Thursday, October 29, 2009

Sweetbread Torchon

Sweetbread torchon / Horseradish potato puree / Candied shallots / Roasted Gala apples / Veal jus

Friday, October 23, 2009

Pig Skin Sundays

Sunday Funday!!
Every sunday home game we will be roasting a pig at Tasting's. This pig came from Adam's Farm in Athol, MA. I can't wait until the next one. We did pulled pork sandwiches, North Carolina style, with baked beans and house-made pickles.

Thursday, October 22, 2009

Pretty Things

This is my new favorite beer. Every bar and restaurant should carry Pretty Things, and I will come. There is one other kind called Baby Tree, which is not pictured above. How could you not like something called Baby Tree? Each beer is very well balanced, and the artwork is pretty amazing too.

Saturday, October 17, 2009

Salad & Sandwich

Seared lamb heart salad / Eva's greens / Cherry belle radishes / Kalamata olives / Orange blossom and cumin vinaigrette

The sandwich in the background is hot beef tongue pastrami with Boggy Meadows Fiddle Head Tomme, a house made pickle, and grain mustard.

Friday, October 16, 2009

Wild Foraged Chestnuts

There are only a few edible varieties of chestnuts, and these are one type of them. They are Chinese chestnuts. These nutty gems were a pretty good find. Now what to do with them?

Thursday, October 15, 2009

Foie Gras & Apple Sassafras jam

Foie gras torchon / Apple sassafras jam / Port gelee / Walnut cookie crumble / Simple vinaigrette

Friday, October 9, 2009

Another Video

Check out my debut video that I did for How To Heroes. We filmed earlier this week in the parking lot at Patriot Place. Rich and I did separate videos featuring tailgating dishes. So check them out. Just click on the link.

Thursday, October 8, 2009

Pig Trotter

I really don't know what to call this, but basically it's pig trotter, coppa di testa. If that makes any sense? I picked these trotters up from Louis at Hill Farm in Foster, Rhode Island, who raises beautiful Berkshire hogs. Basically I went through the same process that you would with head cheese. I cured them in a brine, simmered them in a flavorful stock, reduced the jus, and rolled them, adding a little jus to hold it together. The outcome was a little more rubbery or gelatinous than head cheese, but when sliced paper thin it's pretty good.

Sunday, October 4, 2009

Winter Squash Gnocchi

We had this dish on our menu last fall. It is the perfect balance between sweet and savory. As a whole the dish reminds me of Thanksgiving, without the turkey.

Winter squash gnocchi, apple cider glazed pork belly, hazelnut crumble, eggnog froth

Saturday, October 3, 2009

Zucchini Primavera

Check out my Sous Chef and friend, Imani Greer, cook up his version of primavera on How to Heroes.