Beer Steamed Knockwurst & Very Tasty Sauerkraut

Very Tasty Sauerkraut: Saute 3 slices of thick smoky high quality bacon, large dice, and render some of the fat. Then add one large yellow onion sliced, and 3 T. of sugar. Cook until caramelized. Add 1 t. caraway seeds for 1 minute, then 1 T. apple cider vinegar to deglaze. Now add 2 lbs. of well-drained barrel cured sauerkraut and heat through. Taste and adjust salt. Next bring heat to high and add one bottle of your favorite beer minus a few good sips. Cook until almost all the liquid has evaporated.

Serve with knockwurst steamed in beer. Cut a few slits in the knockwurst before steaming so the beer permeates the sausage. Also delicious when served on a grilled buttered bun piled high with the sauerkraut.

My somewhat original recipe is a derivation of classic recipes; massaging the ingredients to my own one-quarter German palate, to balance pork fat, onion, sweet, sour, salt, herb, and beer flavors.

It just occured to me that some may be interested in China patterns. This is Spode "Woodland" made in England.

"Tartare" of Atlanic Bluefin Tuna

At per se: "Tartare" of Atlanic Bluefin Tuna with California Toybox Tomatoes, Kettle Garlic "Palette" and Garden Basil

"When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving for perfection becomes clear: to make people happy. That's what cooking is all about."
Thomas Keller

Cherry Profiteroles @ db

"A modern French-American bistro where the traditions of French cuisine meet the flavors of the American market with a menu reflecting the changing seasons and a focus on the simplicity of fine ingredients. db is Daniel Boulud's interpretation of the new generation of Parisian bistros whose classically trained chefs offer creative cuisine in a casual, comfortable and contemporary setting. His New York rendition combines the youthful energy of his adopted city with the Gallic flair of the country he left behind."

Stadium Food

At Yankee Stadium, they are serving this surprisingly great Premio Sweet Italian Sausage with Peppers & Onions. What makes it great? Everything in balance. The sausage has the right amount of fennel, the red bell peppers and onions cooked perfecly in the right proportions, and it is on the right bread, crusty and just chewy enough. Dahlicious!

Heirloom Beets & Summer Truffles

From the "Tasting of Vegetables" menu at per se.

Slow Baked Heirloom Beets
"Bavarois" of Kendall Farms Crème Fraîche, Shaved Summer Truffle, Young Fennel and Bulls Blood Greens with Red Beet Reduction

Kendall Farms Crème Fraîche is pasteurized cultured cream with complex nutty flavors and gentle acidity, made with cream from Holstein cows and a patented heirloom starter culture.

http://www.frenchlaundry.com/
http://www.kendallfarmscremefraiche.com/

Mesquite Grilled Mexican Sea Bass

We grilled this fresh Sea Bass from Mexican waters then served it with a browned butter sauce made with lemon juice, capers, white wine, crème fraîche, and parsley.

At the Cal Poly Farmstead Cheesemaker Course last fall, we learned from Sadie Kendall, how crème fraîche helps to stabilize and add a luxurious texture and flavor to sauces. Thanks Sadie!

Sea Bass Tacos

Taco lunch with leftovers from our Mexican Sea Bass dinner.
White corn tortillas, sea bass, carrots & jalapenos & onions en escabeche, avocado, and cilantro.

The Whole Enchilada @ per se NEW YORK CITY

I was saving this one. I don't know why. Maybe because it was just so extraordinary? To be served a WHOLE FOIE GRAS to five of us was incredible. It was not on the menu, in fact, the menu read, " Terrine of Hudson Valley Moulard Duck Foie Gras," but Michael offered the whole enchilada and Don, of course, said yes. So here it is presented to us on a silver platter, simply, with fleur du sel and fresh herbs. Thank you, per se, for one of the most memorable dishes of a lifetime.

Soft Shell Crab and Veuve Clicquot Rose

Soft shell crab in a cool tomato broth w/ cucumbers, chives, & Vidalia onions. The broth offered a perfect fresh balance to the fried crab.
With a glass of Veuve Clicquot Rose, this was one of many fabulous brunch courses at Caviar Russe in Manhattan.

the pink blinQ!

What a fantastic pan! Here we're flambéing Cognac for Steak au Poivre.

And I just love the look of this pretty pink pan sitting on the stove when it is not hard at work.

Thanks to Heather and the folks at blinQ! for this fabulous gift.
blinQ! - For people who love to cook up special moments, blinQ! Is the colorful ingredient that inspires creative living and entertaining.

