YeauxBreauxGastreaux On The Reaux'd

It was an eventful road trip, which began in Hyde Park, New York on early Saturday evening with the final destination of Marshfield, Massachusetts, but the gastronomic meandering was what set this trip apart. Canoeing the cement tributaries of the Hudson Valley road system in a Georgia tagged vessel, we departed south for the big city of Manhattan. The day was special, in of its own, because it was the second day of sunshine in an otherwise dreary Northern Winter. On the way to the Taconic we happened upon a farm, Sprout Creek Farm to be precise, with a quick u-turn and a wrong turn we were chatting with Georgie and petting some goats. Goats have an interesting looking eye, with the pupil running in the middle of the eye like a line. It was explained, that their peripheral vision is amazing in order to see approaching predators. The goats are on the farm for education and milk production, which goes into some amazing fromages. Moving towards the market area, the little calves were running around like puppies with their awkward gait and worldly curiosity. Leaning over the fence to pet the little cow, she decided my shirt was to appetizing to pass up and grabbed a nibble through the fence, it was one of the funniest memories in a while. Moving then into the market, we were able to taste the variety of cheese made by the farm, hung out with our new friend Caitlin for a little while, tasted some cheese, and got to meet the head cheese monger. A new bit of information learned as to discern between different cheeses based on the color. Yellower cheeses are generally cow's milk cheese, and the more yellow/orange differs between their feeding habits. Winter milk is whiter based on their hay diet, Summer milk is more yellow from the betacaratine in the grass they eat in the Summer, niiiicccceee. After the farm, the journey continued further south heading towards Laguardia Airport. Well, a few tolls and a rest stop in the Bronx, the airport appeared out of no where at the exact moment it needed to. After the success of the first leg of the journey, the cooking to follow needed to be equally as good, and it was. The menu for Sunday was as follows:

Steak Trio
Pomme Puree
Really Green Spinach
Estragon Vin Rouge Sauce
Hock Stocked Split Pea Soup

Trio meaning three, the three types of beef used were filet mignon, tri-tip steaks, and sirloin tips. Each of the steaks was brined in a solution of bay leaf, peppercorns, thyme, salt, sugar, coriander, and red pepper flakes. Placed in the fridge to hang out for a while, the meats were becoming saturated with the flavors of the brine. An infused cream of rosemary, peppercorns, and bay leafs was left to cool infusing the flavor of the herbs in the cream. The potatoes were peeled, reserving the skins for potato stock. Once the potato stock was made, slowly simmered potato slices in the liquid until for tender. The potatoes were riced into a soubise made with the infused cream, then folded in room temperature butter. The spinach also profited from the infused cream, Parmesan cheese was added along with some butter to make a delicious creamy good base. Blanched off two boxes of spinach, shocked in ice water to set the color, and then squeezed of any excess water remaining in the leaves. Chopping up all the spinach, placed half in the creamy goodness base and stick blended until it was a bright green creamy goodness, then folded in the remaining spinach. A bottle of Cabernet Sauvignon was combined with some shallots, tarragon stems, peppercorns, and tarragon vinegar until a syrup remained. Tempered three egg yolks into the strained liquid, then whisked in clarified butter, finished with chopped tarragon, niiiiccceee. Using a new technique learned from a New Mexican culinary compatriot, the meat was dried and placed on a bed of celery and thyme in a 175F oven until an internal temperature of 125F, about forty five to an hour. The meat was then seared in hot oil, and pouleted with butter, thyme, and garlic. Rested, sliced, and sauced the meat was on the plat with the spinach and potato. It was a good meal, with a good story, that ended with family enjoying a meal.
Eat Well!

Yoooo Mexicoooo

It was a solitary beginning to the evening in the lodges, which gave me time to talk with the food before cooking. After our conversation, the cooking just happend. A trip to the market yielded ideas of cooking Anglo-Latin food. The states represented at the meal were Louisiana, Georgia, New Mexico, Massachussetts, New York, Colorado, and Texas; and the visiting country of Mexico was ever present. The menu was a simple hearty one:

Sunshine Enchiladas

Passionate Pinto Beans

Gringo Red Rice

Chips & Salsa

There was more to the post, but it went away with the internet connection.
Good Food, Good People
Cheers

Kajun Korean, maybe?

Kajun Korean is an interesting match of cuisines, not only do they both start with the same letter, but they also like a little bit of heat in their food. The key variables to this meal where once again a trip to Adam's Market, good tunes, good people and good times. The states represented at this meal were Louisiana and Arkansas.

