al GRESHco feast 7-29-10
Heirloom tomatoes are tossed with fresh herbs, olive oil and a splash of sherry vinegar. The broth around the plate is yellow tomato water. Topped with a seared scallop and some mini arugula.
Heirloom Tomato & Scallop
As soon as I laid eyes on these plums from Seedlings Farm I turned to holly and said we are cooking foie gras tonight! The base is a thick cut petite brioche loaf prepared in a vanilla accented french toast style. We smeared the top with the sweet “magic” plums that were caramelized, cooked down with orange juice and finished with the rendered foie fat! YUMMM! Topped off with seared foie gras, a drizzle of the sweet plum liquid and then the sour yellow plums were sautéed with thyme and finished off the plate.
Foie Gras with Sweet & Sour Plums
The “Corn”ed Chicken dish is a boned out chicken where I use the entire chicken skin to wrap it back up into shape. The breasts are left whole while I make forcemeat with the legs and garnished with lots of black pepper and shrimp. The entire chicken was then cooked in corn juice for 2 hours. It was then sliced and served over pea tendrils, vadiallia onions, a truffle corn sauce and a few Chioggia beets.
"Corn"ed Chicken
Grilled Lamb Loin served over beautiful haricot vert and a sauce made from cooking heirloom tomatoes with fresh garlic and a touch of veal demi glaze. The eggplant torta begins with grilled eggplant that is then chopped and sautéed with shallots, garlic and fresh herbs. I folded in a few chopped hard boiled eggs and topped it with buttered breadcrumbs accented with red chili flakes.
Lamb Loin & Eggplant Torta
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