Saw these little containers from Le Creuset and they were $20 a pop…..found something like them at World Market for $4, just like that, gratin time!
Eric
Smoked Gouda Potato Gratin
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Category Archives: Starches
Fingerling Mashed Potato Paper
Eric
Pappardelle with duck ragu
The perfect dish to make when you want to impress someone….
On Baubles, Bubbles, and Beautiful things:
Whole-wheat shells with asparagus, feta, and mint
Sun-Dried Tomato and Arugula Pizza
Sun-Dried Tomato and Arugula Pizza
Read more about this dish here: Baubles, Bubbles, & Beautiful Things
Dark Soy Sauce Glazed Short Ribs, Rice, and Japones Pickled Chayote
Pretty f’ing good.
Eric
Steak and Frites
Ribeye, Dijon and Pickled Mustard Seed Demi, Fried Parsley Oil, and Triple Fried Frites.
Loco Moco
Fried Egg, Pickled then Stir Fried Vegetables, White Rice, Pickled Serrano Glace de Viande, with Candied Serrano Garnish.
Eric
Brabant Potatoes Tossed in a Smoked Paprika/Chorizo Sauce with Poached Egg
Eric
Winter Vegetable Risotto with Pomegranate Arils, Crispy Sage, and Bacon Lardons
Eric
Dinner, My Place: Baking, Science, and Killer Pasta
Aw yes, lobster mushrooms. They look like cooked lobsters on the outside and they have a nice meaty texture when cooked…..
Put some salt and pepper on the ox tail and braise it with some veal stock and smoked ham hock…..yes, excellent. It’s going to be a ragout for the pasta.
Make some fresh rosemary pasta then cut it and work on something else. (Duck eggs, rosemary, “00″, Semolina, Contadina, Water)
Mushrooms, golden beets, and butternut squash go into bags so they can have a meeting with the immersion circulator for a while. I made a terrine with that carrot ginger soup using agar, took about 3 hours to set.
Well, I’m ready to go so let’s start cooking stuff!
First up is a brown butter brioche with sauce rouille and pickled vegetables.
Next is a carrot/ginger terrine with sous vide butter poached lobster mushrooms, golden beets, butternut squash, and shaved fennel served with a caramelized fig sauce with reduced sherry and contadina extra virgin olive oil.
Finally, an ox tail and smoked ham hock ragout over rosemary/duck egg pasta.
Another successful dinner at my place. See you next week!
Eric
Ossobuco
I don’t care if this is the traditional way to do this or what not. This is the Eric way.
I took some veal shanks and then tied them, seared them in bacon fat, braised them in veal stock (not worth trying unless you make your own….) with carrots, onions, leeks, shallots, pickled brown and pickled yellow mustard seeds, cloves, and cinnamon. I used tarragon, rosemary, candied meyer lemon peel, green peppercorns, and thyme as additional herbs and spices.
When the veal shanks were tender I strained and de-fatted the sauce in the pan then cooked Israeli couscous in it…..awesome move Eric.
I eat pretty well before I go to work.
Eric
Pickled Red Chili Pepper/Honey Glazed Chicken and more…..
Here’s a little of what’s going on here.
I did a soy/ginger/shallot/sesame seed sous vide of some of Mindy’s carrots and some green beans.
I brined the chicken in rice vinegar, sugar, and ginger. I removed the chicken from the brine then did a hard sear of the skin then through it in the oven and basted it with a pickled red chili pepper and honey glaze that I made. When then chicken was about to be finished I through some green onions in the pan from Mindy’s garden….
They picked up the sticky glaze so I was able to mold them how I wanted and they were a little crispy too….awesome.
I removed the chicken and then reduced the sauce in the pan.
The rice is a made with black sesame seeds then some rice vinegar is folded in once it’s done….sushi style.
I eat pretty well at 2AM.
Eric
Dinner, My Place…..This time it’s serious! (awesome sequel title!? Ok, not really)
Heirloom tomato, frisee, red onion (MRF), kalamata olives, pickled brown mustard seeds, maple syrup vinaigrette, Redmondo cheese (click).
My sister just came back from Napa and had fried green tomatoes for the first time. I said I could make a better batch with green tomatoes from MindyRiveraFarms.
After a little seasoned Beecher’s cheese, my own pique on a plate, and a little standard frying technique for fried green tomatoes I dazzled them with this.
My sister brought over some wild sockeye salmon so I put it in one of those bags and cooked it in one of those things.
Veal Stock Squash Risotto with Wild Sockeye Salmon, Chanterelle Mushroom, and Crispy Skin for 2.
Eric
Blackened Mahi Mahi with Pan Sauce Rice Adobada
Uh huh.
Eric
Sockeye with Cherry Prep. and Menesha/Puttanesca Pasta…..a.k.a. practice practice practice
When I’m not at work I usually come home and practice what I made at work so I can get up to speed with everyone else on the line. I’m the least experienced person there so I’m doing my best to make sure every dish I put out is worth the money someone is paying for it as well as puts Blueacre in a positive light (brown noser, yup!).
I love where I work and I want to keep doing cool things there so I practice. Mindy’s parents are in town and they brought home a couple of nice pieces of fish from Pike Place Market. When they got home I was just waking up and I saw they had fish and said, “you guys hungry? I can cook this now if you want”. They let me!
This is a take on the cherry prep at work. It goes on the King Salmon but I had Sockeye…no worries! I added some herbs from Mindy’s farm (green onions, and rosemary) and proceeded to dish it up. I included a pasta from my 2AM meals which was about 8 hours before. The base is from our minestrone, which I love, and then I finished it like a puttanesca pasta because Eric is crazy like that. Practicing is awesome.
Bring Eric fish, he’ll cook it for you…it’s that easy.
Eric
