Go Terk Yourself

A new short from Todd, The Cookie Monster: Origins:

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Coming early next week:

I have to admit it. I adore Michael Ruhlman. His book The Making of a Chef is wonderful, as are his blog and, the book I'm reading now, The Soul of a Chef. A couple of months ago he posted some photos and a recipe for mayonnaise on his blog. I filed it in the back of my head and promised myself to try it some time. Today was that day. It was more whisking than I'm used to but the work and sweat (it was hot today!) were worth it. I'm going to try the "food blogger" approach to things here so I took pictures as I went.

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From the strtok/strtok_r man page:

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Kerri and I had dinner, a bit on the spur of the moment, at L'Espalier last Tuesday. It was our one year anniversary. I just got the menu from Cole over at L'Espalier and I figure I'll post it here for the sake of saving and sharing. Sadly, I did not bring a camera. I had the Summer Degustation, Kerri the Vegetable Degustation.

Summer Degustation:

1. Butter poached Maine lobster with braised pork belly and sweet corn
2. Torchon of foie gras with candy striped beets and Muscat gelee
3. Air-dried Muscovy duck with grilled escarole, scallion johnnycake and watermelon
4. Pan roasted East Coast halibut with black quinoa, pea shoots and Pat's baked clams

Vegetable Degustation:

1. Twice baked potato leak soup with shaved black truffle
2. Summer succotash with grilled apricots
3. Roasted cauliflower with patty pan squash, feta and green garlic risotto
4. Herb potato gnocchi with grilled nectarine

In addition to the lists above (all of which was delicious) we also had the following:

• An appetizer of smoked salmon
• Amuse Bouches
• L'Espalier's signature sorbet.
• Dessert (panna cotta and a flourless chocolate cake)
• Petit fours

I call it 7 1/2 courses.

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