where the image is meant to titillate and inspire the cook
…on toast with crème fraîche and chives.
“Next, if we think we deserve it, we go around the corner to Caviar Russe to remind ourselves that we’re grown up. To me caviar is the ultimate luxury, and this ornate little hideaway is the ultimate place to enjoy it.” Ruth Reichl
This photo was shot into a mirror.
“There is no food in France better than what you’ll find at DANIEL.”
The New York Times
db Bistro Moderne – “Midtown dining as welcoming and easygoing as it is delicious.”
Goat cheese medallions are dipped in beaten egg then dredged in Panko Japanese Style Breadcrumbs. Briefly fried until golden in hot peanut oil. Seasoned with salt and pepper.
I place the Chèvre Chaud on a mound of Chiffonade of Fresh Basil with Rosso Bruno Tomatoes, Drizzled with Olea Farm Olive Oil from Templeton, CA , Gray Salt, and Warmed Dry-Cured Olives.
The Rosso Bruno tomato is a hybrid cross of a couple of wild tomato lines from Europe.
Olea Farm Arbequina Olive Oil – Very smooth taste. Elegantly flavored with the freshness of green cut grass. Intense green color. Stong nose of green aromas, honey sensation in your mouth and at the same time sweet and pungent in your throat.
China Pattern: Laure Japy “Figari” Porcelaine de Limoges France
Very Tasty Sauerkraut: Saute 3 slices of thick smoky high quality bacon, large dice, and render some of the fat. Then add one large yellow onion sliced, and 3 T. of sugar. Cook until caramelized. Add 1 t. caraway seeds for 1 minute, then 1 T. apple cider vinegar to deglaze. Now add 2 lbs. of well-drained barrel cured sauerkraut and heat through. Taste and adjust salt. Next bring heat to high and add one bottle of your favorite beer minus a few good sips. Cook until almost all the liquid has evaporated.
Serve with knockwurst steamed in beer. Cut a few slits in the knockwurst before steaming so the beer permeates the sausage. Also delicious when served on a grilled buttered bun piled high with the sauerkraut.
My somewhat original recipe is a derivation of classic recipes; massaging the ingredients to my own one-quarter German palate, to balance pork fat, onion, sweet, sour, salt, herb, and beer flavors.
It just occured to me that some may be interested in China patterns. This is Spode “Woodland” made in England.
At per se: “Tartare” of Atlanic Bluefin Tuna with California Toybox Tomatoes, Kettle Garlic “Palette” and Garden Basil
“When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving for perfection becomes clear: to make people happy. That’s what cooking is all about.”
Thomas Keller