Kobe and Foie Is There A Better Combination?

                    

                               “Kobe Ribeye Flap Tartare,

                                         Foie Gras Foam,

               Pickled Apples, Rose Water Pickled Apple Syrup,

                         Sechyuan Pepper and Apple Powder”

On one of my first entries I did foie gras torchon with pickled apple syrup and pickled apples (flavored with quatre epices). I decided to do it tonight with foie gras foam and kobe tartare. I could not decide on a presentation so I did two different ones.

All of the flavors worked wonderfully, this is one of those dishes that it shows that I do not really think about health hahahaha when I cook.

Dairy Free Ice Cream

                         “Olive Oil Slow Poached Salmon,

                                      Liquid Star Anise,

                                       Beet “Ice Cream”

                                 Anise Scented Tapioca”

I poached this salmon at 115 F and the texture was wonderful. I have always wanted to make a sauce that just was only the flavor of Star Anise and this time I made it and also cooked the tapioca in the sauce. The tapioca starch actually thickened the sauce and there was no need for extreme reduction. The beet ice cream was smooth and an explosive beet flavor. I will be using this technique a lot, in later dishes.

Yay Ostrich!

“Ostrich Carpaccio, Smoked Chickory,

Tawny Port and Strawberry Gastrique,

Micro Cilantro, Fleur de sel”

The first time I saw Ostrich was at Hotel Milano in Italy this summer. We served it with sauteed strawberries and balsalmic vinegar. So when I was out there I thought of a dish and wrote it down, It wasn’t exactly this dish but similar. I was happy with the flavor and the micro cilantro finished the flavor of the dish.

 

Salmone E Salmone.

“Olive Oil Slow Poached Salmon Belly,

Sitting on

Goat Cheese, Creme Fraiche, Capers, with

Salmon Tartare, Red Onion, Smoked Steelhead Roe,

Young Celery, Red Onion”

Sorry I know that was a lot to put in quotes but that way you can know what was on the plate. This is a slight twist on the classic accompaniments normally served with salmon. The Salmon Belly was cryovaced with Castello di Ama olive oil and poached at 115 F but it could have been cooked maybe up to 10 or 15 degrees less. Not matter what it just melted in your mouth. Doesn’t salmon belly rule?

 

What’s For Dinner?

“Smoked Horseradish and Fresh Jalapeno Crusted Halibut,

Saurkraut and Bacon Consomme,

Black Radish “Truffle”, Broccoli Rabb, Tomatillo”

I said this before with my other fish dish (sole with ravioli) but this is definetly the best fish dish that I have ever made. It is a dish that was in my head for a couple of days and I decided to cook on my day off. Every thing turned out great and it is exactly what I wanted.

In Whole Foods I saw HEIRLOOM TOMATOES. I bought the largest one that they had. 2.18 lbs. I know that it is not the peak of tomato season but this tomato was wonderful. It had a almost meaty taste and it was HUGE!!!.

Heirloom Tomato Salad,

Vanilla Cream Soda-Balsalmic Reduction,

Extra Virgin Olive Oil Bubbles,

Cucumber and Pinot Grigio Vinegar Sorbet,

Fleur de sel, Young Basil”

This is slight twist on the classic tomato salad but god damn was it good to have a wonderful flavorful tomato. It has been months since we have seen anything like this. All of flavors were wonderful together and Soraya and I ate one huge plate of this after the picture!!! I love tomatoes so much and I am so happy that they are back in season.