My Aunt Jean asked me a while ago about doing a dinner for her and some of her friends. So I have been studying the menus at "The French Laundry", Thomas Keller's restaurant and decided I would do a dinner similar in approach to Keller's. There will be 9 courses 2 appetizer, 2 seafood, 1 vegetarian, 2 red meat and 2 dessert. One of the dessert courses will be a Rootbeer Creme Brulee'. My interpretation will include a bottom layer of Rootbeer Panna Cotta with a top layer of vanilla Creme Brulee'. I made my firt Panna Cotta this weekend and It came out great. There will be some interesting challenges trying to do very small courses but it should be fun.
Monday, September 17, 2012
Wednesday, August 8, 2012
Learning new things - Gastriques
Last night on Master Chef one of the people made a Gastrique. Well it has intriqued me all day and I decided to look up exactly what is a Gastrique. Well it turns out it is a reduction of Vinegar and Sugar. The claims are that it will brighten and intensify the flavors of other sauces, such as tomato, or it can add to a dish such as a Black Berry Gastrique for Pork. Gastriques are not limited to entrees, they also can be used on desserts. I have decided to begin learning about Gastriques and how to properly use them.
If anyone reads this and is familiar with Gastriques or wants to learn about them, let me know and we can learn together. I will post my experiments both good and bad.
Live Well, Love Much, Laugh Often
If anyone reads this and is familiar with Gastriques or wants to learn about them, let me know and we can learn together. I will post my experiments both good and bad.
Live Well, Love Much, Laugh Often
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