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)

Zucchini Ribbons with Ricotta & Green Goddess

More pumpernickel soil, you must be thinking… I just love using it because it adds great color contrast to a dish and texture!

Whenever I create a successful vegetarian dish, I’m impressed at myself because I really don’t think vegetables are my forte.

So here are Zucchini Ribbons with Housemade Ricotta, Fava Beans, Shaved Cherry Belle Radish, Radish Greens, Pumpernickel Soil, Mint Chiffonade, and a Green Goddess Vinaigrette.

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.

Fettuccine with Almond Cream & White Truffle

Remember my post, Hand-Cut Pappardelle with Almond Cream & White Truffle, when I took the picture, I forgot to put pumpernickel soil on it… which is why I created this dish because I had a lot of almond cream leftover from the pappardelle — and I didn’t want to hand-cut pappardelle again.

Here is Housemade Fettuccine with Almond Cream, Sugar Snap Peas, White Truffle Oil, Pumpernickel Soil, and Nasturtium Petals.

Hand-Cut Pappardelle with Almond Cream & White Truffle

I like to challenge myself with vegetarian and vegan dishes. More of the latter because it’s more restrictive. I’m quite proud of this dish. Here, we have Hand-Cut Pappardelle pasta in an Almond Cream with Sugar Snap Peas, Pumpernickel Soil & White Truffle Oil.

I cut the pasta sheets by hand because there isn’t a pappardelle noodle-cutter – or at least I haven’t one yet. The noodle-cutter that I have comes with a spaghetti and fettuccine setting.

There is no dairy in the almond cream. Almond cream is just puréed almonds.

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Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Microgreens
(1st course)

Dill-Brined Halibut with Farro, Sun-Dried Tomato, Pine Nuts, Micro Chervil
(2nd course)

Butternut Squash Velouté, Black Trumpets, Chanterelles, Toasted Pepitas & Chives
(3rd course)

Duck Carnitas, Pickled Onions, Watermelon Radish, Serrano, Cilantro, Lime, Tortillas
(4th course)

Warm Pear Tart, Candied Pecans, Maple Ice Cream
(5th course)

 

 

Spaghetti with Lovage Pesto

Lovage. Also known as fake celery. It has a celery-like flavor but it’s not celery, it’s lovage. Why can’t we call it celery 2.0? That’s English for you.

Anyway, you wouldn’t be able to make celery pesto but you can make it with lovage. It’s a refreshing bright bite of spring!

I made this Housemade Spaghetti in Lovage Pesto with Fava Beans, English Peas, and Pumpernickel Soil.

Duo of Asparagus

Spring! The best season for chefs because the farmer’s market is blooming with fresh produce from spring garlic to real market strawberries to a million different edible flowers to fresh chickpeas and fava beans… The Union Square Greenmarket is truly a sight to see if you’re in NYC during the spring season. Albeit, I generally loathe going there because there’s just so many people – taking pictures. It’s like, I’m trying to BUY stuff!!!!

Here is a Duo of Asparagus, White from Holland and Green from the Market, with Saffron Aïoli, Parmesan Croqueta, Pumpernickel Soil, Dragon Mizuna Greens, and Pansies.

Speck on Pumpernickel Toast

Meyenberg’s European Style Goat’s Milk Butter is one of the best products out there. You have to get your hands on this stuff! Luckily for me, I can order this via my job. I can eat this butter on some toasted bread, non-stop, everyday!

But for this little amuse bouche, I whipped the butter so that I could squeeze it out from a pastry bag. This was Smoked Italian Speck on Pumpernickel Toast with Whipped Goat’s Milk Butter and Micro Parsley.