW-f9MbPna_M/s200/IMG_3306.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rMAKn8LDuo6BILV9ZbZsUOUefta4X8ZXcU-ELYHusqwIiSRYqe_ZNrB8GVJcdbGfcmLLo6i-ZDFUc8mqoiwzrbOT1ZqRm8SLb3oZ32ck5ijNFp1e0QG1op-PMijk2xF0xhJ8L6GR1l4/s200/IMG_3304.JPG" width="150" /> <img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wrbwu_4FgYcFln9WIVlLaBttqpimdqorCk8KEVx1xpPx3s_or8uj9ARbhNgm5RBEly4aceeivcEEzxwSI3dGvCP0vgjJLpt3uJZIQMRpsaeJ431DWqWcWtBp97opYCwTwijlL_Ing1U/s200/blogger-image-2037144736.jpg" width="150" /><br /><br />
<br />
<br />
<br />
Well we've been busy. Lots of cookin'. Most experiments smashing successes so far. Few failures. To catch everyone up, I'll be going relatively quickly through this blog post. If you miss something you were hoping to hear more on, feel free to comment, I'll happily reply. Just try and get the Pork Belly recipe. That's a cool one.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzESgb2hBVzy-NwA4CtEjd2ipOHexDYGJLEo5RakIp6JNb7vx_VLWLWmTPeWxWPMiQ1JKGRWRhFfqau7GVZozMHkaCL8Ff4vjfsHjPrVEFyMtiw3r0Zuw-G-WOmWxus7UFWpKaBh7DrWo/s1600/IMG_3193.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzESgb2hBVzy-NwA4CtEjd2ipOHexDYGJLEo5RakIp6JNb7vx_VLWLWmTPeWxWPMiQ1JKGRWRhFfqau7GVZozMHkaCL8Ff4vjfsHjPrVEFyMtiw3r0Zuw-G-WOmWxus7UFWpKaBh7DrWo/s320/IMG_3193.JPG" width="240" /></a>For one of our hot appetizers, we are doing a Soy-Glazed Pork Belly, with Charred Kale and Pickled Carrots. <br />
<br />
Ingredients: (serves 6)<br />
1 1/2 pounds Pork Belly<br />
2 Tablespoons Salt<br />
2 Tablespoons Sugar<br />
6-7 each Baby Carrots, quartered, pickled in 50/50 water and vinegar<br />
2 each Baby Carrots, shaved into curls<br />
2 cups Kale, stemmed and blanched<br />
1 tsp minced Garlic<br />
Juice of 1/2 Lemon<br />
Soy Glaze, recipe follows<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSOP3jRzfz_nx9PJ2V_EsS1ECIWNoTbRZPt9q2guiHG1IoFwtY5RTqV2xMA5I5raf8JxCACcpzdJHbcGiZcMfbYWvtt3IjtFtzY-GBMf2kl8LbJyyGYyFnUhx37a7E6iQCCCn7RtY0-c/s1600/IMG_3201.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSOP3jRzfz_nx9PJ2V_EsS1ECIWNoTbRZPt9q2guiHG1IoFwtY5RTqV2xMA5I5raf8JxCACcpzdJHbcGiZcMfbYWvtt3IjtFtzY-GBMf2kl8LbJyyGYyFnUhx37a7E6iQCCCn7RtY0-c/s200/IMG_3201.JPG" width="150" /></a>First, mix the sugar and salt and liberally coat the pork belly.<br />
<br />
Allow the belly to marinade under refrigeration for 8-24 hours.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGr_o359Xv68RAyhX9LN8aTvdfobDf0MfQp2PwSoOgKQKFkIIlHz8ZlDUmNJnHa_kVHkKpfOgHyoihwoK2kJkquQxMfIhgsDhvLCOmbqDKwtZ_0bBd_y1-lJjVRdDSQEzGmEGzuMoW5g/s1600/IMG_3229.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGr_o359Xv68RAyhX9LN8aTvdfobDf0MfQp2PwSoOgKQKFkIIlHz8ZlDUmNJnHa_kVHkKpfOgHyoihwoK2kJkquQxMfIhgsDhvLCOmbqDKwtZ_0bBd_y1-lJjVRdDSQEzGmEGzuMoW5g/s200/IMG_3229.JPG" width="150" /></a>Rinse excess seasoning from belly.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJ-67juMrkTGkRKroyxjY5j6Y2QYLVWrA8lwhil2P7J2B3KUQRa9E_zWjxd5bBV3PJnEaWML-5UgGCLAX-0xA6R0uhwvRbkz7CCjZVfxxhs-Hf1Q8jwo8BpjNr6TKPXxegU_4Pi4a1F0/s1600/IMG_3232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJ-67juMrkTGkRKroyxjY5j6Y2QYLVWrA8lwhil2P7J2B3KUQRa9E_zWjxd5bBV3PJnEaWML-5UgGCLAX-0xA6R0uhwvRbkz7CCjZVfxxhs-Hf1Q8jwo8BpjNr6TKPXxegU_4Pi4a1F0/s320/IMG_3232.JPG" width="240" /></a> Roast belly in oven at 450F for around 35 min to 1 hour. (This is very high heat, be careful the belly does not burn, but this initial high heat roasts the belly and melts the fat out, which allows the belly to self confit)<br />
<br />
Lower the heat to 275F until the belly is jiggly and tender and nicely browned.<br />
<br />
Refrigerate belly until chilled and set.<br />
<br />
Once pork is completely chilled, trim off most of browned exterior and cut into brick shapes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKlkO60ySP7rIpQIdRUAjm-07dKqURuczBI_wyY74DbY5ZmITh1qvRBNaPn_wY_EsCMh72LBIbHFpM4blaCZCfvAuqnB1wk-6D5q8cHdL5deNgV75zY41R_-DCu-WDLtcS53BBzpN6t0/s1600/IMG_3241.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKlkO60ySP7rIpQIdRUAjm-07dKqURuczBI_wyY74DbY5ZmITh1qvRBNaPn_wY_EsCMh72LBIbHFpM4blaCZCfvAuqnB1wk-6D5q8cHdL5deNgV75zY41R_-DCu-WDLtcS53BBzpN6t0/s200/IMG_3241.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
To finish pork belly, brown in a dry pan over medium heat until crisp on all sides.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvd5lRKiczqUr1VIxvldmAzrM7pdZIU350UMFd6ueTEzS1ti5SoWfe4Yy6dORgAK3VLWS4g4dgzDTl1w3LMzrKRatcS22AR93T7TLS92LOL-x47aP13jnLKQn13kFfdRUK2tq6yJhELI/s1600/IMG_3242.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvd5lRKiczqUr1VIxvldmAzrM7pdZIU350UMFd6ueTEzS1ti5SoWfe4Yy6dORgAK3VLWS4g4dgzDTl1w3LMzrKRatcS22AR93T7TLS92LOL-x47aP13jnLKQn13kFfdRUK2tq6yJhELI/s200/IMG_3242.JPG" width="150" /></a><br />
Once pork is crispy, drain off extra fat (CAREFULLY!) Then pour in 6 Tablespoons Soy Glaze. (recipe follows)<br />
<br />
Toss pork lightly to coat and set aside.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9JiarC-1rulCq-trdgyXJoWQNAjpb6YyeRxymNby-grhXwrFgkc-Q7N72kVsOFItokHF3uq7liN0TQw6kEdggxGv9Hc17fWl5arvZsnq5SLRueWNf1EECpWlKqnXFyRLVGbslZrgSVo/s1600/IMG_3243.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9JiarC-1rulCq-trdgyXJoWQNAjpb6YyeRxymNby-grhXwrFgkc-Q7N72kVsOFItokHF3uq7liN0TQw6kEdggxGv9Hc17fWl5arvZsnq5SLRueWNf1EECpWlKqnXFyRLVGbslZrgSVo/s320/IMG_3243.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Money Shot.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHnW8YC6i326q8S7ZRHrkxC8ObIAdnzuzIpOEZBal2YLgaLuNfmMAYjPRZls0MP34RsjDgA832pRQAN-w4WbmYdqOoXpxrmE3lKRbgdMimmGJgsYjuJcSkp_IDEtqeqZYVfn21yyf404/s1600/IMG_3251.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHnW8YC6i326q8S7ZRHrkxC8ObIAdnzuzIpOEZBal2YLgaLuNfmMAYjPRZls0MP34RsjDgA832pRQAN-w4WbmYdqOoXpxrmE3lKRbgdMimmGJgsYjuJcSkp_IDEtqeqZYVfn21yyf404/s200/IMG_3251.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
The Kale is allowed to<br />
slowly char on one<br />
side in oil, sprinkled<br />
with salt and the garlic<br />
and finished with<br />
lemon juice.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiQoM_Os1xAj5qfkmJHobpLCoRWkeOos4Bm81FfvikIQjmZsT1_kOnxdZsN1BOG1VP7uS8WCGRFJeichOq3Ztw1J62bpaRG1E9i33tzZ5jiw2bPiS_8FESZY_m6QW5OvKjGpCO6aXik8/s1600/IMG_3255.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiQoM_Os1xAj5qfkmJHobpLCoRWkeOos4Bm81FfvikIQjmZsT1_kOnxdZsN1BOG1VP7uS8WCGRFJeichOq3Ztw1J62bpaRG1E9i33tzZ5jiw2bPiS_8FESZY_m6QW5OvKjGpCO6aXik8/s400/IMG_3255.JPG" width="300" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
To make the Soy Glaze:<br />
<br />
Ingredients:<br />
3 Tablespoons Light Soy Sauce<br />
2 Tablespoons Honey<br />
1 Tablespoon Rice Vinegar<br />
1 teaspoon Cornstarch, dissolved in 1 Tablespoon Water<br />
<br />
Mix all ingredients in a small pot and bring to a boil. Set aside until ready to use.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Other cool tricks employed for these dishes:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaY7MxiHZBWGa19ZaQyCgSKBEfZg20lg2jC_CiRsNe6jmXk4bHtkYqedwJLEmTXbaR-C8C-NxaLOFFY3YLR-HV24PrEpQsyXdHiJJstH0x13S3J0vkwx44Wp7apuiTZ81EUvAo_0B6S8/s1600/IMG_3244.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaY7MxiHZBWGa19ZaQyCgSKBEfZg20lg2jC_CiRsNe6jmXk4bHtkYqedwJLEmTXbaR-C8C-NxaLOFFY3YLR-HV24PrEpQsyXdHiJJstH0x13S3J0vkwx44Wp7apuiTZ81EUvAo_0B6S8/s200/IMG_3244.JPG" width="150" /></a>We wrap beef fillet in plastic and tie into a tube shape before setting in the freezer until firm, which gives us a great round shape for our Beef Carpaccio.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXSR05SGEyir5CZ4_4joSV3OJRZzlmtCYMhNJVPyMMqMCwL7F6L_OKJN2pcotZy4OoD9zhLaCbH3KMx1EV9vuKlPZA9Y0ZF6TmBjbXYAhjQIiX6JXFvAOP_pX6v586kae0jEsE1VtyFs/s1600/IMG_3246.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXSR05SGEyir5CZ4_4joSV3OJRZzlmtCYMhNJVPyMMqMCwL7F6L_OKJN2pcotZy4OoD9zhLaCbH3KMx1EV9vuKlPZA9Y0ZF6TmBjbXYAhjQIiX6JXFvAOP_pX6v586kae0jEsE1VtyFs/s320/IMG_3246.JPG" style="cursor: move;" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYaO0VmgUU0L9FtmmUAjxxOB4oRxV6uX3rlQbmcL1EkxCXQunL6-3K-q_Ji8yZulp-ouyp41tDc1FstJkRJoZzC2mfhHXcvjHOwQxzADdvcT6Vt4Tqt2u42MiQmAT7vEhHcuJ4McH8t0/s1600/IMG_3237.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYaO0VmgUU0L9FtmmUAjxxOB4oRxV6uX3rlQbmcL1EkxCXQunL6-3K-q_Ji8yZulp-ouyp41tDc1FstJkRJoZzC2mfhHXcvjHOwQxzADdvcT6Vt4Tqt2u42MiQmAT7vEhHcuJ4McH8t0/s200/IMG_3237.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN1hnpdBiwDcnHXIFUj7ak17a1CWebUK9ssDoJdo7_CwhxEe2AB7mLaW_kTHU9c5Y8lf5IfzblyyJFtqVywp0MDD3RF3Hw0c4ZN7d1je2zhjKaPC6nHw3Wc0hby9c5X5Jamr-FhB06wwQ/s1600/blogger-image-2037144736.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN1hnpdBiwDcnHXIFUj7ak17a1CWebUK9ssDoJdo7_CwhxEe2AB7mLaW_kTHU9c5Y8lf5IfzblyyJFtqVywp0MDD3RF3Hw0c4ZN7d1je2zhjKaPC6nHw3Wc0hby9c5X5Jamr-FhB06wwQ/s400/blogger-image-2037144736.jpg" width="300" /></a><br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6RL54CbASFBPFcFdCbCdG0-lxuocyPAY8_kf53qZ43YEfx20216T7VO0lb1XdjE00soJnf4CtHBRyDUVbfmHKLZRE9O-rBXL1tH2nQyV5dZazvfy5fvlDBkc-mafS4vJNSH2WiH_xxg/s200/IMG_3238.JPG" style="cursor: move; margin-left: auto; margin-right: auto;" width="150" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The capers for the Carpaccio<br />are fried crispy in oil</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
With our Circulated Egg dish, we wanted to put something crispy and smokey, reminiscent of bacon. Instead of using bacon, I'll be using mushrooms, to keep the dish vegetarian.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1zNwTJWscwCP2mZrpTCdkBY-_sSn2xvuw2hisLAIjxEOD3PydOzNHgNmRdNc81ij6o-YpIFo91klUcpht0AaUZ1L_EM5sCPtmvFWCR2CFdEOOhlZ2kBEVNWGCRuhFbl4CwiMJ2PBbSM/s1600/IMG_3196.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsN3axK8dTubydCox4Id-hhtPh-OTb3uwqijhEotNAij0VWOdmmmtOILvTxqYrOg506Th9MDa74ay7ZJz4ZJVmlvaDQPvcVqfSBzbJHxIP_t6I_RFC_r03hKca_PXfZlFd2Wozi7pXgM/s1600/IMG_3191.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsN3axK8dTubydCox4Id-hhtPh-OTb3uwqijhEotNAij0VWOdmmmtOILvTxqYrOg506Th9MDa74ay7ZJz4ZJVmlvaDQPvcVqfSBzbJHxIP_t6I_RFC_r03hKca_PXfZlFd2Wozi7pXgM/s200/IMG_3191.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1zNwTJWscwCP2mZrpTCdkBY-_sSn2xvuw2hisLAIjxEOD3PydOzNHgNmRdNc81ij6o-YpIFo91klUcpht0AaUZ1L_EM5sCPtmvFWCR2CFdEOOhlZ2kBEVNWGCRuhFbl4CwiMJ2PBbSM/s200/IMG_3196.JPG" width="150" /></div>
<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdelf8J94Mq7dQg-NbcgF1BYKEjnJPCj2rl-6plrrdOd1vhdunhmMO_G3c9lnB2RZKgHrNyvyejQTTu1MkDLk9jCuBfqe0E4yDV6AbnXE_Etx3_PWQ-9QydtyDCNmlln_Sbu-liBmnRk/s1600/IMG_3197.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdelf8J94Mq7dQg-NbcgF1BYKEjnJPCj2rl-6plrrdOd1vhdunhmMO_G3c9lnB2RZKgHrNyvyejQTTu1MkDLk9jCuBfqe0E4yDV6AbnXE_Etx3_PWQ-9QydtyDCNmlln_Sbu-liBmnRk/s200/IMG_3197.JPG" width="150" /></a>We marinade the mushrooms in salt, sugar and paprika until they wilt their juices.<br />
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPBS-gdzhObDNKh6gFbGghUJ14nL73TREROiSTAt5pUUc_eliegZXfIbSAgZg3A0s-Y202ZsrSJST-qD0MCnqpEM8tQT8OvFuGH-3i5mPeewJANczJO0B45oar6KkvnKUzj18nHMiFX0/s1600/IMG_3249.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPBS-gdzhObDNKh6gFbGghUJ14nL73TREROiSTAt5pUUc_eliegZXfIbSAgZg3A0s-Y202ZsrSJST-qD0MCnqpEM8tQT8OvFuGH-3i5mPeewJANczJO0B45oar6KkvnKUzj18nHMiFX0/s400/IMG_3249.JPG" width="300" /></a>Once this happens, the mushrooms are drained and then smoked over Applewood chips before being dried until crispy.</div>
<div>
<br /></div>
<div>
The dish begins with a puree of english peas, some lightly steamed peas. A bit of white wine and shallot cream and finished with the egg. A circulated Egg is cooked at 62 degrees until fudgy in the center and custard-delicate on the outside (about 1 hour). The crispy mushrooms finish the dish with their bacon-like flavor and texture.</div>
<br /><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzfB3qW67XcEH3R9rdQLNs6ZxM7DDVqgB-U67WuhjVNBdHzmYS7oRCGnFHu9UQHXJR13FH9gj-s2IeQ8byU3mWG26fNLDpc2slkNtP2OK9QEZiqiaRpBZ9RF2mvJIJs9FB_sLGNnLnl4/s1600/IMG_3261.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzfB3qW67XcEH3R9rdQLNs6ZxM7DDVqgB-U67WuhjVNBdHzmYS7oRCGnFHu9UQHXJR13FH9gj-s2IeQ8byU3mWG26fNLDpc2slkNtP2OK9QEZiqiaRpBZ9RF2mvJIJs9FB_sLGNnLnl4/s320/IMG_3261.JPG" width="240" /></a>For the duck, we begin by pricking the skin repeatedly with a dog brush (a brand new one, or at least one which has never met a dog)<br />
<br />
The cage of the duck (all the breast and its attached bone, with all else set aside) is removed from the rest of the duck.<br />
<br />
The skin is scored and salted before being roasted at 300F until the interior reaches 125F. Allow the duck to cool before refrigerating.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFaB0l_JA5k_UalnKfdlkOAYACb4WLPo7zRs85hOFB5zodDF4wO4CgcakNh0Hq_AoUtxvCtWZLEJDXBZ6VB3vmMAl4hC2sfnWpRoGwIwURxGrJ1IXAdLLUJ_RdRBd1LZHuunmAQC9Mp8/s1600/IMG_3281.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFaB0l_JA5k_UalnKfdlkOAYACb4WLPo7zRs85hOFB5zodDF4wO4CgcakNh0Hq_AoUtxvCtWZLEJDXBZ6VB3vmMAl4hC2sfnWpRoGwIwURxGrJ1IXAdLLUJ_RdRBd1LZHuunmAQC9Mp8/s320/IMG_3281.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Once completely chilled, carve the breast from the cage.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SnuGgBL0cC7uqkQiyD_9_G4fL2YfJYizQSwsLe2Hwte0NDt7TVELudU-Eiq8kiEejyrmqeZ9h8P92tDmWLUlUq-q16VioHiSvS-wSIQwGYQG_t77zGhnVlQgvIMGia0k7lF2cqz5K9w/s1600/IMG_3298.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SnuGgBL0cC7uqkQiyD_9_G4fL2YfJYizQSwsLe2Hwte0NDt7TVELudU-Eiq8kiEejyrmqeZ9h8P92tDmWLUlUq-q16VioHiSvS-wSIQwGYQG_t77zGhnVlQgvIMGia0k7lF2cqz5K9w/s200/IMG_3298.JPG" width="150" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
The sauce begins with orange skins, shallots and white wine.<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFGQyXRf1UONHrhU84rUt5TiH4230kdJf3468I6X419YQfGVgGKIF7q43mLobJIVUrWwugeo0FamZk-K7AwTgjWnxLN40Fe8Mti8jtOadEBwRcL1TSBepne0MRGP_vbYtsVtp2SoGJao/s1600/IMG_3267.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yqHFj5EIgfdvImqqdJrcxAgpdCPfJlGE1D_79siIMEM1xwVd10boHbN_M3rNsrxxlGJIeKjj3rOvLQE8vpyreOY95n1cFDdwptIwYB35qQfFPOYMaSUahkc9gWcH_O8G-PXrxVfaJT4/s1600/IMG_3271.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yqHFj5EIgfdvImqqdJrcxAgpdCPfJlGE1D_79siIMEM1xwVd10boHbN_M3rNsrxxlGJIeKjj3rOvLQE8vpyreOY95n1cFDdwptIwYB35qQfFPOYMaSUahkc9gWcH_O8G-PXrxVfaJT4/s1600/IMG_3271.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFGQyXRf1UONHrhU84rUt5TiH4230kdJf3468I6X419YQfGVgGKIF7q43mLobJIVUrWwugeo0FamZk-K7AwTgjWnxLN40Fe8Mti8jtOadEBwRcL1TSBepne0MRGP_vbYtsVtp2SoGJao/s1600/IMG_3267.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEvvGC3Vity6pmFIOfGHD4DzPDQZ6f_Xy5JPpiyRkO_67EzsjLPI12LLdCj7O8T32rbrakUmco8PRFs12JHiKrCngVzvQ08_gGW5l3p_tbvV7IDwO6msPpZA6mHPPdo9KU4EKs_StNf8/s1600/IMG_3265.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEvvGC3Vity6pmFIOfGHD4DzPDQZ6f_Xy5JPpiyRkO_67EzsjLPI12LLdCj7O8T32rbrakUmco8PRFs12JHiKrCngVzvQ08_gGW5l3p_tbvV7IDwO6msPpZA6mHPPdo9KU4EKs_StNf8/s200/IMG_3265.JPG" width="200" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFGQyXRf1UONHrhU84rUt5TiH4230kdJf3468I6X419YQfGVgGKIF7q43mLobJIVUrWwugeo0FamZk-K7AwTgjWnxLN40Fe8Mti8jtOadEBwRcL1TSBepne0MRGP_vbYtsVtp2SoGJao/s200/IMG_3267.JPG" width="150" /><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yqHFj5EIgfdvImqqdJrcxAgpdCPfJlGE1D_79siIMEM1xwVd10boHbN_M3rNsrxxlGJIeKjj3rOvLQE8vpyreOY95n1cFDdwptIwYB35qQfFPOYMaSUahkc9gWcH_O8G-PXrxVfaJT4/s200/IMG_3271.JPG" width="150" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEvvGC3Vity6pmFIOfGHD4DzPDQZ6f_Xy5JPpiyRkO_67EzsjLPI12LLdCj7O8T32rbrakUmco8PRFs12JHiKrCngVzvQ08_gGW5l3p_tbvV7IDwO6msPpZA6mHPPdo9KU4EKs_StNf8/s1600/IMG_3265.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<br />
</div>
<div>
<br /></div>
<div style="text-align: right;">
The sauce is further enhanced with caramelized sugar, sherry vinegar, duck stock and orange juice.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB3BA5yQ_vqdgySkYUsQ5nqdP6lqS1SA2tggefwK-UL3lnRPC9_L961NOUjx-wcECr_piW7O6OhsPMaKGpMw7CRKYR3crGiZ0ljSVxznDcq7ZtwJNwjoX65dvzK8v525U9Gkpvm4nkY0/s1600/IMG_3274.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrXFu1kdnMhgHHSqDkh1cquwYVX4xi9xj9EbOMSWL50ip6V7H-e3dS8rE9ZwgjptTaXvF6JABGcvmgK4fdZoe6J2kLHp-f5INPDuDCufGDg4lm8PQg9SzKgxcfAsLL-D0u3ok5ug8gB8/s1600/IMG_3276.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZBeg82k6KXtbj7ZZ71if2P0eC8qh82O3yV9-HyPnFycUuZlcmvQngXkMgKk6KH4leNmqMpCWJ7haQzqsLTufUkFkOT9tOcrwUbWsfTjtUAQIOjyKXd73X6gTilg7suaEbjGCxDduoUA/s1600/IMG_3278.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZBeg82k6KXtbj7ZZ71if2P0eC8qh82O3yV9-HyPnFycUuZlcmvQngXkMgKk6KH4leNmqMpCWJ7haQzqsLTufUkFkOT9tOcrwUbWsfTjtUAQIOjyKXd73X6gTilg7suaEbjGCxDduoUA/s200/IMG_3278.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrXFu1kdnMhgHHSqDkh1cquwYVX4xi9xj9EbOMSWL50ip6V7H-e3dS8rE9ZwgjptTaXvF6JABGcvmgK4fdZoe6J2kLHp-f5INPDuDCufGDg4lm8PQg9SzKgxcfAsLL-D0u3ok5ug8gB8/s200/IMG_3276.JPG" width="150" /><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB3BA5yQ_vqdgySkYUsQ5nqdP6lqS1SA2tggefwK-UL3lnRPC9_L961NOUjx-wcECr_piW7O6OhsPMaKGpMw7CRKYR3crGiZ0ljSVxznDcq7ZtwJNwjoX65dvzK8v525U9Gkpvm4nkY0/s200/IMG_3274.JPG" width="150" /></div>
<br />
<br />
<br />
</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaEucsieWVMx6LGTiX3Rf9xH3e37-SkoJb4NX8vAR-KLke8m1M0hsQCO3kodoooIFX7_slkZJPFevVzQWJKZwu-GF-623J9b63N7p4BFbO0Q6CoNRb2abf0qxZdCJmM-4LE_shHyWifc/s1600/IMG_3299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaEucsieWVMx6LGTiX3Rf9xH3e37-SkoJb4NX8vAR-KLke8m1M0hsQCO3kodoooIFX7_slkZJPFevVzQWJKZwu-GF-623J9b63N7p4BFbO0Q6CoNRb2abf0qxZdCJmM-4LE_shHyWifc/s320/IMG_3299.JPG" width="240" /></a>Once the sauce is ready, sear the duck breasts over medium heat, allowing as much of the fat to render out as possible. </div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52dc9xqGGgNijkATR0vXS_4darhGnp0qj2MvPLK2_c-uAaQc4NbkXhMQHVOHT_CFGlkWiocrV1F-wqiE067GyOXIF8svPrjhqNxZXnX54iP4LiDdFXczBoI4UYVE3pvxQSj5YxQgTxus/s1600/IMG_3300.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52dc9xqGGgNijkATR0vXS_4darhGnp0qj2MvPLK2_c-uAaQc4NbkXhMQHVOHT_CFGlkWiocrV1F-wqiE067GyOXIF8svPrjhqNxZXnX54iP4LiDdFXczBoI4UYVE3pvxQSj5YxQgTxus/s200/IMG_3300.JPG" width="150" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52dc9xqGGgNijkATR0vXS_4darhGnp0qj2MvPLK2_c-uAaQc4NbkXhMQHVOHT_CFGlkWiocrV1F-wqiE067GyOXIF8svPrjhqNxZXnX54iP4LiDdFXczBoI4UYVE3pvxQSj5YxQgTxus/s1600/IMG_3300.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52dc9xqGGgNijkATR0vXS_4darhGnp0qj2MvPLK2_c-uAaQc4NbkXhMQHVOHT_CFGlkWiocrV1F-wqiE067GyOXIF8svPrjhqNxZXnX54iP4LiDdFXczBoI4UYVE3pvxQSj5YxQgTxus/s1600/IMG_3300.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>Carve the breast, once lightly cooled.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp_o8B-GgL5hvWkL2wCjwbOnPI53AFUiRSct42y-CSL8HvQi3D6fN5tbhGQ71CMHUi1Z1Dg4cIBh6To_TWdCJOk7uRR5XZgiUZlDyZM02Kp4TBXnYDxbV4JmkHAx9dBZyJlH0dLVYCJk/s1600/IMG_3302.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp_o8B-GgL5hvWkL2wCjwbOnPI53AFUiRSct42y-CSL8HvQi3D6fN5tbhGQ71CMHUi1Z1Dg4cIBh6To_TWdCJOk7uRR5XZgiUZlDyZM02Kp4TBXnYDxbV4JmkHAx9dBZyJlH0dLVYCJk/s200/IMG_3302.JPG" width="150" /></a></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY6IxKJj-0JipqMNYgTDTLXSaVo8pJyVzRoYR8WUaRrqoyJZs7jHJzTYNC-J9rwOOh_iHFPKSW64zvdj0ztRRi3U16J5o5UfovJLRPy8xtzIYNlqlqDEAzwjvtqCxXxW8RgYWl7ANkXI/s1600/IMG_3282.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY6IxKJj-0JipqMNYgTDTLXSaVo8pJyVzRoYR8WUaRrqoyJZs7jHJzTYNC-J9rwOOh_iHFPKSW64zvdj0ztRRi3U16J5o5UfovJLRPy8xtzIYNlqlqDEAzwjvtqCxXxW8RgYWl7ANkXI/s320/IMG_3282.JPG" width="240" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
The dish is finished with Kabocha squash browned in butter, with sauteed bitter greens and orange segments.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXJxjMP3BG8CuWDCQR3SHCzACEsAhLfcnSj5ktOxBQ7EzETYpdEqJdCBY_eiW6qCinecPp6a_qwq4U5b80SxL9pU2HuOIdUnYxXa8gfpYoMccjwGw_nMsLO3xbM7QBHGTJcWuFZ6or2k/s1600/IMG_3304.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXJxjMP3BG8CuWDCQR3SHCzACEsAhLfcnSj5ktOxBQ7EzETYpdEqJdCBY_eiW6qCinecPp6a_qwq4U5b80SxL9pU2HuOIdUnYxXa8gfpYoMccjwGw_nMsLO3xbM7QBHGTJcWuFZ6or2k/s400/IMG_3304.JPG" width="300" /></a></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrCqw3XDpfSV6eAZ-BJlMAgkLjtVazy7609JCbyBSFS1Wc09wz6jiYddg_MXv9nEf3Ri6e2V4JglTe7XGWY5rDgn2nAg-gGvjJiNua3s4vZsYd_ZwmbmBephV-QlLrcaMNzjrIuk5N9A/s1600/IMG_3303.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrCqw3XDpfSV6eAZ-BJlMAgkLjtVazy7609JCbyBSFS1Wc09wz6jiYddg_MXv9nEf3Ri6e2V4JglTe7XGWY5rDgn2nAg-gGvjJiNua3s4vZsYd_ZwmbmBephV-QlLrcaMNzjrIuk5N9A/s200/IMG_3303.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjHDJ_5gIDDaaldv3EeQNHuPC7csGXbq_dSxkL2aP-QvA9Jwo5WqqSARwSUNdcd5pblEATJhU1MRpBrIZaN8YmIQLpIkQf1l12c74COF3ToH2qvUNb81yLYV6XqziO4evIFSr_phFQrc/s1600/IMG_3275.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10Q9yPsqEAmbg91jTewrkS7HgdBt_aIb9JaFgxzEIBfD6d3oTEklyvkCmXqQDAlgm2gVPRTo4hraP6jl7v853qeG067sLTOTQbMWT8f7Utc8QPgqFDsq55vRaCH6mm5slNMBJvLYWAvw/s1600/IMG_3294.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEKu79Ht6PG1KyjntnQ2QD4etfdbssTFjhP1DnquPkNYiW4ze234pPAi4e9AjAr_SUPd7tAA04IGuA8ZLbobVkgNViJlv6tjrRei-s8TGHKBaPU9pZZzMin5aEcakz4S_ovudJ-tMbwc/s1600/IMG_3295.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEKu79Ht6PG1KyjntnQ2QD4etfdbssTFjhP1DnquPkNYiW4ze234pPAi4e9AjAr_SUPd7tAA04IGuA8ZLbobVkgNViJlv6tjrRei-s8TGHKBaPU9pZZzMin5aEcakz4S_ovudJ-tMbwc/s200/IMG_3295.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10Q9yPsqEAmbg91jTewrkS7HgdBt_aIb9JaFgxzEIBfD6d3oTEklyvkCmXqQDAlgm2gVPRTo4hraP6jl7v853qeG067sLTOTQbMWT8f7Utc8QPgqFDsq55vRaCH6mm5slNMBJvLYWAvw/s200/IMG_3294.JPG" width="150" /></div>
<br />
