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Leftovers: Or How I Turned My Fancy French-Inspired New Year’s Eve Dinner Into a Spicy Asian Fusion Meal

New Year’s Eve was all about indulgences … foie gras with an apple gastrique and chutney, bone marrow, triple créme cheese and baguette rounds that served as the vehicle for all those delectable starters. Then came some shrimp and lentils (for New Year good luck) followed by a main course of cornish hens and black rice. Not just any cornish hens, either. These birds had a little foie gras under the skin and were basted with the fat rendered from the foie. Indulgent!

Though not French, the Chinese black rice was treated with a mirepoix which also included fennel and was mixed with chopped dates and toasted pecans for a little sweet-savory to complement the birds. Side dish: roasted string beans and mushrooms with a little gorgonzola topping. Continue reading Leftovers: Or How I Turned My Fancy French-Inspired New Year’s Eve Dinner Into a Spicy Asian Fusion Meal

Apple Challenge: Salmon Tartar, Forbidden Black Rice and Cider Gastrique

Yes, apple is present everywhere in this dish!

I always try to take the theme of these challenges to some place different … some place unexpected. I knew immediately it would be featured in a savory dish: (1) for the obvious reason that I’m not a dessert-maker and (2) I love the yin and yang of sweet and savory.

You might think at first glance that this is complicated or fancy, but it’s really very simple. Continue reading Apple Challenge: Salmon Tartar, Forbidden Black Rice and Cider Gastrique