218 replies to this topic

[chopjwu12]

[yvonne johnson]

Great pics.

Dave, I have a question re the delicious meal. How did you manage to keep so many poached eggs soft? Poach in batches and place in low oven?

ETA: Maybe I have a better idea. Have several pans of boiling water and poach all at once?

[chopjwu12]

Well because im by myself most of the time in the kitchen i had to come up with a way to do eggs that wouldn't take me so long. I like the sous vide egg but its not always the best way to go. Sometimes i like the texture of that firm white. So what i do is right before the dinner i poach them all and shock them like a veg. Then leave them at room temp and pop them in the oven to get them nice and warm again. I wouldnt say its fool proof by any means but the results are good. If i could do them in a couple pots to order i would. But for what i do, it would never work.

[Daisy]

This was a wonderful meal. That duck confit hash with the poached egg! And the dessert!! The starter with duck prosciutto was fantastic as well. Dave, when you get a chance would you post the menu?

[changeup]

I saw a segment on tv about Tavern on the Green poaching hundreds of eggs ahead of their Sunday brunch service - all cooked then immediately shocked, eventually re-warmed with a quick dunk in boiling water followed by a warm spooning of hollandaise then out the door. Figured that was the standard approach for everyone.

[Suzanne F]

I saw a segment on tv about Tavern on the Green poaching hundreds of eggs ahead of their Sunday brunch service - all cooked then immediately shocked, eventually re-warmed with a quick dunk in boiling water followed by a warm spooning of hollandaise then out the door. Figured that was the standard approach for everyone.

It was at a place where I worked the dreaded brunch. But we only had to plate a few at a time. I could see flashing them in the oven to rewarm, esp. if you need to send out a lot at one time: poach, shock, drain, lay out on parchment on a sheet tray, then into the oven when needed for service.

Dave, if it's not a trade secret : did you make your own duck prosciutto, or use the stuff from D'Artagnan? I always have some of theirs on hand, just love the stuff.

[chopjwu12]

The only thing i dont make at home is ice cream. Everything else is made at home. For this dinner the panchetta the cured eggs and the proscuitto were all made here. I have had theirs though and it is indeed very good. But these dinners are very much about my own exploration so i try to do a lot of things i havent had a chance to do under the shackles of ownership.

Here is the menu

Duck Carpaccio
apricot, thyme, arugula, pine nuts

Corned Duck
heirloom potatoes, spring onions, poached egg, burnt ketchup

Carbonara
Goose pancheta, favas, peas, pecorino cream

Goose Sausage
pickled daikon, lily bulb, yu choy, forbidden rice puree

Foie Gras Donuts
foie glazed apartment made donuts filled with strawberry foie curd

[marauder]

I once had a line cook who thought rewarming poached eggs in the pasta tank would be a good idea...you know where this is going...

Dave,

you need a paco jet...perfect batch size for what you're doing. put it on your Christmas list. lol

[chopjwu12]

I have a paco jet fund already. A little portion of each week goes towards it. But sadly i needed a bunch of things for the apartment to step it up a little. It will come though dont you worry.

[chopjwu12]

Just wanted to say thanks you all very much for coming this afternoon. It was great to see everyone and i hope the lunch was to everyones liking. I had a lot of fun doing it and it was nice to be back in an actual kitchen again! Its going down again on august 6th. Its going to be a dinner this time and more details will follow.

Again thanks for all your support!

[Sneakeater]

"Thanks" from you to us for this is one of the dumbest things I've ever heard.

Let me put this from the diner's perspective: put Dave near a stuffed fowl and great things will ensue. Guaranteed.

[Daisy]

That quail was delicious. The kale stuffing, the little fried drumstick, those poached quail eggs--oh my.

It was a very nice meal, I also especially loved the pickled shallots that came with the bacalao.

ETA: Also a shout out to the squid ink/lemon sauce with the octopus. Lip-smacking.

[Suzanne F]

Small consolation to me that I was sharing a zillion tapas at Amada in Philadelphia, good though they were.
Ooh, but I might be around on August 6!

[Sneakeater]

Joining in the shout-out to the squid ink/lemon sauce with the octopus. Superb.

[chopjwu12]

i will join on that shout out. That lemon sauce was awesome.