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Tagliatelle ai Porcini - Mushroom Pasta

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Pics of my precious baby, presentation mode, carved up on both an oval and individual plate.

This guys our most expensive proteins and one of my faves to butcher and cook. It’s an 8+ weeks dry aged ribeye that we grill with a porcini garlic sugar rub and then, once it’s the right temp, we rest it in a beurre monte which is literally a creamy emulsified butter bath filled with herbs.

Once it’s good to go, we present it with an herb bundle on a wooden board with a bit of maldon, and then we carve it up and serve it either on an oval plate or we can split it on two large rounds, with garlic sautéed broccoli rabe, buttery cannellini beans, bean puree, and a barbaresco wine sauce. The expo finishes it on the pass w maldon salt and primo olive oil.

Literally so pretty and one of my faves to make. I always get so proud when I perfectly temp and cook them tbh

anonymous asked:

Bigos recipe?

Okay, so the spreadsheet with the recipe is inaccessible to me because I dropped the computer one too many times, and it’s getting apoxied back together for the millionth time. This recipe is imprecise because I follow “grandma style” cooking “little of this little of that” Basically you need: 

5-6 strips of bacon or if you’re fancy, porkbelly

1 kielbasa (can be halved if you want a smaller batch)

½ head chopped green cabbage

1 largeish jar of sauer kraut

½ can of prunes

1 large onion 

1 can of crushed tomatoes

Beef stock

1 can of tomato paste

1 cup or so of dry red wine

3 cloves of crushed garlic

Oregano, paprika, pepper, carraway seed, and mustard seed couple of bay leaves (to taste because i’m trash and rarely remember to measure my spices). 

Optional stuff: porcini mushrooms, carrots/other aromatic veggies

Fry up all your pork products. Then retain a generous spoonful of pork drippings to cook up your onion, cabbage, garlic, and other aromatic veggies. Take your half can of prunes and combine with 1 cup of boiling water. Start assembling everything into the pot including the prunes AND the hot prune water. I’m not joking. 

I haven’t made this in forever, so I’m paranoid that I’m leaving something out anon. Maybe Frankenstein a few recipes together online like I did. 

Recipe of the Day: Giada’s Pot Roast with Porcini Mushrooms
When you gently cook even an inexpensive cut of meat Giada’s way, in red wine strewn with porcini mushrooms, it evolves into a super-tender meaty main that melts in your mouth.

Autre Kyo Ya, NYC

I make no secret of the fact that my favorite restaurant in New York City is Kyo Ya, a Michelin-starred Japanese “speakeasy” in the the East Village. So I was thrilled when the chef there, Sono-san, told me that a couple of the sous chefs from his kitchen would be branching out and opening a sister restaurant a few blocks away… Autre Kyo Ya!

They’re just wrapping up their soft opening phase, working out the last of the kinks, but I’ve been down for a few visits now and think it’s about time to show off some of the wonderful Japanese-French influenced dishes that Chefs Shuji and Takashi are now cooking up. Here’s a look…

Pate Campagne made with pork neck & belly, chicken liver and pistachios, served with house made Japanese pickles…

Foie Gras Croquettes…

Panko-fried potato ball stuffed with foie gras, served with this umami rich peppercorn infused soy sauce…

Their Autre Salad, made with seasonal greens, that will change regularly based on what’s available at the farmer’s market…

The Quinoa Bouillabaisse Risotto…

Made with yakishimo-style fish and asari clams…

My favorite of their dishes, the House-Smoked Octopus…

Lightly grilled over charcoal making it so tender and flavorful, served with celery root puree, peas and smoked soy sauce…

Jidori Takekawa, which is organic jidori chicken cooked in a bamboo leaf…

With grilled potatoes, hearts of palm, kikurage mushrooms and shishito peppers…

Deux Washu-Gyu, or Japanese beef prepared two ways…

Fond de veau nikomi, braised and formed into a rillette…

And straight up grilled, with sweet potato puree, shishitos and seasonal carrots…

And the final course, the perfect closer, anago salt water eel and porcini mushrooms over garlic & shallot rice, which has been simmered in a kinoko mushroom dashi in a Kamadaki pot, which it is also served in…

Autre Kyo Ya also has a full bar and an inspired cocktail list, like this one, the Blind Willow, with Hendrick’s gin, plum wine, hopped grapefruit bitters and mint…

I cannot wait to see what these guys do in the coming months as they get used to their kitchen, to cooking together, and to creating more amazing Japanese dishes with fine French touches…

AUTRE KYOYA

10 Stuyvesant St.

NY, NY 10003

2009 Château La Grave à Pomerol Trigant de Boisset

Keeping an eye on potential fire hazards. This is a stunner from the J.P. Moueix (of Pétrus fame) portfolio. Tons of bold fruit - plum and cassis - on the nose along with porcini mushrooms, leather (both new and used), and horse. Traditional in style on the palate with less mushroom but lots of plum, cassis, and leather. Very, very nice.

4/5 bones

$$$$

Merlot, Cabernet Franc

14% abv

Pomerol (Bordeaux), FRANCE

Melbourne, how would you like a taste of MKR?

Taste Fettuccine con Salsiccia & Funghi Porcini - ‘the best pasta ever on MKR’.

Join us for the #HoldenGourmetRoadTrip at O’Donnell Gardens, St Kilda from 2-3.30pm on Saturday February 27.

The first 500 people will receive a MKR inspired sample-size meal.

Be sure to share your memories on our social gallery.