Italy

Having never had the pleasure of visiting Italy

and being asked to prepare a dinner

that would represent "the boot" was alot of fun. We wanted to make sure we prepared dishes that were recognizable to our members and their guests. But I just couldn't bare to cook any Amer-Italian cuisine. Or maybe it is... I dunno... man I need to go to Italy!!! Here is what we came up with...

Caprese... in a slightly progressive way??? LN2 involved...

Risotto, Milan style, scallops, mountain Parmigiano

Potato gnocchi, porcini, tallegio, garlic milk


Gnocchi

Veal loin and breast, cannelinni bean puree, brocolli raab, currants, mostarda

Coffee panna cotta

Smokin!

This is a Bradley Smoker. Like alot of really good things it is manufactured in Canada. http://www.bradleysmoker.com/

It isn"t necessarily the best smoker out there and certainly not the biggest. But for its size and ability I would rate this as the pound for pound champ. We use our smoker two to three times a week. Mostly cold smoke applications ( you will notice the half pan of ice ) and anywhere from four to six hours. We are now curing and smoking... brisket and navel for pastrami, salmon, bacon, and other cured parts of the schwine! After some trails, we are now very pleased with our results. This is a very satisfying process.

Bradley has proprietary wood chip pucks ( pucks! How Canadian!!) that are available in several types of wood. We smoke the brisket with hickory.

Brisket smoking...

Our pastrami. After smoking the brisket is cooked sous vide 12 plus hours at 168 F

This is our corned beef. Ten day cure, overnight treatment in the C-Vap...

You will Roux the day!!!!

Taking the time to do things right pays...

and pays... This is an example of what I am proud of most.

It takes time to make brown roux properly. And a cast iron skillet. You can't fake this and there is no gumbo out there worth a lick without it. Thanks Dan... you my friend, have soul.

Chef RF & NSYC

Delicious looking pics from Chef Ralph and his team at Naples Sailing and Yacht Club

Small Plates

Small Plates

Lobster Dumpling

Akashi beef shortrib, dashi agar, hon shemiji, asparagus tempura

House smoked salmon, alder, beets, maple, kumquats, sorrel

Salmon

Crab croquette, hot mayo, remoulade sauce in parts...

Crab croquette, hot mayo, remoulade sauce in parts

A Saturday in the cucina

Hey y'all... its been very busy here... I am not unlike some of the chef bloggers out there and have neglected posting for a little while. Here are some random pics...

Smoking Gun... all Michael Phelps had to do was tell everyone he was smoking some yogurt!!!

Jerusalem Artichokes


Pretty carrots from The Chef's Garden

Smoking yogurt and honey

Beef tenderloin

Surf and turf

Pork belly ready for cassoulet

Scallops and gnocchi

Foie Gras frozen in nitro and crushed. We used this as a garnish for lobster veloute.


Alan Benton's Country ham, melon, smoked yogurt gelee, pinenuts, crystal dagger lettuces
pignolis

different view

Naples Winter Wine Festival 2009

The Naples Winter Wine Festival 2009 has been yet another great success. Millions of dollars have been raised again this year for children in need in Collier County. I am always proud to participate and represent our Chapter at the festival. Amazing Chefs, amazing food and wine, and amazing people period! http://www.napleswinefestival.com/ This year I cooked with David Waltuck of the perennial NYC favorite, Chanterelle. Chanterelle has been in business for 30 years (30 years!!!) and Chef David has always stayed true to his amazing cuisine and loyal to his patrons. It was an honor to cook with him this year. Please check out Chanterelle at http://www.chanterellenyc.com/ and David has a new book out that is absolutely amazing. Link to his book is here . Here are a few pics from the Friday evening dinner.

CJ, David Waltuck, Lisa, Amy, and Roger. Great people... can"t wait to visit them in NYC!

Yogort panna cotta, passionfruit, starfruit, guava, pineapple.
Totally delicious and refreshing.

Bread from Artsian Bread Company. Thanks Todd!

Quail Egg, devilled, caviar

Cannolis

Cannolis filled with curried crab

Scallop and foie gras dumplings

Cured Salmon, hamachi, scallop

Foie gras on potato risotto

Polenta fries

Naples Winter Wine Festival 2009

Here are a few missed pics from the NWWF 2009

Fromage...