Wednesday, January 6, 2010
new year's eve dinner
chicken liver mousse
we cured the livers overnight in salt, sugar, tcm, and aromatics, then passed through a tammis and poached @65 for an hour. then whipped with butter. really nice!
arugula and pea shoots
the pea shoots came from our garden, the last of the year. tossed with arugula, white truffle vinaigrette, finished with quince, manchego, and oregon white truffles, which were nice for the $$$
the cod was beautiful from the coast of washington state, c/o foods in season. garnished with braised cucumber, boiled peanuts, lobster emulsion, and hackleback