Tag: radish

Beef, Entree, Winter

36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Beef short ribs are one of my favorite ingredients to use, developing deep, luxurious flavor when braised.  The biggest challenge in using them has always been trying to give them a refined presentation.  Rather than using a traditional braise, this time we tried cooking them sous vide to give them a more uniform appearance. The interesting thing about preparing this product sous vide is that … Continue reading 36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

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Entree, Seafood, Spring

Potato Crusted Sea Bass with Easter Egg Radishes, Lemon-Chive Butter Sauce

For this dish I prepared the sea bass sous vide, cooking it against a plexiglass backing in the bag to preserve the shape.  The sea bass cooked at 140 degrees Fahrenheit for twenty minutes, then it was shocked in an ice bath to stop the cooking process. When I butchered the sea bass I reserved the scrap, which was combined with fresh shallots, heavy whipping … Continue reading Potato Crusted Sea Bass with Easter Egg Radishes, Lemon-Chive Butter Sauce

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Appetizer, Winter

Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette

  This was an interesting dish prepared for a Chefs Table recently, combining the sweet and meaty flavor of sweet breads with a tart salad, peppery radishes and sweet, peeled grapes. I’ve previously covered sweet breads extensively, it’s one of my favorite preparations. The local “Easter Egg” radishes were prepared by vacuum sealing them in a bag with butter, salt, pepper, shallots and thyme, then … Continue reading Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette

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