7TH AND FINAL FISH: Langoustines with langoustine bisque, vin jaune, roasted chestnuts, guanciale, and sage.
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Yes, I can see how having other options would be nice. Although their selections on the main website have been enough to keep me interested.
Indeed!
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Looks good. One suggestion if you make again - I might have fried the sage leaves. It would give a nice texture boost, among other things.
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Funnily enough, I almost always fry sage leaves as garnishes. Opted for them to be raw in this case as I grew these and they were a perfect size for the proportions.
Got it. I have to admit, it’s an herb I would not consider serving raw. Very brave!
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Same honestly, but for whatever reason these homegrown fellas were not as sharp as grocery sage. Who knows! Probably sage lightning in a bottle.
if you have an air fryer or toaster oven with convection, you can ‘fry’ them at a lower temp sandwiched between 2 sheet pans and they’ll retain their shape while also being crispy.
That’s purty!
At first glance I thought those roasted carrots were bacon.
I take that as a compliment!
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If you ever get to Napa, they have a small storefront where you can buy a wide variety of beans off the shelves.
I used to buy from RG when they were a pop-up in the Ferry Building. They have a new shop in Napa opening soon.
Dinner tonight was simple, rustic, yet so satisfying.
Duck leg confit.
Had some ratte grenaille potatoes on hand; so I also made Robuchon style mashed potatoes.
The cook made some garlic broccoli sautéed in rendered duck fat.
And there you go.
Had a couple of homemade brownies for dessert, and some Blanton’s for digestif.
Am finally on Christmas leave this year. Great to have the kids complete at home.
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Last meal I’ll cook on this trip. Picked up a Miyazaki filet and kept it simple with salt and a quick, hard sear, served with freshly pickled vegetables from the Koromon market and a light salad. Mostly fat and acid, but I also fried a little bread in the tallow for something neutral, and flavor was incredible. Small glass of sake. Really liking this one, though I still can barely distinguish the subtle differences unless it’s really cheap stuff. I’ll bring the rest of the bottle back to the airport hotel before flying home.
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Grilling some Morgan Ranch skirts tonight… but starting the prep to smoke “Pete,” the pig we picked up in the spring.
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Recently —- roasted bell pepper soup. This is one of my favorite soups to make.
Next day, used a little bit of the leftover soup as a sauce beneath pasta and scallops.
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Recent breakfast —- Uova al Purgatorio
— After three or four previous failures, I finally got the cook on the eggs right this time. With chorizo from the always fantastic, and local-to-us, Chori Man.
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Sorry I didn’t think to take pictures, but I’ve gotten addicted to the Blistered Chicken With Garlic, Urfa Chile and Orange from the Washington Post. It’s a little messy to cook and best done with a hood that vents outside the house. I like to use two cast iron skillets rather than cooking in batches and have found that setting the stove temp right between medium high and high is enough. I typically serve it with tzatziki and basmati rice and a salad on the side. It’s a pretty quick and tasty dinner and the leftovers make for an even quicker dinner.
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