94's Blog

Sorry, I have been neglecting you the last couple of days. Been busy doing a bunch of research, otherwise known as reading cookbooks to try to get inspired to create some new things. Not being a big believer in rules and doing what I'm told, the size of my cookbook collection might be baffling to some. I simply love to read them. I pretty much never actually follow a recipe. Me, you're kidding, right? I do find they help me to think, though when the creative impulses are at a low.

Tonight's new treats:
Appetizers
Calamari Dijon cream
spicy pickled pepper
Sounds simple, but you know it won't be.

Oyster Mushroom Garlic roast ~ herbs ~ mascarpone with sausage
Kevin is down in the Market hunting up something spectacular to turn this into a masterpiece as we speak.

Entrees
Sonoma Saveur Magret
Dense breast of roast free range duck
cider glazed ~ blackberry demi glace
wild rice ~ lacinado kale, lardon
Blackberries are beautiful with duck. I picked up some special fresh Pink Lady Cider in Woodinville Sunday that I'm using as well. Add the bacon in the braised greens and you have heaven in your mouth.

Tenderloin of Beef
Mid rare ~ port finished veal jus
Coltson Basset Stilton fritters ~ mashed ~ asparagus
I've been reducing the jus for hours and it's just right. The flavors that have developed are amazing. If you're watching the kitchen, I will add this magical liquid to the pan when I am finishing the steak, drizzle in a touch of all natural heavy cream and reduce it just a little further to a golden glaze I suspect I will see my guests trying to figure out how they can lick off the plate without getting caught.
Then top with those cheese fritters. These, of course, will be oozing down from the top. Oh, my...
See you for dinner!