At Yankee Stadium, they are serving this surprisingly great Premio Sweet Italian Sausage with Peppers & Onions. What makes it great? Everything in balance. The sausage has the right amount of fennel, the red bell peppers and onions cooked perfecly in the right proportions, and it is on the right bread, crusty and just chewy enough. Dahlicious!
From the “Tasting of Vegetables” menu at per se.
Slow Baked Heirloom Beets
“Bavarois” of Kendall Farms Crème Fraîche, Shaved Summer Truffle, Young Fennel and Bulls Blood Greens with Red Beet Reduction
Kendall Farms Crème Fraîche is pasteurized cultured cream with complex nutty flavors and gentle acidity, made with cream from Holstein cows and a patented heirloom starter culture.
We grilled this fresh Sea Bass from Mexican waters then served it with a browned butter sauce made with lemon juice, capers, white wine, crème fraîche, and parsley.
At the Cal Poly Farmstead Cheesemaker Course last fall, we learned from Sadie Kendall, how crème fraîche helps to stabilize and add a luxurious texture and flavor to sauces. Thanks Sadie!
I was saving this one. I don’t know why. Maybe because it was just so extraordinary? To be served a WHOLE FOIE GRAS to five of us was incredible. It was not on the menu, in fact, the menu read, ” Terrine of Hudson Valley Moulard Duck Foie Gras,” but Michael offered the whole enchilada and Don, of course, said yes. So here it is presented to us on a silver platter, simply, with fleur du sel and fresh herbs. Thank you, per se, for one of the most memorable dishes of a lifetime.