Ted Lang stopped by the kitchen yesterday and brought me the best hazelnuts that I have ever tasted!!
These are organically grown in the Lorane Valley of Oregon. The hazelnuts are custom cracked, hand selected and sorted just prior to shipment.
If you want the best hazelnuts you’ll ever have email them at: trufflebert@aol.com
Archive for April, 2008
Trufflebert Farm
Posted in farmers, products, taste on April 24, 2008 | 1 Comment »
Stick!
Posted in black truffles, charcuterie, compressed, execution, foie gras on April 24, 2008 | Leave a Comment »
Foie Gras destined for the center of a country pate.
Housemade Bacon
Posted in alan benton, charcuterie, friends on April 24, 2008 | Leave a Comment »
this cured for 4 months, thanks to my friend Alan Benton for the inspiration!
The 5th Anniversary of FIG
Posted in friends, inspirations on April 24, 2008 | 3 Comments »
FIG has always been my favorite restaurant in Charleston so when Mike Lata called me up and asked me if I would cook a course for his anniversary dinner I was thrilled. It was really great to cook alongside such talented chefs. This was a really, really good dinner…Below is the menu.
Hors d’ oeuvres
Craig Deihl, [...]
Broccoli Seeds
Posted in silly on April 24, 2008 | 2 Comments »
these are very soft and pop like caviar, thought about using them on a fish course but it took thrity minutes to pick the seeds in the picture above…wish I had a few extra hands….
Napoli Carrots
Posted in biodynamic, fresh, inspirations, local, our kitchen garden, products, respect, taste on April 24, 2008 | Leave a Comment »
these took forever to grow, but they tasted awesome, braised in carrot juice and finished with a little citrus zest
Local Shrimp
Posted in compressed, execution, farmers, ice filtration, local, meat glue, products on April 24, 2008 | Leave a Comment »
cucumber, jalepeno, sweetened buttermilk
Crab Tail
Posted in Uncategorized on April 24, 2008 | Leave a Comment »
these were on the tv show deadliest catch, they came form the boat “the time bandit”…super cool
they taste incredible with a very soft “lobster like” texture…why have we been throwing them away??
The “Ideas in Food” Dinner
Posted in McCrady's guest chef series, contact, friends, ideas, inspirations, respect, society room on April 20, 2008 | 5 Comments »
June 29th, 2008
We are very proud to announce a guest chef dinner with two of the most exciting chefs in the country, Alex and Aki from www.ideasinfood.com. We have been huge fans of their blog for years and have become great friends in the meantime.
The dinner will be 12 courses starting at 6:30pm in one [...]
White Chocolate and Caviar
Posted in chocolate, random, silly, taste on April 16, 2008 | 1 Comment »
Years ago I read about this flavor pairing. It’s quite strange to think about but tastes wonderful together.
here we took cream cheese, white chocolate and greek yoghurt and made an ice cream with no additional sugar. It was awesome with the salty roe. The brown butter crumble added a nice nutty flavor that complemented the now [...]
Snacks
Posted in charcuterie, cvap, estagiere, execution, foie gras, taste on April 16, 2008 | 1 Comment »
this is a fun way to start a tasting menu..it’s crispy foie gras croquant with truffled chicken liver mousse
Country Pate
Posted in black truffles, charcuterie, cvap, estagiere, execution, old skool, pork, taste, thoughts on April 16, 2008 | Leave a Comment »
preppin the country pate….using housemade bacon for pate work is rewarding..this came out really good. can’t wait to make another one with different flavors, that’s the cool thing about it…endless possibilities…and btw the cvap rocks for charcuteries work
Foie Gras
Posted in Uncategorized on April 10, 2008 | 1 Comment »
Fish Rinds
Posted in Uncategorized on April 10, 2008 | 2 Comments »
Puffed Fish Skin with Vinegar Powder, fish and chips anyone??
Estagiere
Posted in estagiere, friends, ideas, inspirations, team on April 10, 2008 | 2 Comments »
We have been lucky enough to have some incredible chefs staging with us for the last couple of weeks. It really allows us to work on some things that we normally wouldn’t have time to do. It’s incredible how much you can accomplish with a fresh set of eyes and open ears. Thanks to Robert, [...]
