Prix Fixe

Silly Rabbit....

Hassen Pheffer
Rabbit (pictured) or Pheasant
Spatzle
Brussel Sprouts
Carrots

This is currently running on the menu.  

Crudites

Pickled Beet
 Olives
 Wild Mushrooms
 Herbs
 Chevre
 Olive Oil
 Vinegar
If you're not not sure what a Crudetes is, it's (of course) French:

Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears. 

The French word "crudité", which designates uncooked vegetables, originates in much the same way as the English word "crude," from Latin. The Latin word "crūdus" simply means raw. Later, it was refined to "crūditās", which means "undigested food" and then on to "crudité" in French.

This dish btw is brand spankin' new to the menu.

Not your grand-mama's fish sticks

Ahi Tuna
 Octopus Confit
 Pickled Veg

And yes, it really does appear as fish sticks on the menu.

Kneady Children?

This would be some of mothers offspring.

Though chef and I noticed that she's transforming and becoming and will take on a new life, as we set about getting a fresh mother started.

Ling Cod

Our newest menu item. 

Ling Cod
Whole Grain Mustard
Swiss Chard
Sunchoke
White Miso Buerre Blanc

Beets

This is a special we ran for a while. Micro Beet,Beet Powder, Chevre, Pickled Beet, Manchego Crisps, Candied Bacon.

Meyer Lemon Confit

These have a couple more weeks in the fridge before they're ready. I already have plans for them as I have another box of Meyer Lemons a waiting their fate.

Culinary Zen Garden

The humble beginnings of chicken stock, or to be more specific rock hen stock.

Simplicity

This was dinner just recently, so friggin' simple yet indescribably delicious. Braised pork spareribs, 5 hours on high and another 2 on low in a crock pot. Buttery soft texture, great flavor - sweet and heat and was a great foil to the rice it was served with. I even strained the braising liquid and tightened it up with a slurry because it was just so rich in flavors that I couldn't just waste it. Sauced the ribs with it, and served more on the side.

It was porky goodness for sure.

Braising Liquid

1 qt Beef Stock

8 oz can of crushed pineapple

8 oz Turbinado Sugar

1 tsp Sambal Olek

Break down the ribs into manageable pieces, sear them in a rocket hot pan get some nice color. Then everyone in the pool for a total of 7 hours. You could do it the day before, and cook it low and slow - but I didn't really have the time for that and they turned out great for the 7 hours they did cook.

Meat was tender, falling off the bone and had great flavor.

Scratch Christmas Eve Dinner 2009

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