Got all of my stuff moved into Jamesport yesterday. The apartment isn't quite ready, so it's being stored in the barn at the Inn. Had the opportunity to have dinner with my roommate last night at one of my favorite NYC restaurants The Spotted Pig. Started with some of their incredible pickles, chicken liver on toast, and something called Devils on Horseback.
Even I had never heard of these things before so of course I had to try them. They turned out to be prunes stuffed with a wonderful stewed pear and then wrapped in a hearty applewood smoked bacon. The combination of smokey salty bacon with the sweet bite from the warm prune was enough to make any heart swoon (especially mine). Just awesome...
Next we had a little appetizer of sheeps milk ricotta gnudi with brown butter and sage. This dish was near life changing.
These things were MAGICAL. The bowl was filled with several perfectly seared spheres of cheesy goodness. After stabbing the ball with your fork, a quick swirl in the brown butter sauce is necessary. Upon biting down on the gnudi, it nearly explodes on your tongue with warm sheep's ricotta cheese. A cheese "caviar" if you will! Nutty brown butter and warm sage flavors danced on the palate. For those that know me, I tend to dabble in the fields of science and food, often creating flavors and textures that are different and surprising. This dish on the contrary, was totally familiar and yet it was very new and surprising for me. Just goes to show you that one must always be open to receive new experiences. Just let it sweep you away and hang on for the ride. Really eye opening...
Also had an entree of beef tongue, pickled beet, and duck fat potatoes. Plate was beautifully garnished with dollops of creme fraiche, cornichons, and dill. The tongue had been delicately braised and then grilled, so while it maintained the look and feel of a nice smoky grilled steak, it could literally be cut with a fork. Crisp fingerling potatoes were fried in duck fat, and the thinly sliced pickled beets and cornichons added just the right amount of sourness to cut through the fat. It was clearly a well thought out dish! Sorry, no pictures...
On a final note, just thought I'd share a great website I found about salt. I've personally written about the subject several times, and believe that learning how to properly season food is one of the most basic and important skills a cook can posses. It's just as important for a home cook to know how to properly salt food. It really does make all the difference. Check it out at Salt101.com!
Even I had never heard of these things before so of course I had to try them. They turned out to be prunes stuffed with a wonderful stewed pear and then wrapped in a hearty applewood smoked bacon. The combination of smokey salty bacon with the sweet bite from the warm prune was enough to make any heart swoon (especially mine). Just awesome...
Next we had a little appetizer of sheeps milk ricotta gnudi with brown butter and sage. This dish was near life changing.
Also had an entree of beef tongue, pickled beet, and duck fat potatoes. Plate was beautifully garnished with dollops of creme fraiche, cornichons, and dill. The tongue had been delicately braised and then grilled, so while it maintained the look and feel of a nice smoky grilled steak, it could literally be cut with a fork. Crisp fingerling potatoes were fried in duck fat, and the thinly sliced pickled beets and cornichons added just the right amount of sourness to cut through the fat. It was clearly a well thought out dish! Sorry, no pictures...
On a final note, just thought I'd share a great website I found about salt. I've personally written about the subject several times, and believe that learning how to properly season food is one of the most basic and important skills a cook can posses. It's just as important for a home cook to know how to properly salt food. It really does make all the difference. Check it out at Salt101.com!
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Taylor
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