Saturday, April 28, 2012

The Simplest Tomato Sauce

Here is a quick one. With five (or six) ingredients and 10 to 30 minutes of time you can make a very simple tomato sauce for all kinds of dishes. Pasta is the most obvious choice, but if you make a lot of this at once it can be used on nearly any dish asking for a tomato based sauce. The best part is, you can recreate the version of tomato sauce that you yourself like. I prefer mine thick and smooth in consistency, but this sauce can be thin and chunky and so on and so forth.

Wednesday, April 25, 2012

Maryland Crab, Scallop, and Saffron Terrine with Garlic Mayonnaise

Okay you caught me. I lied. I had a little free time to put this together two nights ago combined with a early morning to write this post so yes, I am posting before May 10th. Anyway this recipe came straight form Polcyn and Ruhlman's book Charcuterie and it is my first attempt at cooking in a terrine mold.

All in all I would say this first attempt went well. I was afraid of many things going wrong during the whole process, but this came out just as well as I could have expected. Not that I was surprised though. Even though this was my first terrine recipe, the process was actually very simple to get to the end product. Seriously, the only difficult part of this recipe was getting the plastic wrap to stick to the sides of the mold. After about 10 minutes of fussing around with the stuff I came up with a little technique to get it right. Not bad for a first attempt?

Monday, April 23, 2012

Early Spring Menu

I've recently been thinking about what to make for a dinner party coming up later this month and so far I've came up with this 4 course menu. I tried to keep citrus in the mix throughout the meal, as well as keep a French vibe to the whole thing.

French 75 Gel:
Gelification of Gin, Champagne, Lemon Juice, and Sugar

Blood Orange, Roasted Beet, and Fennel:
Red Onion, Citrus Dressing, and Maldon Sea Salt

Lavander and Thyme Poussin:
Mustard and Herb Lentils

Brie en Croƻte:
Apple Ganache
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