Posts Tagged ‘persimmons’

3 Variations of Foie Gras Torchon as Sliders

We practiced this a few weeks ago for a tasting menu and was posted onto the blog thereafter… Foie Sliders, Version 1 To keep it from being way too expensive in the current climate, the truffles have been removed. On the bright side, we are serving each slider in a different style: 1 – Tokai […]

Amuse Bouche – Quail, Cauliflower Cream, Truffled Cardoons, Fuyu Persimmons

Although quail is the protein in this amuse, the real star to me is the under-utilized cardoon. As a matter of fact it has been like pulling out teeth sourcing them out. I can’t for the life of me understand why they are not more sought after by chefs. With a flavor that is a […]

Squab with 3 Preserves

This preparation was done for a tasting menu this evening and I’m toying with bringing it onto the menu. It is a half squab, the breast, thigh and leg roasted to medium rare and served on 3 different preserves. The leg in the top of the photo is with a persimmons preserve, the breast in […]