I had some great ingredients on my sandwich today but I chose the aioli to feature. I make aioli by whisking up to 1 cup of olive oil to 1 large egg yolk. I like it garlicky so i start with two large cloves and add more to taste at the end. As I whisk I thin the aioli with vinegar or lemon juice. At the end i add to taste salt and more acid if it is needed.
On the sandwich is sunset leaf lettuce from the garden, along with some melted spring onions (also from the garden). The bacon is home cured and comes from a magnalista breed of pig. Which is very fat but has the best tasting meat. A great lunch from one of the first great days of spring/summer.
Sunday, June 13, 2010
Monday, June 7, 2010
Monday 7.6.2010 Breakfast - Duck Confit
Another hash here. For this I use duck confit picked from the bone. I brown up potatoes and apples separately. Then toss them with caramelized onion and the duck meat. Add dijon and sherry vinegar. Then saute them all together and season to taste. I usually have this for breakfast but it could be a great lunch or dinner.
Thursday, June 3, 2010
Thursday 3.6.2010 Breakfast - Corned Beef
Labels:
Beans,
Breakfast,
Corned Beef,
Eggs,
Shallot Scapes
Monday, May 31, 2010
Monday 31.5.2010 Breakfast - Bacon
Sunday, May 30, 2010
Sunday 30.5.2010 Dinner - Chicken
Seared Chicken Breast with melted spring onion, turnip greens, and picholine olives in a burre blanc. Topped with pickled green garlic.
Labels:
Chicken,
Dinner,
Green Garlic,
Olives,
Spring Onion,
Turnip Greens
Saturday, May 29, 2010
Saturday 29.5.2010 Lunch - Duck
I took the leftover pieces of the duck from last week and cofited them in their own fat. These pieces included the neck, the two wings, the tail, and the heart. After four hour in a low oven, I picked the meat off the bone and added enough of the fat so it just oozed. I flavored it heavily with salt, pepper, anise, coriander, ginger, and cinnamon. I will cap this with a little more fat to help preserve it.
Friday, May 28, 2010
Friday 28.5.2010 Breakfast - The Oyster Mushroom
Oyster Mushroom and Shallot Scape Frittata
Ingredients-
1/2 pound Oyster Mushrooms
3 large sliced Shallot Scapes
4 large Eggs
2 tablespoons Parmesan
In a 8 inch cast iron saute mushrooms until they start to brown. Throw in shallot scapes and sweat for a few minutes. Lower heat and add scrambled eggs with the parmesan season with salt and pepper. Cook until the bottom of the eggs are well set. Place under broiler and cook until the eggs are fully cooked and slightly brown on top.
Labels:
Breakfast,
Eggs,
Oyster Mushroom,
Shallot Scapes
Subscribe to:
Posts (Atom)