Best Dessert in NYC - Pavlova at Balthazar

The Pavlova at Balthazar is baked meringue filled with yogurt and mascarpone served with a silky warm berry sauce that is made to order. The meringue dissolves on your tongue, and with the sweetness of the meringue, the creaminess of the marscapone, the tart balance of the yogurt and the heavenly warm berries, this is really exceptional. John tells us that we are not the only ones who think so. Happy Bastille Day!

Fantastic Waiter at Balthazar

We loved Balthazar Restaurant in New York, including our waiter, John. The "Don's 50th Birthday New York City Eating and Drinking Extravaganza" blog postings would not be complete without a picture of John (and Don).

Oysters and Pearls - East Coast

Sabayon of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.
We are lucky enough to have had this signature dish of Thomas Keller's on the West Coast at the French Laundry and now on the East Coast at per se. He says, "It's a very sensual combination." We couldn't agree more. Ingredients include pearl tapioca, heavy cream, creme fraiche, egg yolks, vermouth, shallots, butter, chives, and of course, oysters and caviar.

I invite you to zoom in, click on the photo to enlarge, and taste with the eyes.

Shall We Begin?

Our elegant table at per se.
Per Se Restaurant, New York
http://www.frenchlaundry.com/
Champagne Vilmart
http://www.champagnevilmart.com/

Nine courses and five hours of pure heaven: including oysters, caviar, figs, foie gras, loup de mer, bluefin tuna, langoustines, quail, lamb, wagyu beef, cheese, sorbet, ice cream, chocolate...

Neapolitan Ice Cream for the Carnivore

One of Daniel Boulud's SPECIALITIES DE LA MAISON: Sirlion Burger filled with Braised Short Ribs, Foie Gras and Black Truffle. Served on a Parmesan Bun, Pommes Frites.
db Bistro Moderne, New York City
http://www.danielnyc.com/dbbistro/

Tuna and Foie Gras Roll

The best sushi roll I have ever tasted.
Caviar Russe, New York City
http://www.caviarrusse.com/

A Morsel of Perfection

Yankees 14, Angels 9 - Hebrew National 1/4 lb. Deli Dog Always a Winner!

Can it get much better than enjoying a hot dog and a cold beer, sitting behind home plate on a warm summer afternoon at Yankee Staduim?

The first of many fabulous food pics from New York City this weekend, please stay tuned!

Happy Birthday America!

The Julia Child Floribunda Rose
It is no surprise that Julia chose this rose to bear her name; with its delicious, butter-gold color and anise fragrance. This floribunda is very happy in my Southern California garden, or cut for a fabulous centerpiece for a Julia inspired French dinner.

Maple Paneer Cheese

This is an organic, maple paneer cheese, with white nectarines, blueberries, the rosemary marcona almonds with a drizzle of maple syrup.

Gary's original recipe.
Visit Gary's photograpy site by clicking on Maple Panner Cheese above or at http://www.flickr.com/photos/still1/

Gary's Homemade Paneer Recipe

ingredients:
1 gal milk
1/2 cup maple whole maple yogurt or two tablespoons of maple syrup
3/4 cup of lemon juice or 1/2 cup plain whole yogurt to curdle the milk (the maple yogurt will not curdle the milk)

making your paneer:
bring milk to a boil over medium heat, being sure to stir frequently so 
it does not burn or form skin on the bottom of the pan.when the milk 
begins to boil, turn down the heat and add the lemon juice or yogurt 
and stir. the milk should start to separate into fluffy white curds and 
thin, watery whey. if the curds are not forming, add more juice or 
yogurt until whey is almost clear.

for a harder cheese:
after adding the lemon or yogurt let curds simmer for 10 minutes. at 10 
minutes, turn off heat, cover and let sit for another ten minutes. and follow 
the above steps for letting the whey drain.

place the cheese ball onto a flat surface, as a table and place a heavy 
weight on top. i have found the easiest is a container, like a bucket,
or bowl filled with water. let sit for 3 to 4 hours or until it has a firm 
consistency. kept refrigerated this cheese is good for up to 2 weeks.

Plum Tarte Tatin

Delicious: serve with ice cream, whipped cream, or creme fraiche...
And the color is extraordinary.
Five ingredients: butter, sugar, lemon juice. plums, and puff pastry.
See below for a (reverse) step-by-step.

Tarte Tatin Flip-Over

Invert tarte tatin on to a platter.
We really like this Red Le Creuset Tarte Tatin Pan.

Puff Pastry

Top the plums with a puff pastry and bake 'til golden brown and flaky.

Gorgeous Fresh Fruit!

Squeeze fresh lemon juice on plums.

Father Adam Arranges Plums

Brown the butter with the sugar, arrange the plums.

Fresh Plums from Jonah's Garden