Cooking


Tasting continues…

Tasting continues…


Posted By on Sep 10, 2013

An American rack of lamb rubbed with a pesto of parmesan, rosemary, parsley, over a salad of endive frisee and fried bits of the trimmed lamb scraps, in a leaf of radicchio trevisano, with a port reduction.

A bit too done, I used to just rub the pesto on and stick in the oven, I miscalculated the difference in searing in a skillet first and didn’t consider the amount of time the rack would be resting while the reduction was on…

Also gave myself a wicked burn when I got distracted and reached for the skillet handle after taking it out of the oven to deglaze…

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Tasting in Progress

Tasting in Progress


Posted By on Sep 9, 2013

I figured after three days of planning this out, plus all the pics I’ve taken of other people’s food (then again they have silly stars from that tire company…), I could post some pics of my own ‘tasting menu’

 

 

 

 

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