Egg on Egg on Egg

*Biology Class 101: I know sea urchin tongues aren’t really the “roe” but they are the gonads of the creature; for the sake of this post, I am calling them “eggs”. The gonads/sex organs (sometimes also referred to as coral) produce the roe.

Originally, the first course was going to be tuna crudo but I scrapped that idea because I didn’t think it would be a show-stopper!

So here you have Soft Scrambled Eggs folded with Sea Urchin Cream on the bottom, topped with airy Potato Foam, garnished with Sea Urchin Tongues, Trout Roe, Chives, and Pumpernickel Soil.

Plans for Friendsgiving 2019

I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…

Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
(1st course)

Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
(2nd course)

5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
(3rd course)

Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
(4th course)

Pear Tart
Ginger Snap • Ginger Ice Cream
(5th course)

Soft Scrambled Eggs with Uni Foam

I am a big uni (sea urchin) lover. At work, there are these cute porcelain uni vessels so I asked to borrow one to take home and take pictures with it.

Inside this uni bowl: Soft Scrambled Organic Eggs with Uni Foam, Chives, and Shichimi.

I looked online to find the price for one and there are three sizes, ranging from $10-$15 EACH! That’s too expensive for me now. But it’s on the back of my mind…

Gambas with Fennel

There is nothing more I love to eat than head-on shrimp and Sauce Américaine. As you can see, this dish is very similar to Gambas with Fennel, almost identical, just missing two components with the addition of fennel blossoms, to give the fennel cream a little more of the fennel taste!

Here are Gambas, with a Fennel Cream, Fennel Blossoms, Saltwort, and a Sauce Américaine Foam.

Savory Ice Cream Salad

This was the first course to my Friendsgiving 2017 dinner.

I’ve been hosting Friendsgiving Dinner at my home since 2008, and that was still back in Austin. This is the second consecutive year where I have had only three other people eating Friendsgiving dinner. I’m worn out. Cooking and serving for four people is more manageable when it’s only myself.

The menu went through many changes and revisions. I had originally had the 3rd course as the 1st course. I wanted to start the first course to be something that I haven’t done before and to be something completely unexpected so this is what I came up with. As my regular guests can attest, they were blown away by this course and so was I.

We did have a little hiccup before serving the first course. The lemon foam exploded from the iSi dispenser because there was too much pressure, so there were egg white and lemon juice all over my kitchen walls and on/in my face/eyes! Aaaaackkk!!!

Here is a Savory Ice Cream Salad, which consists of Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Hawaiian Black Lava Salt, and Baby Mesclun Greens.

Skate Wing with Barley Risotto

I feel like skate is such an under-appreciated fish. I love skate wing. I love the texture of the flesh, the chewiness of it, and how gelatinous it is. A classic way to cook skate is with brown butter, thyme, and garlic. It’s perfect every time. I don’t think I’ve had it any other way.

This Skate Wing is served with a Barley Risotto, Rock Shrimp, Garlic Chives, a Riesling Saffron Sauce, Mascarpone Foam, and Saltwort.