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Christer C's photostream |
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Saumon en gelée. Old school!
Salmon gently poached in a court bullion, then left too cool in the bullion and lastly covered with the jellied poaching liquid. Served cold. Excellent in summer.
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Uploaded on Feb 6, 2011
Foie gras terrine with sichuan pepper caramel
Momofuko style pork bun
Steamed bun with oven roasted pork belly, cucumber pickles, scallion and hoisin sauce. Straight from the Momofuko cook book (which I really like, BTW)
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Uploaded on Jan 9, 2011
Foie gras and truffle tarte
Tarte made with foie gras, fresh truffles and white mushroom. Served with toasted pistachios and a madeira reduction.
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Uploaded on Feb 3, 2010