We did have one failure dish in this last batch: The roasted Quail. It is stuffed with a chestnut stuffing and has a balsamic glaze. Looks nice, but a mouthful of Thanksgiving in March is not mucho sexy. We shall revisit soon.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_be0Gw2no3WFWOFriGf0aPBc2HUxLZ3J73Kcwanm9hw4BJfxg2A_qu8VXkoS4DHieBn9oLjuIAYjS2KUDhT-MfM6zg8Lq1NfCapzxIBBY4krWKZX_wSzNIuM9R4AqCY6MfKkKRfZdSGw/s1600/IMG_3297.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_be0Gw2no3WFWOFriGf0aPBc2HUxLZ3J73Kcwanm9hw4BJfxg2A_qu8VXkoS4DHieBn9oLjuIAYjS2KUDhT-MfM6zg8Lq1NfCapzxIBBY4krWKZX_wSzNIuM9R4AqCY6MfKkKRfZdSGw/s200/IMG_3297.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_BIpTT6bDs7jy-KrOo1iDI3jEZ4dU-uMDmPalqug3ubmV0nt7NixpZTgATcrnXjWIw8roH2dGimOF7NUtf7WsAIGtuePjLAuQrLPe58jpq4vlz42F2hSrIJQNrhlXaZRZNI_PZJwxh0/s1600/IMG_3306.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_BIpTT6bDs7jy-KrOo1iDI3jEZ4dU-uMDmPalqug3ubmV0nt7NixpZTgATcrnXjWIw8roH2dGimOF7NUtf7WsAIGtuePjLAuQrLPe58jpq4vlz42F2hSrIJQNrhlXaZRZNI_PZJwxh0/s400/IMG_3306.JPG" width="300" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObXAnK4Q4APZnrNPQrNOrCoqssTVgS_WGyE8AOwFqRG59F-SBv0clAcZLQZbYA1W7mjfP8n9xvzwnr3qJ0kZaf_LnFFd6tE9Wvux9E851d3-njeISP9TyA294pofjXW41KX9FeRHxjO0/s1600/IMG_3305.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObXAnK4Q4APZnrNPQrNOrCoqssTVgS_WGyE8AOwFqRG59F-SBv0clAcZLQZbYA1W7mjfP8n9xvzwnr3qJ0kZaf_LnFFd6tE9Wvux9E851d3-njeISP9TyA294pofjXW41KX9FeRHxjO0/s200/IMG_3305.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Thanks all for following along. Soon we'll be getting to the Meat of the matter....if you know what I mean.<br />
<br />
Steaks!<br />
<br />
Cool Beans</div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com1tag:blogger.com,1999:blog-2398458638606475839.post-61850317910626785872013-02-18T23:59:00.000-08:002013-02-18T23:59:31.658-08:00Preview to Palo Alto Grill part 4 - Seaweed, etc.<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s640/blogger-image-889343502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s400/blogger-image-889343502.jpg" width="300" /></a>Seaweed has gotten a lot of attention lately. People have begun noticing how full of dietary benefits the different types are. We get so much nutrition from the land and all of its different plants, fungi and animals. The sea comprises so many more species of flora and fauna accessible to us, and some cultures have historically made surprisingly little effort to tap into anything more than fish. Seaweed-phobics have almost a lopsided diet, missing out on all of the potential amino acids, fiber, vitamins, and antioxidants in the oceans bounty. <br />
<br />
This blog has already spent a lot of time unraveling the mysteries and advantages of Agar Agar. In the next two installments of our preopening menu development, we will be covering appetizers which happen to feature even more different seaweeds. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2cAJVOhAWojChIjxA1fayqcIc1sBiNAcrdxksjhRcVfxNVBd7LnpxLJ_F4ogBTvtMNxnH7LnmiLf4Z73NByMDrkM8sVAGMi3LVuYHAfhyphenhyphenUpJea0OqVRlXslwPib0MSiuoOhF9hI0CMw/s1600/IMG_3212.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2cAJVOhAWojChIjxA1fayqcIc1sBiNAcrdxksjhRcVfxNVBd7LnpxLJ_F4ogBTvtMNxnH7LnmiLf4Z73NByMDrkM8sVAGMi3LVuYHAfhyphenhyphenUpJea0OqVRlXslwPib0MSiuoOhF9hI0CMw/s200/IMG_3212.JPG" width="150" /></a>The first dish will be a Salmon Poke. Poke is a Hawaiian dish, typically made from Raw Tuna, marinated in sesame oil, and soy sauce, with some form of seaweed. Our Salmon Poke uses a seaweed salad marinated with sesame and rice vinegar.<br />
<br />
The different types of seaweeds are rehydrated forms of nori and wakame, mixed with cucumber.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNf3H_5ZWPILVjpzoN1fTffZ1cxfynJtJ8SfOHo7F0Om5QiNVXuT_oqwn4sIDczUrU0O4svNk9_Ep8TrUozDFB_lRspJbDeRZqfaW8qjV8KfKX-MT7TyYzHhHvZwkLKeJ03LhrhvOxyME/s1600/IMG_3166.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNf3H_5ZWPILVjpzoN1fTffZ1cxfynJtJ8SfOHo7F0Om5QiNVXuT_oqwn4sIDczUrU0O4svNk9_Ep8TrUozDFB_lRspJbDeRZqfaW8qjV8KfKX-MT7TyYzHhHvZwkLKeJ03LhrhvOxyME/s200/IMG_3166.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9qYADIjPS8ZGjnzKwcR9Aso-WVx0qlWEbcQBRBVfhS6jlT2AtM0P1qNLx3Bc1rDy7o8FjSZex2fyJoplKToBfLG-LZARg7gm25D89xM7kbyUsI9qR7ooqqSBsl6w3Xhn3qfgM_7cSW0/s1600/IMG_3214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9qYADIjPS8ZGjnzKwcR9Aso-WVx0qlWEbcQBRBVfhS6jlT2AtM0P1qNLx3Bc1rDy7o8FjSZex2fyJoplKToBfLG-LZARg7gm25D89xM7kbyUsI9qR7ooqqSBsl6w3Xhn3qfgM_7cSW0/s200/IMG_3214.JPG" width="150" /></a><br />
<div style="text-align: right;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s640/blogger-image-889343502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s640/blogger-image-889343502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s640/blogger-image-889343502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s640/blogger-image-889343502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s640/blogger-image-889343502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s640/blogger-image-889343502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9qYADIjPS8ZGjnzKwcR9Aso-WVx0qlWEbcQBRBVfhS6jlT2AtM0P1qNLx3Bc1rDy7o8FjSZex2fyJoplKToBfLG-LZARg7gm25D89xM7kbyUsI9qR7ooqqSBsl6w3Xhn3qfgM_7cSW0/s1600/IMG_3214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<br />
<div style="text-align: right;">
The salmon is diced.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients (per pound of salmon)</div>
<div style="text-align: left;">
1/4 cup Low Sodium Soy Sauce</div>
<div style="text-align: left;">
1 tsp Korean Pepper Powder (Gochukaru)</div>
<div style="text-align: left;">
2 small Green Onion, minced</div>
<div style="text-align: left;">
1 Tbs Sesame Oil</div>
<div style="text-align: left;">
1 tsp Sugar</div>
<div style="text-align: left;">
1 pinch Sea Salt</div>
<div style="text-align: left;">
<br />
<br />
Marinade Salmon and serve after at least 5 minutes and up to 8 hours.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
<div style="text-align: right;">
<span style="text-align: left;">To mix the sauce:</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: right;">
Ingredients:</div>
</div>
<div style="text-align: left;">
<div style="text-align: right;">
2 oz Korean Pepper Paste (Gochujang)</div>
</div>
<div style="text-align: left;">
<div style="text-align: right;">
1 Tbs Water</div>
</div>
<div style="text-align: left;">
<div style="text-align: right;">
1 tsp Sugar</div>
</div>
<div style="text-align: left;">
<div style="text-align: right;">
1 tsp Sesame Oil<br />
<br />
Mix with a spoon until smooth.<br />
Spread on plate.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtASypulxEcnLlFHPf4Wd9FDR8y7vM5HJK4UdYrekG_rFpW7b5YAxyZ6IgQmz4GKvSELs7e9F47hKrQqsvHBIujh-m_HdluE9hTE5vs7RVKlDYU_ugoJzIjw9sNE4V6RfRG54HHNC6fLQ/s1600/IMG_3165.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtASypulxEcnLlFHPf4Wd9FDR8y7vM5HJK4UdYrekG_rFpW7b5YAxyZ6IgQmz4GKvSELs7e9F47hKrQqsvHBIujh-m_HdluE9hTE5vs7RVKlDYU_ugoJzIjw9sNE4V6RfRG54HHNC6fLQ/s320/IMG_3165.JPG" width="240" /></a></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLa4JKxFWrFUtjnYJnwCbS-llta7DI6Q671Dtdc73oIw_R4Y0adJvgVh6QtfoeIAu0LrMMa8A4Cw3c2OY74wqfVsUO_5t6fg4s6VxKRBjhJpsr4ShmuGEY63SWndgcYrzC7KOSQPwm8Kc/s1600/IMG_3164.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLa4JKxFWrFUtjnYJnwCbS-llta7DI6Q671Dtdc73oIw_R4Y0adJvgVh6QtfoeIAu0LrMMa8A4Cw3c2OY74wqfVsUO_5t6fg4s6VxKRBjhJpsr4ShmuGEY63SWndgcYrzC7KOSQPwm8Kc/s320/IMG_3164.JPG" width="240" /></a></div>
</div>
</div>
<div style="text-align: left;">
<br /></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWeCQ6jggpCPi9mib2zHyzlg02xPTi01jd2YJq-iNDsphQlBsOgVeD_NZ5TMJ-LTc6JNYiRqQect1ExTA_HfCDpRDTyCYSq2CVEgJ9miUY4TKheOPIO37HpGI3yhVNWzKXz6V5N38VGg/s1600/IMG_3213.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWeCQ6jggpCPi9mib2zHyzlg02xPTi01jd2YJq-iNDsphQlBsOgVeD_NZ5TMJ-LTc6JNYiRqQect1ExTA_HfCDpRDTyCYSq2CVEgJ9miUY4TKheOPIO37HpGI3yhVNWzKXz6V5N38VGg/s320/IMG_3213.JPG" width="240" /></a>Then the seaweed salad and cucumber.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtODO5rmHsnSFpX7aqYtUIfwgp2Uz7l778WmU-k2A4pM1kJ_yDUqainLnP9Wl9YO7QeGTRM0Qoz_s9bM7qmR3GFkiLtxGFsVOBREXY_j0VBBzyDACcGcSxjv2S3EWdBO_3K4qJ0Of3Smw/s1600/IMG_3215.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtODO5rmHsnSFpX7aqYtUIfwgp2Uz7l778WmU-k2A4pM1kJ_yDUqainLnP9Wl9YO7QeGTRM0Qoz_s9bM7qmR3GFkiLtxGFsVOBREXY_j0VBBzyDACcGcSxjv2S3EWdBO_3K4qJ0Of3Smw/s200/IMG_3215.JPG" width="150" /></a><br />
<br />
<br />
<div style="text-align: right;">
Top with the salmon Poke<br />
and Avocado (not pictured)</div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTDJ-0ZLKJZ_M8oeAze5Ug7-8GnzK3ioStC_VbgviqGpruOPdbV-W3llWMB5UANbZhYm7BsD-68Evb8i-YTkI-7n2Cx6Y8I6-29pO1Fd9nNOVezW3h60-e2ckwhCZbxNPZHuHcYnevfE/s1600/IMG_3195.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTDJ-0ZLKJZ_M8oeAze5Ug7-8GnzK3ioStC_VbgviqGpruOPdbV-W3llWMB5UANbZhYm7BsD-68Evb8i-YTkI-7n2Cx6Y8I6-29pO1Fd9nNOVezW3h60-e2ckwhCZbxNPZHuHcYnevfE/s200/IMG_3195.JPG" width="150" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Its best for the radish pickles </div>
<div style="text-align: right;">
to be made at the last minute.</div>
<div style="text-align: right;">
Slice thinly, then mix with vinegar,</div>
<div style="text-align: right;">
water, sugar and salt.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvQ2eQHXhxfpgPIC_-dBvpQBO9VjPtNQiWaAE2kTkkiiah_ZwaJSrFJS-im4LiDVilsarUiL9nj5MdQZwU18XCXWffLaP9aFfDBnqSttJ9bVoZIPUCJRT2iKQDBpX7Bnl41UfvBofP7Q/s1600/IMG_3216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvQ2eQHXhxfpgPIC_-dBvpQBO9VjPtNQiWaAE2kTkkiiah_ZwaJSrFJS-im4LiDVilsarUiL9nj5MdQZwU18XCXWffLaP9aFfDBnqSttJ9bVoZIPUCJRT2iKQDBpX7Bnl41UfvBofP7Q/s200/IMG_3216.JPG" style="cursor: move;" width="200" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The radish goes on top.</div>
<div style="text-align: left;">
(note: the egg yolk is from</div>
<div style="text-align: left;">
an early test of this dish...</div>
<div style="text-align: left;">
it wasn't tasty)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s1600/blogger-image-889343502.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU2NmFgH8L4UtDK2nPcTI5AZdvrLPTcopt2X8PuCRI9iN9p8uRB3tteDF5SN3gdqta82FaA0SD9wahdwrxaYQSSN7lXhThNWUvod2dEdGkdMVuFtKI7eEHFAYcqZLgi7iACf1voZQXc0/s320/blogger-image-889343502.jpg" width="240" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Top with shredded Nori</div>
<div style="text-align: right;">
Nori is roasted and compressed sheets of seaweed.</div>
<div style="text-align: right;">
Compared to the very textural seaweed salad,</div>
<div style="text-align: right;">
nori has a deeper, richer, roasty ocean flavor.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
For crunch, we sprinkle puffed wild rice around.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Salmon Poke</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Coming soon....</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
And now, the dish from the upcoming menu that I am most excited about so far:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8ltVHEQn2FKeWT6g-2NCahxGv_EsBltjC9ZMEGpAeeGw9oJzQgcYG91smaTFYdHaRUPqrjb86tEu5s-U3cxVei7eJZ3o20iHXyBwByLiZGCdgRkJW57VhuQ7Tdzsx2Gj7otCUQIcTf0/s1600/abalone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8ltVHEQn2FKeWT6g-2NCahxGv_EsBltjC9ZMEGpAeeGw9oJzQgcYG91smaTFYdHaRUPqrjb86tEu5s-U3cxVei7eJZ3o20iHXyBwByLiZGCdgRkJW57VhuQ7Tdzsx2Gj7otCUQIcTf0/s320/abalone.jpg" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Monterey Red Abalone!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This is additionally relevant because Abalone feeds primarily off of kelp and other seaweeds.</div>
<div style="text-align: right;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4HOBpjvpBq4aYWEjPcioMFUWu2dj_cRyaKzIYatWWrIG2qjNB8DK3eEUn9c8XcB6ZLxCph0VM5pBSJbv_ViMyoblIteKbkWfvGIFEZ4KDJIqjAXYULk6JDm24Xb7JiBKICtzGxy3VO0/s1600/IMG_3223.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4HOBpjvpBq4aYWEjPcioMFUWu2dj_cRyaKzIYatWWrIG2qjNB8DK3eEUn9c8XcB6ZLxCph0VM5pBSJbv_ViMyoblIteKbkWfvGIFEZ4KDJIqjAXYULk6JDm24Xb7JiBKICtzGxy3VO0/s400/IMG_3223.JPG" width="300" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
The dish is begun with a sprinkle of </div>
<div style="text-align: right;">
red beans, braised in a smokey ham sauce.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDjyhx1ilkpXckbXAHr07hyphenhyphenNXAoPUi7SXT-zoHBXpR3VqvJRST_C3xfBV54NqvyLCgxkEAffEC19h5l84ovT4y3hTi-BS6bNpOYBAtKlrWcYYG-zBEn0NU8XPu3tPeN6GdNr-pnyLj58/s1600/IMG_3168.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDjyhx1ilkpXckbXAHr07hyphenhyphenNXAoPUi7SXT-zoHBXpR3VqvJRST_C3xfBV54NqvyLCgxkEAffEC19h5l84ovT4y3hTi-BS6bNpOYBAtKlrWcYYG-zBEn0NU8XPu3tPeN6GdNr-pnyLj58/s200/IMG_3168.JPG" width="150" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
The dish is garnished with Dulse and Wakame, rehydrated before being sauteed along with the Abalone.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJRkD7n9c3W-pYREhqHQK3FgxSdAjMosWH_s2P2HD5eCXiaHxIuFTOfGeqEOCpIKYhwAdnZxSbSROl3Y9xBVtLlVlixklQDHoL8RLprd8GP9AqgndtidzIcQJcrjqAgFY3ftGW6McIZU/s1600/IMG_3226.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJRkD7n9c3W-pYREhqHQK3FgxSdAjMosWH_s2P2HD5eCXiaHxIuFTOfGeqEOCpIKYhwAdnZxSbSROl3Y9xBVtLlVlixklQDHoL8RLprd8GP9AqgndtidzIcQJcrjqAgFY3ftGW6McIZU/s400/IMG_3226.JPG" width="300" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
We saute with Nori butter, a combination of Nori powder mixed into softened butter.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Pictured is a roll of our homemade Nori butter. To powder nori, just put dry in a blender or spice grinder.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This is my new favorite thing! Nori butter is so oceany, meaty and deep in flavor</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkDlRozH23nf3luVaEBCJV2TTf9sv416FBzpG7kGC5FfyBvqfZZxLQbVbhhxEX6tQnXFmARl8PN70UhuJlwCSnhj5c6xY5knEkkniwaCAEzTwMnSfuBmBKKb5sPtL94DIWaSNJCKBDQE/s1600/IMG_3225.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkDlRozH23nf3luVaEBCJV2TTf9sv416FBzpG7kGC5FfyBvqfZZxLQbVbhhxEX6tQnXFmARl8PN70UhuJlwCSnhj5c6xY5knEkkniwaCAEzTwMnSfuBmBKKb5sPtL94DIWaSNJCKBDQE/s320/IMG_3225.JPG" width="240" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
The abalone and seaweeds in nori butter...</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmP0PtNEyWZeEOGWVWtmNrFYL3ZCwPW7rqOXTqpfGlbOBb2UlLo89wBrVO10itra9iz6rE9GuOx7yFo-imZibtxiOuknSTrDv6K1R8r6Q2biTh6b37byuVkOkBdpuXRxe61PVtscycMVs/s1600/IMG_3227.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmP0PtNEyWZeEOGWVWtmNrFYL3ZCwPW7rqOXTqpfGlbOBb2UlLo89wBrVO10itra9iz6rE9GuOx7yFo-imZibtxiOuknSTrDv6K1R8r6Q2biTh6b37byuVkOkBdpuXRxe61PVtscycMVs/s400/IMG_3227.JPG" width="300" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The dish is finished with crispy ham.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Mmmmm..</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Coming soon!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To find out more about the abalone we will be using, visit:</div>
<div style="text-align: left;">
http://abalonefarm.com/videos.php</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Very cool beans!</div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com1tag:blogger.com,1999:blog-2398458638606475839.post-56851677836906096812013-02-13T23:19:00.002-08:002013-02-13T23:19:42.278-08:00Avocado Corndogs<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE2hfSLvHqm_CY2ERjlCjDHkF6qF-h6DOMpD2573NsuL-LMQuz7DRPWZdJOgEPMtNSf1mnPd8ekx3almFlnsvRD27ESGkQliJ0J2iD4iB4WUguGfXn7pzvRK6v23A5_njS4LCUOPmxGk/s640/blogger-image--286389434.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE2hfSLvHqm_CY2ERjlCjDHkF6qF-h6DOMpD2573NsuL-LMQuz7DRPWZdJOgEPMtNSf1mnPd8ekx3almFlnsvRD27ESGkQliJ0J2iD4iB4WUguGfXn7pzvRK6v23A5_njS4LCUOPmxGk/s400/blogger-image--286389434.jpg" width="400" /></a></div>
We had a lot of fun last year at Le Cigare Volant with this dish. Unfortunately, it was a lot of work! In order to be able to push avocado through the thick corndog batter, we froze blanks of avocado meat, shaped with a cutter. We would batter and par-fry them, then re-fry them to order. It was a pain, and the quality suffered. <div>
<br /></div>
<div>
<br /></div>
<div>
Additionally, we could only prepare a limited amount every day, because of the time involved in thawing the centers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/wqr2wdbdBcw?feature=player_embedded' frameborder='0'></iframe></div>
<div style="text-align: center;">
<br /></div>
<br />
<div style="text-align: right;">
</div>
<div style="text-align: center;">
This video shows how we used to form the blanks.</div>
<div style="text-align: center;">
<br /></div>
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
I knew that if we were to run this dish at Palo Alto Grill, it would need to be more streamlined, to accommodate the higher volume of customers and raise the quality of the 'Dogs.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Back to the drawing board, i tried some crazy stuff:</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbJMpBiWu2B2GRvVZ3GgrmTZgwidQpXlZtgN63-zvY57MwX1WYr8rESp-v49DlgxawYEQ9eEEExRR1ZmKgtlngd3Y3340jCMyWPZ4YHq2mO-R72AoEQMCoNTCocAAoyLW5T9_xHi-Fqs/s1600/IMG_3107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbJMpBiWu2B2GRvVZ3GgrmTZgwidQpXlZtgN63-zvY57MwX1WYr8rESp-v49DlgxawYEQ9eEEExRR1ZmKgtlngd3Y3340jCMyWPZ4YHq2mO-R72AoEQMCoNTCocAAoyLW5T9_xHi-Fqs/s200/IMG_3107.JPG" width="200" /></a></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjmCndATmPyaObsSVUiChhOvTtXtTW8Dn5feqf5k8AkF-3bOVK5Qm-kp9mzfAH96Drf2hU4DHuk2l4kBNaIv8lMeKXD0gVBFRl8MJ_10PtKFoyNHasqeKGx1VkhGZvXMsCiU21Ymd91U/s1600/IMG_2865.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjmCndATmPyaObsSVUiChhOvTtXtTW8Dn5feqf5k8AkF-3bOVK5Qm-kp9mzfAH96Drf2hU4DHuk2l4kBNaIv8lMeKXD0gVBFRl8MJ_10PtKFoyNHasqeKGx1VkhGZvXMsCiU21Ymd91U/s320/IMG_2865.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbJMpBiWu2B2GRvVZ3GgrmTZgwidQpXlZtgN63-zvY57MwX1WYr8rESp-v49DlgxawYEQ9eEEExRR1ZmKgtlngd3Y3340jCMyWPZ4YHq2mO-R72AoEQMCoNTCocAAoyLW5T9_xHi-Fqs/s1600/IMG_3107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8Ny_uvlZk8IE5ufwr2uCOLO_eF2x0WbTe5SsMw8Uv1d6UMmIjhuJOpC_B6-1_bxFt-vEqdlHoU97ZMvj4nE2WS95K5L3rT-r-BzT_B4rbFSLReYI9l6U55zel14Ng2oZugSRIhudHgA/s1600/IMG_3108.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8Ny_uvlZk8IE5ufwr2uCOLO_eF2x0WbTe5SsMw8Uv1d6UMmIjhuJOpC_B6-1_bxFt-vEqdlHoU97ZMvj4nE2WS95K5L3rT-r-BzT_B4rbFSLReYI9l6U55zel14Ng2oZugSRIhudHgA/s200/IMG_3108.JPG" width="200" /></a><br />
<br />
<br />
<br />
Seems pretty cool, right??<br />
<br />
<br />
<br />
Well, its a f#$%-ton of work.<br />
<br />
<br />
<br />
And in the end, they come out pretty shitty.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfvXI6xgN_oTpihOqN88HeY4cZDWiEpi9ePWSSG28xjtVCAoiagkG1lA7UGycE5AIhIc4qTuXWHtsqClY0tkzP4UsI-Dd8B9HWepvRT9_pGLf8DQGfxIgH4r2mrJwlpKrxMRGlsbuhUw/s1600/IMG_3110.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfvXI6xgN_oTpihOqN88HeY4cZDWiEpi9ePWSSG28xjtVCAoiagkG1lA7UGycE5AIhIc4qTuXWHtsqClY0tkzP4UsI-Dd8B9HWepvRT9_pGLf8DQGfxIgH4r2mrJwlpKrxMRGlsbuhUw/s200/IMG_3110.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixu3JNZH_1_9xjoE50loMwFLnrJjLUOkaLWezY9z9MTWpzLOpCNS0FNM2A-qH58EqzzuEsdAF0p4APG9M2lLxqimTIF4a78t3A292j2TpTCMqLQln0hPZok-tPXiaKH8_tSjNEhlsO_TA/s1600/IMG_3109.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixu3JNZH_1_9xjoE50loMwFLnrJjLUOkaLWezY9z9MTWpzLOpCNS0FNM2A-qH58EqzzuEsdAF0p4APG9M2lLxqimTIF4a78t3A292j2TpTCMqLQln0hPZok-tPXiaKH8_tSjNEhlsO_TA/s320/IMG_3109.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ah well, we'll come back to those guys. First, the Chipotle Mustard!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDggGZt_kIaKfua9aqSIbPXfdKfUnNBvaouOVMFjelhtXF5Iu362wN2wYUWdf0N5nHRq7sEkQFFJ8388GMXV1g3tcEzyfB5S_HTbV6ninvGImRPoQF6QyVt9N2NOYQht1t1WyFB2zPEek/s1600/IMG_3010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDggGZt_kIaKfua9aqSIbPXfdKfUnNBvaouOVMFjelhtXF5Iu362wN2wYUWdf0N5nHRq7sEkQFFJ8388GMXV1g3tcEzyfB5S_HTbV6ninvGImRPoQF6QyVt9N2NOYQht1t1WyFB2zPEek/s320/IMG_3010.JPG" width="240" /></a><br />
<br />
Chipotles are delicious, though they can be a bit spicy. We wanted to accent the flavor in a way that would downplay the spicy character of the peppers. In order to do this, we analyzed the other flavors in chipotles and found them to have a raisin-like quality, from the drying. They're also smoked, so we made a smoked raisin puree, to add to the mustard for flavor, with low spiciness.<br />
<br />
First, the raisins are smoked over wood chips.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzCpTu2Q9WCxkLhTb3puY-yhv06_nvtBmdfqR3ojAQ3OlZrpJNdTHiXROu8gspcoUQnmf4D8qClyxbT-Cc3jB1EOK9Gc7uNRLwqIGIpb3aGjCNp8FZ5IGoMXQX1nXzOWDeSuFIk7U-ME/s1600/IMG_3021.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzCpTu2Q9WCxkLhTb3puY-yhv06_nvtBmdfqR3ojAQ3OlZrpJNdTHiXROu8gspcoUQnmf4D8qClyxbT-Cc3jB1EOK9Gc7uNRLwqIGIpb3aGjCNp8FZ5IGoMXQX1nXzOWDeSuFIk7U-ME/s320/IMG_3021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes, you need to break out the big guns.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhPE13sTkISseqSI0rbJcK9ETj-Nh1fOrCBx8TJ8NGM0u6xx1tX92Eow-F-cgCghBoMJ1CwQ5wGvymYWxJrHSI7C8294FEXGUlCV9nEP9MebLYPfhter4TXF0wst_r4KqXVOsviuXArQ/s1600/IMG_3014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhPE13sTkISseqSI0rbJcK9ETj-Nh1fOrCBx8TJ8NGM0u6xx1tX92Eow-F-cgCghBoMJ1CwQ5wGvymYWxJrHSI7C8294FEXGUlCV9nEP9MebLYPfhter4TXF0wst_r4KqXVOsviuXArQ/s200/IMG_3014.JPG" width="200" /></a><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmeE97KP8ukx78X4hfnk2SUcKQ6I-5jA0ho1tT7qHiMQzj4uNUBx-BTYaW-3tGhoeeb1w-019u-aYHMZwlde2PhG6-acy-3xpV8muPjNJnbC8ZekqKlkFW6LQ7iWZkp8-CHGWd2y4DdQ/s1600/IMG_3100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmeE97KP8ukx78X4hfnk2SUcKQ6I-5jA0ho1tT7qHiMQzj4uNUBx-BTYaW-3tGhoeeb1w-019u-aYHMZwlde2PhG6-acy-3xpV8muPjNJnbC8ZekqKlkFW6LQ7iWZkp8-CHGWd2y4DdQ/s320/IMG_3100.JPG" width="240" /></a><br />
<br />
<div style="text-align: right;">
The raisins are then soaked</div>
<div style="text-align: right;">
until plump.</div>
<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-3A-82LNnHZ0/URyCs9zV88I/AAAAAAAAAzU/egyOEVe4OB0/s1600/IMG_3101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-3A-82LNnHZ0/URyCs9zV88I/AAAAAAAAAzU/egyOEVe4OB0/s200/IMG_3101.JPG" width="150" /></a><br />
Much of their cloying<br />
sweetness drains<br />
away with the water<br />
<br />
<div style="text-align: right;">
<br /></div>
