Sunday Supper #8

Photos by John Hutchinson and Sammy B.

18 January 2009

Roasted Parsnip Soup.
Blood Orange. Glazed Marcona Almonds.

Braised Pork Belly.
Slow Cooked Egg. Blis Maple Syrup.
Seared Chipotle Cornbread.
Slow Cooked Egg. Blis Maple Syrup.

Vanilla Butter Poached Lobster.
Tarragon Scented Carrot Puree.

Caramelized White Chocolate Panna Cotta and Ganache.
Pink Grapefruit Ice Cream. Candied Kumquats. Chocolate Crumbs

Pizza in a Home Oven

Pizza in Philadelphia is pretty abysmal. Outside Osteria and a few spots here and there, it’s pretty ugly. So, lately I’ve been making alot of pizza at home… some traditional and some not so traditional (baked egg and cotechino, thank you Osteria)

It’s hard to get it just right with an oven that only goes to about 550F. I’m working on it, adjusting here and there. I want to try Hestor Blumenthal’s method of heating cast iron and then throwing it under the broiler, but haven’t yet. Until then (or until i have a 900 degree oven), I’ll settle with what I have now. It’s not too far off…

White Chocolate

Roasting white chocolate in a low oven (about 250-260F) for about an hour gives it a wonderful flavor. It goes from a pristine white color to a light brown (depending on how long you roast) and produces a rich, nutty taste similar to a browned butter, due to the milk solids in the chocolate caramelizing…

I’m planning to pair this with pink grapefruit ice cream and some candied kumquats!

Cookies and Resolutions

One of my resolutions for the new year is to do more with this blog than just keeping it a reference for these sunday dinners. I’m going to try to find more time to document the process of cooking and experimenting with new ideas so it is not just always about the end result. Although, I tend to not be good with resolutions. Stay tuned…

And, some pizzelle from a few weeks back…

Happy New Year