sunday supper club: 10.30.11

January 7, 2012 § Leave a comment

Look how pretty the potatoes!



Batch-frying them in a pot is kind of a pain. Next time, I’m baking them on a silpat between sheet trays.

Carving second portions of lamb table-side was lots of fun, especially as the guests could follow the contours of the raisin-and-anchovy studded flavor cavities. Here it is barded with bacon before it goes in…

leg of lamb

My roommate’s favorite dish of SSC thus far is still this kabocha ravioli.  It’s hard to go wrong with fresh pasta, brown butter, and sage; but there’s a bit more here: a savory gruyere and caramelized onion puree is incorporated into the squash, it nicely balances the spiced nuts and the sweetness is drawn out by a drizzle of balsamic reduction.  When I made these, I hadn’t yet gotten into the self-sealing agnolotti technique, so these were a bit more “rustic” than I would have liked.


I’m clearly not a pastry chef. 3-2-1 pie crusts have become my last-minute go to when I’m lacking ideas. But it was chocolate and frozen banana so nobody complained.

chocolate espresso tart


blue potato chips
salmon tartar, smoked chub in dill cream


kabocha ravioli

brown butter, purple sage, cumin spiced walnuts


moroccan roast leg of lamb

harissa israeli couscous, golden raisin, fennel braised tatsoi


chocolate tart

banana shards, espresso, vanilla ice cream


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