Meyer Lemon Puree, cooked with H2O, Sugar and Champagne Vinegar until soft. Then ran through the vita prep, mounted with extra virgin olive oil and strained.
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Ideas in the Kitchen
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2007
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November
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- Foie Gras
- Tuna with Truffled Honey and Baby Vegetables
- Baby Vegetables
- Raisins and Mustard continued
- Raisins and Mustard
- Sea Scallops
- "Caramel Sauce"
- Foie Gras
- Thanksgiving
- Family Meal
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- Next week.
- Skirt Steak
- Sea Scallops
- Baby Beets
- Tuna
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- Eastern White Cedar
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- Ideas (Before)
- Steak Carpaccio
- Halibut
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- Meyer Lemon
- Crispy Duck
- Big Fish
- Duck Sous Vide
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- Stone Crab
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November
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