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQYIM6X49JF32f0bDXIafhclpp29fS2nQWZ4OloG2Cyb7bR473BIuXLeSsMUy9U__zlaT0fBAQFfai-J7-2ytMwlvx6QkFD4J8PBZXH1mTKZlhxy2DAn2CqXKrEZ1uwvC_fpCu4x8_pI/s1600/IMG_3103.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQYIM6X49JF32f0bDXIafhclpp29fS2nQWZ4OloG2Cyb7bR473BIuXLeSsMUy9U__zlaT0fBAQFfai-J7-2ytMwlvx6QkFD4J8PBZXH1mTKZlhxy2DAn2CqXKrEZ1uwvC_fpCu4x8_pI/s320/IMG_3103.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyvcv9aIiE4dqjBm9_fDW4fQjCBLWQNY9PTM4ywypNdqKVPeh4wBp9gMT1r9fjsDXRUKJ4zRItef5ODcCSL6cLVVlII40FWT0UlLQv2dcvvLmaszq1ZAoTR4ZU_0ox8d_Cs34uMuk8bo/s1600/IMG_3102.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyvcv9aIiE4dqjBm9_fDW4fQjCBLWQNY9PTM4ywypNdqKVPeh4wBp9gMT1r9fjsDXRUKJ4zRItef5ODcCSL6cLVVlII40FWT0UlLQv2dcvvLmaszq1ZAoTR4ZU_0ox8d_Cs34uMuk8bo/s200/IMG_3102.JPG" width="150" /></a><br />
To this is added a puree of chipotle.<br />
<br />
As well as whole grain mustard<br />
<br />
That's Chipotle Mustard.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ePHhkIbxSK79coq-R3EdT3bS75o41wTZeqVC0PBt9Qgbqsq9SFe9LU2JlXoX7kEKPbCwlz9pj6odiLAbRyg90KHHGZ4gLKsv-MKpCiCjL32H-gmhEIpnePnzpUxbKdrbe55i2X0y1Ng/s1600/IMG_3105.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ePHhkIbxSK79coq-R3EdT3bS75o41wTZeqVC0PBt9Qgbqsq9SFe9LU2JlXoX7kEKPbCwlz9pj6odiLAbRyg90KHHGZ4gLKsv-MKpCiCjL32H-gmhEIpnePnzpUxbKdrbe55i2X0y1Ng/s200/IMG_3105.JPG" width="150" /></a>To make the batter, mix with a whisk:<br />
<br />
1 cup Cornmeal<br />
1 cup Flour<br />
3 Eggs<br />
1 Tbs Baking Powder<br />
2 cups Milk<br />
Pinch Salt and Sugar<br />
<br />
Its best if this is allowed to rest under refrigeration overnight.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtDfUMR0ZgYhofsQidSO8oSBS5uqr9Hq39ueERup4kD4phQKFcSkb8Knie2pKoLfKi1LqWx4PXu3kQMBRuh5PkMyyn3WkYir9Z7ogVT3SpjffiCpY3wYvk6MXaCTK1iZtfyqFKHAbN-o/s1600/IMG_3169.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtDfUMR0ZgYhofsQidSO8oSBS5uqr9Hq39ueERup4kD4phQKFcSkb8Knie2pKoLfKi1LqWx4PXu3kQMBRuh5PkMyyn3WkYir9Z7ogVT3SpjffiCpY3wYvk6MXaCTK1iZtfyqFKHAbN-o/s320/IMG_3169.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
For the surprisingly low-tech solution to the avocado blank, peel and roughly dice several avocados. Season with lime, salt and cumin.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP9H6My-VRAL5ya1g5cL6oRHNhp5fDJv_o-BO_WOl3mKTamglSGzp8O0EUpdgPl43VvlW0bJupK-EW0scT9rUIiPO8tcpi7jf3M2r02t38a48r5e3arkPxcghhOfbry4J3KtO_xlCsEU/s1600/IMG_3170.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP9H6My-VRAL5ya1g5cL6oRHNhp5fDJv_o-BO_WOl3mKTamglSGzp8O0EUpdgPl43VvlW0bJupK-EW0scT9rUIiPO8tcpi7jf3M2r02t38a48r5e3arkPxcghhOfbry4J3KtO_xlCsEU/s200/IMG_3170.JPG" width="200" /></a><br />
<br />
<div style="text-align: right;">
Soak gelatin sheets, 1.5 per avocado.</div>
<div style="text-align: right;">
Melt this gelatin, and mix with the avocado.</div>
<div style="text-align: right;">
Refrigerate it until set.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiTDdjon868Rps92sp1hS4ANNLdwVaXOdMWHmolYNZgAnT3gXPknxWHXVEtTFV00VrrwQayOm4Jnnah4JUmgNHa-pIkVZdr90ejiKGPvMjrJh2NqrmE5mqJGr9VsH1OkCE1UUM9LWC3c/s1600/IMG_3171.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiTDdjon868Rps92sp1hS4ANNLdwVaXOdMWHmolYNZgAnT3gXPknxWHXVEtTFV00VrrwQayOm4Jnnah4JUmgNHa-pIkVZdr90ejiKGPvMjrJh2NqrmE5mqJGr9VsH1OkCE1UUM9LWC3c/s320/IMG_3171.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXWmTGDnSPpberEL2P4V9LMt6HezyxnGeAgpNSV2SjdphU9Cb9UZYOQsTbI_QqrfAcMrLwggiC6dS8dPHd8CE6-DbBrOkwINGgiw6OKxGusPTZy1qvhOLeKspRB8i2Xv1QtgxNLwWGtU/s640/blogger-image-1108911146.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXWmTGDnSPpberEL2P4V9LMt6HezyxnGeAgpNSV2SjdphU9Cb9UZYOQsTbI_QqrfAcMrLwggiC6dS8dPHd8CE6-DbBrOkwINGgiw6OKxGusPTZy1qvhOLeKspRB8i2Xv1QtgxNLwWGtU/s200/blogger-image-1108911146.jpg" width="150" /></a><br />
<div style="text-align: right;">
<br /></div>
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Turn out the set avocado </div>
<br />
<br />
<br /><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-XyBNACZhqumkdRdGD_SMPgM2RmVYUeLA6gDihy2U9_8_lEoQlPfQ38kbb6nZCLjaq8t8-heR9q_3ExslJXxtwqXaGzgTb1dVUmn-igdXVD7hxfqlcDOeyaRy_r7kEeOyIJ3B-371Lk/s640/blogger-image--1144348349.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-XyBNACZhqumkdRdGD_SMPgM2RmVYUeLA6gDihy2U9_8_lEoQlPfQ38kbb6nZCLjaq8t8-heR9q_3ExslJXxtwqXaGzgTb1dVUmn-igdXVD7hxfqlcDOeyaRy_r7kEeOyIJ3B-371Lk/s320/blogger-image--1144348349.jpg" width="240" /></a><br />
<br />
<br />
Punch small "sausages" of the avocado and skewer.<br />
<br />
<div style="text-align: right;">
These definitely have the structural integrity</div>
<div style="text-align: right;">
to hold up to the cornmeal batter.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPLSk8fkmwx29Ky8zW9p-wu22MXapTOk0366-ekq8-2JZQX11koCJU1QUG3u8aw-jsHJBWw1YPhgGLQHXdKgdz-eNLeG0A4jwn-UMzq1FUpElRjTHFKVBfY4qvyFYODPeemFkrDbM4IA/s640/blogger-image--380268610.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPLSk8fkmwx29Ky8zW9p-wu22MXapTOk0366-ekq8-2JZQX11koCJU1QUG3u8aw-jsHJBWw1YPhgGLQHXdKgdz-eNLeG0A4jwn-UMzq1FUpElRjTHFKVBfY4qvyFYODPeemFkrDbM4IA/s320/blogger-image--380268610.jpg" width="240" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafIf_2GybcP3NG7dzIuC1UHrLcrBNBh3X7ggbK1g4OCSZfc_PJ6pEv1SovJ2RvlTF3UxjQaQf8CBgZFvzZRdiprBE4Nxee-P-NeqvFraq1EvbhhyyXvMsnfCMaqxpTrPzy_1GM1s_lto/s640/blogger-image--1844651388.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafIf_2GybcP3NG7dzIuC1UHrLcrBNBh3X7ggbK1g4OCSZfc_PJ6pEv1SovJ2RvlTF3UxjQaQf8CBgZFvzZRdiprBE4Nxee-P-NeqvFraq1EvbhhyyXvMsnfCMaqxpTrPzy_1GM1s_lto/s320/blogger-image--1844651388.jpg" width="240" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Fry at 375 F.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMQ0F-EFxBOKoXJ_MfOisEw1yskbaUDUVbNqE6KgEF1V7Fi-NKDn3COZbzFdAXKTloQXrRcpLtyAFuraUknz0Gozn0fPXVRG_2sidQJ9-8Exg0ekv95N3QoYNP-6fHYgIK7G4SxTn6jI/s640/blogger-image-104688315.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMQ0F-EFxBOKoXJ_MfOisEw1yskbaUDUVbNqE6KgEF1V7Fi-NKDn3COZbzFdAXKTloQXrRcpLtyAFuraUknz0Gozn0fPXVRG_2sidQJ9-8Exg0ekv95N3QoYNP-6fHYgIK7G4SxTn6jI/s200/blogger-image-104688315.jpg" width="150" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ynmdf2bciUMcbq2IvnY8_3YGspDXNz53MBijaISsLaJGvCnxseyHuE73FNsLmerELZrNeRfVMXvzAmqerNyZm5Y07471nakpFtXegqGa4hm4cJEJRqkwLiXJXBpDXODSvRT41VyT5b0/s640/blogger-image--885950693.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ynmdf2bciUMcbq2IvnY8_3YGspDXNz53MBijaISsLaJGvCnxseyHuE73FNsLmerELZrNeRfVMXvzAmqerNyZm5Y07471nakpFtXegqGa4hm4cJEJRqkwLiXJXBpDXODSvRT41VyT5b0/s200/blogger-image--885950693.jpg" width="200" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Garnish with cilantro (or whatever you've got) and chipotle mustard.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cool Beans!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Coming soon...again...!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE2hfSLvHqm_CY2ERjlCjDHkF6qF-h6DOMpD2573NsuL-LMQuz7DRPWZdJOgEPMtNSf1mnPd8ekx3almFlnsvRD27ESGkQliJ0J2iD4iB4WUguGfXn7pzvRK6v23A5_njS4LCUOPmxGk/s1600/blogger-image--286389434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE2hfSLvHqm_CY2ERjlCjDHkF6qF-h6DOMpD2573NsuL-LMQuz7DRPWZdJOgEPMtNSf1mnPd8ekx3almFlnsvRD27ESGkQliJ0J2iD4iB4WUguGfXn7pzvRK6v23A5_njS4LCUOPmxGk/s320/blogger-image--286389434.jpg" width="320" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: right;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>
Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com3tag:blogger.com,1999:blog-2398458638606475839.post-71067894399064835912013-02-11T01:36:00.001-08:002013-02-11T01:36:05.076-08:00Palo Alto Grill part 3 - Soup's On!<div class="" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySKTkvcvog2jhX2XGudGGb6Q7WVqCUWD0Zm9VwzY7JsR1qvZWFqeDuLF4cfEOHL-W3iPfb4BTRkwzDE_keJabz8XgvuFZQRt0Id0mckx6DI_MjvG7xI2UjNZS5JI2pW4dyKZUNkatc7Q/s1600/IMG_3086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySKTkvcvog2jhX2XGudGGb6Q7WVqCUWD0Zm9VwzY7JsR1qvZWFqeDuLF4cfEOHL-W3iPfb4BTRkwzDE_keJabz8XgvuFZQRt0Id0mckx6DI_MjvG7xI2UjNZS5JI2pW4dyKZUNkatc7Q/s400/IMG_3086.JPG" width="300" /></a>Today we showcase our soup lineup for the upcoming menu. I love making soup, I think its a great way to showcase different products, from meats to produce. Soup highlights the true flavor of things, literally distilling them down to their essence. With these two recipes, we are doing our best to showcase the height of vegetable puree-style soup, as well as a less traditional treatment of a consomme.</div>
<div style="text-align: left;">
<br />
Our consomme-style soup is a Tuscan inspired soup, featuring sausage, chicken and tortellini.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w6mVjXf5CBCQ1gaVx53sd-sN5kpZseg5Mc42dGovyHJtsxXpq_2I-RpxLrlCHCe5fj5Qf40b9dIUTgsgcqIOniXtzyMsUYZlDpVeANOS8s5FMXrk-Fbqk8Cm031YLK78DBdd6bnWE50/s1600/IMG_3080.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w6mVjXf5CBCQ1gaVx53sd-sN5kpZseg5Mc42dGovyHJtsxXpq_2I-RpxLrlCHCe5fj5Qf40b9dIUTgsgcqIOniXtzyMsUYZlDpVeANOS8s5FMXrk-Fbqk8Cm031YLK78DBdd6bnWE50/s200/IMG_3080.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Begin with whole chicken</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PeO2Su6Axa-4ZSqfLecTy1KIxF1ihBaQ08Uvgt-LxMT_8vRhL7SmxdIen7uS63hfOTxgStTuKfWUuGsydvWF4q2qdyK3GKwDFdbJ55LPqSfYq-ve-dBAOFrs3GsebOCFOpIt9RjsFpw/s1600/IMG_3081.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PeO2Su6Axa-4ZSqfLecTy1KIxF1ihBaQ08Uvgt-LxMT_8vRhL7SmxdIen7uS63hfOTxgStTuKfWUuGsydvWF4q2qdyK3GKwDFdbJ55LPqSfYq-ve-dBAOFrs3GsebOCFOpIt9RjsFpw/s320/IMG_3081.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Disassemble chicken into deboned legs and whole breasts.</td></tr>
</tbody></table>
Ingredients (serves 6-8)<br />
1 whole Chicken<br />
2 each Carrots<br />
3 ribs Celery<br />
18 pasta, wonton or dumpling skins<br />
1/2 cup grated parmesan<br />
1/2 cup breadcrumb<br />
1 each Egg<br />
1/4 cup chopped Parsley<br />
2 ea Italian Sausage<br />
1 head White Cabbage, shredded<br />
3 ea Fingerling Potatoes, large</div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNpEtTtCNvIx_raAQfVgXLx11b7deyDWSfens0MJn7Zgcb2aK2Ig81yE_jqkef1uu-TTprg_sbnXsm7l_Kk_ljOdb6iG9MOgZYp7cwSV5T1HN7ESA8zyrWBFN_9q97XthTuJvfl5zXAs/s1600/IMG_3082.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNpEtTtCNvIx_raAQfVgXLx11b7deyDWSfens0MJn7Zgcb2aK2Ig81yE_jqkef1uu-TTprg_sbnXsm7l_Kk_ljOdb6iG9MOgZYp7cwSV5T1HN7ESA8zyrWBFN_9q97XthTuJvfl5zXAs/s200/IMG_3082.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rest of the chicken, bones and wings<br />
goes into a stockpot with water to cover.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeOlzFlNt0H8-99bpwyjQZcDixfgGNeXEiRCxHXjfDaIpbtMl_Wk8Qfx20tBXur3CW_QeVPLCWoXjV2PB-RwtiJlKSHAdTDTuM1qrWVsMIKRvv_boRe8PkA_o9QIW9mSoQq1GADcXKQA/s1600/IMG_3084.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeOlzFlNt0H8-99bpwyjQZcDixfgGNeXEiRCxHXjfDaIpbtMl_Wk8Qfx20tBXur3CW_QeVPLCWoXjV2PB-RwtiJlKSHAdTDTuM1qrWVsMIKRvv_boRe8PkA_o9QIW9mSoQq1GADcXKQA/s200/IMG_3084.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrots, Celery, Onion go into the pot with the <br />chicken, boiled and allowed to simmer 4-5 hours.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjJAwC0lotgRVhnDEZH2AHjWzRS6kRNiiWKaRBO2nh70VGPv6WzUGGaWFX6jy1gY25vcplacqBZ1sx5GHUc99m0tTVbk054Gnyj8Mw7D0PCAA07YvchyTLK9GzVLHBWexf0dvdTWVobc/s1600/IMG_3089.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjJAwC0lotgRVhnDEZH2AHjWzRS6kRNiiWKaRBO2nh70VGPv6WzUGGaWFX6jy1gY25vcplacqBZ1sx5GHUc99m0tTVbk054Gnyj8Mw7D0PCAA07YvchyTLK9GzVLHBWexf0dvdTWVobc/s200/IMG_3089.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The thigh meat is ground...</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIY6dHJBWiOTnc03YysF7JBxjwldUirPJ4tUtped5Z2rod6z4NDiimOjKxof7TsszblpBoHJJq0_yVDnnBNuUO1o4aBg5t8mP_yVqwx718-UHf6dikluwEGV0FX3tX_0Ub_Yg_Aw9BRIM/s1600/IMG_3093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIY6dHJBWiOTnc03YysF7JBxjwldUirPJ4tUtped5Z2rod6z4NDiimOjKxof7TsszblpBoHJJq0_yVDnnBNuUO1o4aBg5t8mP_yVqwx718-UHf6dikluwEGV0FX3tX_0Ub_Yg_Aw9BRIM/s200/IMG_3093.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed with Seasonings...</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6NVGn6EuvVZOIY3xVIWN5HHzBXEbwzq6kAyGfGzQ83BM3ZgZH8hWXN8LNIdr_SRgF-NIQ2rCBCvn_AvmUbeEMXZ7FYwXDdcS0MpvFSAcuCL5-mNK6FfHSpWaHayJG6sX_RSIy4g4rcU/s1600/IMG_3094.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6NVGn6EuvVZOIY3xVIWN5HHzBXEbwzq6kAyGfGzQ83BM3ZgZH8hWXN8LNIdr_SRgF-NIQ2rCBCvn_AvmUbeEMXZ7FYwXDdcS0MpvFSAcuCL5-mNK6FfHSpWaHayJG6sX_RSIy4g4rcU/s200/IMG_3094.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then laid out on pasta skins</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKQy76Y4ah67xgMm2hSouSvwAOSql6rgAqOyjpC8aur0wVwZDlpACaknyu1MiMliYkaP_YgSf8hurLs72Bd62sSZ1CmVtmuDwlgnRtC9VgmEc3yqssbrba8hShRtHOOLbxtM6sql2aus/s1600/IMG_3095.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKQy76Y4ah67xgMm2hSouSvwAOSql6rgAqOyjpC8aur0wVwZDlpACaknyu1MiMliYkaP_YgSf8hurLs72Bd62sSZ1CmVtmuDwlgnRtC9VgmEc3yqssbrba8hShRtHOOLbxtM6sql2aus/s200/IMG_3095.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folded and pinched into shape</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKPhxQvSx7USzM3VwtsFXKprAiAFRgYy6yfS9wxhETTO6cjuMgsum6wrrilofz30k2Ke-H25o0AICsiDX9TlhcIGGQk7UsJ2lUHhyOfBH3-U_VNzXc_iNU_qrxmv2u1D27QtJFHIRMLQ/s1600/IMG_3096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKPhxQvSx7USzM3VwtsFXKprAiAFRgYy6yfS9wxhETTO6cjuMgsum6wrrilofz30k2Ke-H25o0AICsiDX9TlhcIGGQk7UsJ2lUHhyOfBH3-U_VNzXc_iNU_qrxmv2u1D27QtJFHIRMLQ/s320/IMG_3096.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken tortellini</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbtNHrxFdPoG-qV_frtHjQ91XpGnpr5Yr_A8foyU0ggGc5DpgO-8gtAzVjyRuC4MFBEQpe9An3FCkhU-nbZGiie1t-d8zHuReedgE1ReWpZmQSYtP4-iasOgJXAeIQ48pr7J8acesX3U/s1600/IMG_3114.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbtNHrxFdPoG-qV_frtHjQ91XpGnpr5Yr_A8foyU0ggGc5DpgO-8gtAzVjyRuC4MFBEQpe9An3FCkhU-nbZGiie1t-d8zHuReedgE1ReWpZmQSYtP4-iasOgJXAeIQ48pr7J8acesX3U/s200/IMG_3114.JPG" width="200" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Another garnish:</div>
<div style="text-align: right;">
Take the Italian sausage, </div>
<div style="text-align: right;">
roll into balls </div>
<div style="text-align: right;">
and fry over medium-high heat </div>
<div style="text-align: right;">
until well browned.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFt_Kyk5WU6msfXrZmZec8aTpDJRBb0Ok_GfBUHYowzY9pdv5AyhGA39rU8ucm-Bouf__GO_y6EIdjcQVmanH7KP2ZYrXEiJYgqC4NmWakpAH8C4HEszy7GSlooGQ-CzAUpNgwu1s0QOc/s1600/IMG_3116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilf7UdDjhQGgPAKwY5wQiEaOUSmdMKySunWTSIh4VnJk0cj4w89xX-74ntFV3D8YEjG9aVrE2hs5Rqr7cupV0wLUntWNcJ7jj99BzhJ5x7Pmv2dsBTO1tkU3eORbWS1JO1a2Y8g_zdH-c/s1600/IMG_3113.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilf7UdDjhQGgPAKwY5wQiEaOUSmdMKySunWTSIh4VnJk0cj4w89xX-74ntFV3D8YEjG9aVrE2hs5Rqr7cupV0wLUntWNcJ7jj99BzhJ5x7Pmv2dsBTO1tkU3eORbWS1JO1a2Y8g_zdH-c/s320/IMG_3113.JPG" width="240" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB34mqGOvsPSOeFhcC0qINryj3mpax_a7TvLy6KPnuR0fKwXo6wN-2vZOgsgeeafPMHu47-kat9cdm_1yfJ4I-vYB7qm6MLuifuxTmy8VkpToRvhuDMa_TB1VXNv3aUABWrBmYof8-dR4/s1600/IMG_3112.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB34mqGOvsPSOeFhcC0qINryj3mpax_a7TvLy6KPnuR0fKwXo6wN-2vZOgsgeeafPMHu47-kat9cdm_1yfJ4I-vYB7qm6MLuifuxTmy8VkpToRvhuDMa_TB1VXNv3aUABWrBmYof8-dR4/s200/IMG_3112.JPG" width="150" /></a>Strain out the chicken stock and discard bones and vegetables. Allow stock to simmer and slowly poach chicken breast meat.</div>
<br />
<div style="text-align: right;">
<br /></div>
</div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFt_Kyk5WU6msfXrZmZec8aTpDJRBb0Ok_GfBUHYowzY9pdv5AyhGA39rU8ucm-Bouf__GO_y6EIdjcQVmanH7KP2ZYrXEiJYgqC4NmWakpAH8C4HEszy7GSlooGQ-CzAUpNgwu1s0QOc/s1600/IMG_3116.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFt_Kyk5WU6msfXrZmZec8aTpDJRBb0Ok_GfBUHYowzY9pdv5AyhGA39rU8ucm-Bouf__GO_y6EIdjcQVmanH7KP2ZYrXEiJYgqC4NmWakpAH8C4HEszy7GSlooGQ-CzAUpNgwu1s0QOc/s200/IMG_3116.JPG" width="200" /></a><br />
<br />
<br />
<div style="text-align: right;">
Brown shredded cabbage in rendered sausage fat</div>
<div style="text-align: right;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfNNn5fnXhtxBRzFVQF-eYcUPQBJ3RDVnahx92zFkAi1pQy_mx3goccO9KNfNkiRFhCfCIqCY7_sxCjd-H9lKP6mXf9UJuNaAgnXc1UC24TjCpWHZl4grtks_lCRozOo6fmGyhOBlIpI/s1600/IMG_3119.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfNNn5fnXhtxBRzFVQF-eYcUPQBJ3RDVnahx92zFkAi1pQy_mx3goccO9KNfNkiRFhCfCIqCY7_sxCjd-H9lKP6mXf9UJuNaAgnXc1UC24TjCpWHZl4grtks_lCRozOo6fmGyhOBlIpI/s200/IMG_3119.JPG" width="150" /></a><br />
<br />
Shred chicken breast and set aside until ready.<br />
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblIGD9yhG-sBpSx1Am94t8DQaPa4chLZ9rSbfoauWHw6KVbSsLrLjpGuOdtpZCIcakYRaHECRyAPYgkoMhgPH0UClPkbHx8Ne90aSvXQ1IvvP5TcVDD_AE0gxba9ntVaynYaiBv6aId4/s1600/IMG_3123.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblIGD9yhG-sBpSx1Am94t8DQaPa4chLZ9rSbfoauWHw6KVbSsLrLjpGuOdtpZCIcakYRaHECRyAPYgkoMhgPH0UClPkbHx8Ne90aSvXQ1IvvP5TcVDD_AE0gxba9ntVaynYaiBv6aId4/s200/IMG_3123.JPG" width="150" /></a></div>
<div style="text-align: right;">
Freeze the chicken stock </div>
<div style="text-align: right;">
in ice cube trays</div>
</div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5PA0kCFonD47xi5Am8XKnJv0Sb7o41hBJsVk_SNtXMPoB1TIbulmC1Kuza6wB4-IN77W39NQm2YUIs-NUGdGJLTE81cHZFNHP4RSpug6MlhcEtWJlAeAkxBdUBy2iTc_A6vEugwO5TU/s1600/IMG_3118.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5PA0kCFonD47xi5Am8XKnJv0Sb7o41hBJsVk_SNtXMPoB1TIbulmC1Kuza6wB4-IN77W39NQm2YUIs-NUGdGJLTE81cHZFNHP4RSpug6MlhcEtWJlAeAkxBdUBy2iTc_A6vEugwO5TU/s200/IMG_3118.JPG" width="150" /></a><br />
<br />
<br />
Simmer the fingerling potatoes<br />
in water until tender.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedz0PMOf6o-bTW-pX-Gw22ICvhEsqdlo7CEua9MezZXFazOAEtLTYUtCCJCtc_3bEtyZLa-jQLR4X4w4lqnuJb6v27GFoTjwyuYHO982-YdKVOcgJBa_eQXshyphenhyphenVJXjteZjf1v3Vn1bf8/s1600/IMG_3124.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedz0PMOf6o-bTW-pX-Gw22ICvhEsqdlo7CEua9MezZXFazOAEtLTYUtCCJCtc_3bEtyZLa-jQLR4X4w4lqnuJb6v27GFoTjwyuYHO982-YdKVOcgJBa_eQXshyphenhyphenVJXjteZjf1v3Vn1bf8/s320/IMG_3124.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The next day, place the frozen stock cubes<br />in cheese cloth and allow to drain</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWzffHVwrubUIBy-FcKTsQJnTLvhiNyGP5_gY-OiJj9DeBeSqe7tiLfQZOLtMrFgl7tNGQ9bU1RHR2F9aXNlK1TTp4Y8Uw090BmxAtr1Ygav-JOWtT_N_WMoQ9ikRkYKQpf8FghcEZ0k/s1600/IMG_3150.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWzffHVwrubUIBy-FcKTsQJnTLvhiNyGP5_gY-OiJj9DeBeSqe7tiLfQZOLtMrFgl7tNGQ9bU1RHR2F9aXNlK1TTp4Y8Uw090BmxAtr1Ygav-JOWtT_N_WMoQ9ikRkYKQpf8FghcEZ0k/s320/IMG_3150.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The consomme, after the stock thaws</td></tr>
</tbody></table>
<br />
How easy is that?? You just put it in the freezer and take it out. The consomme clarifies itself by the matrix of gelatin. All you people who paid $35,000 for culinary school, I heard you all just yell WTF!! I totally getcha, its messed up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9M46knDomdbUX42cTsr2ztpie3HLMdhbvi8JJXDjq3qGDDn_vRWmeiMyUvvS8YXDAMzpmBAPJrfnoSkiaS0RniWuzgBpGKFlLmfs-PfqoR0FHrlUfLs_UqrpH2-8n15T2ZAqIvSBxtc/s1600/IMG_3140.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9M46knDomdbUX42cTsr2ztpie3HLMdhbvi8JJXDjq3qGDDn_vRWmeiMyUvvS8YXDAMzpmBAPJrfnoSkiaS0RniWuzgBpGKFlLmfs-PfqoR0FHrlUfLs_UqrpH2-8n15T2ZAqIvSBxtc/s320/IMG_3140.JPG" width="240" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTB8OFaFuwb2lwSMfAr93Cri0r75pCgEmGUOxEwuCsbnL6CKt0i4HSBDvFP2JZZWzc-mCgbE0K6nE6CfoyV4HeahT1n6C7bphtaZjwT2rmRuRAiZLXWn2WbVy9dKZD1bpD4oVPfnqDg-I/s1600/IMG_3139.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTB8OFaFuwb2lwSMfAr93Cri0r75pCgEmGUOxEwuCsbnL6CKt0i4HSBDvFP2JZZWzc-mCgbE0K6nE6CfoyV4HeahT1n6C7bphtaZjwT2rmRuRAiZLXWn2WbVy9dKZD1bpD4oVPfnqDg-I/s200/IMG_3139.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Heat the ingredients, layer in bowl, top with parsley, parmesan, olive oil and pour hot consomme over the top.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM0jlW7I2i5Jne22T2-NqE3l3EVDX9MMMbGRxaySsgs43clh67eNcKky95YBdbc3wi8wxGzEO0g1EgbHl9CmHG__PlOXGXwT1RnsnF2WWU5qF3LDwTist8Xlv0fpbLOdhtI3GVTwptcQ/s1600/IMG_3145.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM0jlW7I2i5Jne22T2-NqE3l3EVDX9MMMbGRxaySsgs43clh67eNcKky95YBdbc3wi8wxGzEO0g1EgbHl9CmHG__PlOXGXwT1RnsnF2WWU5qF3LDwTist8Xlv0fpbLOdhtI3GVTwptcQ/s320/IMG_3145.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
The second of our soups: Asparagus soup </div>
<div style="text-align: right;">
with Lemon Butter Ice Cream</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dRBWzTfKxu9zYUH8FWrjBQuW5z1TPKMttqlBPkMC6zoiluhPoN6ImocBYc28Dc7ee6tKicqpU8Jg3MCaZCtqcdiTLumLcCDUhNq2BzXcGtS9yqya21tFKEP38gDfhv1jpzqrcoRUchM/s1600/IMG_3085.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dRBWzTfKxu9zYUH8FWrjBQuW5z1TPKMttqlBPkMC6zoiluhPoN6ImocBYc28Dc7ee6tKicqpU8Jg3MCaZCtqcdiTLumLcCDUhNq2BzXcGtS9yqya21tFKEP38gDfhv1jpzqrcoRUchM/s200/IMG_3085.JPG" width="200" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySKTkvcvog2jhX2XGudGGb6Q7WVqCUWD0Zm9VwzY7JsR1qvZWFqeDuLF4cfEOHL-W3iPfb4BTRkwzDE_keJabz8XgvuFZQRt0Id0mckx6DI_MjvG7xI2UjNZS5JI2pW4dyKZUNkatc7Q/s1600/IMG_3086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySKTkvcvog2jhX2XGudGGb6Q7WVqCUWD0Zm9VwzY7JsR1qvZWFqeDuLF4cfEOHL-W3iPfb4BTRkwzDE_keJabz8XgvuFZQRt0Id0mckx6DI_MjvG7xI2UjNZS5JI2pW4dyKZUNkatc7Q/s320/IMG_3086.JPG" width="240" /></a></div>
<br />
Begin with shallots, the white part of the asparagus, and celery, cover with water and coconut milk.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1F6qKWGdXW6UrRs7_mVIapWqCGARGjs_-de5Qz97BdW5fuPBLfPzuwOE0vySq2CTFzl_Cj382ed22TBo9MgFvMRhJIJ9D04n7xw9LO4tf6ORDI2sfpqRhASXafza_i3hPjknUqK01o8/s1600/IMG_3099.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1F6qKWGdXW6UrRs7_mVIapWqCGARGjs_-de5Qz97BdW5fuPBLfPzuwOE0vySq2CTFzl_Cj382ed22TBo9MgFvMRhJIJ9D04n7xw9LO4tf6ORDI2sfpqRhASXafza_i3hPjknUqK01o8/s200/IMG_3099.JPG" width="150" /></a><br />
