Tag Archives: chocolate

04 March 2010

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04 March 2010

Some photos from a dinner last nite for a group of seven ladies. Forgot to snap a couple of the courses. I think I was too busy eavesdropping on the conversations. Full menu…

Beets and Apples in Textures.
Walnut Yogurt. Beet Greens.

Parmesan Velouté.
Asparagus Salad. 63º Egg. Lemon Confit.

Twice Cooked Scallop.
Chicken Skin Crumble. Spring Carrots.

Roasted Peanut Custard.
Grape Jam. Candied Celery. Banana Ice Cream. Chocolate.

Sunday Supper #11

Photos by John Hutchinson and Sammy B.

04.26.09

Compressed Gala Apple.
Gorgonzola. Almond Milk. Aged Balsamic. Arugula.

Green and White Asparagus Panna Cotta.
Ramp Puree. Asparagus Salad.

“Fish ‘n Chips.”
Potato Crusted Cod. Malt Vinegar Emulsion. White Beer Bubbles.

Twelve Hour Braised Belly of Pork.
Peas and Carrots. Coconut Milk.

“Peanut Butter and Jelly.”
Grape Sponge. Peanut Butter Ganache. Toast Puree. Peanut Caramel.

Dark Chocolate Semifreddo.
Ricotta Sorbet. Olive Sugar Crumble.

Valentines Day Supper

Photos by Mandy David Campbell

02.14.09

Wild Mushroom Soup.
Sweet Vanilla-Thyme Froth.

Cipollini Onion Tarte.
Whipped Goat Cheese. Olive Sugar.

Parsnip-Ricotta Agnolotti.
Dijon Mustard. Blis Maple Syrup.

Rabbit Meatballs.
Marcona Almond Puree. Parmesan. Chocolate-Rabbit Jus.

Seared Beef Strip Steak.
Braised Short Rib. Cauliflower Puree. Caramelized Shallot Syrup.

Rose Water Sorbet.
Madeleine Sponge Cake. Lemon Curd. Salted Vanilla Caramel.

Sweet Polenta Cannelloni.
Gianduia Ganache. Coconut Ice Cream. Kettle Corn.

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.
or
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

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!

Sunday Supper #7

Photos by John Hutchinson

28 December 2008

Roasted Parsley Soup
Lemony Froth.

Wild Shrimp Carpaccio
Dried Orange. Green Chile. Mint.

Reconstructed Butternut Squash.
Seared Scallop. Dehydrated Pancetta. Blis Maple Syrup.

White Bread Crusted Cod.
Citrus Pomme Ecrasse. Red Pepper. Smoked Paprika.

Frozen Pear Confit.
Chocolate-Blood Orange Sorbet. Almond Nougat Powder.

Feast of Seven Fish

24 December 2008

First

  • Tuna Crudo, Blood Orange, Green Chiles
  • Smoked Salmon Involtini
  • Baccalà with Tomatoes on Polenta
  • Sauteed Mussels with Lemon Puree
  • Little Crab Cakes, Roasted Red Pepper
  • Shrimp with Pancetta and Ceci Puree
  • Crab Imperial Crostini
  • Scallops, Pancetta and Roasted Potatoes

Second

  • Spaghetti with Mussels, Shrimp, Green Chiles and Mint

Third

  • Warm Molten Chocolate Cake, Pistachio Gelato