Archive for gnocchi parisienne

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


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.