I actually created this dish for Parcelle Patioand I was very happy with it so it made it to my #RontiniFriendsgiving menu. Also, when you’re a chef and when you come up with these dishes, you’re on the other side of it so to actually sit down and enjoy your own food, sitting down, plated, and with the correct wine pairing, it’s truly sensational.
Jumbo sized diver scallops were unavailable so these are actually medium sized, with Pickled Golden Beets, an Apple Sorrel Gel, and Micro Red Vein Sorrel. At Parcelle, I was garnishing them with borage flowers additionally but that too was unavailable in November.
Thanksgiving Thursday has officially passed for 2020 but my Friendsgiving has not yet! This year, unfortunately, I couldn’t have it on Thursday because of scheduling issues. Not having it on Thanksgiving Thursday seems so weird to me and it’s happening tomorrow, the Sunday of Thanksgiving. I only just realized that I haven’t posted the menu yet. There was a sixth course but my seafood delivery was out of fresh sea urchin from Maine so I axed that dish.
Diver Scallop Pickled Golden Beets • Apple Sorrel Gel Micro Red Vein Sorrel (1st course)
As much as I can’t wait for tomorrow to come, this “Thanksgiving” is dragging and I just want it over with already. Never doing this a Sunday again… keeping it to Thursday next year and all future years.
I know we’re all still in a pandemic and that a lot of people have been alone this holiday weekend but my friends coming are all the same friends that I’ve been seeing since the lockdown and we’ve all been careful, getting tested regularly, and also practicing safe social guidelines.
I bought a bouquet of dried lavender flowers back in 2018 at the farmer’s market for $13 and I still have a third of it. I mainly use it to make cocktail ingredients but it occurred to me that I could use it for these blueberries.
NYC has slowly reopened but the idea of sitting outside on the patio or sectioned off road is not appealing to me, especially in the heat of the summertime. So I had a few friends over for my birthday dinner. Just a very small gathering, since we’re indoors. I didn’t want to go crazy with the cooking because it was my actual birthday on the date but I also wanted good tasting food so I did two courses: this scallop crudo and a seafood stew. I know the stew doesn’t seem summery but it’s my birthday and IDGAF. I baked my own ciabatta bread and made a little veggie-pasta side as well.
This makes about a pint of pickled blueberries. Bring the vinegar, water, sugar, and lavender up to a boil. Simmer for 5 minutes to allow the lavender to infuse then pour everything into a container with the blueberries.
You can strain out the lavender if you would like but I kept it in there for more flavor. I put 5 buds into the pickling liquid. Lavender is quite pungent; you don’t want to overpower the sweetness of the scallops.
Allow to cool to room temperature then place into fridge and pickle for at least 24 hours.
When ready to serve, slice the scallops thinly and arrange on plates. Pour a little of the pickling liquid over to season the scallops. Cut the blueberries in half and garnish the scallops. Season the scallops with the Maldon salt, picked purslane, Espelette pepper, and a dash of EVOO before serving.
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With the pasta being rather difficult to make in a tiny studio apartment, I wanted everything else to be relatively easy. Sometimes easy and simple is the way to go, especially when using dry-aged duck breast. The flavors are more intense so you don’t need much to accompany the duck breast.
So here is Dry-Aged Duck Breast with Homemade Hoisin Sauce with Ume Boshi, Pickled Cucumber, and Chive Oil.
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)
Yesterday, I made pork belly steamed buns for family meal! I think it’s my last time planning/cooking family meal for awhile because I am now being rotated to the upstairs Private Events team.
I like to make more complex family meals on Friday/Saturday because that’s when the restaurant’s staff is at its highest and more people can enjoy my food.
I seared the pork bellies the night before and marinated them with the cooled down braising liquid. The day of, everything was brought to a simmer and placed in a 250°F convection oven for 3 hours, then pressed, in order to get nice, cuttable blocks.
I wasn’t able to get a good picture because by the time I realized that I forgot to take the picture, my plate was already half-eaten.
The pork bellies were served with steamed open buns, rice with Chinese pork sausage, pickled cucumber, sauce made from the braising liquid, and a Napa cabbage coleslaw with miso vinaigrette.
This was the fourth course to my Friendsgiving 2017 dinner.
For those of you new to the site, and to me, I dislike turkey, which is why I always serve duck instead during the holiday. Besides, duck tastes better than turkey. I will even cook chicken before I cook a bleeping turkey!
I usually split the breast and legs for separate courses but this year, I decided to confit both parts and serve them up family-style with tortillas and other accoutrements. I was inspired from Cosme‘s Duck Carnitas – I’ve only read about it, I haven’t had a chance to go in and try it. Hopefully, this was equally amazing!
Along with the Duck Carnitas, I served it with Pickled Onions, freshly shaved Watermelon Radish, Serrano Peppers (not in photo), Micro Celery, Lime (not in photo), and warm Tortillas.
Cumin and lamb… so delicious together! A classic flavor profile! Cumin is native to the east Mediterranean and South Asia. Cumin’s distinctive flavor is strong and to me, it smells like a homeless person (ha!!) but it doesn’t taste like one!
Here is Lamb Loin with a Roasted Heirloom Carrot, Carrot Cumin Purée, Pickled Mustard Seeds, Coffee Soil, Meat Jus, and Micro Parsley.