where the image is meant to titillate and inspire the cook
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!
Taco lunch with leftovers from our Mexican Sea Bass dinner.
White corn tortillas, sea bass, carrots & jalapenos & onions en escabeche, avocado, and cilantro.
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.
Soft shell crab in a cool tomato broth w/ cucumbers, chives, & Vidalia onions. The broth offered a perfect fresh balance to the fried crab.
With a glass of Veuve Clicquot Rose, this was one of many fabulous brunch courses at Caviar Russe in Manhattan.
What a fantastic pan! Here we’re flambéing Cognac for Steak au Poivre.
And I just love the look of this pretty pink pan sitting on the stove when it is not hard at work.
Thanks to Heather and the folks at blinQ! for this fabulous gift.
blinQ! – For people who love to cook up special moments, blinQ! Is the colorful ingredient that inspires creative living and entertaining.