Wild Alaskan Salmon, sweet corn risotto, house cured bacon, pearl onions and ramps.
This is a row of plates waiting for rainbow trout; fresh artichokes, pearl onions, radishes, English peas and golden beets with a smoked tomato vinagrette.
Fresh artichoke and ramp brushetta. First we soaked the bread in browned butter, then topped it with a ramp pesto, sliced artichokes and parmasean cheese before toasting it and topping with a chifonade of ramp tops. I want to run this again but with Lake Erie Creamery Carphilly cheese melted over top.
House cured bacon that is sliced up and ready to go. I was really happy with how this bacon turned out. It's Curly Tail Ranch pork that I cured it for 7 days in equal parts sugar and salt with garlic, thyme, and chili flakes. After rinsing off the cure I cooked the large pieces at 200 degrees for 2 hours. The sweet and salty flavor is really enjoyable without cooking the bacon any longer. I thought the slices of this bacon that I crisped up lost alot in depth of flavor. The process is really simple, It's definatly worth doing again.
Wild Alaskan Salmon, sweet corn risotto, house cured bacon, pearl onions and ramps.
This is a row of plates waiting for rainbow trout; fresh artichokes, pearl onions, radishes, English peas and golden beets with a smoked tomato vinagrette.
Fresh artichoke and ramp brushetta. First we soaked the bread in browned butter, then topped it with a ramp pesto, sliced artichokes and parmasean cheese before toasting it and topping with a chifonade of ramp tops. I want to run this again but with Lake Erie Creamery Carphilly cheese melted over top.
House cured bacon that is sliced up and ready to go. I was really happy with how this bacon turned out. It's Curly Tail Ranch pork that I cured it for 7 days in equal parts sugar and salt with garlic, thyme, and chili flakes. After rinsing off the cure I cooked the large pieces at 200 degrees for 2 hours. The sweet and salty flavor is really enjoyable without cooking the bacon any longer. I thought the slices of this bacon that I crisped up lost alot in depth of flavor. The process is really simple, It's definatly worth doing again.
3 comments:
Michael, I just got myself caught up on your blog.
Your plates look amazing and the menu sounds great. Really, truly, it seems that you've hit a great stride.
I am VERY eager to check out BRC as soon as we get home; it will be one of our first stops. I had plans to get there before we left on this trip but that didn't happen.
I like that favorites list. I may co-opt it for Facebook or my blog.
I do have one nit-pick. Why are you ordering croissants from Sysco? Isn't there a local bakery that makes them? I would imagine that the Sysco ones are made with hydrogenated fats, no? Do you not have the staff to make your own breads in house? I know that's probably a big undertaking but it would be great if you could do it.
Diane, thanks for the nice comments. Sysco Croissants are the cure during a transitional phase for us after the closing of Lopresti's. We started out making our own bread for dinner, but there just isn't enough space to do it properly on a large scale. We are getting bread from a bakery on the east side, the name escapes me right now. I would assume there is something closer to Oberlin though. Rest assured that Sysco is not our long term solution though.
I did use it and I gave you and Corie credit for it-
http://athomearoundtheworld.blogspot.com/
Post a Comment