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The True Cure: August 2010

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I have really high hopes for these bad boys. The smaller chunks of mangalitsa that I cured like coppa turned out really good, so my fingers are crossed. This is a small plate i did a few weeks ago for a guest who came in and had the tasting menu 3 nights in a row. We gave him different courses each night, and I was stoked that I got to throw this one in. From Left to Right: Pickled Okra, White Cuke, Cherry Bomb, Melted Lardo, Coppa, Bottom: Pepperoni, Lonzino. Posted by b baxter. Links to this post.

thetruecure.blogspot.com

The True Cure: October 2010

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Dan Barber's Speck. AWESOME! Corton. Sic dinner, sic food. The dudes at olives hooked it up and killed it. Posted by b baxter. Links to this post. Subscribe to: Posts (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ". Viva la vida ". CHEFS DAILY FOOD BANK. Battle of The Fishes 2014. Yeah, They Do Call Them Bagels. Live Life Love Food. Seven of Hearts Pinot Salt Spicy Salami. Just food . Weblog. Low on the Hog.

thetruecure.blogspot.com

The True Cure: March 2010

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So the other day the Chef de Cuisine, Aaron. Told me to come up with the idea for the pasta that would work with parsley root puree, (our first batch of) soft shell crabs and house made tagliatelle. So, I looked through the walk in and picked through some of the vegetables. I wanted to keep it as fresh and bright as possible. Simple, clean flavors. Then I took some flambeau radishes and compressed them with some meyer lemon zest, fleur de sel, and J. Leblanc Olive Oil. This was for a vegetarian. And the ...

thetruecure.blogspot.com

The True Cure: April 2011

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Crispy Chicken Rillette, Buttermilk-Dijon Dressing, Egg Yolk, Ramp Top Fluid Gel, and a salad of Green Apple, Ramp and Arugula. Everything went together well, but needs to be tweeked and the presentation tightened up. Posted by b baxter. Links to this post. And please check out my friend Najat's blog. The Pilgrim Chef. Posted by b baxter. Links to this post. Subscribe to: Posts (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ".

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The True Cure: corn

http://thetruecure.blogspot.com/2011/05/corn.html

This post will be brief, but the other day as I was prepping for diner service and cutting the cornbread for the nights service I was trying to think of something to do with all of the waste. So, I decided to make a cornbread ice cream. I had never done it or tried it, but it was awesome. I was really pleased with how it turned out. I took the scraps and made a concentrated cornbread base, and also charred off some corn and added it to the liquid. This is the base in the gelato machine. Posted by b baxter.

thetruecure.blogspot.com

The True Cure: Quick Update

http://thetruecure.blogspot.com/2011/01/quick-update.html

I have still been ridiculously busy, but have also been busy curing, pickling, smoking, pretty much whatever I can get my hands on , but a brief update on a couple of things. First off, I was able to get a few duck in. I made a pate out of the legs meat, heart, liver and kidney. Then I also made some duck prosciutto from the breasts. Here is the charcuterie plate we've been running on the tasting menu this week. From top left corner clockwise. Posted by b baxter. Subscribe to: Post Comments (Atom). Food ...

thetruecure.blogspot.com

The True Cure: Chicken Rillette

http://thetruecure.blogspot.com/2011/04/chicken-rillette.html

Crispy Chicken Rillette, Buttermilk-Dijon Dressing, Egg Yolk, Ramp Top Fluid Gel, and a salad of Green Apple, Ramp and Arugula. Everything went together well, but needs to be tweeked and the presentation tightened up. Posted by b baxter. Subscribe to: Post Comments (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ". Viva la vida ". CHEFS DAILY FOOD BANK. Battle of The Fishes 2014. Yeah, They Do Call Them Bagels. Low on the Hog.

thetruecure.blogspot.com

The True Cure: January 2011

http://thetruecure.blogspot.com/2011_01_01_archive.html

I have still been ridiculously busy, but have also been busy curing, pickling, smoking, pretty much whatever I can get my hands on , but a brief update on a couple of things. First off, I was able to get a few duck in. I made a pate out of the legs meat, heart, liver and kidney. Then I also made some duck prosciutto from the breasts. Here is the charcuterie plate we've been running on the tasting menu this week. From top left corner clockwise. Posted by b baxter. Links to this post. The Pilgrim Chef ".

thetruecure.blogspot.com

The True Cure: November 2010

http://thetruecure.blogspot.com/2010_11_01_archive.html

Bluezoo Nominated for Best Seafood Restaurant. Posted by b baxter. Links to this post. Epcot Fod and Wine. Photo courtesy of pasture prime wagyu. I also recently did a tasting for a sous chef position at work which I was unable to get any pictures of, but fortunately did get the position, so here is the menu. Brioche butter, caramelized milk solids, minus 8 gastrique. Garlic puree, heirloom tomatoes, fried caper vinaigrette. Olive oil poached halibut. Roasted boniato, preserved meyer lemon, ham hock broth.