<br />
<br />
<div style="text-align: right;">
Puree smooth and chill</div>
<br />
<br />
<br />
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dRBWzTfKxu9zYUH8FWrjBQuW5z1TPKMttqlBPkMC6zoiluhPoN6ImocBYc28Dc7ee6tKicqpU8Jg3MCaZCtqcdiTLumLcCDUhNq2BzXcGtS9yqya21tFKEP38gDfhv1jpzqrcoRUchM/s1600/IMG_3085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-jxm8_Dfej9xLfRjNDH0EC0vqns9upTz27iJstYd-YPtyKkYCJic02_4ZgA4NnBDjmMAvit3-M5pjC_pzWUuWg8Dup-8g_BZqA8oeByt6Xq1FFGgV1t1vwvW_b5h4LThN_lJQDpwi7k/s1600/IMG_3128.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-jxm8_Dfej9xLfRjNDH0EC0vqns9upTz27iJstYd-YPtyKkYCJic02_4ZgA4NnBDjmMAvit3-M5pjC_pzWUuWg8Dup-8g_BZqA8oeByt6Xq1FFGgV1t1vwvW_b5h4LThN_lJQDpwi7k/s320/IMG_3128.JPG" width="240" /></a><br />
<br />
<br />
Blanch the green parts of the asparagus in boiling water.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-UqrtdUyPgSMyq0mRSvrsQwG26qfx8cinmpFwnqvHzWABo4EAXxm1u-YBCUQ7zAEydq4Rk_h2K9B1-QCO_BHCpkNWcfF1iHWFvl4vSyWKHMo9BraTv5aBRVzzshUicXpubN7be6TpUY/s1600/IMG_3129.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-UqrtdUyPgSMyq0mRSvrsQwG26qfx8cinmpFwnqvHzWABo4EAXxm1u-YBCUQ7zAEydq4Rk_h2K9B1-QCO_BHCpkNWcfF1iHWFvl4vSyWKHMo9BraTv5aBRVzzshUicXpubN7be6TpUY/s200/IMG_3129.JPG" width="150" /></a><br />
<br />
<div style="text-align: right;">
Puree blanched asparagus </div>
<div style="text-align: right;">
in chilled soup base </div>
<div style="text-align: right;">
(to preserve color)</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosaAdMLj-YkZZd1c0F4ZIPJcB-Dl7h2iJKUPWRUWwoJXylCAn-HjlHJI9MgixgXcrJFgOEnzmps1pP53HjglCj3nVJQiPuffj_vwaVtN9GgVkEoUBz_dKptCq94dNsB7WmBMhjn0E-tI/s1600/IMG_3138.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosaAdMLj-YkZZd1c0F4ZIPJcB-Dl7h2iJKUPWRUWwoJXylCAn-HjlHJI9MgixgXcrJFgOEnzmps1pP53HjglCj3nVJQiPuffj_vwaVtN9GgVkEoUBz_dKptCq94dNsB7WmBMhjn0E-tI/s320/IMG_3138.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-7QwvwRQmimmjc8kORFWbX2s1pgis_itEwMDGZDlseR-F39Dai7h314rElZCbQnrpjhqt5tSGKKSXaASe5J93oYxE3Ro_uxwS80mpj6vy6jJIL3D0auEkXaq8oNjOqRc0gcxk-FJ9CU/s1600/IMG_3126.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-7QwvwRQmimmjc8kORFWbX2s1pgis_itEwMDGZDlseR-F39Dai7h314rElZCbQnrpjhqt5tSGKKSXaASe5J93oYxE3Ro_uxwS80mpj6vy6jJIL3D0auEkXaq8oNjOqRc0gcxk-FJ9CU/s200/IMG_3126.JPG" width="150" /></a><br />
<br />
<br />
<br />
We saute milk powder in butter until brown, simmer in milk and add egg yolks, sugar and lemon juice, spin in an ice cream machine to make Lemon/Butter Ice Cream<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WYJLxObf3t8o_hnX8075PKzxDHF961Ak5s6Wlc2J1ov0UzurKgGzKg6xdu5HL2JZ1HUv9dEXuTc6iLLrtEQWuIUnxXrgazJJ9l5jQ_GHIiP4easNPfRJcVo7bMq4tNAqYn0iPzGnJEg/s1600/IMG_3130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WYJLxObf3t8o_hnX8075PKzxDHF961Ak5s6Wlc2J1ov0UzurKgGzKg6xdu5HL2JZ1HUv9dEXuTc6iLLrtEQWuIUnxXrgazJJ9l5jQ_GHIiP4easNPfRJcVo7bMq4tNAqYn0iPzGnJEg/s200/IMG_3130.JPG" width="150" /></a><br />
<br />
To garnish the soup, grill thinner asparagus over high heat and char lightly.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDa9zo0DOuuwxZJ4OvPdZwDxXpaxp6lpZ7OfRGGE9g8LQqhp5ugebxn44-g_yPhMoAkC58E-lt_sQrW7dYbWZ6XT2qwRCQJLdKfIu_XqXK8eKE8xRtPeq1iway80B-79PfzBOfGdF4w4/s1600/IMG_3147.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDa9zo0DOuuwxZJ4OvPdZwDxXpaxp6lpZ7OfRGGE9g8LQqhp5ugebxn44-g_yPhMoAkC58E-lt_sQrW7dYbWZ6XT2qwRCQJLdKfIu_XqXK8eKE8xRtPeq1iway80B-79PfzBOfGdF4w4/s320/IMG_3147.JPG" width="240" /></a><br />
<br />
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
The soup is finished with toasted garlic bread </div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
and poured tableside</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
and those are the 2 soups for our opening menu...</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
coming soon.......</div>
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw788zs7PgiEyfcZXyKaLUVGr6xG8rWPckJXbt-mTDcP2kspbAFCy0yubVi5MeR-wE2TpQv4_eDzkomC3hpMoRmkBKSJf8oLcpdwNjlkHYZlTlhsS3-4130rxGaGKXYZLxUYGTHcpqjPQ/s1600/IMG_3146.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw788zs7PgiEyfcZXyKaLUVGr6xG8rWPckJXbt-mTDcP2kspbAFCy0yubVi5MeR-wE2TpQv4_eDzkomC3hpMoRmkBKSJf8oLcpdwNjlkHYZlTlhsS3-4130rxGaGKXYZLxUYGTHcpqjPQ/s320/IMG_3146.JPG" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXXLAGFrud48lSbyuQzg_q7LRJXs9aydv1WcYMdsT6OaKZtkwNC16qr7R6wbRb-v7TQxfppL1m1FqYtwQY2piMcWMntswHbHoyEZg_sDtesTdmmsiDlzpMWxgZkCNpcfe3gK7t0TV94M/s1600/IMG_3149.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXXLAGFrud48lSbyuQzg_q7LRJXs9aydv1WcYMdsT6OaKZtkwNC16qr7R6wbRb-v7TQxfppL1m1FqYtwQY2piMcWMntswHbHoyEZg_sDtesTdmmsiDlzpMWxgZkCNpcfe3gK7t0TV94M/s320/IMG_3149.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com2tag:blogger.com,1999:blog-2398458638606475839.post-73977555457251829102013-02-07T22:54:00.002-08:002013-02-07T22:54:47.879-08:00Prelude to Palo Alto Grill part 2 - Salads and Emulsion Dressings<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUE93meYCMRV1J9gwOtrFchni5UNcJS5TFWeINVEB2ZzYif8F6itRjGgENLNTyBSe6fqRbrFD4pFgQ6fqd8GHWYc6ObJNofXggR68iNIxoo6bSIShB1V99RpqnJb5S10BPynFMx5ypSQ/s1600/IMG_2995.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUE93meYCMRV1J9gwOtrFchni5UNcJS5TFWeINVEB2ZzYif8F6itRjGgENLNTyBSe6fqRbrFD4pFgQ6fqd8GHWYc6ObJNofXggR68iNIxoo6bSIShB1V99RpqnJb5S10BPynFMx5ypSQ/s400/IMG_2995.JPG" width="400" /></a><span style="text-align: center;">Salad madness continues today as we round out the rest of the first section of our little menu here. Attempting to round things out and maintain a California feel, we moved onto the steakhouse classic the chop salad. Ironically, the Chop Salad being as much of a steakhouse standby as the Wedge Salad, and the two being essentially polar opposites in format. While a wedge involves a large, unadulterated wedge of lettuce, the chop salad consists of many ingredients, chopped quite fine. </span></div>
<div class="" style="clear: both; text-align: left;">
<span style="text-align: center;">In no particular order, they are:</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgxCZZjJ2Y1YLMZDYD0buOKyF0XfW5TExYPw11t-Y-UtrUhL8aX-CxXxdUBSGYARa54IWL331i8ea6reAOIJMqPt3Tr-B65nNDLegYG_VRurjMFaCEakm9wmbeWUNUjEmvQ3opANpIzg/s1600/IMG_2989.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgxCZZjJ2Y1YLMZDYD0buOKyF0XfW5TExYPw11t-Y-UtrUhL8aX-CxXxdUBSGYARa54IWL331i8ea6reAOIJMqPt3Tr-B65nNDLegYG_VRurjMFaCEakm9wmbeWUNUjEmvQ3opANpIzg/s200/IMG_2989.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced Onion</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh3cnSMDOh5FuG50MMBQtVMRbHSDFAH9-2Bez6tlonu0sJNcJISLFc-efQIEy0e6KhChP5H-TajE3ZEZ2oNh-enBEExEz4_vGLu11IE_gJKMCdCy2ErfxD63Tz2vL0iSldYv1iC65VUk/s1600/IMG_2982.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh3cnSMDOh5FuG50MMBQtVMRbHSDFAH9-2Bez6tlonu0sJNcJISLFc-efQIEy0e6KhChP5H-TajE3ZEZ2oNh-enBEExEz4_vGLu11IE_gJKMCdCy2ErfxD63Tz2vL0iSldYv1iC65VUk/s200/IMG_2982.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced Radish</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcxlDQsf5wzDv1rFZ4YUF96nPfwb4ae1Ck2lICoRPilARhr9DzbzT_byU-JA8A8sucflCesQLyEXuD5CnVzqlKa1RCV-jDLh-O_c_cqiN2xTnyMV9kH4joELAT1TOWmAE0cMfblRQWOs/s1600/IMG_2973.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcxlDQsf5wzDv1rFZ4YUF96nPfwb4ae1Ck2lICoRPilARhr9DzbzT_byU-JA8A8sucflCesQLyEXuD5CnVzqlKa1RCV-jDLh-O_c_cqiN2xTnyMV9kH4joELAT1TOWmAE0cMfblRQWOs/s200/IMG_2973.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced Swiss Cheese</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUGz4fVpBsAVQ6WdiNOzEF_ya9ItqLMGR-WWcTKJjnKKOj0uz2WoOyxDLnpEqvq2xb8UjQp0uR0dOB2F4bBgwyvYaVPKy8ONoOwsd7R04zXh0ZolFZmK3UdWgMCFaBdobCx0VG4M_1FU/s1600/IMG_2987.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUGz4fVpBsAVQ6WdiNOzEF_ya9ItqLMGR-WWcTKJjnKKOj0uz2WoOyxDLnpEqvq2xb8UjQp0uR0dOB2F4bBgwyvYaVPKy8ONoOwsd7R04zXh0ZolFZmK3UdWgMCFaBdobCx0VG4M_1FU/s200/IMG_2987.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped Artichoke Hearts</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxBGjTiQjIz8Z44CpFNjwcX05NSKnuP-cVjuhGIxagvPxzBBmNJPD05sVJvlewAk-hnQDbYQX2kOHBz7WhJR0hNcXubHTgyPLNeJ1aJ3B6vqtZRrr1xE7i71-d9Wp5rqoRcHG9l4_LTs/s1600/IMG_2981.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxBGjTiQjIz8Z44CpFNjwcX05NSKnuP-cVjuhGIxagvPxzBBmNJPD05sVJvlewAk-hnQDbYQX2kOHBz7WhJR0hNcXubHTgyPLNeJ1aJ3B6vqtZRrr1xE7i71-d9Wp5rqoRcHG9l4_LTs/s200/IMG_2981.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced Carrots</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPPveJQZkNVzsmPDB2VM2wP43XzQnfEca8AxqlFMTQn1lTxy0JRlN1EQHn3M3odbWujsBQGYNCQe-c-TnASW6LtcMm2qBljX61YdxlbkEVy1TQ125cTgCTIb3-p84rY26WtpVsQH8LGo/s1600/IMG_3004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPPveJQZkNVzsmPDB2VM2wP43XzQnfEca8AxqlFMTQn1lTxy0JRlN1EQHn3M3odbWujsBQGYNCQe-c-TnASW6LtcMm2qBljX61YdxlbkEVy1TQ125cTgCTIb3-p84rY26WtpVsQH8LGo/s200/IMG_3004.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Currants</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG4mG8sZuoBprxEj1rcMHKZFJ2tyMZj33O3B2W0EtbEiyFNQCe23mPPWviHp_GK0fzAw1a_jIIouNjvmy7vtD8b6b56ERqm59DpsKVQo4tLz6tPUyskJttHIwtDUJGAhU1k8IHR_2-tQ/s1600/IMG_2979.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG4mG8sZuoBprxEj1rcMHKZFJ2tyMZj33O3B2W0EtbEiyFNQCe23mPPWviHp_GK0fzAw1a_jIIouNjvmy7vtD8b6b56ERqm59DpsKVQo4tLz6tPUyskJttHIwtDUJGAhU1k8IHR_2-tQ/s200/IMG_2979.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted Pumpkinseeds</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsiLKwTIqE6e4tuRMMZtE8aQnuAFjghXrmDcBDzkpkenkkwyhd5ooc0RrQG3dHA0zqge5FQMqnuqJE9wZ3NUplvnkSjOVvkcBMGPxFApOsHQORlHwn6ahuXIyFoyLD2HqzjzNCuO3sQQ/s1600/IMG_2984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsiLKwTIqE6e4tuRMMZtE8aQnuAFjghXrmDcBDzkpkenkkwyhd5ooc0RrQG3dHA0zqge5FQMqnuqJE9wZ3NUplvnkSjOVvkcBMGPxFApOsHQORlHwn6ahuXIyFoyLD2HqzjzNCuO3sQQ/s200/IMG_2984.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped Boiled Egg<br />
(whites and yolks)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm1IObMGVP_kgzX9Ap-SLfC5j0LDanWdq3FH9YCQXcWQMdK14g7UsMB8lVGlpN-5apJ0pQ08dbOCQeEaTf6RRBb7eyGTmR8OlNSPnYC8bw3mQKixBs4bFPOmaipN5HmzD4LOdtvNRgFI/s1600/DSCN0027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm1IObMGVP_kgzX9Ap-SLfC5j0LDanWdq3FH9YCQXcWQMdK14g7UsMB8lVGlpN-5apJ0pQ08dbOCQeEaTf6RRBb7eyGTmR8OlNSPnYC8bw3mQKixBs4bFPOmaipN5HmzD4LOdtvNRgFI/s200/DSCN0027.jpg" width="200" /></a></div>
</td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced Green Olives</td></tr>
</tbody></table>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTMQReMfYUYApuTezmhazN-ZwRmV4pIVa_SpUQHBhLMu_QX0qeEyQx3VHf7clayroEqHP1iVX_hT3uGHWTIFGUJORD2dy3iRXuSF0YGQVqIAj-dsQVV9G7QwLLvQdLALg-j77Iqxirec/s1600/IMG_2990.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTMQReMfYUYApuTezmhazN-ZwRmV4pIVa_SpUQHBhLMu_QX0qeEyQx3VHf7clayroEqHP1iVX_hT3uGHWTIFGUJORD2dy3iRXuSF0YGQVqIAj-dsQVV9G7QwLLvQdLALg-j77Iqxirec/s320/IMG_2990.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last but not least: Shredded Iceberg </td></tr>
</tbody></table>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<span style="text-align: center;"></span>Original plan is to arrange everything in rows, to avoid the potential messy look of a chop salad. <span style="text-align: center;"></span><br />
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_US_ZW85jYYGYDCoy-91T_d-PB4EkXSnj-gfI7asUVXVKKvL0B1BLQQK_zDz3ZUyEgfgOsEtDzQF7TW_3C86k99Szq2KJ2efeL5S54ydNrpvlKFW8OvOLLb0qMnll7C0-Wqily1mNPc/s1600/IMG_2992.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_US_ZW85jYYGYDCoy-91T_d-PB4EkXSnj-gfI7asUVXVKKvL0B1BLQQK_zDz3ZUyEgfgOsEtDzQF7TW_3C86k99Szq2KJ2efeL5S54ydNrpvlKFW8OvOLLb0qMnll7C0-Wqily1mNPc/s200/IMG_2992.JPG" width="150" /></a><span style="text-align: center;"></span><br /><span style="text-align: center;"></span><br />
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<span style="text-align: center;"></span><br /><span style="text-align: center;"></span>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71DGka-emq7TShe0tPMLuBUs5vrT5MLMp4uyfalvehYn6kkDTENWIv58DhJ3aEGZPPYMs21YbyzO2c0mIn3gySzlnZYlU6c-ib9caI2tsvPGCUGC4i-zERpTLpcwSnTkByKoO7qzs34s/s1600/IMG_2997.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71DGka-emq7TShe0tPMLuBUs5vrT5MLMp4uyfalvehYn6kkDTENWIv58DhJ3aEGZPPYMs21YbyzO2c0mIn3gySzlnZYlU6c-ib9caI2tsvPGCUGC4i-zERpTLpcwSnTkByKoO7qzs34s/s400/IMG_2997.JPG" width="300" /></a><br />
<br />
The plan is to drizzle a bit of Green Goddess Dressing over the salad, potentially tableside. (recipe following)<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7TTD4VwJQG1lMkrWSY1ToMPog651-BBXypEBtY-k91-Fsuml2I0ggrh0VYP7rZW1DUPl1dRcMfJ0a0ks_ylaOMdGNhjY560oI2n8PaURMl1bjDbt283UP9cg66bH-z17oN4EKb0YzARw/s1600/IMG_2999.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7TTD4VwJQG1lMkrWSY1ToMPog651-BBXypEBtY-k91-Fsuml2I0ggrh0VYP7rZW1DUPl1dRcMfJ0a0ks_ylaOMdGNhjY560oI2n8PaURMl1bjDbt283UP9cg66bH-z17oN4EKb0YzARw/s200/IMG_2999.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a light toss...</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6FPRtmgXtY7q6eBo6HsMGNKlqjVwn8zu-Z1ktDUa6sTowAbET1sotnB-lAYQnFR0sQ3tdvGbh4r-fsj41-yI9C2JJr3mpbCHDkUcczFAhts-ILqeNdZ5Bkuc5QPkp3GOVv07aNSBxWQ/s1600/IMG_3002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6FPRtmgXtY7q6eBo6HsMGNKlqjVwn8zu-Z1ktDUa6sTowAbET1sotnB-lAYQnFR0sQ3tdvGbh4r-fsj41-yI9C2JJr3mpbCHDkUcczFAhts-ILqeNdZ5Bkuc5QPkp3GOVv07aNSBxWQ/s320/IMG_3002.JPG" width="240" /></a><br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Green Goddess Chopped Salad</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
coming soon.... </div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3XXswJOS1OpbVV42vt7QDpk_cHDROmwV7V-GmiSuX6zRZrF3FTeZDND7XwUux670VJO_l6Sn3boD2nDlc9TaDrd14ZczGY4cG8GCsAbXnC0Hae2569b-ANt1vuhpVmpeiXMCU4lFHuc/s1600/IMG_2882.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3XXswJOS1OpbVV42vt7QDpk_cHDROmwV7V-GmiSuX6zRZrF3FTeZDND7XwUux670VJO_l6Sn3boD2nDlc9TaDrd14ZczGY4cG8GCsAbXnC0Hae2569b-ANt1vuhpVmpeiXMCU4lFHuc/s400/IMG_2882.JPG" width="300" /></a> Green Goddess Dressing is an emulsification style dressing, made with a combination of herbs. It was invented in San Francisco at the Palace Hotel in the 1920's. True Californian original dish. Eat lots of it. Its better than Ranch Dressing (which is gross).<br />
<br />
Ingredients:<br />
1 small handful Tarragon<br />
1 small handful Parsley<br />
1 small handful Chives<br />
1 small handful Chervil<br />
2 each Egg Yolk<br />
1 Tbs Anchovy Paste<br />
2 small cloves Garlic<br />
Juice of 2 Lemons<br />
8 ounces Grapeseed Oil<br />
4 ounces Extra Virgin Olive Oil<br />
3 Tbs Crème Fraîche<br />
1 tsp Sherry Vinegar<br />
Salt, to taste<br />
<br />
<br />
<br />
(Note: this process will also work for Caesar and other emulsion-style dressings)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgnp3G0VkZ3_hna2lzG5IxSPzLPnKzSjKwOeeR1xlmsnN86xWUFLQxWdJncNC1uGeRrM3D5jK1dsZV_095tCTVIk0VXrfO30nuHLXtKptPMO0LcFPWTEP1ylcfgbXCBCpkYX-qiQyPa0/s1600/IMG_2885.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgnp3G0VkZ3_hna2lzG5IxSPzLPnKzSjKwOeeR1xlmsnN86xWUFLQxWdJncNC1uGeRrM3D5jK1dsZV_095tCTVIk0VXrfO30nuHLXtKptPMO0LcFPWTEP1ylcfgbXCBCpkYX-qiQyPa0/s320/IMG_2885.JPG" width="240" /></a><br />
- Begin by blanching the four herbs in boiling water for only 1 minute or so.<br />
<br />
- Remove, and immediately shock in ice water. This blanching step helps keep the herbs green and prevents oxidation, but it is mostly optional.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PQtx3jXfMJpkeJc7uFEVTu_BwCJgne6ytY7MyAdjAiC0R2pmTGhcnIQQ9oOXAKKWg2NzVgNnboE6YmfjmRE4meNAv4KDoT29kJX3SRvXUr2UPtDBTSKqbqWy4RTtNAgUvQJhzJqS3vk/s1600/IMG_2892.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PQtx3jXfMJpkeJc7uFEVTu_BwCJgne6ytY7MyAdjAiC0R2pmTGhcnIQQ9oOXAKKWg2NzVgNnboE6YmfjmRE4meNAv4KDoT29kJX3SRvXUr2UPtDBTSKqbqWy4RTtNAgUvQJhzJqS3vk/s320/IMG_2892.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
- Squeeze the herbs, then make sure to give a rough chop<br />
(they like to tangle up in food processor and blender engines)<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9T9WpTzI3ncvu05IS5pXqA155dTb58RhXa96nbo86497QeVS6k0XHD-PLoFU6CkC986wz3wRonvNbRELsFkCpehMWKw7YkJ1BbhWDsAXOvnyBNmibJB1kbTw4uXUWw1alrxrT3jBphlM/s1600/IMG_2909.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9T9WpTzI3ncvu05IS5pXqA155dTb58RhXa96nbo86497QeVS6k0XHD-PLoFU6CkC986wz3wRonvNbRELsFkCpehMWKw7YkJ1BbhWDsAXOvnyBNmibJB1kbTw4uXUWw1alrxrT3jBphlM/s200/IMG_2909.JPG" width="150" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlv0SDti-WF59np_6O3iilpvl6K98lACz13BQkTpSqjqpClrZJwyqm5_KPRXUFOzgLkSX4YsObY534svYVHJ0oyoxILacj1YBrZeCOwvu8Q47bpKVap7FP2bDid4QxkuD2DNJd0I6ys0/s1600/IMG_2913.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlv0SDti-WF59np_6O3iilpvl6K98lACz13BQkTpSqjqpClrZJwyqm5_KPRXUFOzgLkSX4YsObY534svYVHJ0oyoxILacj1YBrZeCOwvu8Q47bpKVap7FP2bDid4QxkuD2DNJd0I6ys0/s320/IMG_2913.JPG" width="240" /></a><br /><br />
<br />
<div style="text-align: right;">
- Place herbs, yolk and Anchovy Paste inside blender or food processor. (The former is superior and will give a greener dressing, but either works.)</div>
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim0blusMfEru9Lk7yyguh5W07udY_YtTQomCJEUAPhDNKxQS9U8St9bjaCpqcG3p7qLgpIrrZf5y9KzcfcYA0N_bCp_v32l_qLjQ99XcqNF9lVPadIMC0jlAlKwzh9EXsU7iLT6-ksaA/s1600/IMG_2872.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim0blusMfEru9Lk7yyguh5W07udY_YtTQomCJEUAPhDNKxQS9U8St9bjaCpqcG3p7qLgpIrrZf5y9KzcfcYA0N_bCp_v32l_qLjQ99XcqNF9lVPadIMC0jlAlKwzh9EXsU7iLT6-ksaA/s200/IMG_2872.JPG" width="150" /></a><br />
<br />
- Add lemon juice, continue blending.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_piaKLMjfJyrYGw93I0ERWUqUSGLpsPTSKaTc93lqfIPgP94oJ_e320NejIu7TE4s790gYDjgex8_I0GKZq1fP437xOQS2bv5gJEpQHO67NasLaplWJwbe2GU657ophHcVvJ2yBxIc44/s1600/IMG_2916.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_piaKLMjfJyrYGw93I0ERWUqUSGLpsPTSKaTc93lqfIPgP94oJ_e320NejIu7TE4s790gYDjgex8_I0GKZq1fP437xOQS2bv5gJEpQHO67NasLaplWJwbe2GU657ophHcVvJ2yBxIc44/s200/IMG_2916.JPG" width="150" /></a><br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
- Drop in garlic cloves.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2mannzqT5d3aUL2EJpjEovl9ZN6nO6XQmrsxe8lVp3mgwkliPso8Wq7Yi9yX6_O_SNCj5-hzv1QDqhFYFBldrMsY3xLXR1KIxrklqf6ZGgBDTYmYqqWCLkmSRdClIUnmx0l6QlCM1cA/s1600/IMG_2920.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2mannzqT5d3aUL2EJpjEovl9ZN6nO6XQmrsxe8lVp3mgwkliPso8Wq7Yi9yX6_O_SNCj5-hzv1QDqhFYFBldrMsY3xLXR1KIxrklqf6ZGgBDTYmYqqWCLkmSRdClIUnmx0l6QlCM1cA/s200/IMG_2920.JPG" width="150" /></a><br />
<br />
<br />
- Then begin drizzling Olive Oil slowly,<br />
allowing the machine to continue blending.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdeiRmIBs3pV_BZAl7Ho8xmDOufM6kutCKwwZaa2RQdpQYCysHls1dTtiZ76OGLUTCn-ODjNpZj0OVm5RHFDzLLD4sTOeh9zLVL0Oc786GXCdWZSwjWEq3MccQ3h0tmZqR2FsWa1Qui0/s1600/IMG_2923.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdeiRmIBs3pV_BZAl7Ho8xmDOufM6kutCKwwZaa2RQdpQYCysHls1dTtiZ76OGLUTCn-ODjNpZj0OVm5RHFDzLLD4sTOeh9zLVL0Oc786GXCdWZSwjWEq3MccQ3h0tmZqR2FsWa1Qui0/s320/IMG_2923.JPG" width="240" /></a><br />
<br />
- As the dressing thickens, it will begin spinning more smoothly.<br />
<br />
<br />
- Check for taste, at this point, add the crème fraîche<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99m6szPYgukf3LGd0M1WcBAaKVEY87_x39TwxwiqQuKFDgGsjljtpfE2_FWbGc8LuiNgBZLDGvUk5Zppeexo99IP4cHiaxbqIO3n0f8LOhf7CJr2FGnTiZGVZ-_iUFSWFR9HDMEfZQvE/s1600/IMG_2926.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99m6szPYgukf3LGd0M1WcBAaKVEY87_x39TwxwiqQuKFDgGsjljtpfE2_FWbGc8LuiNgBZLDGvUk5Zppeexo99IP4cHiaxbqIO3n0f8LOhf7CJr2FGnTiZGVZ-_iUFSWFR9HDMEfZQvE/s200/IMG_2926.JPG" width="150" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIylg9z3CNL88LpjfVna0LT5ps2rwWIhEVb6pFnzn52a0mvnx8a0kq9LSHYBdkuiS-5pXPWMIqWs_S-xx2-bJtvU3ZU8qjCbt35oR-mltSsBE9QOVX7masU4qpbqsgaC0Bnn8b1J1Wos/s1600/IMG_2931.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIylg9z3CNL88LpjfVna0LT5ps2rwWIhEVb6pFnzn52a0mvnx8a0kq9LSHYBdkuiS-5pXPWMIqWs_S-xx2-bJtvU3ZU8qjCbt35oR-mltSsBE9QOVX7masU4qpbqsgaC0Bnn8b1J1Wos/s320/IMG_2931.JPG" width="240" /></a><br />
<br />
<br />
- Sprinkle with salt and sherry vinegar<br />
<br />
<br />
- and that's Green Goddess<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
To finish the salad menu, we've got sesame seared tuna with sesame dressing.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fh3hMP_ItDxmi-iseKBbzYsYouV33b2g1YmpCrhmE4ADgrtO_22Pne_BCnD83-RdirfDX1CHQz03rnm4asxaJOnVrUnTNP8-C6DPq0WSdw0WAdA60lyUo6efVvSItbb12wcb8e1tjLE/s1600/IMG_2898.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fh3hMP_ItDxmi-iseKBbzYsYouV33b2g1YmpCrhmE4ADgrtO_22Pne_BCnD83-RdirfDX1CHQz03rnm4asxaJOnVrUnTNP8-C6DPq0WSdw0WAdA60lyUo6efVvSItbb12wcb8e1tjLE/s200/IMG_2898.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirccXWG3eNMAaxhTSGCywix1J7ih-ZoIGrXt95-D0kV441pSQVWiRpPQwhKLftuqrCvfeD-sH-GhCoxhLLvrZpD6yNxYyvt1OGeW0ylCscRjP3vfKNczeTNvTxF9HcsSz1nS2FHDJm_zU/s1600/IMG_2878.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirccXWG3eNMAaxhTSGCywix1J7ih-ZoIGrXt95-D0kV441pSQVWiRpPQwhKLftuqrCvfeD-sH-GhCoxhLLvrZpD6yNxYyvt1OGeW0ylCscRjP3vfKNczeTNvTxF9HcsSz1nS2FHDJm_zU/s200/IMG_2878.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZ2vLjY9ex6voqh_FT9wGGJtkf7VFXU7E7inwDKLkgYiTGWQ9guhfKAQa4Png5tla-feWmekosJhsUku53DTNmRFLQ6lvNywS4UMU5x3OaBqYJIj6sIyDEHn6dVdTLaaSLlly0SWYaM4/s1600/IMG_2880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZ2vLjY9ex6voqh_FT9wGGJtkf7VFXU7E7inwDKLkgYiTGWQ9guhfKAQa4Png5tla-feWmekosJhsUku53DTNmRFLQ6lvNywS4UMU5x3OaBqYJIj6sIyDEHn6dVdTLaaSLlly0SWYaM4/s200/IMG_2880.JPG" width="150" /></a></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQYEJkSvzuhYZfUamR_1dz0Ux7jhcmMi6M73Nee4T6JQVf8RDSQThvI04A6e-jG9fwcgNIV4zdgHcIuuUe9jrjuDKpKESl_zhKQ_Bpm_q7SUWlLvIJ9i9qll2azqVRssfTdySpLjCz0E/s1600/IMG_3066.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQYEJkSvzuhYZfUamR_1dz0Ux7jhcmMi6M73Nee4T6JQVf8RDSQThvI04A6e-jG9fwcgNIV4zdgHcIuuUe9jrjuDKpKESl_zhKQ_Bpm_q7SUWlLvIJ9i9qll2azqVRssfTdySpLjCz0E/s200/IMG_3066.JPG" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chill before slicing.<br />Looks great, its that easy.</td></tr>
