Archive for March, 2010

Bacon and Eggs

Posted in Breakfast, truffle with tags , , on March 21, 2010 by Chris Amendola

One of my favorite food groups…..breakfast, just done up a little.

This was my lunch yesterday; 36hr sous vide pork belly, soft scrambled eggs with fines herb, cream cheese, smoke powder and black summer truffles. Talk about a good way to start the day!

I have a few tastings I am going to do this week for some guests, so there will be more to come with the truffles.


Black Summer Truffles

Posted in truffle with tags on March 21, 2010 by Chris Amendola

This past Friday, I was walking into work when one of my purveyors called me and said he had gotten some first of the year summer truffles from Italy in for a customer. They had changed their mind and canceled their order.

He asked if I would like to buy them at cost so he didn’t have to sit on them the over the weekend. He offered me 8oz of Italian Black Truffles for $125. I couldn’t resist such a great deal so I bought them for my personal use.

This week there is going to be truffles on everything!

Local Rabbit

Posted in Sous vide rabbit with tags on March 14, 2010 by Chris Amendola

We had some really nice rabbit come in today, so I decided to cook it for some VIP guests.

This is bacon wrapped rabbit, farro and carrots. I decided to try something a little different. I sous vide the rabbit at 52 degrees Celsius with thyme for approximately two hours, crisped the bacon & served.

It came out spectacular.

Spring Is in the Air

Posted in Spring with tags on March 10, 2010 by Chris Amendola

Walking around the streets of DC, I have been finding patches of spring onions everywhere. I think seeing all these random plants around the city is one of my favorite things.

After my first interaction with snow I can’t wait for warmer weather. Funny how my first winter in DC was the winter with the most snow in 100 years!

I love spring, I think it is one of the best times of the year. The spring onions, morels, ramps and berries start coming back in season, I cant wait.