This is the appetizer I prepared for Christmas dinner. You could also serve it as a main course if you use a whole partridge per person. Partridge is similar to pheasant, but smaller and the meat is more juicy (pheasant … Continue reading Partridge Sous-Vide with Its Own Jus, Deep Fried Salsify, and Parsley Root Puree
If you haven’t decided yet what your appetizer will be for Christmas dinner, this just may be it. You still have time to cure and smoke the salmon. Or you could cheat and buy the smoked salmon, but make sure … Continue reading Whiskey Cold Smoked Salmon with Salsify
Are you looking for an original dish to serve for Christmas that is tasty, not too difficult, but different from anything you’ve ever had for Christmas before? Then this might just be it! You need to be able to source … Continue reading Salsify à la Clayton with Duck
This somewhat eclectic dish came about when Teun and I were playing in the kitchen and decided to get some inspiration from the Plated Dishes volume of Modernist Cuisine. More and more I am getting the impression that these dishes … Continue reading Fusion Risotto with Oysters, Salsify and Avocado
Rack of lamb is one of my favorite meats. When I saw a rack of venison, it looked just like a huge rack of lamb and I couldn’t resist buying it. I cooked it sous-vide with sage and served it … Continue reading Rack of Venison Sous-Vide with Salsify and Pickled Green Cabbage
After all the complicated cooking over the holidays, I felt like making something simple. I felt I should give salsify another chance (especially after Eha had proclaimed it her favorite vegetable), and I had picked up some guinea fowl breasts. I decided to cook both sous-vide (no surprises there) and to pair them with a porcini mushroom sauce and mashed potatoes. This made for a fine meal. Continue reading “Guinea Fowl and Salsify Sous-Vide with Porcini Sauce”
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