Sunday, July 22, 2007

Monday, June 25, 2007

Foie Fest 2007 - Part III

2005 La Spinetta Moscato D'Asti
2005 Colli di Lapio Fiano di Avellino
2000 Zenato Amarone
2004 Brancaia, Il Blu
2001 Poggio Antico, Madre
2003 Umberto Cesari, Liano
1998 Frescobaldi, Castelgiocondo, Lamaione
2003 Fontodi, Flaccianello Della Pieve
2001 Michele Satta, Piastraia
1999 San Felice, Chianti Classico Riserva, Poggio Rosso
2001 Viticcio, Chianti Classico Riserva
2000 Marchesi di Barolo, Barbaresco Riserva
2003 Castello Banfi Moscadello di Montalcino Florus

Foie Fest 2007 - Part II

Dinner on Friday Night @ Au Pied de Cochon

2003 Roberto Voerzio, Barbera D'Alba, Vigneti Cerreto
2004 Domaine Charvin, CdP
2004 Francois Villard, Cote Rotie, Le Gallet Blanc
2001 Masciarelli, Montepulciano D'Abruzzo, Villa Gemma
2003 Chateau La Tour Blanche Sauternes

Foie Gras Cromesquis

Codfish Fritters & Zuchini Flower Tempura

Foie Gras Poutine

Cured Foie Gras & Boudin Noir Tart

Duck Magret in Mushroom sauce

Duck in a Can

Soft Shell Crab stuffed with Foie Gras Tempura

Boison Ribs

Poached pear with Vanilla Ice cream

Crème brûlée

Oven-baked apple

Wild Strawberry Tart

Foie Fest 2007 - Part I

Let the Games Begin! First dinner at Montreal BYOB restaurant P'tit Plateaux.

1986 Ceretto Barbaresco Bricco Asili
2001 Cuvée du Vatican Châteauneuf-du-Pape
1997 Château Coutet Sauterns

We each had a simple soup or salad to start.

Great appetizer of Tourchon de Foie Gras.

My Main was the Duck Confit served with on a Salad along with gibblets and some slice of house duck procuitto.

Jay had the Venison Loin,

Tuesday, March 20, 2007

Pancetta Done!

Pancetta finally came down and I am thrilled with the result. Final weigh-in was about 1.5kgs.

Thursday, March 8, 2007

Tuesday, March 6, 2007

Monday, March 5, 2007

Pancetta gets Rolled

Now it's the pancettas turn to get out of the cure. Washed off the herbs & spices, added a bit more coarsely cracked black pepper and rolled it up, tied it up and hung it up. Weight was 1.9kgs.

Bacon Gets Roasted

Pulled out the belly that was in the Maple cure for Bacon and roasted it for about 3hrs till it hit 150 degrees internal temp. Then sliced it up and vacuum packed it in batches to freeze. Had to fry up a few slice to give it a taste. Turned out pretty good, nice level of saltiness but i found it a bit too sweet, i would prefer it to be more savory. Next time I will try a smoked bacon.

Monday, February 26, 2007

In the Cure

1 half went into a Fresh Bacon Cure (with added maple syrup) and the other half went into the pancetta cure. Both recipes come from Charcuterie. Now its time to wait for the cure then the bacon goes into the oven to finish off and the pancetta gets rolled and hung to air cure.

Bacon & Pancetta

This is my second attempt at curing meats. First was a Duck Breast Procuitto, that turned out pretty good.

This past weekend was a trek to Chinatown to pick up a whole belly to try as Bacon & Pancetta.