Archive for the Pastry Category

Veal “meatloaf”

Posted in beef, charcuterie, Chef, farm, Herbs, My Work, Pastry, The Greatest Animal, Wilbur Cox Jr. with tags , , , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Iowa prosciutto wrapped veal meatloaf, pomme dauphine, romanesco, sauce perigord, Sorrell

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Local Venison

Posted in cheese, Chef, eggs, farm, foie gras, grains, jams and jellies, mushrooms, My Work, Pastry, Tools, vegetables, venison, Wilbur Cox Jr. with tags , , , , , , , , , on January 20, 2016 by wilburcoxjr

Sous vide Rare, Sunchoke puree, beech mushrooms, gnocchi parisienne, sour leek jam, foie gras granola

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Tenderloin of Elysian Fields Lamb

Posted in bacon, Chef, Equipment, fruit, jams and jellies, Lamb, My Work, Pastry, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , , on January 12, 2016 by wilburcoxjr

Whenever I use lamb saddle, I always have the tenderloins left over because they are small and difficult to cook and serve properly.  I use four tenderloins and fuse them together with transglutaminase.  They are then wrapped in bacon, sous vide to 132* and then crisped in the pan.  Served with soubise, gnocchi parisienne, pear-rosemary jam. 

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A Trip To Stonemill Bakery

Posted in breads, Chef, Fermented, grains, My Work, Pastry, Wilbur Cox Jr. with tags , , on October 17, 2015 by wilburcoxjr

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Parisienne Gnocchi

Posted in a chefs kitchen, bacon, braise, charcuterie, Chef, chicken, eggs, foraged, Herbs, mushrooms, My Work, Pasta, Pastry, The Greatest Animal, Wilbur Cox Jr. with tags , , , on September 11, 2015 by wilburcoxjr

Parisienne style gnocchi, braised smoked bacon, chanterelles, braised chicken thigh, crispy chicken skin, garlic puree thickened chicken jus, herbs

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Cheesecake Semi-fredo

Posted in Chef, Herbs, My Work, Pastry, pickled fruit with tags , , , on May 2, 2015 by wilburcoxjr

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Blueberries, lemon, oreo

Cheesecake

Posted in bacon, Chef, Chocolate, fruit, jams and jellies, My Work, Pastry, sugar with tags , , , , on April 9, 2015 by wilburcoxjr

Graham, peanutbutter mousse, banana jam, nutella, candied bacon

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