Chef Lexie came up and talked about Petit Fours and Mignardises (minyardeeze). Then we started on production. The veal shortribs on hotline were in the combi since the previous day at 175º/80% humidity. We froze a section of tenderloin from Tuesday to put together some carpaccio for a sampler before the appetizer. We also worked on braising some lamb for Friday to prepare for cassoulet.
Carpaccio was created in venice at Harry’s bar for a wealthy patron who liked raw meat. The owner of Harry’s bar dubbed the dish Carpaccio in honor of the renaissance artist who was famous for using the color red. At least that is the popular legend.
Storming Norm’s version looked like this:
For the appetizer GarMo put together a little frog fry paired with a Romesco sauce. This sauce is the Spanish version of a pesto. Roasted peppers, tomatoes, garlic, toasted almonds, spicy dried peppers, olive oil and sherry wine vinegar bring this pesto like sauce together. It is traditionally made in a mortar and pestle. Frogs legs available in the US have nothing to do with the amazing frogs legs that you get in France, which are half the size and much more subtle in flavor.
Nonetheless they taste good and no they don’t taste like chicken.
We made a sort of artichoke barigoule to accompany our ribs and a nice garlicky saffron aioli. There were a lot of elements in this dish but they meshed very well together. I was particularly impressed with Kiwi’s (Justin) diagram and decided to take a picture. He seems to have some particularly good 3D drawing skills. The team is pushing themselves to plate faster. On this day they set a new record at 7 minutes. They’re getting organized.
I love the flow diagram at the top of the dry erase board. Here is what the dish looked like:
I love short ribs. Today the meal was paired with afrom the Côte du Rhone. The area, according to their laws, is only allowed to produce a Rosé wine and it is truly one of the great rosés on the planet.
Well to add insult to injury on this abundant day, we had a blue cheese tasting paired with a Second growth Grand Cru Classé from Sauternes. This wine was lightly botrytized, sweet yet had the acidity to round out the wine. Big treat, but that is how we roll at Cook Street
The big winner here was the blue cheese from France (Auvergne region) called Bleu Dacqueuille. Awesome and reminiscent of Fourme d’Ambert in its creaminess.
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