lobster, saffron, white wine, cottage cheese, potato, chives, butter, shallot, garlic, yuzu, sour cream, beet, caramelised onion
flank steak, shallot, garlic, butter, thyme, veal jus, red wine
chicken, garlic, tomato, onion, olive oil, mussels, thyme, basil, black pepper, bell pepper, anchovy, butter, celery, coriander, cardamom, coriander leaves, bacon
perrin94 likes this.
pheasant, chestnut, juniper berry, nutmeg, clove, white pepper, ginger, cardamom, sage, honey, allspice, fig, dried cherries, ground coriander, butter, garlic, shallot, bay leaf, anise seed, celery, white bread, caraway, salsify
rosemary, chicken, potato, garlic, onion
Composed by esenses,
15 Jul 2010, 6:27 am
leeks texture veal jus pie butter historic oatmeal shallots chicken carrots comfort madeira
Jonas likes this.
add a comment
esenses, 13 Sep 2010, 8:58 am
Thank Jonas, is a very comforting simple dish.
Jonas, 23 Jul 2010, 6:14 pm
It's got all the textures of comfort-food. Sounds very good!
esenses, 15 Jul 2010, 6:27 am
confit carrots in butter, puree. make shortpaste and blind bake, use root veg and diced chicken leg to make pie filling, boil potatoes for mash, puree and add butter and egg yolk, season. place the leg meat in the pie case, top with the mash, glaze just before serving at 180C for 5 minutes. roll and poach the breast at 63C for 1 hour, place skin between 2 silpats, season with salt, cook at 160C till very crispy. make wet puree from leeks and milk, cook the oatmeal for 3 minutes in the leek, add paysanne of leek, serve as you like with a little Madeira Jus
cuuks version 1.8.0© 2009-2011 Jonas Frei, Stefan Pauwels