November 30, 2010

Thanksgiving, David Chang style.

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Sorry for the delay, but here are shots from this year’s Thanksgiving. As usual, we eschewed the traditional turkeyfest and focused our attention on David Chang’s Momofuku Cookbook. After eating at Ssam Bar this past September, we decided to adapt that restaurant’s original concept and apply it to our Thanksgiving feast. We steamed fifty buns and provided lettuce to wrap local pork shoulder and poulet rouge chicken with, along with homemade kimchee, ssam, ginger scallion and pickled mustard seed sauce. To round out the meal we prepared some bacon brussels sprouts, RI oysters and a ramen noodle soup. Since the main meal hit the table at once, so do the pictures- enjoy!

                              -Josh and Ingrid

 

November 27, 2009

…the results.

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…we hope that you all had a great Thanksgiving! Ours started out at 7 AM with a little prep…

…cutting potato slices on the mandoline for the sage potato chips.

…threading the sage into the blanched potato slices.

…ready for the hot oil!

…by 1 PM everyone was here, the table was set and we were ready to go. We had nine of us total and over five hours of dining and conversation, this is what we had:

- Duck Confit Rillett, Wild Boar Sausage, Bread and Assorted Condiments

- Cheese, In Cracker

- Pumpkin Oil Sweet

- Dehydrated Bacon, Butterscotch, Apple Leather and Thyme

- Salad Trio

- Spherical Beet

- Tobacco Cream, Blackberry and Mint

- Pheasant, Shallot, and Apple Cider Gel

- Duck and Butternut Squash soup

- Salmon, Truffle and Celery

- Braised Watson Farm (RI) Beef Short Rib, Kale

- Green Apple Ice Cream

- Liquid Popcorn

- Assorted Pies

…the Duck Confit with Wild Boar Sausge.

…crackers ready to be filled with cheesy goodness.

…the pumpkin oil sweet. These were giving us a headache to make. The isomalt shell kept deteriorating, causing them to break open…we had to make a second batch to rescue enough to serve.

…the finished sage potato chip.

…dehydrated bacon, apple leather, butterscotch and thyme.

…the “salad trio:- beet salad with ricotta salada, celery root remoulade and carrot and  with chickpeas.

…spherical beet.

…tobacco cream, blackberry and mint.

…pheasant, apple cider gel and shallot on an ok leave skewer.

…salmon on a brioche crouton with white truffle sauce, celery and black truffle shavings.

…beef short rib.

…and to top is off, pies made by Laurie! We didn’t get pictures of the duck, ice cream and liquid popcorn, unfortunately…

                                       -Ingrid and Josh

 

November 25, 2009

Ready, waiting.

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…the calm before  the storm. In the next 24 or so hours, these two knives (and a host of other tools) will be the epicenter of my 20 square foot space that will be home to dicing, slicing, chopping, peeling, smashing, grating…etc., etc.,etc….stay tuned to see what comes out of the kitchen! We hope all your culinary and gustatory experiences are happy ones tomorrow…happy Thanksgiving everyone!

                                               -Josh and Ingrid

 

November 24, 2009

“If Josh tells me to eat leaves . . .

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. . . then I’ll eat leaves.”  This is a quote from our friend Andrew (aka Squid) from this past weekend’s dinner.  Andrew, Denise, and their son Matty joined Carolyn, Jon, Josh, and I for another one of Josh’s cooking extravaganzas!  At one point in the night Andrew – who had a full view of the stove – was saying – Are those leaves?  Are you frying leaves?  Are we eating leaves?  He’s cooking those leaves.  Well – if Josh tells me to eat leaves, I’ll eat leaves.

Needless to say Josh outdid himself again and we all had a great time eating, drinking, and visiting.  There were some surprise hits – Jon couldn’t eat enough of the butterscotch and he did get “smoke” as requested, Carolyn couldn’t get enough of a particular cheese filling (there was spontaneous clapping when that dish appeared), Denise loved the “popcorn” (but did get enough duck), and obviously Andrew was quite taken with the leaves!  I can’t give away too much right now because Saturday was a practice run for a number of plates we’ll be serving for Thanksgiving.  And as many of you know, we don’t tell anyone who’s coming for Thanksgiving dinner what they are having until they get here.  It’s become a bit of a joke over the past couple of years – everyone tries to wheedle it out of us but we like the “unveiling” on Thanksgiving day.  We’ll have pictures and details after Thursday!

In case you haven’t figured it out yet, this was posted by Ingrid.

 

December 7, 2008

Thanksgiving summary

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…sorry for the delay in posting…we’ve been a little busy lately…we’ll try to offer up some more posts in the upcoming weeks. Thanksgiving was fun in the ri100mi household…we had 8 guests come over for dinner…sans turkey again this year. Our first choice was to try to get some partridge, but the minimum order was for 20 birds so that didn’t work out. We settled for a locally produced pork shoulder which was slow cooked out on the grill with braised leeks and wild rice stuffing. Here’s the entire menu:

* Musico Cantones
* Carrot and Golden Raisin Puree, Cheese
* Foie Gras de Canard, Brioche
* Beet Salad
* Turnip and Pumpkin Soup, Candied Seeds
* “Peas and Carrots”
* Pasta, Squash Blossom Sauce
* Slow Roasted Pork Shoulder, Wild Rice Stuffing, Braised Leeks
* Assorted Desserts

We started the turnip and pumpkin soup on Tuesday night. A sugar pumpkin was roasted and mashed and cooking oil reserved. The turnips were cooked and pureed with cream using an immersion blender. To serve, we warmed the pumpkin and placed a spoonful on the bottom of the bowl and the warm soup was poured over the pumpkin and garnished with a couple drops of the reserved oil from the pumpkin. This tasted way better on Thursday than it did on Tuesday.


Ingrid making her pasta for the pasta with squash blossom sauce. We found a farmer at the market this summer who had boatloads of squash blossoms, so Ingrid made a creamy curry sauce out of them which we froze for the winter.

This is the first step in the process for making the Musico Cantones. Walnuts, pistachios and pine nuts are boiled in a honey, sugar, water and rosemary solution and then transferred to a series of two other pots for the same process. After the final boil, the nuts are refrigerated in the solution for 24 hours.

The nuts are then drained from the solution and fried in sunflower oil until caramelized.


They are then sprinkled with a star anise, pepper and coriander spice mix and then allowed to cool which creates a spiced candy shell on the exterior. These turned out to be a big surprise…I did scorch the first batch of walnuts because the oil was too hot, so adjustments were made and everything turned out fine. (From the new El Bulli cookbook).

Making the dough for the brioche.
Hot brioche out of the oven.

The “Peas and Carrots” ready to be served…these are lobster filled chive crepes with a carrot ginger emulsion and pea shoot salad on top. (From the French Laundry cookbook).
- Josh

 

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