So Little Is So Much
Start with a perfectly ripened gold tomato from the garden. Blanch and peel it, soak with extra virgin olive oil, insert some fresh basil, top with sea salt & cracked black pepper, finish with some really good shaved parmesan.
Lobster Mac-N-Cheese with Truffle Oil
Cavatappi pasta, lobster cream & lobster, fontina and aged provolone. White truffle crumb crust, fresh chives.
Braised Boneless Beef Shortrib
The king of braised beef, the boneless shortrib. We begin our work on a couple of shortrib dishes but it starts right here with the method of cooking. The crispy, glistening exterior of the meat is, well, downright exciting.
And there's two good byproducts from cooking shortribs, the braising liquid/sauce and the fat that congeals on top of the sauce when it's chilled., which is great for sauteing.
And there's two good byproducts from cooking shortribs, the braising liquid/sauce and the fat that congeals on top of the sauce when it's chilled., which is great for sauteing.
Home Dinner - cooking from the garden
Dinner at home tonight is the way cooking was meant to be during the summer months. It's so satisfying going out to the garden at 5:00 pm and centering dinner around what is ripe. I know it's obsessive but it's inevitable that R&D spills over into the home.
Goat cheese stuffed zucchini blossoms , cherry vinaigrette, basil oil
This was such a nice vinaigrette with fresh cherries, white wine vinegar, extra virgin olive oil, a small amount of whole grain mustard, sea salt & cracked black pepper. We picked the zucchini blossoms and filled them with softened goat cheese. For cooking - dip into frothed egg whites, dust with small amount of seasoned flour, pan fry in olive oil.
Sourdough pan fried in olive oil, fresh mozzarella, golden tomato & jalapeno gazpacho, balsamic glaze
The gazpacho was made with really sweet golden tomatoes, garlic and a small amount of fresh jalapenos. It was perfect with the crisp bread and mozzarella.
Seared sea scallops, orange salad with lemon vinaigrette and chives
We were pleased with the simplicity of this dish. The orange salad was one of the best accompaniments I've had with scallops. We decided not to use vinegar in the vinaigrette because the acid in the lemon juice was enough.
Seared sea scallops, lemon vinaigrette, cucumber ribbons, oranges
This was a different scallop preparation with wilted cucumber ribbons and the same lemon vinaigrette.
Goat cheese stuffed zucchini blossoms , cherry vinaigrette, basil oil
This was such a nice vinaigrette with fresh cherries, white wine vinegar, extra virgin olive oil, a small amount of whole grain mustard, sea salt & cracked black pepper. We picked the zucchini blossoms and filled them with softened goat cheese. For cooking - dip into frothed egg whites, dust with small amount of seasoned flour, pan fry in olive oil.
Sourdough pan fried in olive oil, fresh mozzarella, golden tomato & jalapeno gazpacho, balsamic glaze
The gazpacho was made with really sweet golden tomatoes, garlic and a small amount of fresh jalapenos. It was perfect with the crisp bread and mozzarella.
Seared sea scallops, orange salad with lemon vinaigrette and chives
We were pleased with the simplicity of this dish. The orange salad was one of the best accompaniments I've had with scallops. We decided not to use vinegar in the vinaigrette because the acid in the lemon juice was enough.
Seared sea scallops, lemon vinaigrette, cucumber ribbons, oranges
This was a different scallop preparation with wilted cucumber ribbons and the same lemon vinaigrette.
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