</tbody></table>
Dredge and sear in hot oil, allow sesame seeds to lightly toast<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfhddAWQC-LohJcyEucUjVLhZY28mKpijx6EHjFPdJ0cCNpOXwqaIo5prSRw8YVXG8RWLd1QKZfezZS-D_wP_g9r3lO8gcgSnnQKnmGjwNh1-veGJb9ZSvUGDW57LrM1A_O64pDS7N1w/s1600/IMG_3062.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfhddAWQC-LohJcyEucUjVLhZY28mKpijx6EHjFPdJ0cCNpOXwqaIo5prSRw8YVXG8RWLd1QKZfezZS-D_wP_g9r3lO8gcgSnnQKnmGjwNh1-veGJb9ZSvUGDW57LrM1A_O64pDS7N1w/s200/IMG_3062.JPG" width="150" /></a><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpCJzaQ7LTI2GDs2xFdIjU4CgMgqtCki8Yc5zgrHzXtr_FpOLJxqYlzjo59i6G2MRuj6kWkiU5zSI7QHM6JXp8DBzP204YEMQB-hwBtPeeA9I4S1ZE7KwVaF5hGfWjM5FW33hsrsThGQ/s200/IMG_3063.JPG" style="cursor: move; margin-left: auto; margin-right: auto;" width="150" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut and fry crispy wontons</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3uSHba9j73icniB3djhWdWUH1K5c-EqmU8jwirhNfDUOWjVE8ZHwK5EenLyq8Tj9EnQ7_6w4QjAh1714baKVzbZju9d9cYbRA-XuMAReYKQ3UL5KHx1F4AglKafS_F4XqLnP9Fle6AY/s1600/IMG_2947.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV6Fua-xsnildwcRXmUrw5UgtGkmPxuL5ZrKClRhX3NkZm-jeW3pobkXfJY3JwVKMphJcYxBlLl6lGks_viS0ft6AZpIoNr3nVcWpIggrXykOkiZsC9bUhTMe1vD_tK4dHwHP1UvwLqU/s1600/IMG_2969.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV6Fua-xsnildwcRXmUrw5UgtGkmPxuL5ZrKClRhX3NkZm-jeW3pobkXfJY3JwVKMphJcYxBlLl6lGks_viS0ft6AZpIoNr3nVcWpIggrXykOkiZsC9bUhTMe1vD_tK4dHwHP1UvwLqU/s200/IMG_2969.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3uSHba9j73icniB3djhWdWUH1K5c-EqmU8jwirhNfDUOWjVE8ZHwK5EenLyq8Tj9EnQ7_6w4QjAh1714baKVzbZju9d9cYbRA-XuMAReYKQ3UL5KHx1F4AglKafS_F4XqLnP9Fle6AY/s200/IMG_2947.JPG" width="150" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPuIDrb3uVgCaVY9h7p1U3cGdH4rEzpIAnIExjjSnXiCCtN8fAfmcxY6oLLwJ7YgeEljgT0xoLR1Ff8HNs24qx2NC1IoSkKiA07sizTTkA4sATNohSp34X-IM6NhNY_gzntkf5MVeMA0/s1600/IMG_2935.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3uSHba9j73icniB3djhWdWUH1K5c-EqmU8jwirhNfDUOWjVE8ZHwK5EenLyq8Tj9EnQ7_6w4QjAh1714baKVzbZju9d9cYbRA-XuMAReYKQ3UL5KHx1F4AglKafS_F4XqLnP9Fle6AY/s1600/IMG_2947.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPuIDrb3uVgCaVY9h7p1U3cGdH4rEzpIAnIExjjSnXiCCtN8fAfmcxY6oLLwJ7YgeEljgT0xoLR1Ff8HNs24qx2NC1IoSkKiA07sizTTkA4sATNohSp34X-IM6NhNY_gzntkf5MVeMA0/s1600/IMG_2935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPuIDrb3uVgCaVY9h7p1U3cGdH4rEzpIAnIExjjSnXiCCtN8fAfmcxY6oLLwJ7YgeEljgT0xoLR1Ff8HNs24qx2NC1IoSkKiA07sizTTkA4sATNohSp34X-IM6NhNY_gzntkf5MVeMA0/s200/IMG_2935.JPG" width="150" /></a></div>
<br />
<br />
<div style="text-align: right;">
Toast sesame seeds, add sesame oil, soy sauce, rice vinegar, and chinese mustard. Blend smooth</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbzfVVj1snpvoolCYDGq3DOJrDtjgUW9JaFqgkDXX_hfbZr-U8wb0h8mul_KZ6SDY-6oIJE40fgIrL6toIS6nk2IymLpUCNPyLmtyuCT0FVbII0Mlm-rCF8_vb-C19DjmsgluA95Jzis/s1600/IMG_2962.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbzfVVj1snpvoolCYDGq3DOJrDtjgUW9JaFqgkDXX_hfbZr-U8wb0h8mul_KZ6SDY-6oIJE40fgIrL6toIS6nk2IymLpUCNPyLmtyuCT0FVbII0Mlm-rCF8_vb-C19DjmsgluA95Jzis/s200/IMG_2962.JPG" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_IajPMAtNmSdpKO5B3zXyTPNGejRBZ97sqoq_iUSztuO5fmcblfvF2yxLZqbKvAk1wT5KEUr1jx4C8EzizFKLQZh3QlPhohg5deCxQeu776qv9OC8Dtl6gAvO2C4-vVyejS0x8EULoI/s1600/IMG_2958.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdw4LIKfyWqOpeu0Xm5dijS9f3_Oreyt_zhrWcHW6LG20DbaNfRZp5k0xrJF485G1u1bmgOYP1NonPWYnE6yRZcxov0Yt68aN1brE1QoqvCClk0IhbCz4ViyRry2hX-T35DhZ9kgeRyBo/s1600/IMG_2957.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdw4LIKfyWqOpeu0Xm5dijS9f3_Oreyt_zhrWcHW6LG20DbaNfRZp5k0xrJF485G1u1bmgOYP1NonPWYnE6yRZcxov0Yt68aN1brE1QoqvCClk0IhbCz4ViyRry2hX-T35DhZ9kgeRyBo/s200/IMG_2957.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_IajPMAtNmSdpKO5B3zXyTPNGejRBZ97sqoq_iUSztuO5fmcblfvF2yxLZqbKvAk1wT5KEUr1jx4C8EzizFKLQZh3QlPhohg5deCxQeu776qv9OC8Dtl6gAvO2C4-vVyejS0x8EULoI/s200/IMG_2958.JPG" width="150" /><br />
<br /><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: right;">
- Boil cornstarch, rice vinegar, honey until thick. Add to mixture. Continue blending and add a stream of oil.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ31PoWun4uZGTc_CmV8UxWaBR3V9XYHOFkmGzgGpunkL5x8QdhORbllnzmSfn-lybpoEzGbhEChSIaxNP-HJukckXccqDm8D7912xRWjl4Pz-y7ITzZKGGn-jvafhxTCGbayy9RFIEOc/s1600/IMG_2971.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jM3zawW9ky2KiP8_-6hARf7PSUJWEyxECjB8fLaqcIfBbBs_vSSn_YoxAAJ5ZbcFf9701EfvGPl8te0qFvVGO-C-DrB3TGI7d-Bwrr06iwaAFC50xXTHI5Un21Y-6O8u5LEVrSx9Dqs/s1600/IMG_3068.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jM3zawW9ky2KiP8_-6hARf7PSUJWEyxECjB8fLaqcIfBbBs_vSSn_YoxAAJ5ZbcFf9701EfvGPl8te0qFvVGO-C-DrB3TGI7d-Bwrr06iwaAFC50xXTHI5Un21Y-6O8u5LEVrSx9Dqs/s200/IMG_3068.JPG" width="200" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ31PoWun4uZGTc_CmV8UxWaBR3V9XYHOFkmGzgGpunkL5x8QdhORbllnzmSfn-lybpoEzGbhEChSIaxNP-HJukckXccqDm8D7912xRWjl4Pz-y7ITzZKGGn-jvafhxTCGbayy9RFIEOc/s200/IMG_2971.JPG" width="150" /></div>
<br />
<div style="text-align: right;">
When the dressing is the correct consisitency, dress Spring Mix.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg448i_Xfjrkl1nnpuItYFz7XeMFjgr4D_d05lx0jmsmx7pXmt1ElgBf-nJDKGH5edtWuq_G6Wtk0QGzNU-gncJDM2TPQvbIrb2PgisqVQ-xMdG5BGnPENzzNOyvaj_AnZWEZCvVA_Reb4/s1600/IMG_3070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg448i_Xfjrkl1nnpuItYFz7XeMFjgr4D_d05lx0jmsmx7pXmt1ElgBf-nJDKGH5edtWuq_G6Wtk0QGzNU-gncJDM2TPQvbIrb2PgisqVQ-xMdG5BGnPENzzNOyvaj_AnZWEZCvVA_Reb4/s320/IMG_3070.JPG" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Chopped scallions, seared tuna and crispy wontons. Finish the salad.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Coming soon.....</div>
<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg448i_Xfjrkl1nnpuItYFz7XeMFjgr4D_d05lx0jmsmx7pXmt1ElgBf-nJDKGH5edtWuq_G6Wtk0QGzNU-gncJDM2TPQvbIrb2PgisqVQ-xMdG5BGnPENzzNOyvaj_AnZWEZCvVA_Reb4/s1600/IMG_3070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_IajPMAtNmSdpKO5B3zXyTPNGejRBZ97sqoq_iUSztuO5fmcblfvF2yxLZqbKvAk1wT5KEUr1jx4C8EzizFKLQZh3QlPhohg5deCxQeu776qv9OC8Dtl6gAvO2C4-vVyejS0x8EULoI/s1600/IMG_2958.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV6Fua-xsnildwcRXmUrw5UgtGkmPxuL5ZrKClRhX3NkZm-jeW3pobkXfJY3JwVKMphJcYxBlLl6lGks_viS0ft6AZpIoNr3nVcWpIggrXykOkiZsC9bUhTMe1vD_tK4dHwHP1UvwLqU/s1600/IMG_2969.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpCJzaQ7LTI2GDs2xFdIjU4CgMgqtCki8Yc5zgrHzXtr_FpOLJxqYlzjo59i6G2MRuj6kWkiU5zSI7QHM6JXp8DBzP204YEMQB-hwBtPeeA9I4S1ZE7KwVaF5hGfWjM5FW33hsrsThGQ/s1600/IMG_3063.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRkBDEwXGG395xtbRjqTlZWikJI3RdDOfGpn5WhSiBnjHN5LoN942lxRsPCkNGTYY2ombeD8te52Q-RtGOxQxg1iz4hBi1PV9uvyg9IRzVnWXVO0a97lwifSrmJCrpEFHHMhjaWHOkQ/s1600/IMG_3058.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqpSnqdKgoM1kjrwStI613sRmzVw7tiNSOkw5ZMP7Pl8EX85Gmy8dmitD_r2bw0boD_TnpqmmtQDtepznQjI6p364iTPA7KPF71oCxsKJP0xLQt14DBGSUBhU6LEgkv8c6tPQCanaUq0/s1600/IMG_3071.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqpSnqdKgoM1kjrwStI613sRmzVw7tiNSOkw5ZMP7Pl8EX85Gmy8dmitD_r2bw0boD_TnpqmmtQDtepznQjI6p364iTPA7KPF71oCxsKJP0xLQt14DBGSUBhU6LEgkv8c6tPQCanaUq0/s200/IMG_3071.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUE93meYCMRV1J9gwOtrFchni5UNcJS5TFWeINVEB2ZzYif8F6itRjGgENLNTyBSe6fqRbrFD4pFgQ6fqd8GHWYc6ObJNofXggR68iNIxoo6bSIShB1V99RpqnJb5S10BPynFMx5ypSQ/s1600/IMG_2995.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUE93meYCMRV1J9gwOtrFchni5UNcJS5TFWeINVEB2ZzYif8F6itRjGgENLNTyBSe6fqRbrFD4pFgQ6fqd8GHWYc6ObJNofXggR68iNIxoo6bSIShB1V99RpqnJb5S10BPynFMx5ypSQ/s200/IMG_2995.JPG" width="200" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRkBDEwXGG395xtbRjqTlZWikJI3RdDOfGpn5WhSiBnjHN5LoN942lxRsPCkNGTYY2ombeD8te52Q-RtGOxQxg1iz4hBi1PV9uvyg9IRzVnWXVO0a97lwifSrmJCrpEFHHMhjaWHOkQ/s200/IMG_3058.JPG" width="150" /> </div>
<br />
So that should be the 3 salads we open the menu with. Nice variety. Still some kinks to work out. Lots more work to do.<br />
<br />
Stay tuned, soup's up next!Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com2tag:blogger.com,1999:blog-2398458638606475839.post-53693771765897623412013-02-06T22:48:00.000-08:002013-02-11T00:25:26.188-08:00Prelude to Palo Alto Grill part 1 - Intro and Caesar<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyaq7Iwdot8vv90jQAQpOg_LA6i3sC2_YhW2IrkRsiez8_DoL_Pnr7v9dqmHTycgReyn_KkExurZuuH1O9wFuaGLKFdKC0VT5D9Oaf7f7LC0WfHq8C4F2tJz_rXNbyU_F2un1UU7saK4/s1600/psh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyaq7Iwdot8vv90jQAQpOg_LA6i3sC2_YhW2IrkRsiez8_DoL_Pnr7v9dqmHTycgReyn_KkExurZuuH1O9wFuaGLKFdKC0VT5D9Oaf7f7LC0WfHq8C4F2tJz_rXNbyU_F2un1UU7saK4/s400/psh.jpg" width="400" /></a></div>
<div class="MsoNormal">
Exciting news: this chef has found a new home! Palo Alto Grill is a New American Steakhouse on <st1:street>University
Ave</st1:street> in <st1:city>Palo Alto</st1:city>. Bruce Schmidt and Luka Dvornik, previously of
Lavanda, will be running the show. We will be featuring a variety of Steaks and other grilled
entrees prepared a la carte with garnishes featuring quality Californian
ingredients. We will have an exciting
selection of seasonal sides, as well as a full complement of creative
appetizers. Unlike many steakhouses,
however, we will have many items on the menu, designed to please the vegetable
lover or vegetarian palette. Palo Alto
Grill has adopted the philosophy of supporting local, sustainable and organic
farms. We believe in preparing food
which showcases these ingredients in a modern, refined, yet casual
context. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4wETy6VHBcZkX1tqepfFD2rgomwdyMbnzChZGObwPBr7NZlW5xZWYOGItQOHbj_yVQNc8S1BJDhEZIqw9KSDy2BFDdRRgwybXuT-y7-pszqUiZuCPVZEmgdSs1y-Q8PHl6TmMULp9lU/s1600/IMG_2870.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4wETy6VHBcZkX1tqepfFD2rgomwdyMbnzChZGObwPBr7NZlW5xZWYOGItQOHbj_yVQNc8S1BJDhEZIqw9KSDy2BFDdRRgwybXuT-y7-pszqUiZuCPVZEmgdSs1y-Q8PHl6TmMULp9lU/s400/IMG_2870.JPG" width="300" /></a>We've got a lot to do before estimated opening at the end of February. I will be demoing all of the dishes, as they are developed. So the good news is, if you follow this blog, you'll get to see the menu as it comes together.</div>
<br />
<br />
Starting at the top, I'll be popping out the salads. My favorite salad being the Caesar. Interesting thought I had while putting this salad together: In Italian cooking, it is mostly taboo to combine seafood and cheese. I concur with this assessment, its really hard to appreciate the freshness of fish and the funkiness of cheese in the same mouthful. This salad is one of those very rare exceptions, since the anchovies are quite cured. Also, it's Mexican food. It was invented by Caesar Cardini in Tijuana. Bet you didn't see that coming!<br />
<br />
I will be giving an expansive description of emulsion-style dressings in my next blog post. To make a long story short, Caesar dressing is a combination of anchovy, egg yolk, lemon juice, garlic paste, grated Parmesan, black pepper and mustard, into which one whisks a slow stream of olive oil until a smooth emulsion is achieved. I recommend using a food processor. More on this process to follow. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6EC5zVPZbQuH4XzUcakNgriJYjBABuaftpl7-dDhuHmcFLqsX7N0rZELmAauzqODLXng0rrzKTX5OLmwN8muK4dLbvFLwBp6wxSYmeXeZGIC9XA5Fx4TBIES7VNojprShvltD3Sn0UU/s1600/IMG_3051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6EC5zVPZbQuH4XzUcakNgriJYjBABuaftpl7-dDhuHmcFLqsX7N0rZELmAauzqODLXng0rrzKTX5OLmwN8muK4dLbvFLwBp6wxSYmeXeZGIC9XA5Fx4TBIES7VNojprShvltD3Sn0UU/s320/IMG_3051.JPG" width="240" /></a>This salad shall be filling two spaces on our menu. In addition to providing an interesting take on the Caesar, I will be serving it as a Lettuce Wedge-style salad, also traditional to a steakhouse menu.<br />
<br />
The dressing that we make is quite strong. The creaminess of it is definitely secondary to the sharp flavors of garlic, lemon and parmesan, as well as the deep savory character of anchovy. Because of this, one needs little more than a patina of dressing over the outside. I love these flavor contrasts. Instead of a delicate, light flavor release, like one would find in a completely tossed salad, the intense dressing hits your tongue with all its fury and is immediately washed away in a crunch of watery romaine. Very bright and refreshing, a great way to start a meal.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdfeQ3z9f37k3hKSNcroMlgLcTuB4LCbq4AwHR8ONubyrVApTGfB0TJzkwwjEBeHHbA4uts5QleU2fYEJGmEgVRAPbvwDmVjri-zopy6s11wZjxcA04FpD8thzRUWYyRJPSu6rpMF1wQ/s1600/IMG_3052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdfeQ3z9f37k3hKSNcroMlgLcTuB4LCbq4AwHR8ONubyrVApTGfB0TJzkwwjEBeHHbA4uts5QleU2fYEJGmEgVRAPbvwDmVjri-zopy6s11wZjxcA04FpD8thzRUWYyRJPSu6rpMF1wQ/s320/IMG_3052.JPG" width="240" /></a><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikp4jR0SNqhwymiroqRY_E0GU8JN_TvphVOQq9vNPL3GOa6XxBzgXCtV1Ms_zQYEV5vFckaYxtrw7AgLOAcwZFA4BW7AxDRpvvVHk0iXtkgUQ7PQrERz3aG6cArPObw7TCYIQca0G0wv4/s1600/IMG_3053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikp4jR0SNqhwymiroqRY_E0GU8JN_TvphVOQq9vNPL3GOa6XxBzgXCtV1Ms_zQYEV5vFckaYxtrw7AgLOAcwZFA4BW7AxDRpvvVHk0iXtkgUQ7PQrERz3aG6cArPObw7TCYIQca0G0wv4/s200/IMG_3053.JPG" width="150" /></a><br />
Spanish white anchovies, or boquerones bring a briny richness.<br />
<br />
But I'd like to add one more layer of intrigue to this Caesar. Instead of croutons, I will be making warm Parmesan Gougeres. Gougeres are like cheesy, airy pastry puffs, almost like a popover.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Vv0PJFu5zjV0b3468k44W3__1qWzmF6W28t0BwndSA0Ktw3pDbTnBUbWdxsvsZoBKyPDdwb4SFuD0LiHqXEvl_reotdlXwqzt6RInfQ9GzdwZdcWN_LKEoE-kIHNuW-T7Y1Fob-RApo/s1600/IMG_3065.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Vv0PJFu5zjV0b3468k44W3__1qWzmF6W28t0BwndSA0Ktw3pDbTnBUbWdxsvsZoBKyPDdwb4SFuD0LiHqXEvl_reotdlXwqzt6RInfQ9GzdwZdcWN_LKEoE-kIHNuW-T7Y1Fob-RApo/s320/IMG_3065.JPG" width="240" /></a><br />
<br />
<br />
Ingredients for Gougeres:<br />
<br />
1 cup Water<br />
1 stick Butter<br />
3/4 cup All-Purpose Flour<br />
5 each Eggs<br />
1/4 cup Parmeseano Reggiano, grated<br />
1/4 cup Swiss melting cheese, grated<br />
Black Pepper, to finish<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVei2nNcrvjxkaQmTVJqEXOBbOCy8s0y5r63_0fL4X-rsNc9QbKJ8eoKBDa5NDg2YrP72j6YT9QI67CtB7c5wG8HUqFuAkWTuhUIl_UYlDsZSpOgCcxeGH2ykUavZUvoTmsnXr9jAbCLQ/s1600/IMG_3017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVei2nNcrvjxkaQmTVJqEXOBbOCy8s0y5r63_0fL4X-rsNc9QbKJ8eoKBDa5NDg2YrP72j6YT9QI67CtB7c5wG8HUqFuAkWTuhUIl_UYlDsZSpOgCcxeGH2ykUavZUvoTmsnXr9jAbCLQ/s320/IMG_3017.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
- First, begin by placing the butter and water in a pan over high heat. Let this come to a complete and roiling boil.<br />
<br />
- Then add the flour and remove from the heat, stirring with a wooden spoon. When the water reaches a boiling point, it is almost moving rapidly enough to emulsify with the butter. Adding the flour at this point, almost freeze-frames the water and butter into this matrix. This is what gives Gougers, eclairs and other choux-based pastries their puff.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZRDFUTi_awOCpB7Yz38kJuQ4mY-rOVJP5ZE2gZLt66Li0hCuXHxTn6fRC7QS9YVY0XOLnTU0nX0gKWyHosHrdsDZt7Dswu-yDku2AFxbDCOtfjY_pzLMS-yUyos7MZo9gdGPc1unLpM/s1600/IMG_3028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZRDFUTi_awOCpB7Yz38kJuQ4mY-rOVJP5ZE2gZLt66Li0hCuXHxTn6fRC7QS9YVY0XOLnTU0nX0gKWyHosHrdsDZt7Dswu-yDku2AFxbDCOtfjY_pzLMS-yUyos7MZo9gdGPc1unLpM/s320/IMG_3028.JPG" width="240" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DMkBLiywwD2kMLanMJDsWzLSs6cJ-W0VuIaLIC1eKWdMRzrCXf0onlJyWjAcck93Nwmp7eR02-Ct9RwBFvPtyWsjcjcADUkykW_bNkEGDIoF3kAINvHacWV4qIsoXLUnuc5c1TPVTVM/s1600/IMG_3030.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DMkBLiywwD2kMLanMJDsWzLSs6cJ-W0VuIaLIC1eKWdMRzrCXf0onlJyWjAcck93Nwmp7eR02-Ct9RwBFvPtyWsjcjcADUkykW_bNkEGDIoF3kAINvHacWV4qIsoXLUnuc5c1TPVTVM/s200/IMG_3030.JPG" width="150" /></a><br />
<br />
<br />
-When the dough has come together, remove from the stove and place in a Kitchenaid or other stand mixer.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZvy493KRIVCKFQqeENPeI5WbZCw4SZoBqVq19C1AxeGKp446oGbY1otp8KFsb0qR9nO8L7CgV1R88AfMCB5A7EHNUoj1XvQI4HSzE92dMo9FWNgqtZlO8evF3q51L5fcD4zp3Vat538/s1600/IMG_3032.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZvy493KRIVCKFQqeENPeI5WbZCw4SZoBqVq19C1AxeGKp446oGbY1otp8KFsb0qR9nO8L7CgV1R88AfMCB5A7EHNUoj1XvQI4HSzE92dMo9FWNgqtZlO8evF3q51L5fcD4zp3Vat538/s320/IMG_3032.JPG" width="240" /></a><br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
- Allow to paddle for a few seconds, then begin </div>
<div style="text-align: right;">
adding the eggs, one at a time.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9BmD0C2Nr2MPE8unXT-RtsGflI_hLAvWF_7Krz45wrYlpQYjavds-ApXplCVl3zTai7dOOxP66hCIoqCGlwTV-fFKmBDV-6jU9L9Ykw4X8T0ugUniLyxbZ-qZFN1Y6GhUGY6fi8LU84/s1600/IMG_3034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9BmD0C2Nr2MPE8unXT-RtsGflI_hLAvWF_7Krz45wrYlpQYjavds-ApXplCVl3zTai7dOOxP66hCIoqCGlwTV-fFKmBDV-6jU9L9Ykw4X8T0ugUniLyxbZ-qZFN1Y6GhUGY6fi8LU84/s200/IMG_3034.JPG" width="150" /></a></div>
<div style="text-align: left;">
<br /></div>
<br />
<div style="text-align: right;">
</div>
<div style="text-align: left;">
- Be sure to allow each egg to fully incorporate before adding the next, or your gonna have a bad time</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A6n2jupvVskTvTQ_J4k8aYWKxkXWvql0J-cXPRieCx_rGhF3pUnkGTewlqAj8SjOt0qsdCzYZFgqVi-ZfJTFKYlxiL3zNw8gOlzlp9aI-s0FecD7q2seWqCnGMX-2m5iOO1oGVOWLgA/s1600/IMG_3038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A6n2jupvVskTvTQ_J4k8aYWKxkXWvql0J-cXPRieCx_rGhF3pUnkGTewlqAj8SjOt0qsdCzYZFgqVi-ZfJTFKYlxiL3zNw8gOlzlp9aI-s0FecD7q2seWqCnGMX-2m5iOO1oGVOWLgA/s400/IMG_3038.JPG" width="300" /></a></div>
<div style="text-align: left;">
- When the batter is mixed, check the texture. It should be just fluid enough to drip to a point from a spatula or the mixing paddle. This is easy enough to achieve, but surprisingly difficult to photograph! If you need to add more liquid, tradition says to add a bit of milk. I say put a little bit of egg white.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- Finish by adding 75% of the shredded cheeses, saving the rest for sprinkling on top.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEian0028JC1lQWB_oSRK2vs3ikQNm1U6tINUGoV5gakDR1h53-cmCrVjRU5IjiTrvcpplKcJQgzpEndmx2u0e0lqH50h-y04Bz9xkgXAmcV6H1TSfDIw8qQTgoosG3K0QqQ41xNI0Qdg20/s1600/IMG_3044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEian0028JC1lQWB_oSRK2vs3ikQNm1U6tINUGoV5gakDR1h53-cmCrVjRU5IjiTrvcpplKcJQgzpEndmx2u0e0lqH50h-y04Bz9xkgXAmcV6H1TSfDIw8qQTgoosG3K0QqQ41xNI0Qdg20/s200/IMG_3044.JPG" width="150" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOe8oxu3lZ54CdaY0auU8OM15gI1EiMhvUzc85r6nZLKj1qhkPOeOqbYMxKK_6IxD8elxuHZIB7Ar7L6Pl2fVsx3a5Z8gvSMzaYQZ-oYY7zi111HRJDt2ddr7QCmx-mdbbep7xC-3UAI4/s1600/IMG_3047.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOe8oxu3lZ54CdaY0auU8OM15gI1EiMhvUzc85r6nZLKj1qhkPOeOqbYMxKK_6IxD8elxuHZIB7Ar7L6Pl2fVsx3a5Z8gvSMzaYQZ-oYY7zi111HRJDt2ddr7QCmx-mdbbep7xC-3UAI4/s320/IMG_3047.JPG" width="240" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
- Transfer the batter to a piping bag and </div>
<div style="text-align: right;">
pipe small domes of the dough onto a </div>
<div style="text-align: right;">
baking sheet. If available, line with parchment</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklQFeOBnSOU3ba3Gp0-vjGAX_qCxKuTQj90OjQ5a7do2xMVKf6nPB4Vg6bYDYFpDVwOG2jPsdw-SMHMXbYoWasry0NvdlUBq20ZJqMwfeymQCLmusiJguGBa0aMs7NbLV6foQZgS_lSs/s1600/IMG_3048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklQFeOBnSOU3ba3Gp0-vjGAX_qCxKuTQj90OjQ5a7do2xMVKf6nPB4Vg6bYDYFpDVwOG2jPsdw-SMHMXbYoWasry0NvdlUBq20ZJqMwfeymQCLmusiJguGBa0aMs7NbLV6foQZgS_lSs/s200/IMG_3048.JPG" width="150" /></a></div>
<div style="text-align: left;">
- Sprinkle with remaining cheese and lots of freshly cracked pepper.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<div style="text-align: right;">
<br /></div>
</div>
<div style="text-align: left;">
<div style="text-align: right;">
<br /></div>
</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrBLLSHXnzib2A-5Yw40eR6_HjiIyO_7zzb-teSAh3HkL9RgcJ5UZ-mKjrPWFa_I8oxL-1IKMJpHgzcFwzyUJd2_rw9ady_EXTVoub9JTK33NKzI6Gb7lddIftnb5BuEGLSUNKc2j-BU/s1600/IMG_3050.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrBLLSHXnzib2A-5Yw40eR6_HjiIyO_7zzb-teSAh3HkL9RgcJ5UZ-mKjrPWFa_I8oxL-1IKMJpHgzcFwzyUJd2_rw9ady_EXTVoub9JTK33NKzI6Gb7lddIftnb5BuEGLSUNKc2j-BU/s400/IMG_3050.JPG" width="300" /></a><br />
<div style="text-align: right;">
- Bake at 350 F until bubbly brown and sexy.</div>
<div style="text-align: right;">
Much more exciting than a crouton.</div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaslCxCBk8xdDqCdMNM-KYGUwF32YMzii1Mh_8PN0-vUTA3ZwO7-fOmxZxBX8iLGMU5xL66Fkz2I90wro9IImfbYgp44IYyZhY8LxPUL5nHvOLoPfs-6lqt09L_sdFXI4GiJWfrvNvok/s1600/IMG_3054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaslCxCBk8xdDqCdMNM-KYGUwF32YMzii1Mh_8PN0-vUTA3ZwO7-fOmxZxBX8iLGMU5xL66Fkz2I90wro9IImfbYgp44IYyZhY8LxPUL5nHvOLoPfs-6lqt09L_sdFXI4GiJWfrvNvok/s200/IMG_3054.JPG" width="200" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Gqw81amsnJWACw5D1y19rNIazrMu1sL7wk4TxJ9Ipvtz8WNDldAljvoT4gXU7UHRhTJ5XToiOf9PAEOJ1no9UYCPBfgrXOUHd7vcRN3fRtRJI0whmPV0AWsHTImzX_FEmutrA1piZ6s/s1600/IMG_3055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Gqw81amsnJWACw5D1y19rNIazrMu1sL7wk4TxJ9Ipvtz8WNDldAljvoT4gXU7UHRhTJ5XToiOf9PAEOJ1no9UYCPBfgrXOUHd7vcRN3fRtRJI0whmPV0AWsHTImzX_FEmutrA1piZ6s/s200/IMG_3055.JPG" width="150" /></a></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
