We ran the leftover pork torcheons tonight as our special appetizer. Roasted Onions, Balsamic Reduction, Fresh Herbs and a Pear Glaze made from Pears, Sake, Honey and Olive OIl.
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Ideas in the Kitchen and our Garden on Lill Street
Blog Archive
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2007
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October
(26)
- Thursday Taisting Prep
- Spherification
- Pork Belly
- Maine Lobster
- New Products
- Hamachi
- Vodka Pills
- Foie Gras Prep
- Hamachi
- Pork Torcheon
- Roasted Sea Scallops
- Service
- Lamb Rack
- Scallops
- Planning for tommorow
- Roasted Pork Tenderloin
- Pork Tenderloin Prep
- Cipollini Onions
- Pork Tenderloin
- Before and After
- Prep
- Scallops
- Leg of Lamb
- Foie Gras Torcheon
- Changing
- Bay Scallops
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October
(26)
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