This is a dish from the restaurant in Italy that I worked at las summer.Tagletelli pasta, Rabbit Ragu, Porcini, and Olive Oil. This is by far the best pasta dish that I have ever had in my life and probably will be the best until I die. This is the first and last pasta that I ate before leaving Italy and I hope I have it again before I die. AMAZING!!!
This is a dish that I cooked for dinner tonight. I walked into Whole foods and went directly to the meat department. There I saw buffalo strip steak. Then I walked over to the fish department thinking that I would do two plates tonight. There I saw catfish (How Perfect?). I thought that this combination would be a wonderful combination for a surf and turf. Then I saw PORCINI mushrooms, there was no way that I could not buy them (even at $50 a pound). They were not nearly the quality or size that I worked with in Italy and I cant really believe that they are still in season but they still tasted wonderful. After the mushrooms I picked up some sunchokes and collard greens then I saw this small root that at first I thought might be salsify. It turned out to be parsley root, I had never seen it before so naturally I had to buy it.
The catfish is served on top of a sunchoke and parsley root puree, brussel srouts, and parsley oil. The buffalo is with porcini and bluefoot mushroom ragout and collard greens.
The reason that I have named this sight “The Power of a Passion” is because passion is the reason I get up in the morning. Cooking food, talking food, reading food, seeing food, daydreaming food, these are all my favorite things to do and I do them everyday. I realize that not all things I will cook will be the best looking thing or the most amazing thing that you will put in your mouth but hopefully some of them are. I love learning about food and if I don’t accept that I will have misses then there will be no more learning for me. On this blog I will post all of my dishes (amuse, dinners for friends family, breads, desserts) whether they are five star quality or not I will post it. I am also learning about wine and drinking great wines so I will post these too. I know that not all of the items you will see now or later may not be perfected or incredible but if I don’t accept my failures I will never make it. Thank you for viewing my sight and please leave me any comments that come to your minds.
It is very often that I have a theme to my dishes. This one is raw scallop with “bubbles”. I juiced ginger, red onion, garlic, mandarine oranges, salt, and rice wine vinegar. I marinated the scallop in it after cryovacing it for 2 hours. On the scallops there is mango “caviar” (bubbles), there is a “cloud” of yuzu, the drink is blood orange “Champagne”. The Champagne was made from juicing blood oranges and then carbonating it in an isi creamer. A server came back after the first table tonight and said that even before she had a chance to ask the guests said it was wonderful. These are the things that make want to keep on truckin.
This is the first dish that I served to my parents. On Top is Dover sole and under it is Petrale sole. The dover is seasoned with AP flour and the Petrale is coated with Arborio Rice Flour. Underneath the fish is a large ravioli filled with celeriac moussiline. Around the dish is Sorrel soup and roasted Chanterelle mushrooms. This is definitley the best fish dish that I have ever created. The flavors were amazingly balanced. I wish I could eat this everyday.
The second dish that i made was Lamb T-bone with golden lentil puree, burre rouge, sprouted green lentils (had a fresh vegetable sprouty flavor). There is no picture of this dish.
