ACJ 014| Ceviche
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.
This "reconstructed" berry pie is a simple play on a traditional favorite. I love macerated berries in the summer time, and who doesn't like a good berry pie? This dessert takes half the work and a third of the time as a normal berry pie, and by rethinking its structure, it allows you to keep your berries moist and macerated in a delicious simple syrup while keeping your crust crisp and flaky.
Simple vegetable stock recipe.
There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.
Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.
An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing