The base recipe for the soup and sandwich is from Le Pigeon cookbook. Here it is, but we fool with it a lot.
the amount of candy cap mushroom is wrong, it’s like 8g, not 50g assuming you’re working with dried, which is the only kind I’ve ever seen
we cut the amount of stock in the soup in half, and use a richer stock like duck or whatever we have on hand
cut the amount of cream down to 1/2C
add 3-4T of shio koji
added some porcini vinegar to give an extra lift and depth and because we happen to have it
the black garlic molasses is just a condiment I have that I like to use as a finisher. I forgot to take it out of the fridge early last night so it wouldn’t pour properly and I ended up with dots rather than a swirl.
we sauteed a few small chanterelles in duck fat for the garnish.
Last night, I made A5 Omi wagyu tenderloins with pan-seared foie gras & aged balsamic-fig jam-wild honey gastrique, rigatoni alla Trattoria dei 13 Gobbi, and roasted garlic-rosemary ratte grenaille potatoes., etc.
I didn’t make or bake anything for dessert. Rather, I assembled this using Traiteur de Paris molten chocolate cakes, heated them according to instructions, topped with Ben & Jerry’s Cherry Garcia, slapped some Café Angelina
chestnut cream on the side. Not bad at all.
Sarah - are you able to get fresh capons? In my area we only see frozen ~10 lb ones, and last I recall maybe $75-100 or so. I have not tried making one yet.
Yes, we get fresh capons from a local farm. Once or twice they only had frozen, and we said no thanks. They vary in size between 11 and as high as 17lbs!
Fred Scherrer gave me some Antelope a little bit ago and tonight was the night. I marinaded in a mix of Teriyaki, Soy Sauce, Hawaiian Tropical Glaze and Korean Bulgogi for a couple hours and grilled to 130°. Also cooked a couple Flatirons because 1) Dava doesn’t like meat rare and you can’t cook lean meat medium well, 2) I needed a back-up in case I killed the Antelope.
I nailed the cook on both! Served with Blue Cheese Butter.
One of the things that give me immense satisfaction is clever use of leftovers.
We had some leftover Toum (garlic butter) from a kebab takeaway the other day. Tossed that in a pan with some anchovies and let them reduce a bit and brown, a ladle of pasta water, some capers, fresh parsley and then finished it off with some parmesan in Casarecce pasta. My god, it was absolutely delicious!
I mean, it’s basically just a aglio e olio pasta, but it felt great to use up all that Toum!
All washed down with some DiCo Cab - amazing as always.
We made this for the second time this past week. It’s delicious!
When laying out all the ingredients the first time I was surprised by all the cans. I like your idea of using dried chickpeas, what spices are you adding to the cooking liquid?
I normally take a little little tea strainer or metal sachet type of container and fill it with whole cloves, whole allspice, whole fenugreek seeds, whole fennel seeds, and put that in the insta pot along with the dried beans. Then add a few bay leaves and a stick of cinnamon. Put it in soup mode and come back in an hour, remove the spices. Reserve a cup of the liquid then strain beans.
I’m not sure why but chickpeas don’t seem to take flavors well into them unless one does this process. Otherwise the flavors just seem to stay in the sauce. It’s sort of an Indian hotel buffet trick.
The whole canned pumpkin puree trick seems to be a good way to add body to all kinds of dishes. I don’t find the flavor to be heavy-handed American sweet pumpkin pie at all.
Chicken wings. Made them almost directly from the Momofuku cookbook but instead of doing the confit step I low temped them at 160F with leftover guanciale fat. Great version of chicken wings, the smoke on them is a nice touch.
Flannery Boneless Lamb Saddle with a Pomegranate Red Wine Reduction
Wish I would have gotten a darker sear on it but Dava has been really sensitive to smoke lately so I held back. Otherwise I was happy with the results.
It is Monday so red beans and rice. Some fried catfish and coleslaw. And once you start frying some fried pickles, fried pickled jalops and fried fresh jalapeño. Pickled Serrano on top of the red beans.
Had of few of the local WB Wine Dudes (@Mel_Hill, @Max_S1) over as guinea pigs for my first smoked brisket. Lots of fun, great wines, and the brisket came out all-right according to most.
I have a Camp Chef combination grill / pellet smoker, so it does a lot of the work for me.
8 lb brisket seasoned with a basic salt, pepper, garlic and sugar rub from a local bbq joint
8 hours high smoke at 225-250 to 165 deg. I adjusted the temp up and down to hit my finish time.
3 hours Texas Crutch in foil at 225 to 197 deg.
1 hour in foil in a cooler.
I think I’d finish to a little lower temp in the foil and maybe sprits it before going in, or as Fernando suggested, “through a stick of butter in there with it!”. It was a “touch” on the dry side for me.
Served with Blue Cheese Butter.
