Lamb Racks with Gruyere Soufflé and Haricots Verts

January 12, 2015 by  
Filed under Dinner party

A lick of French for a Sunday Winter’s eve.   And yes the tree is coming down soon.  We  rock our honky tonk, but the lights won’t be up in July. 

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Lamb racks, rubbed in a bit of oil.  Cracked pepper, sea salt, Herbs de Provence.  Screaming hot pan, sear bones up 4 mins.  Flip, into 425º oven for 8 mins or so until internal temp is 125º.   Let rest.

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Gruyere Soufflé – tried and true recipe from Alton Brown here.  I substituted Gruyere for the cheddar.   Remember to serve this right out of the oven, otherwise will start to collapse on you. 

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Served with Haricots Verts – quickly steamed and tossed in butter.  Un bon repas!

Frisée aux Lardons a/k/a Bacon and Egg Salad

January 1, 2015 by  
Filed under Brunch

Here’s a New Year’s Day brunch for you.  Soft poached eggs, bacon lardons and toasted brioche croutons.  Over bitter greens tossed with fresh chopped herbs and lightly dressed in a shallot, red wine and bacon-fat vinaigrette…   

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This is a knock-off from Balthazar’s fantastic version.  Frisée for whatever reason was notoriously absent from NYC these last few weeks.  So I went with chicory, which worked just fine.   For the fresh herbs in the salad, tarragon and chives. 

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Yes, the vinaigrette sounds ridiculous, but really the bacon fat is more of an accent, with olive oil making up the larger portion.  Let this salad happen to you.  

Shake up a spicy bloody and let’s call it 2015!  

Roasted Chestnut and Wild Mushroom Bisque

December 7, 2014 by  
Filed under Dinner party

A couple leeks, sliced thin and washed well.  Cooked down in a good knob of butter and a throw of salt.  Wild mushrooms, roasted at 425º with some oil and S&P until lightly browned.  Roasted shelled chestnuts.  Warmed chicken stock.  Everyone in the blender with a squeeze of fresh lemon juice.  More stock if too tight.  Cook down on the stovetop if too loose.  A pour of heavy cream before service.   

 

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Served here with a toasted brioche crouton, a drizzle of maple crème fraîche and chopped roasted chestnuts.  

p.s. you could add some fresh rosemary and thyme to this if that moves you.