Walking through the market, the gravitational pull of the pork product became too much and we perused the offerings. Smoked hocks and necks, raw pig's feet, and a slab of pork belly made it into the basket. Accompanying the pork in the basket were some Korean Ramen noodles, shitakes, romaine lettuce, green onions, and fennel. The basket was full, the tab paid and now onto making memories.

Raw pig's feet were cheap and added an amazing viscosity to the resulting stock. It is important to first blanch the raw feet, to remove any impurities. The blanched raw feet were met in the pot with the smoked products, some caramelized fennel, onion, and garlic. The belly was cured for 16 hours with ginger, tea, lemon, red pepper, salt, and sugar. The stock is done and the belly is cured, now what?

Ensuring a good sear on the belly was important, so it was wiped clean of moisture and added to a smoking hot pan with no oil. The fat caramelized into a porkarific scent, just waiting to be braised. After searing both sides, I added the hock stock, fish sauce, red pepper flakes, champagne vinegar, and a touch of honey. With the belly braising, the only thing to do was wait. Then it was done, three hours later. The belly rested while the rest of the meal came together. The noodles were cooked in the braising liquid, with the addition of nori and koran chili flakes until all flavors were harmonious. Sliced shitakes and romaine made it to the bowl, then the sliced belly and some sliced green onions. It was a fulfilling cooking experience enjoyed with chopsticks and friends.

The Tale of One Saturday (Part One)

Vintage Post Four...Hyde Park, New York.


It has been a while since I have written something, but feel the need to share some great meals with, I guess, whoever chooses to read this thing. The last two Saturdays have involved the same set of variables: Adam’s Market, Ginger Lodge, Grape Juice and, above all else, good times with good people. The states and countries represented at these two gatherings where Louisiana, Georgia, New Mexico, Israel, Illinois, Indonesia, and Indiana.

Saturday One

The Hare & The Hog

The trip to the market provided a first for my culinary experience, we purchased a whole rabbit. Letting the blade of the knife glide along the bones, we were left with two front legs, two back legs and a loin with the ribs attached. From this small animal we were able to produce a variety of products: carcass and front legs were made into stock, hind quarters were braised in the stock, the innards created a nice pate, and the loin was frenched to look like a mini lamb loin. All in all, the rabbit was a fun learning experience.
Along side our friend the rabbit was a little pork to make the meal complete. Smoked pork necks and hocks were cheap and plentiful at the market, and the resulting stock was absolutely amazing. The market also provided some nice looking pork loins. The pork loins are an interesting story, in that, I learned something brand new. The pork loins where brined in a seasoned solution for two to three hours. After the brine was rinsed off, the loins were placed into a 200F oven on a rack of celery. Slowly bringing the entire protein to tempature and then searing to add caramelized goodness was an approach that reversed conventional cooking theory, and the result was phenomenal.
The dessert course came as inspiration moved to an impromptu baking expedition. Chocolate was extenuated with a hint of Vanilla that enraptured the sugar. It was the right amount of sweet to end a good meal.

Frenched Rabbit Loin
Braised Rabbit Quarters
Hock Stock and Smoking Risotto
Ghetto Sous Vide Pork Loin
Chocolate Chip Cookies

Tale to be continued…………..
Yobreaux

Dough, Cheese, Fixin's, & Fun

Pizza was on the horizon as the four of us, Louisiana, Pennsylvania, Arkansas, and Michigan, perused the woods with Frisbees in hand. We walk, talk, throw Frisbees, hit trees and pretty much just enjoy the splendor of the Hudson Valley. Moving forward to the title of the post, we decided to make some pizzas. Adam's grocery store in Poughkeepsie is amazing. The selection and quality was extremely nice with a well laid out floor plan. So we got some ingredients, progressed toward the idea of a pizza party, it's on.

Pennsylvania
onion, mushroom, pepper, roni, sauce, cheese, basil

Louisiana
fennel, mushroom, basil, cheese, sauce, love

Michigan
roni oil, roni, cheese, mushroom

Arkansas
peppered onion, cheese, coddled egg, basil

Ensalada
mesculun, fennel, red pepper, champagne vin

The pizza adventure totaled around twenty three dollars with salad. It was a good experience for cooking school, as you can see the personalities of the individual cook in each pizza. It goes to say that each plate of food you cook is an example of who you are. I am a decent pizza.
Cheers