November Eats & Kitchen

Just a few pics of our food and kitchen this late autumn...

on the line with Brian in garde manger, Jeff on roast and JP on veg and pasta

caramelized apple tart with sherry fig ice cream

fig breton

grilled shrimp with caramelized fennel and semolina

lamb chops with spicy carrots

JP plating sauteed brussel sprouts with bacon

Jeff

mustard glazed lamb

so deliciously sweet, nantucket bay scallops in the raw

lamb and duck resting

pappardelle

fennel bulbs

octopus on the grill

black bass with sweet potato puree, brussel sprouts...

red wine sauce with lemon thyme

order for table 28

olives and cornichon

brussels with bacon

the pappardelle with local oysters, goat cheese and arugula

Scagliola Wine Dinner

  Earlier this spring, in March, we enjoyed the pleasure of meeting the proprietor and winemaker of the Piedmontese winery, Scagliola. Their wines are beautiful, elegant and fresh. 

   Jeff's Cotechino sausage was a hit and the best sausage I think he has ever made!

   Everyone enjoyed themselves, including our parents. 

   The delicious mackerel was served with littlenecks and a spring vegetable ragou. 

   I made a Piedmontese specialty fennel and black pepper grissini, sprinkled generously with salt. 

   The dessert featured my most favorite of fruits--besides passionfruit, the Bergamot orange. I made a semifreddo with candied Bergamot orange and mocha sauce, encrusted in hazelnut meringue crisps. 

   The plating line in the kitchen...

  

   

   Jeff slicing the richly braised beef and Jamie plating spring vegetables. 

A Few Winter Foods...

At lunch, a beautiful plate of roast Delicata squash and parsnips brightened with herbs, frisee and beet vinaigrette.

The always satisfying steak tartar.

A hearty and nutritious side of Tuscan kale.

Pistachio Pithiviers, before they go into the oven...

Delicate saffron poached pears.

Making Pasta

First thing every morning, Jeff makes pasta for the day. It's a beautiful process to watch and quite delicious to eat! 

A motor operated Italian machine helps quicken the process of rolling out the dough.

Sheets ready to shape.

Making ravioli...

Oxtail and goat cheese ravioli is the final product.

Some of the pasta cut in to pappardelle.

Here is the pappardelle with Bolognese sauce, yum!

Sunday Brunch in Late November

The first snow flurries of the season fell early this afternoon in Hudson. It was almost nice to see, though I would rather it still be warm outside.

On a more positive note, it made for a lovely day to sit at the bar and enjoy a glass of champagne with some of our great brunch items.

The Duck Confit Hash W/ Poached Eggs is one of our signature brunch items, and one I am completely addicted to. I eat this almost every Sunday. With a little sriracha on the side of course.

Nina opted for the Pan Roasted Tile Fish, W/ Spicy Haricot Vert, Crispy Onions and Aioli
It wasn't the busiest day ever but sometimes its nice to enjoy a Sunday afternoon ourselves.

Breakfast of Champions

I'm always looking for a tasty breakfast that will get me through a few miles of running, tennis etc. Three of my favorite things really keep me going: German whole rye bread, Greek strained yogurt and honey. I was just given this fantastic raw Sage honey as a gift. It's sooooo delicious and just feels good when you eat it. Ever had sage tea? Fresh or dried it is restorative, incredibly soothing and pleasurable.  

Portland, Maine Take 3: The Fabulous Pizza at Flatbread

We love a good pie. And at Flatbread they do things right, organic ingredients, a hand-made wood burning oven, fresh local greens and beer. I could go for a slice right now!

We ordered a mushroom and house-made no nitrate pepperoni.