- Finish by shaving a bit more Parmesan, and that's the Caesar Lettuce Wedge. </div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Coming soon...</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRkBDEwXGG395xtbRjqTlZWikJI3RdDOfGpn5WhSiBnjHN5LoN942lxRsPCkNGTYY2ombeD8te52Q-RtGOxQxg1iz4hBi1PV9uvyg9IRzVnWXVO0a97lwifSrmJCrpEFHHMhjaWHOkQ/s1600/IMG_3058.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRkBDEwXGG395xtbRjqTlZWikJI3RdDOfGpn5WhSiBnjHN5LoN942lxRsPCkNGTYY2ombeD8te52Q-RtGOxQxg1iz4hBi1PV9uvyg9IRzVnWXVO0a97lwifSrmJCrpEFHHMhjaWHOkQ/s640/IMG_3058.JPG" width="480" /></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com5tag:blogger.com,1999:blog-2398458638606475839.post-8221538114697785772013-02-02T00:23:00.000-08:002013-02-06T22:53:55.753-08:00Uncommon Pie Tricks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoIYkRfTVsYxRd1W2Bxv-EFPQ1jmWjcO9eYLu51wSKke2mRSMWTizJWc2rVc7VySKQ2cktWOu5kLHKvRy_xo8Ej8SaaaOlv1uMR5zR4yqZtTIXep6VwbPDAKLsy5W-yTJDNSzKBYSrfo/s640/blogger-image--196236208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoIYkRfTVsYxRd1W2Bxv-EFPQ1jmWjcO9eYLu51wSKke2mRSMWTizJWc2rVc7VySKQ2cktWOu5kLHKvRy_xo8Ej8SaaaOlv1uMR5zR4yqZtTIXep6VwbPDAKLsy5W-yTJDNSzKBYSrfo/s320/blogger-image--196236208.jpg" width="320" /></a>It seems lately I've been defending/championing a few techniques used in pie making. These techniques are very easy to achieve, and make the pie baking process so much more easy and consistant. <br />
The apples that you choose are very important. Most people think apples are apples, but this is far from the case. Picture potatoes: some potatoes are great for mashing, but make terrible fries, and some make great baked potatoes, but are mealy and crumbly as potato salad. Much like how potatoes have vastly different starch/water/sugar content, so too do apples.<br />
<br />
When it comes to apples, Granny Smiths are delicious raw, but are almost the worst apples to cook, due to their high acidity and water content. I selected a trio of apples for their individual attributes. This is a risky maneuver as well, and I might not recommend it. The different apples cook at different speeds, so while one cooks to mush, yet another varietal will still barely be tender. I chose Honeycrisps for their apple-y flavor, golden delicious for their moisture (which did not work out), and Fuji's for a starchiness, which makes a really nice creamy tender texture.<br />
(Note: its also very important to pick apples at the height of their season, so try for a varietal which is local and ripe and in season. Otherwise the water content, starch and sugar could be way off)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzXGu97q4IfDjD_OpF0iJX1tzbjLmOPODMAC7cUb_MHASFpxDI4n2LoX1tmBIeYOhn4Aq0XJ1vBWkIvsOE7o2CP7GvhIM5BRvtcbPIVTgYIUE6YzeY6fDiKaAxu0E0MAaFVrtdez5bhM/s640/blogger-image-1147681027.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzXGu97q4IfDjD_OpF0iJX1tzbjLmOPODMAC7cUb_MHASFpxDI4n2LoX1tmBIeYOhn4Aq0XJ1vBWkIvsOE7o2CP7GvhIM5BRvtcbPIVTgYIUE6YzeY6fDiKaAxu0E0MAaFVrtdez5bhM/s320/blogger-image-1147681027.jpg" width="240" /></a><br />
<br />
Ingredients for Filling:<br />
<br />
9 each Apples (about 5 pounds)<br />
1 pound Sugar<br />
1 Tbs Cornstarch<br />
1 ounce Butter<br />
1 pinch Salt<br />
2 Vanilla Beans, split<br />
<br />
Interesting trick 1: most pie recipes call for a tremendoes amount of cinnamon. I've subbed vanilla beans, which makes for very nice flavor, and doesn't overpower the apples.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLmbwPpi7qbOEcw48M8C1xaHu7dbcFj44eKL0vW96WCAJ_6SKuCOD2XmMKqioTM8iJ2A4aEzvgy8FCEpZnAVMjt5ueuALH0W1gzR9kRextnmNcTMrCuPEcXC-TQZqWxerAMmsFNu7mLg/s640/blogger-image--1008139886.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLmbwPpi7qbOEcw48M8C1xaHu7dbcFj44eKL0vW96WCAJ_6SKuCOD2XmMKqioTM8iJ2A4aEzvgy8FCEpZnAVMjt5ueuALH0W1gzR9kRextnmNcTMrCuPEcXC-TQZqWxerAMmsFNu7mLg/s320/blogger-image--1008139886.jpg" width="238" /></a><br />
<br />
<br />
<br />
First, toss the apples in half of the sugar and the salt and allow to sit for at least 20 minutes. This will draw the water out of the apples so that they cook quickly and evenly from the inside-out.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbEP-F-NCj4FHQOMzOtGlCyfRCVJeGSgMojhtAjwATw_ghw8GBKaneDOTEB8ocVlLI3wFQcxUdb4tDnbP19fkQNq0zdjwzSEOyCHS-eTSmTFDpqiviicgZbk6CKePX-zi_N1rFnvqkUE/s640/blogger-image-1509849555.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbEP-F-NCj4FHQOMzOtGlCyfRCVJeGSgMojhtAjwATw_ghw8GBKaneDOTEB8ocVlLI3wFQcxUdb4tDnbP19fkQNq0zdjwzSEOyCHS-eTSmTFDpqiviicgZbk6CKePX-zi_N1rFnvqkUE/s200/blogger-image-1509849555.jpg" width="200" /></a><br />
When the apples are shiny and most of their moisture has come to the surface, place them in a wide pot with the 2 vanilla beans and bring to a simmer over medium heat.<br />
<br />
<br />
<br />
<br />
Cook until the apples become just tender.<br />
(you can tell this by eating them. Stop cooking when they have a nice pie-like consistency. Some people like it more al dente. I like it very soft)<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD3jxWUOti_5JXnl3HJ6j6fHydHJBSEuMVmSsuUguGmRvO7QZUk6y2dG5UW0gYbBL408pc4HkEyHegI3OUPKD9jkAoE7__zvdr1ABxpcotZlRRXGTzmZ5nudttVSolzVXKDm1l3Z3VkU/s640/blogger-image--1828465721.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD3jxWUOti_5JXnl3HJ6j6fHydHJBSEuMVmSsuUguGmRvO7QZUk6y2dG5UW0gYbBL408pc4HkEyHegI3OUPKD9jkAoE7__zvdr1ABxpcotZlRRXGTzmZ5nudttVSolzVXKDm1l3Z3VkU/s400/blogger-image--1828465721.jpg" width="400" /></a><br />
Mix the cornstarch and just enough water to create a smooth slurry.<br />
<br />
Drizzle into the liquid of the apples, keep heat high and stir constantly to prevent clumping.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8htVp5mj2m5wBPZKIzAXS8tB2Dfa3mKgjAXYSLjUWvluNougs2_CCB96um8dDIbGEULcMTQd80Ty5OGjYRVd7GQ73YvMHYb22rA6zKmcZRwv5YqJgXSmbg-lRTpYno6Ei_2aRZad989E/s640/blogger-image--702542536.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8htVp5mj2m5wBPZKIzAXS8tB2Dfa3mKgjAXYSLjUWvluNougs2_CCB96um8dDIbGEULcMTQd80Ty5OGjYRVd7GQ73YvMHYb22rA6zKmcZRwv5YqJgXSmbg-lRTpYno6Ei_2aRZad989E/s200/blogger-image--702542536.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
If you are satisfied with the thickness, set the filling aside to cool completely. If you'd like it thicker, feel free to drizzle more slurry. (Aim thick, the apples will continue to release moisture)<br />
Its very important that the filling be completely cool. Reserve the 1 ounce of butter for the final assembly.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTODD17afiHfRkNnlLAfg0socSmlTZzkFkQowuhKdbZ2HAt-HUcLAhcX18BsQcHVcn0NvKyW4AtgKM_am_1afhFoDmPW-Fh17b9pnMzo2aDlRXkUBUWA4gEBnHRRJH-kPaMqOWaRPMPA/s640/blogger-image-1071319570.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTODD17afiHfRkNnlLAfg0socSmlTZzkFkQowuhKdbZ2HAt-HUcLAhcX18BsQcHVcn0NvKyW4AtgKM_am_1afhFoDmPW-Fh17b9pnMzo2aDlRXkUBUWA4gEBnHRRJH-kPaMqOWaRPMPA/s400/blogger-image-1071319570.jpg" width="300" /></a>Now onto the important stuff: LARD!!!<br />
<br />
I have a high sensitivity to vegetable shortening. I understand this is not an uncommon affliction. Shortening can be quite hard to digest for most people. However, butter and margarine are both unsuitable ingredients, due to their water content. This leaves good old, traditional, extremely natural, essentially healthy (in moderation) delicious lard. Lard is rendered pork fat, essentially the stuff that comes out when you cook bacon. (another cool trick, try to save that bacon lard and make a pie crust from that for quiches...or even apple pie - why not!?)<br />
<br />
Lard is nothing to be afraid of, and once you see how flakey, crispy, yet tender a crust it makes. Despite being essentially a meat product, one detects nothing but a nutty richness in the flavor and smell of the crust. Go ahead, give it a try, you won't be sorry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-If_yR_vKNi-dqWtb5nh6lY_gb5sw_rJ5baMaqRguUIyR82XoFCa2plGVr_xL_bOyRuYxLVXhLb2J0WzdQ04OxlKs2_DXmLRVKnGehzao-7rn79O2x5OsR_0I17lUbAFBy6qGk9zgAaA/s640/blogger-image--640890494.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-If_yR_vKNi-dqWtb5nh6lY_gb5sw_rJ5baMaqRguUIyR82XoFCa2plGVr_xL_bOyRuYxLVXhLb2J0WzdQ04OxlKs2_DXmLRVKnGehzao-7rn79O2x5OsR_0I17lUbAFBy6qGk9zgAaA/s400/blogger-image--640890494.jpg" width="300" /></a></div>
<br />
Ingredients for Crust:<br />
<br />
- 3 cups All Purpose flour<br />
- 1 pound Lard<br />
<br />
- 7 ounces Water, cold<br />
- 1 Tbs Salt<br />
- 1 ounce Sugar<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGN6_M8HnU4CHWmeeO0Wh4AkmxY8yh1152556_4LV6btM_nhsExTf1FvozBrYjOqwaBmDwU4fcmVJDw2yJEJ33sdoVbUUhFoKAO7b_SqNvFNcwYPRNdsMRLSyFstrDuS2jtDbsmaRe2q4/s640/blogger-image--1234111616.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGN6_M8HnU4CHWmeeO0Wh4AkmxY8yh1152556_4LV6btM_nhsExTf1FvozBrYjOqwaBmDwU4fcmVJDw2yJEJ33sdoVbUUhFoKAO7b_SqNvFNcwYPRNdsMRLSyFstrDuS2jtDbsmaRe2q4/s200/blogger-image--1234111616.jpg" width="150" /></a><br />
<br />
Start by slowly cutting the lard into the flour by hand. Do not overwork, you only need to reduce the size of the lumps of lard to that of hazelnuts or peas, as in the picture on the left.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1Pp4msDjtmMP-ao-a8_6MbGKA4r89gXsNxsNAXzaiWyELIAt-RplxB9h9k44_Dp24_jO-aeIcA0XfLJKoVsIum3CSbCTPDB8dSYCU9MQOQe_3pZpzvRI8D-OP6hBDvIGVBYB0HG3zkM/s640/blogger-image-543140583.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1Pp4msDjtmMP-ao-a8_6MbGKA4r89gXsNxsNAXzaiWyELIAt-RplxB9h9k44_Dp24_jO-aeIcA0XfLJKoVsIum3CSbCTPDB8dSYCU9MQOQe_3pZpzvRI8D-OP6hBDvIGVBYB0HG3zkM/s320/blogger-image-543140583.jpg" width="240" /></a></div>
Mix the water with the salt and sugar.<br />
<br />
Add to the mixture of lard and flour (in the picture you can see vanilla beans, it was worth a try, but I wouldn't recommend it, the flavor of the filling is sufficient.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYZuPYDwlsguyg5WLoEMUdKKuQR_uuU_HxTKwwa_6h0MNgXiRPIWR4MopjmOibVI5X-MRTXOkjrbriPF8Z9nWmhxl9xhEVuUwrO13JFftC9WXtV_QwnXzLVWVtGn6TJk5JabsvnVm65A/s640/blogger-image-402714434.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYZuPYDwlsguyg5WLoEMUdKKuQR_uuU_HxTKwwa_6h0MNgXiRPIWR4MopjmOibVI5X-MRTXOkjrbriPF8Z9nWmhxl9xhEVuUwrO13JFftC9WXtV_QwnXzLVWVtGn6TJk5JabsvnVm65A/s200/blogger-image-402714434.jpg" width="200" /></a>Very gently bring the dough together.<br />
<br />
When the dough is combined, but still slightly crumbly, wrap it in plastic and refrigerate for a half hour.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADFBsu_z0qHgy52JDYrT2BCvLRPC7JWeH5mkFrM3nWA6VF9to2HAYvceIUSd9_s1-gWHWtJaGLEfGGbPBzk3kd0PuRyRLmnZf2Hq12Q0_83wy00g1f9Kbm0b80xPQM12A1QrYfYgFBD0/s640/blogger-image-300356589.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADFBsu_z0qHgy52JDYrT2BCvLRPC7JWeH5mkFrM3nWA6VF9to2HAYvceIUSd9_s1-gWHWtJaGLEfGGbPBzk3kd0PuRyRLmnZf2Hq12Q0_83wy00g1f9Kbm0b80xPQM12A1QrYfYgFBD0/s400/blogger-image-300356589.jpg" width="297" /></a><br />
<br />
After the dough has chilled, split in half and sprinkle both halves liberally with flour. Gently roll each half out to 1/8 ". <br />
<br />
Lay the first half of the dough over the pie pan, cut off extra trim and make sure it conforms to the pan perfectly, without air bubbles.<br />
<br />
(Note, cast iron, enamel, etc is far better for pie baking than aluminum. Aluminum will give you a crappy bottom crust 10/10 times. Next time I will not repeat this mistake.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30Rbl0Xc2gbwnMDCkkLxRHUFA2kaFgHti9O_2I64kIXCS54zo1csnu_hQGL8loOMT8ggTtNzHLzZr4RlmBMcbBxgQx5cXfBTYv60EZN-jidaVA5DqWkxv7Fw6TWt_jowwyrJFvcp6mt8/s640/blogger-image-708750870.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30Rbl0Xc2gbwnMDCkkLxRHUFA2kaFgHti9O_2I64kIXCS54zo1csnu_hQGL8loOMT8ggTtNzHLzZr4RlmBMcbBxgQx5cXfBTYv60EZN-jidaVA5DqWkxv7Fw6TWt_jowwyrJFvcp6mt8/s200/blogger-image-708750870.jpg" width="149" /></a><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobhCifRtf0Yx1eqtqh0c-2K3o5PTWU5UvasmH9Lr09iqYNavP_BS8J5VSJtKutAtMpyvkxZxH2INARVvx-ylZB63WlLkICC2w8Qpyg3MfF0VogPuj0CU4S5SaL_xfBk1hROmdAYx59fo/s640/blogger-image-1898688203.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobhCifRtf0Yx1eqtqh0c-2K3o5PTWU5UvasmH9Lr09iqYNavP_BS8J5VSJtKutAtMpyvkxZxH2INARVvx-ylZB63WlLkICC2w8Qpyg3MfF0VogPuj0CU4S5SaL_xfBk1hROmdAYx59fo/s320/blogger-image-1898688203.jpg" width="238" /></a><br />
<div style="text-align: right;">
Poke holes to allow excess air to escape.</div>
<br />
<br />
<br />
<br />
Fill with chilled pie filling from before, dot with the 1 ounce butter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0O-mXR0mVyjTH5YOukNpxsRntxceud9_6YR4yC7INBId6sz7hzD-f9cj5P47tIbSubJsh8iEVBMkLZ47ie_yuDB8X64GfQghsoWtsVqvp987zd1iW6fXWf4FGubF0y9rkWAFHmDZqjQ/s1600/blogger-image-1007880755.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0O-mXR0mVyjTH5YOukNpxsRntxceud9_6YR4yC7INBId6sz7hzD-f9cj5P47tIbSubJsh8iEVBMkLZ47ie_yuDB8X64GfQghsoWtsVqvp987zd1iW6fXWf4FGubF0y9rkWAFHmDZqjQ/s320/blogger-image-1007880755.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Cut the other half of the pie into leaf shapes. This can definitely be done with a special cookie cutter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvJLPrOSxHG9GsNODWJn4V9u1QnsIGRPt1mrBY9aUXngy_2XyyNlrJqqpNskdkjs2O9jJ8alHdhjM6ORAY6QDpy0Fw01O-OA5wYZbPgsJpT2d1jpZu9gyfCRZOakvK_LGcOKP6-JVEnI/s640/blogger-image-1554012272.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvJLPrOSxHG9GsNODWJn4V9u1QnsIGRPt1mrBY9aUXngy_2XyyNlrJqqpNskdkjs2O9jJ8alHdhjM6ORAY6QDpy0Fw01O-OA5wYZbPgsJpT2d1jpZu9gyfCRZOakvK_LGcOKP6-JVEnI/s320/blogger-image-1554012272.jpg" width="238" /></a><br />
<br />
<br />
<br />
<br />
Lay the leaves out over the filling. Make sure the seal near the edge of the pie is as tight as possible, this is where the filling will most want to leak out, the further you can push this towards the center of the pie, the browner and crispier the crusts you will be able to get.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5tI7OLRIM00xkfTpYY2e4unSmAdPvMuaVhAZ6VDEt4dquNZQT7f3mPEy8Ar0KokodgaynrtYbVUyc7p1j_OaP_-xXLeznZOXxDPNsweFltfxmOeF5Cy2bi4CGCIKxPisuVyRH5OxPR8/s640/blogger-image--273770904.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5tI7OLRIM00xkfTpYY2e4unSmAdPvMuaVhAZ6VDEt4dquNZQT7f3mPEy8Ar0KokodgaynrtYbVUyc7p1j_OaP_-xXLeznZOXxDPNsweFltfxmOeF5Cy2bi4CGCIKxPisuVyRH5OxPR8/s320/blogger-image--273770904.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
Crack and scramble an egg and paint over top crust, this will give a nice golden finish.<br />
<br />
Sprinkle entire crust lightly with granulated sugar to give an extra crunch.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7tJ_ENbTp0K9GvAZxW9FCtKTyy3gtycF0SZm65NDpHRKjwy59LmFhGlWpYTFLb-VGKgJ8p_Y-KUHbD4YrZMR7-x4pDsu7fTPgL22B-Xli3v5iLI4wX0KE4vRrc_esJj82c02rvIQQ64/s640/blogger-image-1258334662.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7tJ_ENbTp0K9GvAZxW9FCtKTyy3gtycF0SZm65NDpHRKjwy59LmFhGlWpYTFLb-VGKgJ8p_Y-KUHbD4YrZMR7-x4pDsu7fTPgL22B-Xli3v5iLI4wX0KE4vRrc_esJj82c02rvIQQ64/s320/blogger-image-1258334662.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Bake pie at 375 - 400 degrees F until well browned and bubbly, at least 30-40 minutes.<br />
<br />
Remove pie from oven and allow to cool completely before slicing. This allows the starches to firm up and keep the juice in place.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3TCIMAhaLLXnouIjkzxE9akdShB-Zt6Gy93-TMGVNDJyY9JEi9bymSsGnjhneBa25iPpQ2qqduIdWj3ufw-o7FyZE4hpdwtFVv8_JNvLrIzWkYCywgUXvO0bivE25-R9A0GlH5DDPuk/s640/blogger-image--1581833153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3TCIMAhaLLXnouIjkzxE9akdShB-Zt6Gy93-TMGVNDJyY9JEi9bymSsGnjhneBa25iPpQ2qqduIdWj3ufw-o7FyZE4hpdwtFVv8_JNvLrIzWkYCywgUXvO0bivE25-R9A0GlH5DDPuk/s1600/blogger-image--1581833153.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIoZAFiqMkIrTW69toqJQ85QISuNKEe2Nxtt3YoAxPBxF3HJy-XbrKi8K3m3C1S9Hx8Qd2HObfUm94Gb0K-Ptgg5uYADl2sjXqqGWTfufsgwpTw2M9ccsC1hFIkEGWEGE4R64v9OvbOc/s640/blogger-image-597514483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIoZAFiqMkIrTW69toqJQ85QISuNKEe2Nxtt3YoAxPBxF3HJy-XbrKi8K3m3C1S9Hx8Qd2HObfUm94Gb0K-Ptgg5uYADl2sjXqqGWTfufsgwpTw2M9ccsC1hFIkEGWEGE4R64v9OvbOc/s1600/blogger-image-597514483.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The pie turned out pretty well, but it was far from perfect. Next time, I will seal the outside of the crust more completely and use a cast iron pan. Along with those two tips, try the following next time you make a pie:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
- Look for a few specific characteristics when choosing your fruits!</div>
<div class="separator" style="clear: both; text-align: left;">
- Macerate fruits before cooking to break down for quick cooking.</div>
<div class="separator" style="clear: both; text-align: left;">
- Pre-cook the filling for evenness and consistency</div>
<div class="separator" style="clear: both; text-align: left;">
- Try vanilla or another spice to change things up from cinnamon.</div>
<div class="separator" style="clear: both; text-align: left;">
- Allow the filling to cool completely before baking.</div>
<div class="separator" style="clear: both; text-align: left;">
- Lard ROCKS!!</div>
<div class="separator" style="clear: both; text-align: left;">
- Chill the crust before rolling it out.</div>
<div class="separator" style="clear: both; text-align: left;">
- Eggwash and sprinkle granulated sugar for a beautiful golden crust.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Cool beans.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com3tag:blogger.com,1999:blog-2398458638606475839.post-35632744189742889862013-01-25T02:09:00.003-08:002013-01-25T02:09:49.184-08:00Agar agar part 2 - History and Noodles<a href="http://www.orafarm.com/images/products/algae/agar_lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" id="il_fi" src="http://www.orafarm.com/images/products/algae/agar_lg.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="400" /></a>It seems I owe everyone a brief history of one of my favorite ingredients: Agar agar. It was invented in Japan where it is known as Kanten. Agar agar is the Malaysian word for the algae it derives from. (pictured left) <br />
<br />
<a href="http://www.dieteticaexpress.com/resource/ART01919/tokoroten-300-250-1_500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="166" src="http://www.dieteticaexpress.com/resource/ART01919/tokoroten-300-250-1_500.jpg" style="border: 1px solid rgb(0, 0, 0);" width="200" /></a>Beginning around 700 AD, there was a popular dish in Japan called tokoroten. This dish is made by boiling various seaweeds in water to create a seaweed flavored broth. The broth is then allowed to chill until it forms a firm jelly.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.tokyofoundation.org/en/images/agar2.jpg/image_preview" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="agar2" border="0" class="image-inline image-inline" height="240" src="http://www.tokyofoundation.org/en/images/agar2.jpg/image_preview" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">various seaweeds</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
This jelly is then pushed through a box with a grate, dividing the jelly into noodles. This is served cold, dressed with soy sauce, scallions, toasted nori, miso paste, etc.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://kimoto.cc/ykk/tokoroten.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" id="il_fi" src="http://kimoto.cc/ykk/tokoroten.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tokoroten</td></tr>
</tbody></table>
The story of Agar agar continues in the Edo period of Japan (around 1600-1800s) During this time, feudal lords were required to spend half of their time in Edo, the capitol, and the rest of their time in their individual domains. On one of these journeys, Lord Shimazu of the Satsuma clan stayed at an
inn called Minoya in Fushimi, Kyoto, where he was served <i>tokoroten</i>. The innkeeper, Tarozaemon, threw the leftover noodles outside. He forgot about them for several days. During this time, they froze at night, thawing and dehydrating during the day. This process of freeze-drying repeated for several nights until Tarozaemon found the noodles. He noticed their color immediately, it had paled considerably. Curious, he remelted the threads and allowed them to chill. They had reformed into a jelly once again, this time without the characteristic color and flavor of seaweed. This would eventually lead to the creation and distribution of Kanten or Agar agar.<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.tokyofoundation.org/en/images/agar3.jpg/image_preview" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="agar3" border="0" class="image-inline image-inline" height="240" src="http://www.tokyofoundation.org/en/images/agar3.jpg/image_preview" width="320" /></a>The traditional process for the creation of Agar agar begins with seaweed, primarily those classified as red algae. The seaweed is boiled and strained. The resultant jelly is cut into blocks which are then forced through a cutter to create noodles. The noodles are laid out on bamboo mats at the appropriate altitude, usually facing the sun. Shaved ice is sprinkled over the noodles and they are allowed to freeze dry naturally for several days until they are dry and devoid of color and flavor. This is how the thread agar that I prefer to use and which can be found affordably at most Asian markets is made. One can see what a natural process this is. Many people think of Agar agar as a "Molecular Gastronomy" ingredient. Like many other ingredients incorrectly labeled this way, it is not a chemical, but a natural substance used traditionally for many years.</div>
<div style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5joUW0yszpc5txY6FtInclBI6bHL695stwI1vcqBMoOnmznSITsM_tZa3-S2MxSkfr2qCo9bj1x8LwfxH5UGpAW3ivRUV1iKcz4dNfL6njoC2wPiuKn0MifOOlTnbEfvvVzXkPb_cDSo/s1600/blogger-image--111104624.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.tokyofoundation.org/en/images/agar1.jpg/image_preview" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="agar1" border="0" class="image-inline image-inline" height="240" src="http://www.tokyofoundation.org/en/images/agar1.jpg/image_preview" width="320" /></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5joUW0yszpc5txY6FtInclBI6bHL695stwI1vcqBMoOnmznSITsM_tZa3-S2MxSkfr2qCo9bj1x8LwfxH5UGpAW3ivRUV1iKcz4dNfL6njoC2wPiuKn0MifOOlTnbEfvvVzXkPb_cDSo/s320/blogger-image--111104624.jpg" width="240" /><br />
