LA SOUPE•LA SOUPE DE POULET
Roasted chicken served in an heirloom chicken broth with wheatberries and glazed baby carrots.
LE PLAT PRICIPAL•POT AU FEU
This French classic combines rich beef shank braised until falling off the bone with heirloom root vegetables such as red dragon carrots, golden beets and purple potatoes.
DESSERT•LE GATEAU DE QUATRE EPICES
Heavily spiced, rich and delicious carrot cake features cream cheese icing.
sour cream, streusel
lemon, ricotta, blueberry, walnut
THREE•POACHED HEN EGG
frisse, brioche, mushroom
goat cheese,walnut, sherry, olive oil
risotto, tomato, lime, habanero
parsnip, red wine
apple, walnut, chocolate, caramel
ONE •SEASONALLY SOURCED verrine
TWO •CHICKEN LIVER MOUSSE bread and butter pickles, crostini
THREE •BRAISED CHINESE 5 SPICE RUBBED PORK RIBS AND ROASTED WILD MUSHROOMS WITH QUINOA
FOUR •CHOCOLATE POT DE CREME chantilly creme, berries
The Sinclair Brunch
ham, cheese, chive
filet, hen egg, caviar
with tofu, mushrooms, green onion and wakame
pork, green onion, cilantro and hoisin dipping sauce
this is the time to learn to make those little jewels
we learn how to fill and roll a Maki, don’t worry, I make it look easy
here we learn to cut salmon for sashimi
I really like carrots. My favorite are the fresh spring carrots that are either purple or dark red. I am enamored with the colors. Carrots didn’t used to all be the same color, but once we started industrial farming someone chose a color and that’s what we got.
Carrots, found for pennies a pound, have regained a strong hold in our culinary canon. Once just a part of soup or an ingredient in a delicious cake, carrots started making a comeback in the 80’s when some smart fella built a machine to “scrub” ugly carrots into clean almost uniform shape for snacking. Prior to this, large misshapen carrots were used as silage or for juicing before juicing was a thing.
The French have always treated vegetables with care and consideration, they have several delicious ways to eat them and I promise to tell you a few different ways but today we will discuss glazed carrots.
Spring is a great time to find carrots at your local farmer’s market. Most farmer’s will plant a few for the spring season and then turn the field over to a more lucrative crop, like I said pennies for a pound doesn’t make it a high priority food.
When dealing with any whole root vegetable with leaves intact, it is best to separate the two as soon as you get them home. The green part will take moisture and nutrition from the root to keep itself healthy. In the case of radishes or beets you want to use the greens in a salad, soup or as a braised green. The green tops of carrots are used for silage so in the compost they go, or give it to your bunny.
With very young fresh carrots you can simply scrub the dirt off with one of those green scrubbies. It looks really pretty and we all know how beneficial the skins are. Glazing is “coating food in a mixture that will be shiny when set” ^, for our purposes we will cook the vegetable in a little water and butter. It’s that simple. Steaming the vegetable and tossing it in butter will not get you the beautiful even glaze that is desired.
This recipe is super easy to make and it only takes about 10-15 minutes.
Step one: buy your carrots, cut off the stems, place in a large skillet with water just up to the half way point of the vegetable *
Step two: toss in a large knob of butter, half-cover with a loose fitting top, you want the steam to escape, and turn to medium high
Step three: keep an eye on these guys, when the water is almost evaporated remove the top and swirl them around, once the water is gone season with salt and pepper then serve
*What’s up with the skillet? You are looking for surface area. Each carrot deserves its own place on the skillet, don’t have them sitting on top of one another. If they are piled up they won’t cook properly.
^stolen from the Food Lover’s Companion
because I support their goatblogging 1000%
AHH GAHD TINY GOAT HAS A BOW
I WANT A GOAT FRIEND SO MUCH