Perigord Black Truffles
Posted in black truffles on April 8, 2008 | Leave a Comment »
these were layered into a foie gras terrine
Gifts
Posted in friends, luck on April 8, 2008 | Leave a Comment »
this is a good luck gift from my friend Saramel
Red Ribbon Sorrel
Posted in Uncategorized on April 8, 2008 | 1 Comment »
I planted this on January the 21st….and all of a sudden it decided to grow the other day…great lemon flavor
Garden Onions
Posted in biodynamic, products, taste on April 8, 2008 | Leave a Comment »
these are some Texas 1015 onions that we are growing for our restaurant. They taste great when they are this size but I can’t wait for them to get huge and sweet
Confit of Lamb Neck
Posted in Uncategorized on April 8, 2008 | Leave a Comment »
Date Puree, farro Verde, Thackeray Cabbage
Thanks to Damon Campbell for prepping and cooking the lamb neck.
Thickened Olive Oil
Posted in Uncategorized on April 8, 2008 | 2 Comments »
Recent Pics from our Kitchen Garden
Posted in biodynamic, our kitchen garden, products on April 4, 2008 | Leave a Comment »
Bacon, Egg and Cheese Gougeres
Posted in alan benton on April 4, 2008 | Leave a Comment »
we filled these with aged sherry cream, they ended up looking kinda like creme puffs.
Star Provisions
Posted in charcuterie, execution, friends, inspirations, respect on April 4, 2008 | 3 Comments »
I was recently invited to cook dinner service at The Quinones Room at Bacchanalia with my friend Andy Carson. Wow, what a humbling experience that turned out to be. Anne Quattrano and her staff are incredible hosts and operate one of the most impressive businesses I have ever seen. The cured meats program is mind [...]
Tomatoes
Posted in biodynamic, not quite there..., our kitchen garden, respect, seed saving, staff, taste, team on April 4, 2008 | Leave a Comment »
Wild Char Roe
Posted in nutriose on April 4, 2008 | 1 Comment »
with smoked ice cream and crispy blood orange
Spicy Pork Rinds with Beer Powder
Posted in pork, puffs on April 4, 2008 | 2 Comments »
We have been making some great pork skins lately, thanks to some direction from our friend Andy Hayes. Clean the fat away, cook for 81C for 12 hours. Clean the fat, deydrate, fry and season.
Langston Progress Peas
Posted in Uncategorized on April 4, 2008 | 3 Comments »
We started picking these a couple of weeks ago. Super Tasty
House made Butter
Posted in Uncategorized on April 4, 2008 | 1 Comment »
It doesn’t get much better. What a fun thing to make. We used local milk from grass fed jersey cows
Nitro Grits
Posted in execution, farmers, liquid nitrogen, nitro on April 3, 2008 | Leave a Comment »
We have always heard that the secret to good grits is cold milling. In fact, people use to rush to be the first in line at the mill to get the grits first while the mill was still cold in the morning. We realized that we have the ability to control the tempurature using liquid [...]
From our Garden
Posted in biodynamic, garden, our kitchen garden, products, respect, staff, taste, team on April 3, 2008 | Leave a Comment »
From left to right:
Napoli Carrots, Forono Beets, Shunkyo Radishes, Albino Beets, Easter Egg Radish
Cured Egg Yolks
Posted in salt on April 3, 2008 | 4 Comments »
A really neat technique. Now we start playing with flavoring the salt
A gift from the Quinault Indians
Posted in fresh, purveyors, respect, taste on April 3, 2008 | Leave a Comment »
Wild Sturgeon
buy some from Tyler
The handy work of Jaques Larson
Posted in Uncategorized on April 3, 2008 | 1 Comment »
Farro
Posted in anson mills, biodynamic, garden, our kitchen garden on April 3, 2008 | Leave a Comment »
this stuff takes forever to grow, and then the deer eat it, thank god for Anson Mills
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