July 16, 2012 § Leave a comment
Only took a year and a half, but Contra’s first SF supper club finally went down a few weeks ago. Menu and pics below:
Cucumber, avocado, radish, borage
Squid, purple potatoes, preserved lemon, piment d’espelette
Grilled salmon collars, salsa verde, za’atar flatbread
Buttermilk panna cotta, boysenberries, granola
March 27, 2012 § Leave a comment
Dinner for 16, minus dessert. Wish I had pictures:
toasts w/ artichoke tapenade, breakfast radish
crostini w/ asparagus, ricotta salata, preserved lemon, mint
roasted dates w/ parm & thyme
smoked salmon on rye w/ house crème fraiche, poppy seed, pickled red onion
Roasted carrot soup w/ vadouvan and carrot chip
Roasted halibut w/ barigoule of baby artichokes, sunchokes, and preserved lemon
January 24, 2012 § Leave a comment
I got this little fella as a party favor after a dinner party a few months ago. My girlfriend’s cousin had a freezer full of them after one of his friends went duck hunting and I was happy to take one off his hands. After finally deciding to make a Tuesday project out of it, I thawed the bird then salted and let it sit uncovered overnight in the fridge to help the skin crisp up better.
July 30, 2011 § Leave a comment
Sounds funky, doesn’t it? It is, that’s kind of the point. I first came across the idea on Ozersky.TV, where Harold Moore of Commerce demoed the technique. I let these puppies cure in kosher salt and sugar (3:2) for a week before letting them hang from cheesecloth in the fridge. The picture above is after a week of air-drying. I’m interested to see how the texture and color change the longer they hang.
Why bother? I think it’s a great introduction to the curing process and the results are so unique – rich, salty, eggy – not unlike bottarga in some ways. It grates like a hard cheese and adds a nice finishing touch to carbonara or any other dish that yearns for yolk.