The FourCoursemen » Venison

March 13th, 2010

Patrick — Tue, 06 Apr 2010 22:35:42 +0000

Roasted Carrot Salad w/ Venison Tenderloin, Candied Coriander, Orange Yogurt, Pistachios, Chervil

w/ Schiopetto, “Blanc Des Rosis”, IT ‘06

White Bean Soup w/ Apricot, Crisped Proscuitto, Chili Flake, Rosemary Oil

w/ Molnar Family, Chardonnay, CA ‘07

Braised Tripe w/ Glazed Chipolini, Fingerling Potato, Fava Bean, Dijon

w/ Niner, Sangiovese, CA ’06

Wild Striped Bass w/ Marinated Little Neck Clams, Red Pepper Puree, Briased Celery, Tomato, Capers

w/ Rosa del Golfo, “Scaliere” Negroamaro, IT ’07

Chocolate Espresso Gateaux w/ Fennel Creme Anglaise, Port-Poached Pear and Fennel

w/ Graham’s, “Six Grapes” Porto, PT NV

Happy Birthday Kaya!! Thanks for bringing twenty six people, for us to talk into eating tripe.

Saturday November 7, 2009

admin — Wed, 30 Dec 2009 19:13:07 +0000

“Tea Sandwiches” w/ Turnip, Beet, Goat Milk Butter, Red Wine Viniagrette
w/ Lillet and Cava Aperitif

White Bean Soup w/ Mussels, Chorizo, Kale, Tapenade Crostini
w/ Coenobium, Lazio Bianco, IT ‘06

Venison Au Poivre w/ Creamed Chantrelles, Carmelized Pear and Onion, Parsley Leaves
w/ Gallet, Cote Rotie, FR ’05

Duck Leg Confit w/ Rosemary Compressed Carrots, Orange and Pecan Salad, Rooibos Tea Sauce
w/ Aux Trois Freres, Cotes de Castillon, FR ‘05

Chocolate “Tres Leches” w/ Caramel Cream, Sour Cherries, Sweet Cherry Sauce
w/ Leopold Brothers, Michigan Tart Cherry Liqueur, NV

A quiet weekend

Randolph — Sun, 29 Jul 2007 23:27:53 +0000

No dinner this weekend and I have to admit I feel slightly off this Sunday. Eddie is off visiting family, Damien down in New Orleans, and I had a wedding to attend. I did make a dill snaps this weekend and will have a taste test in a few days. Dill is a funny thing for me, so I’m very curious about this experiment. I have expectations that once in the freezer it will turn into a most refreshing thing to drink, but I could be completely wrong and out a bottle of vodka!

This evening I picked my first batch of fresh greens for a venison dinner with my parents. They were so delicate and full of flavor- so unlike the bagged mixed greens found in the grocery. Wish I had double the amount growing. What I noticed most was the amount of water in them- some of them were almost juicy, certainly not soggy, but crisp and delicious.

I’m also thinking of pickling the mass of green beans that are growing in the back. More on that when it happens. I see pickled red onions in the near future too.

Scandinavian!

Randolph — Sun, 08 Jul 2007 06:34:24 +0000

Or at least it was scandinavian inspired food. I had been watching episodes of New Scandinavian Cooking and the guys were into doing a themed dinner. Here is what we russled up:

Chilled Beet Soup with Bacon
Gravlax with Dill Crème fraîche
Shrimp with Aquavit, Fennel, Chilies and Sourdough Boule
Juniper Crusted Venison, caramelized Onions and Potatoes with a Walnut Taratore Sauce
Ginger baked Apples with Chèvre and Toasted Almonds

We also had two vodka snaps that I made- a wonderful Lemon Coriander Snaps, and a spicy Blueberry Cinnamon Snaps. Skål!