Eclectic Bistro Fare
December 31, 2008
Tonight's Menu is as follows...I hope everyone has a blessed and safe night! Whoo Hoo! 2009!
Pictures will be posted soon.
Martini Style Dungeness Crab Louie w/ Green Goddess Dressing
Oyster Bar w/ Raspberry Mignonette & Organic Nation Vodka Shots
Chicken Lettuce Wraps w/ Cucumber & Lime Chili Sauce
Scallops St. Jacques over Roasted Leeks
Vegetable Curry w/ Eggplant, Yam, Basil & Spinach Leaves
Kobe "Wagyu" Burger w/ Crispy Leeks & Truffled Fries
Chicken Picatta on Angel Hair Pasta & Fried Capers
"Bistropub" Top Sirloin w/ Steak Sauce, Beer Battered Onion Rings & Rogue Blue Cheese
Sesame Crusted "Surf & Turf" Ahi & Filet Mignon, Wasabi Mashed Potatoes & Ponzu Sauce
Buttermilk Panna Cotta & Mexican Hot Cocoa "Duet"
Vanilla Bean Creme Brulee
December 13, 2008
Herb Grilled Porkchop w/ Saffron Dijon Sauce, Caramelized Apple Risotto, Wilted Spinach and Anise Scented Dried Apple
December 5, 2008
After this entry I'll begin conducting a monthly series on using Duck in as many ways as I can so as to educate you on what I call Beak to Foot cooking. Not one part of this beautiful foul will be wasted.
To start, we will begin with your basic stock and turn it into a demi-glace. A demi-glace is basically a stock that has been concentrated. Why would we make a demi-glace anyway? Because it has more uses than a stock, has a longer shelf life and is more flavor in a smaller package taking up less space in the fridge.
Things you'll need...
- 1 leek
- 2 carrots
- 1 yellow onion
- 4 cloves garlic
- 2 celery stalks
- 1 gallon water
- 1 duck - neck, backbone, pelvis, breast bone and wings only (remove all skin and reserve)
- 1sprig- thyme
- 2 bay leaves
- 1 tbs. black peppercorn
- 2 cups red wine- I use pinot noir.
- pinch of salt
I begin by bringing all ingeredients ( minus wine) to just before a boil on high heat. When the water begins to boil, I reduce the heat to low and simmer for about three hours. The liquid will reduce to about 3/4 the original volume. Then I strain all of this through a seive and put the stock into a fresh pot. At this point you have a beautiful stock for soups or gravies.
Next I add the red wine to the liquid and reduce to half of this volume. This is demi-glace. Some people add tomato paste and roast the bones but I don't think caramelization works with all sauces so I refrain from this when doing a demi made from a bird.