Took my favorite shallot potato cake and paired it simple seared diver scallops. Made a simple saffron beurre blanc and whipped up a preserved lemon truffle foam. It's always fine to revisit the arsenal you've built through the years...if it works, it works
Monday, June 15, 2009
This is my homemade Muscovy duck prosciutto and did a classic culinary pairing to melon. Compressed honey dew and watermelon. Made a cantaloupe gel with fresh cantaloupe juice using agar. Then paired it with truffle dwarf peaches and a white balsamic air. Olive oil powder as a finishing touch. Perfect pairing with the citrus notes of a nice Belgian ale. In this application I used blue moon.