Gratuitous Food Photos
I’ve collected more photos from work. Above, you will see (although it’s pretty blurry) my photo of the amuse bouche I came up with the other night. It’s prosciutto rolled around blue cheese, with honey dabble and micro greens.
This is the duck confit tart we make. “Confit” basically means something is cooked in a viscous liquid, which can be either fat or syrup. In this case, it’s duck confit, which means it’s duck meat cooked in duck fat. This is a traditional French cooking method, and chefs REALLY like using duck fat in their dishes. The components of this appetizer are: tart shell, duck confit salad (duck confit, shallots, thyme), micro greens, raspberry gelee, roasted hazelnuts, and truffle vinaigrette. Truffle oil is another very popular ingredient in fine dining. I don’t quite understand why yet, because it smells awful. And it doesn’t taste much better. But perhaps I will learn.
Okay, this is not quite the osso buco part. This is pork shank, cut horizontally to make the osso buco. It’s seared, then roasted in its own juices, and usually reduced to the point of deliciousness. These are the pork “shanks” on the roasting pan.
Sometimes there are strange leftovers in the kitchen, such as chicken skin. A co-worker decided to roast the chicken skin and make a chicken skin salad sandwich as a lunch special. Yum! (Although we all thought the skins looked like squirrel skins, which made them significantly less appealing.)
Really, I could eat my weight in any of the bread items we have on the menu, whether it be this grilled bread (olive oil, salt, pepper, and grilled), caesar salad crostini (garlic, butter, herbs, cheese on focaccia), or pita chips (pita, roasted garlic oil, salt, herbs).
This is our mozzarella salad, although I think it’s a sandwich! It’s fresh mozzarella, oven roasted tomato (with herbs), piece of grilled bread, basil pesto, and balsamic syrup (which is really just balsamic vinegar reduced to syrup).
The panache salad: mixed greens, cherry tomatoes, shredded carrots, shaved onions, and balsamic cider vinaigrette.
Roasted vegetables include: eggplant, tomatoes, onions, red peppers, garlic. Two different spreads on the focaccia: artichoke spread and acorn squash puree.
Maine lobster salad rolls!!!!
Caesar salad with aforementioned crostini.
Special entree from weeks ago, so I’ve forgotten some of the ingredients.
Special appetizer. I love it when we make pasta!!!
The hummus is quite good!
And now for some of our desserts!
You’re welcome for the gratuitous food photos. I claim no responsibility for your hunger!