August 2014

So getting back into things there are going to be lots of questions to ask. What kind of kitchen and what direction to go on are the main ones. But also deciding what kind of roll I want to be involved in as well. The next couple weeks will be a lot of recipe's from memory, in fact that's all I hope to be publishing. Recipe's and ideas from memory, post them and then constitute some sort of "menu" or list, of ones to work on or develope. Even if the "ideas" aren't going to be utilized immediatly and they probably won't be, its still good for us to try and remember what dish's we loved and which ones we hoped to love. Keeping things simple, when working with proteins, making sure that once the protein is chossen, before going on to the rest of the plate, deciding how we want to prepare them and how, with what seasonings and what methods. Once that's decided we can figure out what to serve , if with anything at all with them. Example would be ducks. If we are going to be buying whole ducks we will want to figure out the leg and breast prep. Before moving or going to sauces etc, we will get the leg cure together, the breast prep and seasoning together as well. Hoping that by doing this we can keep things simple and get back to basics. Rather than trying to invent absolute new processe's rather try to refine the ones that we have to an absolute. We can leave the new age gastro designing to the other guys, go out and try their food while doing ours. And I'm okay with that.

back to ideas... tomato broth for bass

Tomato/and or saffron broth with white rice seasoned with coconut milk. Also a slow dried tomato on top of the rice that we will re constitute or bring to temp with some of the reduced tomato broth. Did this with black bass filets but maybe we will try something new.