Wednesday, August 19, 2009
One of my favourite dishes in the first kitchen I worked in. Veal Marsala with chef's pasta. I won't mess with this classic.
A simple stir fry with an extremely flavorful cut of beef not widely available. Hangar steak with spicy hoisin sauce.
I first tasted the infamous Poulet de Bresse at the original La Mere Brazier in Lyon. This is an adaption of the original recipe, Volaille de Bresse demi-deuil (minus the truffles). Poached Free Range Chicken with tarragon jus.
Found some beautiful diver scallops at the market and wanted to showcase them in "scallops 2 ways". Start off with a seared scallop, with honey pomelo and mango salsa. So refreshing on a hot summer day, with a nice glass of Prosecco.
Part 2 of my scallops 2 ways. Diver scallop, with pea puree and carrot glaze. An interesting balance of sweet, salty, sour and bitter.
An oriental twist on a classic bistro dish. Sauteed Skate Wing, with soy beurre noisette. I think a teaspoon of butter never hurt anyone.
Tuna Tataki, soy mirin glaze, with avocado. I wish this was bluefin tuna!
A tribute to the best tomato dish I've ever had at Union Square Cafe. Heirloom Tomato Carpaccio, olive oil from Aix en Provence, Ontario 7 year aged Cheddar. Every year I await the arrival of the short local field tomato season.
