NC-Style Pork, Collards, and a Pimm's Cup

Escoffier's Lobster Bisque and Keller's Brioche

Brioche

Prime Rib with Bordelaise Sauce and Thomas Keller's Pommes Anna with Asparagus and Mushrooms

Cailles à la Bonne Femme

• Make the sauce:
• Saute slices of button mushrooms in butter. Add cream and reduce to 1/2.
• When quail is done browning in the pan deglaze with brandy and ignite.
• When the flaming is over add the cream mixture and reduce by 3/4, or until desired thickness is obtained.
• Keep warm until service.
• Make the quail:
• Follow the basics of Daniel Boulud in this video.
• Stuff with a 50/50 mix (by your eyes) of ground pork/meatloaf mix and mushrooms/shallots cooked in butter. (Make sure both are cold when you mix.)
• Brown the quail in the pan and roast in the oven.
• When done, remove and keep warm.
• Finish:
• Wilt spinach in olive oil and butter.
• Slice quail and plate.

Côte De Boeuf and Chimichurri with Creamy Onion, Corn, and Potato Hash

• Make the Chimichurri. (Recipe here.)
• The Hash:
• Peel Yukon gold potatoes and chop into a rough dice. Cover with cold water and salt it well. Cook the potatoes until fork tender. Drain. Return this to the same pan after cooking some red onions* in butter. Add cream and corn and heat through. When this is warm whisk vigorously to slightly mash the potatoes. Add salt, pepper, and fresh basil, then keep warm until ready to serve.
• Meat:
• Temper a Côte De Boeuf then cook directly on coals (see Dirty Steak) for a few minutes. Transfer to a hot oven and cook until the center reaches 125F. Let them rest for 8 minutes and serve.

*The onions can also be charred in the coals beforehand. Remove the charred parts before cooking them in the butter though.

Chicken Galantine with Black Trumpet Mushrooms and Pistachios

Sugo all'Amatriciana

Well it looks like I will be posting my first recipe in months. I've been developing my French repertoire and all that, but writing and organizing a new post here or there just isn't paying the dividends it used to. So, with that said here is a recipe that I think is worth keeping in mind for future use. (Actually, if I remember correctly I make this about twice a year, especially when I want a simple red pasta dish without all the heavy lifting.) Usually it is nothing to go crazy about, but I did make a pretty good version of it this weekend.

Taleggio Baked in Handmade Puff Pastry, Apple Butter, and Candied Pepitas

I went to The Cheese Traveler today and picked up a few cheeses. The place is great and I can't wait to see what happens with the store in the future. This is the Taleggio that they are currently selling. I felt that my pastry wasn't prepared/cooked perfectly, but the cheese inside more than made up for it. I urge you to slip on down to 540 Delaware and see what all the cheesey-goodness is all about.

Demi-Glace

Three or four months ago I made demi-glace for the first time. It did not come out the way that I wanted it to, and I made it a point to perfect this sauce over the past months. Looking back on the whole experience, I've learned that this sauce starts with good ingredients and promptly ends with technique. If you have both of these things, you can make a great demi-glace even on your first attempt. So with this all said, lets get down to the nitty-gritty.