(for further reading:) </div>
<a href="http://www.tokyofoundation.org/en/topics/japanese-traditional-foods/vol.-4-agar">http://www.tokyofoundation.org/en/topics/japanese-traditional-foods/vol.-4-agar</a><br />
<div style="clear: both; text-align: left;">
</div>
<div style="clear: both; text-align: left;">
<br />
<br /></div>
<div style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgEFKvxnJgSvtsFIX9aGWoZhynyKIFqx7LaEOGPXm7NBiuKO3jMfyvu1HMXqAHa7skPQKjxZXaIuDTPETjPQXDcamvclA7LbOKpPyqMFhvSlon_oGVDwTZOqnh_dfU-so0NXOzSE-kmY/s1600/blogger-image--1153319549.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgEFKvxnJgSvtsFIX9aGWoZhynyKIFqx7LaEOGPXm7NBiuKO3jMfyvu1HMXqAHa7skPQKjxZXaIuDTPETjPQXDcamvclA7LbOKpPyqMFhvSlon_oGVDwTZOqnh_dfU-so0NXOzSE-kmY/s320/blogger-image--1153319549.jpg" width="240" /></a> In honor of Agar agar's humble roots as a noodle, I have selected a recipe for Milk Chocolate Pudding Noodles.<br />
<br />
Ingredients:<br />
<br />
10 grams Agar agar, soaked in water for at least an hour and sqeezed dry<br />
300 grams Milk<br />
250 grams Milk Chocolate.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHoPDF77xG7uMcugbLxJucvUuDlDSsk6fyGC3GXbIFw_NAezfrduGDdydXpGUdAL5Z5inyNmL2Qd0jRO17sg-UxEKp5EdOPXBiRmD2l0NrYEGuqmKBkmmQNYQmxA9Q2r2lwpueyhoa5c/s640/blogger-image--321068522.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHoPDF77xG7uMcugbLxJucvUuDlDSsk6fyGC3GXbIFw_NAezfrduGDdydXpGUdAL5Z5inyNmL2Qd0jRO17sg-UxEKp5EdOPXBiRmD2l0NrYEGuqmKBkmmQNYQmxA9Q2r2lwpueyhoa5c/s320/blogger-image--321068522.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
- First, add the milk to the agar in a pot and bring to a boil.<br />
<br />
- Whisk thoroughly, it will be difficult to keep the milk from boiling over, this is normal. If necessary, reduce the heat slightly.<br />
<br />
- When the agar has fully melted (about 2-3 minutes) strain through a mesh strainer.<br />
<br />
<br />
</div>
<div style="clear: both; text-align: left;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdDmCYd3hZPNVbmm5j6H83GkSqtppFgPtfd11YnoGn5ZHe5EVXgAlAp8b90yK3VmAkpXEZYt_4xx29gLaMo-lqLY88xg7dMeavtGQLO8YV7mQg0RRz889Lj1t1TnpMPDesML5WNz2kQo/s640/blogger-image--2124361189.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdDmCYd3hZPNVbmm5j6H83GkSqtppFgPtfd11YnoGn5ZHe5EVXgAlAp8b90yK3VmAkpXEZYt_4xx29gLaMo-lqLY88xg7dMeavtGQLO8YV7mQg0RRz889Lj1t1TnpMPDesML5WNz2kQo/s320/blogger-image--2124361189.jpg" width="240" /></a></div>
<div style="text-align: left;">
- There may be some small bits of Agar left behind. This is normal. It is very difficult at this concentration and in a liquid other than water to melt the Agar much more thoroughly. </div>
<div style="text-align: left;">
(This is one of the reasons I prefer the thread Agar. Powdered agar, undissolved at this stage, would leak through the strainer and leave behind a grainy product.)</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciBZPGdEZ6AccWMg4taLIAHog_yrdJiHKmT7z2VQ9rudRGj8caVU7qV8yRFHbi1B-tCFMp-pSUbZYo2EB05WJFIhydI8mG-N0eY0iIauUfyWELdY1qgbfQ90hiOyAyGkkWe80MqtAXdc/s640/blogger-image-1878431266.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciBZPGdEZ6AccWMg4taLIAHog_yrdJiHKmT7z2VQ9rudRGj8caVU7qV8yRFHbi1B-tCFMp-pSUbZYo2EB05WJFIhydI8mG-N0eY0iIauUfyWELdY1qgbfQ90hiOyAyGkkWe80MqtAXdc/s200/blogger-image-1878431266.jpg" width="150" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- Add the milk chocolate. Whisk until fully incorporated.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvBK8R1Jl2fwWLn37-BAk8LJXx4MK-oSTn5ZJF-63Ivou-sgNy3XTmDFKWDg20DcfdClw5QSHwJOEIrFFEE5fozZ9MkrjtYzvmpfffCF4HQLbhyqKLa8bDe6mKEe0WUNJf0XKiZNeN-A/s1600/blogger-image-680416711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvBK8R1Jl2fwWLn37-BAk8LJXx4MK-oSTn5ZJF-63Ivou-sgNy3XTmDFKWDg20DcfdClw5QSHwJOEIrFFEE5fozZ9MkrjtYzvmpfffCF4HQLbhyqKLa8bDe6mKEe0WUNJf0XKiZNeN-A/s200/blogger-image-680416711.jpg" width="150" /></a>- Meanwhile, take a very flat cookie tray, or other shallow vessel and line with plastic wrap.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyofrrJ8QEKDIMzM5GgDgOMVhSeQFcD3s2WgUoyRNLC1cr7oNYg84s4ldwf-ZNKCGKNAHagAnt9jVFCgcyGXBJmUAbx6xqxxpxHSGDusD6H1jP5Qi99HvCaZTh39Q6bjCQ_QZBB9KuxI/s640/blogger-image-18492451.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyofrrJ8QEKDIMzM5GgDgOMVhSeQFcD3s2WgUoyRNLC1cr7oNYg84s4ldwf-ZNKCGKNAHagAnt9jVFCgcyGXBJmUAbx6xqxxpxHSGDusD6H1jP5Qi99HvCaZTh39Q6bjCQ_QZBB9KuxI/s320/blogger-image-18492451.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70wiUte53EEL2LLNYTHgpnJG_6HrXd0xL5x0QB0K53pJFFAvVCk8xNeBe0ap_DJ9p3mJtpXrnsDGQyecnl1pQ7QJighV085zI6A9Hc-Q9_kpp-B2q5xZJ2AWxH2SXCe0K5njDB5p2tl8/s640/blogger-image--479310972.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70wiUte53EEL2LLNYTHgpnJG_6HrXd0xL5x0QB0K53pJFFAvVCk8xNeBe0ap_DJ9p3mJtpXrnsDGQyecnl1pQ7QJighV085zI6A9Hc-Q9_kpp-B2q5xZJ2AWxH2SXCe0K5njDB5p2tl8/s320/blogger-image--479310972.jpg" width="240" /></a></div>
- Pour chocolate mixture into lined pan. Refrigerate until set (about 1-2 hours or up to overnight) Be sure to keep level.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67RXtC0AaDax4gekleW3dmptWtX7HfMvyzE4h-1Oit1BhbU77p1Wprviqxa0mOIcc_mLBKkCpkT3sJDBWDgBxZ6ixapBYztkHCRkyPg385sCip2GQj-Ka3TBoZ3gXinBw1BkQk5aI0-w/s640/blogger-image--2062221978.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67RXtC0AaDax4gekleW3dmptWtX7HfMvyzE4h-1Oit1BhbU77p1Wprviqxa0mOIcc_mLBKkCpkT3sJDBWDgBxZ6ixapBYztkHCRkyPg385sCip2GQj-Ka3TBoZ3gXinBw1BkQk5aI0-w/s320/blogger-image--2062221978.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
- When Noodle has cooled, gently transfer to a flat surface by lifting up on plastic wrap.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1sQ0hSIwpQAPONOcwxgNJDsFRet6vNlcZspo0F3lFrbop_Ot-AdZ_5mzE2jpAU8k9Dg9ysD1PuhhyphenhyphenMQWctjqvFzAp3zSUjQUoQiZLWOSZhE1MEs38FNxH4Wnpv2kg2ZrRqRYYilVKi0/s1600/blogger-image--1089700848.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1sQ0hSIwpQAPONOcwxgNJDsFRet6vNlcZspo0F3lFrbop_Ot-AdZ_5mzE2jpAU8k9Dg9ysD1PuhhyphenhyphenMQWctjqvFzAp3zSUjQUoQiZLWOSZhE1MEs38FNxH4Wnpv2kg2ZrRqRYYilVKi0/s320/blogger-image--1089700848.jpg" width="240" /></a><br />
<br />
- If the mixture does not seem ready to pull away from plastic like this, allow to set in the refrigerator longer. Do not fully wrap in plastic as some drying is necessary for agar to set correctly.<br />
<br />
- Trim the edges and carefully cut off a nice even slice.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ybrvzywkJ0JyP-mtYDHONqFv1o4q-3L7PlJljLXl4EG6kJ7YsvJK_dlWHiiAVvooqnKN50VL1Yi8rVYYsueqcnEabrXNpf9HCYGHhm-Xh-ei_yXjDJTwUC0Zq-FNimxUVgp4HCY4OQg/s1600/blogger-image--649413841.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ybrvzywkJ0JyP-mtYDHONqFv1o4q-3L7PlJljLXl4EG6kJ7YsvJK_dlWHiiAVvooqnKN50VL1Yi8rVYYsueqcnEabrXNpf9HCYGHhm-Xh-ei_yXjDJTwUC0Zq-FNimxUVgp4HCY4OQg/s200/blogger-image--649413841.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
- Allow this noodle-like slice to drape gently over the plate and its components. Pictured are some raspberry slices and violas. The texture is like pudding, but the look is what makes it sick!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdkKDsGmWJvtLWQbqTEwaCgw5kmJ5Aba30xGYdKzmwo82hRbGH3jeByyyjh-Lf-D62LKi3-e7YIW-i9EeRVswJtFunWplSLULBVLoRf0dUU_Vies_yO-gxwZ55Yzf3-wvVtiwCkcyH7c/s640/blogger-image-19666929.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdkKDsGmWJvtLWQbqTEwaCgw5kmJ5Aba30xGYdKzmwo82hRbGH3jeByyyjh-Lf-D62LKi3-e7YIW-i9EeRVswJtFunWplSLULBVLoRf0dUU_Vies_yO-gxwZ55Yzf3-wvVtiwCkcyH7c/s640/blogger-image-19666929.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Additionally, this recipe can work with almost any fat-based ingredient: peanut butter, other nut pastes, marzipan, even cheese, especially goat cheese or marzipan. Some play with the ratio may be necessary (a little less milk, a little more agar, etc) but it should be pretty close. High fat is necessary, because the fat crystals keep the starch granules small, preventing the jelly from getting too brittle. <br />
<br />
Cool beans.Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com3tag:blogger.com,1999:blog-2398458638606475839.post-39126897699042735572013-01-10T02:29:00.002-08:002013-01-10T21:02:58.657-08:00Layering Flavors part 1 - Soffrito<br />
<br />
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fV_G-mVee3mPDFr18hWzaX1Q-5DZvgkMfhmHXvh-HK6Avns02kzeYqSao2jotiRv6JFp7FguXQHQczt4bdd7xd6wRMhyJSt-A0G8rtSD5sKCPiMcNKGuF9_pLUVrBknnms_bxb4Vq0A/s640/blogger-image--1537530439.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fV_G-mVee3mPDFr18hWzaX1Q-5DZvgkMfhmHXvh-HK6Avns02kzeYqSao2jotiRv6JFp7FguXQHQczt4bdd7xd6wRMhyJSt-A0G8rtSD5sKCPiMcNKGuF9_pLUVrBknnms_bxb4Vq0A/s400/blogger-image--1537530439.jpg" width="400" /></a>I plan to have a few sections in this blog on “Layering
Flavors.”<span style="mso-spacerun: yes;"> </span>The overarching goal will be
to try and teach a bit of what I’ve learned over the years about cooking.<span style="mso-spacerun: yes;"> </span>Not cooking as in cooking from a recipe, but
from ingredients and an experienced hand.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Today we'll be discussing Soffrito. Soffrito is a Mediterranean/Latin American cooking technique which allows one to maximize flavors from aromatic vegetables and build a deep flavor base. Imagine the difference between really delicious tomato sauce and really boring tomato sauce. The latter was probably not cooked correctly. Here we'll be going over how to avoid this.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To demonstrate, we're makin' Ciuppino!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ciupinno is a (not so authentic) Italian seafood stew. Some folks say the name "Ciuppino" is just a fake Italianization of "Chip-in" because fisherman would just throw some of their days' catch in the stew. Could be true. My Italian-American family thinks the Italian word for bathroom is "baccauzu" as in back-house, same story.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The dish originated in San Francisco and typically includes Dungeness Crab. You can add whatever seafood you like. It must contain some flaky fish, as this adds to the chunky stewness. I think that bivalves (mussels, clams) releasing their seawater adds a lot as well as the shells of prawns or shrimp, so for me, these are must-haves. I also have squid in this one.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7NDRjgMwezgIn3vQWTlnUMcFYp_yVWtV-JvbJY1wy9W1_wB9SsmuihhDWzI_EQmfH9JuJ-aKyss4XcDr0pOYEqOsn66MhBesFD46SAzDtxXBjl5N7Zotw1pDGeLlBfvNJ8E_Wb8jPEA/s640/blogger-image--836042881.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7NDRjgMwezgIn3vQWTlnUMcFYp_yVWtV-JvbJY1wy9W1_wB9SsmuihhDWzI_EQmfH9JuJ-aKyss4XcDr0pOYEqOsn66MhBesFD46SAzDtxXBjl5N7Zotw1pDGeLlBfvNJ8E_Wb8jPEA/s400/blogger-image--836042881.jpg" width="300" /></a>Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 ea Dungeness Crab, steamed</div>
<div class="MsoNormal">
1/2 lbs Clams, scrubbed</div>
<div class="MsoNormal">
1/2 lbs Mussels, scrubbed</div>
<div class="MsoNormal">
1/2 lbs Squid, cleaned and sliced</div>
<div class="MsoNormal">
1 whole Fish (here i use Striped Bass), skinned, deboned and cubed (save the bones)</div>
<div class="MsoNormal">
1 lbs head-on Prawns or Shrimp, cleaned (save the heads and shells)</div>
<div class="MsoNormal">
1 ea White Onion, diced</div>
<div class="MsoNormal">
3 ribs Celery, diced</div>
<div class="MsoNormal">
1 rib Celery, whole</div>
<div class="MsoNormal">
1/2 bunch Parsley, chopped (along with the celery leaves)</div>
<div class="MsoNormal">
2 ea Bay Leaves</div>
<div class="MsoNormal">
1 head Garlic, sliced (whole head, not clove)</div>
<div class="MsoNormal">
1 tsp Red Pepper Flakes</div>
<div class="MsoNormal">
4 ea Lemons</div>
<div class="MsoNormal">
1 ea Lemon Peel</div>
<div class="MsoNormal">
1 can good Whole Tomatoes</div>
<div class="MsoNormal">
2 medium Leeks</div>
<div class="MsoNormal">
1 bottle White Wine</div>
<div class="MsoNormal">
1/3 cup Extra Virgin Olive Oil</div>
<div class="MsoNormal">
1 loaf Crusty Bread</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There are tons and tons of flavors in this recipe. My goal is to put everything together in a way that all flavors marry, and we extract the maximum flavor from everything.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To start, put the fish bones, leek tops, 1 rib celery and bay leaf in a pot as above. It looks funny, but trust me, all the fish flavor and body comes from those bones. Cover with water, bring to a light boil and simmer (no more than 45 minutes, any longer and it will begin emulsifying the fish blood and fat and get cloudy and gross. You want a delicate fish tea)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHDi9FQEdwuUrfDIpxQ0Ncoy07EAqs0fBYhkfri29JWsvEUYwGfL3NhbmNcHskz0PaT3fzsKl7Nm9XavDLEOZIFm7SxiBVKx0TmF7gHyTHtbnHbT3AtnZhTdE4wom27UdL3qjuq9B7D8/s640/blogger-image--363696010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHDi9FQEdwuUrfDIpxQ0Ncoy07EAqs0fBYhkfri29JWsvEUYwGfL3NhbmNcHskz0PaT3fzsKl7Nm9XavDLEOZIFm7SxiBVKx0TmF7gHyTHtbnHbT3AtnZhTdE4wom27UdL3qjuq9B7D8/s320/blogger-image--363696010.jpg" width="240" /></a> Meanwhile, heat the Olive Oil in another pot until barely smoking and add all the prawn heads and shells. Saute over medium heat until well roasty and the oil becomes a beautiful ruby color. Do not burn the shells. Its important that we steep the shells in oil, as opposed to water, because their flavor is oil-based and not soluble in the water of the fish stock. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDx6WTtBnTYwavFPvRBuEeBQj5SCRTyyurN22qd_plUX76ZrsxqyAOJlQOB6SWAeiwTV5zbsoF5zS5z8F4u_RLRWOxY5J_cUwOi9IYcwCajsW-r-T807iHqksBjHJIrclLE27VDECa3FQ/s640/blogger-image--1828504145.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDx6WTtBnTYwavFPvRBuEeBQj5SCRTyyurN22qd_plUX76ZrsxqyAOJlQOB6SWAeiwTV5zbsoF5zS5z8F4u_RLRWOxY5J_cUwOi9IYcwCajsW-r-T807iHqksBjHJIrclLE27VDECa3FQ/s200/blogger-image--1828504145.jpg" width="150" /></a>Once the shells are done, move them to the fish stock in order to drain all the oil from them. Drop the heat on the pan of olive oil and add the peel of 1 lemon. Steep for 5 minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove the lemon and strain the oil for shell fragments.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(Don't worry, we'll get to the Soffrito soon.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVA550zB16c0FItkkvLqNnZ4DzYHzaV51MJkR4nx-htkTf5EjvTSPLrf23atLJmMfMaV_EuddeNyqQEwmXIAX3gMbyyHvTgDaTtniMdk6QJV1rKxcGN33s_G00RuvjNvR8nAngUSBASY8/s640/blogger-image-890161592.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVA550zB16c0FItkkvLqNnZ4DzYHzaV51MJkR4nx-htkTf5EjvTSPLrf23atLJmMfMaV_EuddeNyqQEwmXIAX3gMbyyHvTgDaTtniMdk6QJV1rKxcGN33s_G00RuvjNvR8nAngUSBASY8/s200/blogger-image-890161592.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGg0Ehwwk_n_-AGngQCM8XV3IfyYEE06m4xWXbMCs_madWagXZ45Iaol_IOOJ_W9WbxfLpiBGV2aVhd7n_GJoPdmLy25CAzpOuuFWu8mxEi_w-_C5L722V3v_j7CTSIvEWk5ZH_J3FcaQ/s640/blogger-image--1117011250.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGg0Ehwwk_n_-AGngQCM8XV3IfyYEE06m4xWXbMCs_madWagXZ45Iaol_IOOJ_W9WbxfLpiBGV2aVhd7n_GJoPdmLy25CAzpOuuFWu8mxEi_w-_C5L722V3v_j7CTSIvEWk5ZH_J3FcaQ/s320/blogger-image--1117011250.jpg" width="240" /></a> </div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add all the garlic to the oil, keep over low heat and stir and sizzle until the garlic turns golden brown, about 10 minutes. Add the chili flakes for about 10 seconds. When its ready, this is what it should look like on the right -></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What's that? Why yes! That's correct! Both garlic and chili have primarily fat-soluble flavor, which is why they get added to the oil! Now you're catching on.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBVq5V0d9YFsuzfNOCqZz2YaQMQqVxJ1HDL5frYytLXgGYScyP9MQxds92T3i086fJB4OcP8Me_TpswAoXPROy3Yfb2JZ3tx2E7wnLXdkuYYCZw2VnJK4KUWDZHGlpXFcHUVeUOk5wrU/s640/blogger-image--1024370953.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBVq5V0d9YFsuzfNOCqZz2YaQMQqVxJ1HDL5frYytLXgGYScyP9MQxds92T3i086fJB4OcP8Me_TpswAoXPROy3Yfb2JZ3tx2E7wnLXdkuYYCZw2VnJK4KUWDZHGlpXFcHUVeUOk5wrU/s200/blogger-image--1024370953.jpg" width="150" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
About this time, the fish stock should be strained. With a slotted spoon, gently remove all solids from the stock and discard. Strain the resulting liquid through a fine-mesh sieve. Return liquids to the pan and return the pan to medium heat and reduce. Add all of the juice from the can of tomatoes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here is where it gets so interesting I'm kind of shaking a little bit!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add all the Soffrito vegetables to the pot of oil and toasted garlic: leeks, onion, and celery.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtkWSb_hfrXBTFM3wzYZIkSuUEVDaFEz2AmJwMXX_q8DWJm-94LaOyoEdWGb3cqTgznGYJV4m_CRTL-rhT15-PEuWZ4DIcz-B_sXtzglaoObhU8h7YrHek9o4Ytmu-fDZWnh_cBgDR9Q/s640/blogger-image-177682604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtkWSb_hfrXBTFM3wzYZIkSuUEVDaFEz2AmJwMXX_q8DWJm-94LaOyoEdWGb3cqTgznGYJV4m_CRTL-rhT15-PEuWZ4DIcz-B_sXtzglaoObhU8h7YrHek9o4Ytmu-fDZWnh_cBgDR9Q/s320/blogger-image-177682604.jpg" width="240" /></a></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2Xbe8FuClL7XvSzSJuKUGVWvA3o8A0XH__JZAOzS6xRAVJRocVIgxVUNLm8dT3hWEN6njov5gl_K-flRceyYfX0a1zwGgZUCG4EfNi7QvziZMXiZJg5QWD9yQSrHd6-ZhXn-5kLPDj4/s640/blogger-image-574477051.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2Xbe8FuClL7XvSzSJuKUGVWvA3o8A0XH__JZAOzS6xRAVJRocVIgxVUNLm8dT3hWEN6njov5gl_K-flRceyYfX0a1zwGgZUCG4EfNi7QvziZMXiZJg5QWD9yQSrHd6-ZhXn-5kLPDj4/s320/blogger-image-574477051.jpg" width="240" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
It looks like a lot, right? Don't worry, it'll cook down and become very flavorful. Now you may be wondering why we've added Onions, Leeks and Celery to the oil pot instead of the stock pot, since these vegetables have primarily a water-soluble flavor. Well, that's the magic of Soffrito.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVa9ZrNW8tLMqIYmXpl3Leno73a8V_zS3aMayp8WI4RxbMIWYEXdEwagR8015h0PXkCsxISUznF1kaBAZgov-zG2BgwLCclEc5RMJGRHcxgq7sLUi91-oXEkD9CJRJNiHqVSDHVczH8aw/s1600/sofrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVa9ZrNW8tLMqIYmXpl3Leno73a8V_zS3aMayp8WI4RxbMIWYEXdEwagR8015h0PXkCsxISUznF1kaBAZgov-zG2BgwLCclEc5RMJGRHcxgq7sLUi91-oXEkD9CJRJNiHqVSDHVczH8aw/s640/sofrito.jpg" width="640" /></a></div>
<div class="MsoNormal">
In the above diagram, you can see row A, which shows what happens when you add vegetables to stock and try to reduce. The flavor comes out and by the time you actually begin to break down and concentrate the vegetables, the liquid is so concentrated and reduced that it burns on the bottom. Not tasty. This is probably how someone you know makes tomato sauce. I'm sorry.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In row B, the vegetables are slowly broken down in a mostly oil bath, which keeps their flavors inside. They slowly release water and shrink down inside the oil. When liquid is finally added, the flavor inside the vegetables ruptures forth and the resultant stew is much more tasty and intense. This is how tomato sauce should be. If you don't do it like this, it won't stick to your pasta. Gross, right? This is also the proper technique for Paella, Arroz con Pollo, Eggplant Caponata, variations of Ratatouille, etc. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLgjINfDeiQuM2sNWO5-GK2r3JtUx9ufSCYGoWnd5M4MXelznfp9__60w4M81hcHD5vD-Kdzv4LX_ZZpoaNX_-mMureIixoUQQPJE5UAl8H4V7qkcdIPmaZI7xD1lTdgu_Eva6ZcXacs/s640/blogger-image--685244815.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLgjINfDeiQuM2sNWO5-GK2r3JtUx9ufSCYGoWnd5M4MXelznfp9__60w4M81hcHD5vD-Kdzv4LX_ZZpoaNX_-mMureIixoUQQPJE5UAl8H4V7qkcdIPmaZI7xD1lTdgu_Eva6ZcXacs/s400/blogger-image--685244815.jpg" width="300" /></a>And look how far they cook down!! Awesome.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
At this point add the canned tomatoes, after giving them a rough chop. Cook them until the color becomes more monochrome and you can once again see the oil underneath the Soffrito. Like this:</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyzLwfLIseXnPgcDYhPF2UMoTFTKwkoK5Lp9AIn_u0m4v51ohKwA6Ggpd3ixeNTp5ePlOE_kf6gMz036HZhqwCk4Gct5XvbP7-fDqVJfCrDHQlo4b5gbQMvRToGRCSR7bGCc4iwltiLg/s640/blogger-image--1041233184.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyzLwfLIseXnPgcDYhPF2UMoTFTKwkoK5Lp9AIn_u0m4v51ohKwA6Ggpd3ixeNTp5ePlOE_kf6gMz036HZhqwCk4Gct5XvbP7-fDqVJfCrDHQlo4b5gbQMvRToGRCSR7bGCc4iwltiLg/s200/blogger-image--1041233184.jpg" width="150" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
About this time, your tomato/fish reduction probably looks like this:</div>
<div class="MsoNormal">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7BnpTFd74kqb467yFcB2KT6m54-YmgncsHwU1lS1yLMoIq-h2rfR74OjhBBjHJFUhGZbVMjV3vjoMpbwiNgcoMBlsFK3revgFQoTfipFA985ksU3QEpads3cn1JX0c6q-ryDaBXaLQ8/s640/blogger-image--169868441.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7BnpTFd74kqb467yFcB2KT6m54-YmgncsHwU1lS1yLMoIq-h2rfR74OjhBBjHJFUhGZbVMjV3vjoMpbwiNgcoMBlsFK3revgFQoTfipFA985ksU3QEpads3cn1JX0c6q-ryDaBXaLQ8/s320/blogger-image--169868441.jpg" width="240" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thats perfect. Dump the Soffrito together with that reduction and turn the heat off.<br />
<br />
Now we need to get all those bits that the Soffrito left behind in the fat soluble pot. Pour the bottle of white wine into the (now empty) Soffrito-bits-pot.</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAuZbrCOLWvr1Y_fUxsThjO4wI-E0da9TKoLbfdwyrkwcD0wjHRs9YlcVIVmE9DwFaAFi59RzAFpANVDHU6lPrexStz0Be7_abQmIBHg3B8aC1F95h5WpM023ydsj3F4JJ1K2qcccT3U/s640/blogger-image-1638409601.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAuZbrCOLWvr1Y_fUxsThjO4wI-E0da9TKoLbfdwyrkwcD0wjHRs9YlcVIVmE9DwFaAFi59RzAFpANVDHU6lPrexStz0Be7_abQmIBHg3B8aC1F95h5WpM023ydsj3F4JJ1K2qcccT3U/s200/blogger-image-1638409601.jpg" width="150" /></a></div>
<div class="MsoNormal">
Simmer until reduced to 1 cup.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOy_sibQGsQRXpbGulJpa15ndPu-ojQixOORHXN_Tn3LbaXmGKdW34MPRbvkPDL4D1zTLIvqpn8GCogCQUwfS-dCazOrEc20o_5u-l-TYcojVvBKeI44Wr3NF4MgpRXE1jT4n0_42cHI/s640/blogger-image-1135062959.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOy_sibQGsQRXpbGulJpa15ndPu-ojQixOORHXN_Tn3LbaXmGKdW34MPRbvkPDL4D1zTLIvqpn8GCogCQUwfS-dCazOrEc20o_5u-l-TYcojVvBKeI44Wr3NF4MgpRXE1jT4n0_42cHI/s200/blogger-image-1135062959.jpg" width="150" /></a>Add the wine to the Soffrito and reduction pot and season to taste with Lemon Juice and salt. Add an aggressive amount of salt, as the seafood we'll be adding will dilute things a bit.</div>
<div class="MsoNormal">
<br /></div>
It tastes really eff-ing good, doesn't it? I love this stuff. The prawn oil...mmmmm, that's what gets you going.<br />
<br />
Now we add seafood. Start with the fish, you want it to end up flaking apart by the time we're done.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgQYDx7WGUtVcsWhro4beumsrd7v16nmgJCcxye0iAH_srGMbhFdApn0s75emVDATANAqjm0leMl_1nNhYmZoyWFg-dPledeYaLkdy_KzpcrH8Wp9rVShka7IVs4fW7EycFlLdMBHaqs/s1600/blogger-image-1102628061.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgQYDx7WGUtVcsWhro4beumsrd7v16nmgJCcxye0iAH_srGMbhFdApn0s75emVDATANAqjm0leMl_1nNhYmZoyWFg-dPledeYaLkdy_KzpcrH8Wp9rVShka7IVs4fW7EycFlLdMBHaqs/s200/blogger-image-1102628061.jpg" width="150" /></a><br />
<br />
Add the clams and bring to a full boil over high heat with the lid on. Then add the mussels and close the lid again.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrStyAsXFqGZFIcXuGJLQwuj4tdI4wh6Qou5PHq2NXCTl2AYlysFEYqY7iaiTWW3iyofAGv_DH5imER_7uE1iplyJoAg3kutcWDDy3s9gUlpsDXd2c7clrQ1vj1VCygjcaPwbIAFPc-w/s640/blogger-image--1908931492.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrStyAsXFqGZFIcXuGJLQwuj4tdI4wh6Qou5PHq2NXCTl2AYlysFEYqY7iaiTWW3iyofAGv_DH5imER_7uE1iplyJoAg3kutcWDDy3s9gUlpsDXd2c7clrQ1vj1VCygjcaPwbIAFPc-w/s200/blogger-image--1908931492.jpg" width="150" /></a>When everyone's opened up (about 2 minutes) add the chopped parsley and celery leaves. Lower the heat to a medium simmer and add the shrimp, squid and everyone else we forgot. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn1o6JD6qmWAH1faNER45zaMpEAM21AKIsXC14nQaXXOtLHpcSwT5oct7WMezXfhg_-TLELKXhu-nlzJ6om43aeiCbvG_p4_HBvECwjjCCujaYdHVgi1ultCCiNLz4vP0cjOk9zoZHRw/s640/blogger-image-899227037.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn1o6JD6qmWAH1faNER45zaMpEAM21AKIsXC14nQaXXOtLHpcSwT5oct7WMezXfhg_-TLELKXhu-nlzJ6om43aeiCbvG_p4_HBvECwjjCCujaYdHVgi1ultCCiNLz4vP0cjOk9zoZHRw/s320/blogger-image-899227037.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
On the right you can see the flakes of fish as the shrimp just starts to cook through. Keep the heat at medium and gently stir until the shrimp turns pink.<br />
<br />
<br />
<br />
<br />
<br />
As if you could wait any longer, you needn't try. Grab a warm loaf of crusty bread and go to town. Don't forget lots of napkins and a bowl for extra shells. Dining partner optional, but usually grateful.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGm-sR4hfYaSh_9HlPXO6zGLhZyoxmLABmwj1lnVj2b3W7RSTa2YeaykrnWtF-yiviz_sPA7iFT2Ik0dIIfmar-cDHodsNKpTD3FV7XMsNPAivmS9hgolRWd5NPtJJIAIlzEJFcg5hjdA/s1600/blogger-image--99100249.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGm-sR4hfYaSh_9HlPXO6zGLhZyoxmLABmwj1lnVj2b3W7RSTa2YeaykrnWtF-yiviz_sPA7iFT2Ik0dIIfmar-cDHodsNKpTD3FV7XMsNPAivmS9hgolRWd5NPtJJIAIlzEJFcg5hjdA/s640/blogger-image--99100249.jpg" width="640" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdMzfxzK2YIC1ZhnRy3YfmCR3VM1wMqld2mM4kH5Nyu_F2U1zrfc25ivB2-fgcdsnUpa14LpBRAzNybNnaJOfOH8NorI-O-9KCc3HeP2wsO9lo3_ed8ppES2fw5SgjAUnsfL32ZgdLWQ/s640/blogger-image-1302162657.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
If you wonder if I look like an idiot in the kitchen with a camera in one hand and a spoon in the other, the answer is yes. Its totally worth it to be able to share my love of food. Seeing it all laid out like this is totally sick.<br />
<br />
PS, apologies for the "diagram"Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com4tag:blogger.com,1999:blog-2398458638606475839.post-63417353968363889252013-01-01T04:27:00.000-08:002013-01-01T04:27:00.872-08:00Farewell Le Cigare Volant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwCqNFydPzF1T-s2SKMABvA_mQK72oyneDzeGe43qmyPkOABed9Cf3DUQkS6B5wRtBqElAlVPd4uszHnShgg4TMkMJd2s9KBlPogSwDK9bPeVj_QY7Xhyphenhyphen1UOC_SAIUDzW1Im_0CzmczU/s640/blogger-image-1530527984.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwCqNFydPzF1T-s2SKMABvA_mQK72oyneDzeGe43qmyPkOABed9Cf3DUQkS6B5wRtBqElAlVPd4uszHnShgg4TMkMJd2s9KBlPogSwDK9bPeVj_QY7Xhyphenhyphen1UOC_SAIUDzW1Im_0CzmczU/s400/blogger-image-1530527984.jpg" width="400" /></a>As many know, Le Cigare Volant restaurant closed this week after its final service Sunday, December 30th. We had a hell of a run and learned a lot. The future of Bonny Doon Vineyard is to continue to make great wine, and it was awesome to be a part of that for a while, and really cool to see those same principles applied to a different context.<br />
<br />
One of the first dishes I had concieved of when I knew I would be Chef of Le Cigare Volant was a reimagining of S'mores. Growing up in the Bay Area, the Santa Cruz Mountains will always have a "camping" context for me, and the beaches always make me think of bonfires and toasted marshmallows. When I heard about the upcoming closure, I knew I wanted to see this dish brought to completion, as a Farewell to this restaurant and the great people of Santa Cruz who supported us during our time there.<br />
<br />
Here is an easy recipe for Marshmallows, it is great because you can change up the flavor easily: <br />
(as long as you use a water-based flavor with little to no fat. Think teas, juices or purees)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGGKILXEmTAdDxN6xpCiTGujwGb8ms_lE_qV_yeEu1bNxd4lP-cUhXl7WbhqbeboqTSHiR2TlrnFyHgVnfD4PON1bRiFD2cvZgvJhmBMBhgSnP79T9dXGNCVBKE9ncqT22mCc5EB2OaU/s640/blogger-image--1587734943.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGGKILXEmTAdDxN6xpCiTGujwGb8ms_lE_qV_yeEu1bNxd4lP-cUhXl7WbhqbeboqTSHiR2TlrnFyHgVnfD4PON1bRiFD2cvZgvJhmBMBhgSnP79T9dXGNCVBKE9ncqT22mCc5EB2OaU/s400/blogger-image--1587734943.jpg" width="400" /></a>Ingredients:<br />
28g Gelatin Sheets<br />
150g Honey (or invert sugar)<br />
70g _________ (flavored liquid of choice, I used water with one drop of spruce essential oil)<br />
105g Corn Syrup (or glucose)<br />
300g Sugar<br />
70g _________ (as above)<br />
Powdered Sugar and Cornstarch, as needed<br />
<br />
- Soak the Gelatin Sheets in ice water for 10 minutes<br />
- Squeeze dry and place in a mixer fitted with a whisk, add honey and first 70g of liquid<br />
- Bring Corn Syrup, Sugar, and additional 70g liquid to a roiling hard boil<br />
- Pour over ingredients in mixing bowl and slowly bring up to medium speed, whipping until stiff peaks form<br />
- Oil a plastic container and fill with marshmallow, spreading level.<br />
- Allow to set at room temperature for 1 day<br />
- To cut, dust with 50/50 Powdered Sugar and Cornstarch, keeping very dusty.<br />
- Store in sealed container.<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XJT3uMwiR5SOCFHOzedR6-YYu3VVA7bgR5fgc5TC8JO5j18E6XGytU57q61zeRNSNpg1IXip17n1Bh00A-wh4iygUs8KK9XJ9B6z-P2ysOL56qGwVBT0IGbaP2by3cvTxWVeIVWsiOc/s640/blogger-image--563425698.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XJT3uMwiR5SOCFHOzedR6-YYu3VVA7bgR5fgc5TC8JO5j18E6XGytU57q61zeRNSNpg1IXip17n1Bh00A-wh4iygUs8KK9XJ9B6z-P2ysOL56qGwVBT0IGbaP2by3cvTxWVeIVWsiOc/s400/blogger-image--563425698.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spruce Marshmallow</td></tr>
</tbody></table>
<br />
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfiMIIALQRbrQbobWt4d0jziPDQGk46ZnPb50lA1mpGe7amth3cPCxgEh0HEYmAAtnzjhAn11jASxUNfG2iT8YG4OAfaX-UmgGky64-4W823UCc81wNwlGME61x7SQzg9hQsDL33lzk0/s640/blogger-image-627371715.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfiMIIALQRbrQbobWt4d0jziPDQGk46ZnPb50lA1mpGe7amth3cPCxgEh0HEYmAAtnzjhAn11jASxUNfG2iT8YG4OAfaX-UmgGky64-4W823UCc81wNwlGME61x7SQzg9hQsDL33lzk0/s320/blogger-image-627371715.jpg" width="240" /></a>For the rest of this dish, we made a graham cracker sformato by baking graham cracker crust in an oval mold.<br /><br />We then piped some italian meringue onto the plate and torched it.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Next, the dish got topped with some foraged herbs, juniper and sorrel. The dirt pictured is a bit of cookie crumbs.</div>
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQo83jzMe9aE9e-7Xam_JUv5ShGhCOZvzGT9RUeGCCul2fkXM9A0wKXcvlsE-Hw9TTtWFbekRlFTBYigNJJIO6SAuNoSUu_gFXMXwBgIQ5jLw46cP9aJ1gMiRSTwMtsE35SqWXxPoLMM/s1600/blogger-image--932056997.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQo83jzMe9aE9e-7Xam_JUv5ShGhCOZvzGT9RUeGCCul2fkXM9A0wKXcvlsE-Hw9TTtWFbekRlFTBYigNJJIO6SAuNoSUu_gFXMXwBgIQ5jLw46cP9aJ1gMiRSTwMtsE35SqWXxPoLMM/s320/blogger-image--932056997.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
To recreate the character of the melted chocolate, we tried several approaches. In the end, the best way to recreate melted chocolate was to simply melt chocolate. We fancied it up a bit by doing it on chocolate meringues. <br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDvoGZN_QjCjndws2bem4jXZPSYjkI5fMZzPhuoyyptuWKOHMKWHiVna0mqAuxuNYIco-mg0DkskgkDXJBkpGMmQ1XvH5p5W0ON8PQcnX4O0wtI5eemuIlFVWe7pNVIafDV7VSEhUe8g/s640/blogger-image--2064285328.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDvoGZN_QjCjndws2bem4jXZPSYjkI5fMZzPhuoyyptuWKOHMKWHiVna0mqAuxuNYIco-mg0DkskgkDXJBkpGMmQ1XvH5p5W0ON8PQcnX4O0wtI5eemuIlFVWe7pNVIafDV7VSEhUe8g/s640/blogger-image--2064285328.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWhD_kWBN88ziQjnzriD_51NAbg-VdSGvHatsNPOkSDmaa79dVPZRULhmqz5Q4QMLfGeMUrg5BWnCc2lEmVtPb_0tICWjyKEu_IO97m1DeP6tCFrg3wra0uCh5HCuZsDt06g9r8ybWzs/s640/blogger-image-501602172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWhD_kWBN88ziQjnzriD_51NAbg-VdSGvHatsNPOkSDmaa79dVPZRULhmqz5Q4QMLfGeMUrg5BWnCc2lEmVtPb_0tICWjyKEu_IO97m1DeP6tCFrg3wra0uCh5HCuZsDt06g9r8ybWzs/s640/blogger-image-501602172.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0442kXpJpRXf-GgAQDEl0Abyo-oH1m3ImaU-A1wUg2kh66vmM_nLreMF1EaNu95B0tdCoAI-x1TuLt6AEC75hvkW5kZcO6s4XxND3MRwB0AvZJMNzDuLT7IMC0OuoNaKr5HeQsdQiz-Q/s640/blogger-image-2111424576.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0442kXpJpRXf-GgAQDEl0Abyo-oH1m3ImaU-A1wUg2kh66vmM_nLreMF1EaNu95B0tdCoAI-x1TuLt6AEC75hvkW5kZcO6s4XxND3MRwB0AvZJMNzDuLT7IMC0OuoNaKr5HeQsdQiz-Q/s640/blogger-image-2111424576.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
The ice cream is made by toasting and then melting marshmallows into a bit of milk before freezing in the ice cream machine. Simple, but delicious. Creating a recipe for this was the hardest part of the realization of the dish, because S'mores usually don't have ice cream. We needed to find something that would create interesting temperature and texture, without disturbing the original flavor context. Many other flavors didn't work. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMccP_BudWQKC4uLBdUu2LiOfCHx5iVUZPDz9EpHVaG1lQLpnrzTfaVWQVMqArysjblx1AkhImy38jwqUw-khFRj7TP4lwLYSq332ujfOwGH5sRz0YTVVwHvTo0EMhrvtRKsUPWDGkc8/s640/blogger-image--1168027361.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMccP_BudWQKC4uLBdUu2LiOfCHx5iVUZPDz9EpHVaG1lQLpnrzTfaVWQVMqArysjblx1AkhImy38jwqUw-khFRj7TP4lwLYSq332ujfOwGH5sRz0YTVVwHvTo0EMhrvtRKsUPWDGkc8/s320/blogger-image--1168027361.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9antsze9hlad31kL_QQiPY9HLujA0XLVetsW6ZMY7N3QEJhcmpZIVRCxEExMS_FobKycyhI36hvCWtbZRlmy394OdVxR9KohD9a6d9UZIsdOOc48g3s1MK3SoPzysCUJgxZGw_WLsp0/s640/blogger-image-1737553420.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9antsze9hlad31kL_QQiPY9HLujA0XLVetsW6ZMY7N3QEJhcmpZIVRCxEExMS_FobKycyhI36hvCWtbZRlmy394OdVxR9KohD9a6d9UZIsdOOc48g3s1MK3SoPzysCUJgxZGw_WLsp0/s200/blogger-image-1737553420.jpg" width="150" /></a>The dish is finished by toasting wood chips and serving in a cast iron pan. The guest is given the Spruce marshmallow to begin, and allowed to toast it over the flames. Afterwards, the flames are extinguished using a mason jar (another Santa Cruz-y staple) and smoke is allowed to fill the jar. We then set the jar over the ice cream briefly, thus creating Smoked Toasted Marshmallow Ice Cream.<br />
<br />
Here it is in video form: My final gift to Le Cigare Volant and the wonderful people of Santa Cruz who supported us during our time there. Thanks again. I'm sure we'll all be seeing one another in a different setting, very soon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i.ytimg.com/vi/w2k6cKYjk_s/0.jpg"><param name="movie" value="http://www.youtube.com/v/w2k6cKYjk_s?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/w2k6cKYjk_s?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com4tag:blogger.com,1999:blog-2398458638606475839.post-49493023061773146402012-12-23T21:37:00.000-08:002012-12-23T21:42:40.665-08:00Agar agar part 1 - Pearls and Beads<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-x7J6mR3Np-QvWO6Hm599yy0Rzkk93NK7PnpnWlvS04EDcGkCnp6rBuMXSivH7gC_3Oz0EFlvaa7kx52gf6PgMHLkj_mMp31RHtqS_omwuLDaSJeSAWkCT995Sq_Iw4Ac-cEfzWvraY/s640/blogger-image--1027785598.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-x7J6mR3Np-QvWO6Hm599yy0Rzkk93NK7PnpnWlvS04EDcGkCnp6rBuMXSivH7gC_3Oz0EFlvaa7kx52gf6PgMHLkj_mMp31RHtqS_omwuLDaSJeSAWkCT995Sq_Iw4Ac-cEfzWvraY/s320/blogger-image--1027785598.jpg" width="240" /></a>The story starts one day a few years ago. At the time, I was working as a Pastry Chef. My Chef mentioned to me that I should reconsider using Gelatin in my desserts. The fact that it is an animal product is a little bit creepy and having to tell vegetarian (or kosher) guests that they cannot enjoy a particular dessert or dessert element tends to give one pause. He recommended that I use Agar Agar. I was never the same after that...<br />
<br />
I spent years trying to eliminate the need for gelatin in everything - mousses, gelees, Panna cottas, marshmallows, gummy candies, espumas, etc. I was all about Agar Agar. I came pretty close to making a complete conversion. <br />
<br />
In the end, it's hard to argue with gelatin's uniquely pleasant tender elasticity, I do love it. I now use either Agar or gelatin depending on the value of either product in the current application.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0r9o1mVNLoiqJA7FtdDxJAlDPAc_RHMKzCfbNRWiNrYfpWAgWCNZb0KgG85eQufLnGQT-asdO6o3kJ1hvCmvAtpu9TY9mp2WZpO0aLcvBkgaFL1RTTzR0c0gLhbF8rxLJd8L0qblP1M/s640/blogger-image--1194159231.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0r9o1mVNLoiqJA7FtdDxJAlDPAc_RHMKzCfbNRWiNrYfpWAgWCNZb0KgG85eQufLnGQT-asdO6o3kJ1hvCmvAtpu9TY9mp2WZpO0aLcvBkgaFL1RTTzR0c0gLhbF8rxLJd8L0qblP1M/s320/blogger-image--1194159231.jpg" width="240" /></a></div>
<br />
<br />
One application that must be made with Agar Agar is cold oil beads/pearls. This technique is achieved by dripping a solution which contains melted Agar along with the flavor base - juice, puree, syrup, vinegar, etc. The droplets are made into oil, which keeps the gelling liquid separated into individual drops. We keep the oil chilled so that by the time the liquid reaches the bottom, it has set into a perfectly shaped gelee.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31o_bblaGpeIm0Uyj9GwLUM8orrf5rispxaYNmEuvCtDZw3in5YLLm09YXbLRLT1zUCZjvxQ6kWuMp-ClnIdt6KPSETj705EypMRWVLgfwDaZQNvtPTuiAaJg6wTaFfN2kp6tCjB1VTQ/s640/blogger-image-1181732639.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31o_bblaGpeIm0Uyj9GwLUM8orrf5rispxaYNmEuvCtDZw3in5YLLm09YXbLRLT1zUCZjvxQ6kWuMp-ClnIdt6KPSETj705EypMRWVLgfwDaZQNvtPTuiAaJg6wTaFfN2kp6tCjB1VTQ/s320/blogger-image-1181732639.jpg" width="240" /></a>I always use thread Agar Agar. (In my next post, I will be explaining more about the history and process of creation of Agar Agar) It seems very trendy and common to use powdered Agar, but for me the powder is expensive, difficult to control and less consistent in strength. In order to use the thread Agar, one must soak it in water for up to (ideally) an hour. At the restaurant, we always keep a package of agar held in water in the refrigerator so its always ready.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5joUW0yszpc5txY6FtInclBI6bHL695stwI1vcqBMoOnmznSITsM_tZa3-S2MxSkfr2qCo9bj1x8LwfxH5UGpAW3ivRUV1iKcz4dNfL6njoC2wPiuKn0MifOOlTnbEfvvVzXkPb_cDSo/s640/blogger-image--111104624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5joUW0yszpc5txY6FtInclBI6bHL695stwI1vcqBMoOnmznSITsM_tZa3-S2MxSkfr2qCo9bj1x8LwfxH5UGpAW3ivRUV1iKcz4dNfL6njoC2wPiuKn0MifOOlTnbEfvvVzXkPb_cDSo/s320/blogger-image--111104624.jpg" width="240" /></a></div>
<br />
Lemon Crème Fraîche "Pearls"<br />
Ingredients:<br />
<br />
15g Agar Agar, soaked and drained<br />
150g Water<br />
115g Creme Fraiche<br />
35g Lemon Juice<br />
Salt, TT<br />
<br />
- Several hours before you begin, start by freezing a neutral oil (grapeseed, canola, vegetable) in a tall narrow (preferably clear) container.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19ZMpEWvyVF9GP6VrsgWkCRODNlek-DCW_QXpFWlGLNjghVDNvZYggz-JsOQV0Zb0gq6S1ZTnl5wFwlXaSW2gI8lJmgJLD8kn8RiWlYfYKGxo2_L-YM6Js4gtOUoAw94o7eSB-CSvxNw/s1600/blogger-image--54397181.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19ZMpEWvyVF9GP6VrsgWkCRODNlek-DCW_QXpFWlGLNjghVDNvZYggz-JsOQV0Zb0gq6S1ZTnl5wFwlXaSW2gI8lJmgJLD8kn8RiWlYfYKGxo2_L-YM6Js4gtOUoAw94o7eSB-CSvxNw/s200/blogger-image--54397181.jpg" width="150" /></a>- When the oil is well chilled, begin by boiling the water and Agar by themselves over medium-high heat, whisking twice.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOPAW0EMFNUgAWPSVt4uRMJyzsiT-qB8syou1U7ejvWnuO89PQTz8RX4y9W2QVaZG1NqMIa4CmAaP9osoL049GA2r62bvqhYVvsNxRsw8FhxFlc3wJp3toGNh3N9YRmexPQIr2cegbes/s640/blogger-image--413348463.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOPAW0EMFNUgAWPSVt4uRMJyzsiT-qB8syou1U7ejvWnuO89PQTz8RX4y9W2QVaZG1NqMIa4CmAaP9osoL049GA2r62bvqhYVvsNxRsw8FhxFlc3wJp3toGNh3N9YRmexPQIr2cegbes/s200/blogger-image--413348463.jpg" width="150" /></a>- When the Agar is fully dissolved, turn off the heat, and add the Lemon Juice and Crème Fraîche whisking until smooth and seasoning with Salt(note, acid will prevent the Agar from gelling correctly, if it is brought to a boil, so it must be added only once the heat has been turned off)<br />
- Transfer to a squeeze bottle.<br />
- Remove container of oil from freezer and drip solid droplets, one at a time, trying to utilize the entire surface of the oil.<br />
- When all of the gel has been formed, strain oil off, reserve for another use and store pearls in refrigerator until ready to use.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdQJslR8hHFucVN-foetizpJI72OXAd65EVjWAflZge3h_CO5lfTAwsDocg_kE-h7PQ_6IFrmbZFvyQNzfVa0BnvOS58L8GBRn3eiHCBZxsNi5TkKH69ssykHH9Gu_aaOHwcaeUVcukU/s640/blogger-image-596334377.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdQJslR8hHFucVN-foetizpJI72OXAd65EVjWAflZge3h_CO5lfTAwsDocg_kE-h7PQ_6IFrmbZFvyQNzfVa0BnvOS58L8GBRn3eiHCBZxsNi5TkKH69ssykHH9Gu_aaOHwcaeUVcukU/s200/blogger-image-596334377.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdBSxDQl2iHjEdsjY3OWTnS41YSrqwjXX3AmonTlf4di7jH_pkqUsy_nWwRuOm4XomIx-J4a5pP7LZbR-6E0Y8oM6nK60rlu7LT2IyHOb1icc0j6ilAWN_5meWv8o9ZSMGrewQL_ShWY/s1600/blogger-image-1934168164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdBSxDQl2iHjEdsjY3OWTnS41YSrqwjXX3AmonTlf4di7jH_pkqUsy_nWwRuOm4XomIx-J4a5pP7LZbR-6E0Y8oM6nK60rlu7LT2IyHOb1icc0j6ilAWN_5meWv8o9ZSMGrewQL_ShWY/s320/blogger-image-1934168164.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdBSxDQl2iHjEdsjY3OWTnS41YSrqwjXX3AmonTlf4di7jH_pkqUsy_nWwRuOm4XomIx-J4a5pP7LZbR-6E0Y8oM6nK60rlu7LT2IyHOb1icc0j6ilAWN_5meWv8o9ZSMGrewQL_ShWY/s640/blogger-image-1934168164.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/IafQ0UG9HVE?feature=player_embedded' frameborder='0'></iframe><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/hKuh5idvpBM?feature=player_embedded' frameborder='0'></iframe></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8h4mav7IvuT8ZBuuqCoj7t0Eo4_cGV16EBNCFkJl9q_FmP2uxPHDU5hD_EE9edidqEuS5Be5IeEg5rqyHhIn9GUHPkQg8kvhMr_qLGnpKDwB60SwkbIfMTdtypwpitmfHEz6SDeIqgg/s1600/IMG_4668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8h4mav7IvuT8ZBuuqCoj7t0Eo4_cGV16EBNCFkJl9q_FmP2uxPHDU5hD_EE9edidqEuS5Be5IeEg5rqyHhIn9GUHPkQg8kvhMr_qLGnpKDwB60SwkbIfMTdtypwpitmfHEz6SDeIqgg/s640/IMG_4668.jpg" width="640" /></a></div>
At the restaurant, we use the pearls to garnish our Linguini with Clam Sauce. We like to bring foods to life in a natural way and being able to serve edible pearls is a way to do this.<br />
<br />
This recipe can easily be modified for any flavor or other application. One need only replace the Lemon Juice and Creme Fraiche with 150g of any other liquid. The following is a Pomegranate jelly bead from our Tart dessert.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/rebSn9nPc2E?feature=player_embedded' frameborder='0'></iframe></div>
(above, Pastry Chef Yoomi drips her Pomegranate gelee beads, made with Pomegranate Juice)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/cX2cb1FdAXk?feature=player_embedded' frameborder='0'></iframe></div>
<br />
Now that I've got you on the edge of your seat, more on Agar Agar to come, its going to be Sick!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/11574941232936428063noreply@blogger.com10