Getting at the Root of American cuisine
NPR’s Libby Franklin interviews chef Brian Hardesty.
Listen here: http://news.stlpublicradio.org/term/brian-hardesty
Beginning a squab stock
All of the bones, heads, feet & everything we don’t use for a dish usually ends up being used to make a sauce or stock …
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Preserved Wild Boar, Bacon Marmalade
Preserved meats were the ideal way to make it through the winter back in the old days. We confit the wild boar shoulder, which means …
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Barnyard Buddies on a Three Way Street
When it comes down to it, pates and terrines were and still are the perfect way to use up scraps of meats from other recipes. …
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Grilled Quail
Quail should be a finger food, enjoyed by the whole table. We use Coturnix Quail, which are petite birds with very flavorful meat. We grill …
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Seared Sweetbreads and Oregon Truffles
Veal sweetbreads poached, pressed, & seared with Truffle Demi Glace and fresh Oregon Truffles
Creamed Lobster with Brandy, Fried Bread
Maine Lobster claw & knuckle meat, shallots, garlic, herbs, spanish brandy, cream on fried homemade bread
Boiled Mackerel with Plums
Spanish Mackerel poached in riesling, served over Wild Watercress, finished with warm plum sauce
Stuffed Goose
Sassafras Valley Farms Goose stuffed with local brown rice, bacon, Oregon truffles, Goose Liver, Gooseberries. This was served for family meal.
