Archive for August, 2010

House Burger

Posted in house ground burger with tags on August 30, 2010 by Chris Amendola

This is a horrible picture but I had to post it.

We had a lot of beef scraps left from butchering steaks and a case of pork fat that was given to us along with 290.1. So I had to do it; we made an 80/20 ground beef, made it into burgers and cooked them on our wood grill.

They were incredible. We ran them on the menu for a couple days and they sold like crazy.

I suggest this to anyone that has some extra pork fat laying around, or just go get some.

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Veal part 2

Posted in blanquette de veau with tags , , on August 30, 2010 by Chris Amendola

As we moved on with the different sections of our veal, we got to what would be the t-bone section. We deboned the whole thing and glued it all back together. Then sous vide it again in milk and did it blanquette de veau style.

In its whole, it didn’t really come out as white as I would have liked but over all it was an amazing dish. We served it with a celery root puree and white carrots cooked in clarified carrot juice.

On to the leg.

The New Team Member

Posted in Country ham, Pig with tags , on August 25, 2010 by Chris Amendola

I would like introduce everyone to 290.1 (tag number), 290.2 did not make it back to Allium with us, he stayed at Mezze. We received 290.1 from a local farm in the northern part of Mass. Hes going to be around our restaurant for a little while.

Once we broke him down, we started with the curing. First was the ham which I decided to make into a country ham. Just did it in a simple cure because we really wanted to keep a strong flavor of the ham. It was cured with TCM, salt and brown sugar.

I was reading online last night that when making a country ham, use an opened brown paper bag to wrap around the ham; I decided to give it a try.

We wrapped that in cheese cloth to hang in the walk in for the next 50 days and then we’ll wash off the cure and hang it for another 6 months.

Next we moved on to the lardo and the cheeks. For this cure we used TCM, salt, sugar, thyme, juniper berries, red pepper flakes, and anise seed. These should only take a couple weeks until they are ready and let me tell you, I can’t wait!

Veal part 2

Posted in Veal with tags on August 24, 2010 by Chris Amendola

Last week, half of veal arrived from Black Queen Angus Farm. Here is the first of our veal dishes.

We braised the veal ribs, pulled the meat and pressed it. The loin we sous vide in milk, it was served with confit carrots. It went over pretty well, still have a lot more veal to go.

Veal

Posted in Veal with tags on August 20, 2010 by Chris Amendola

A half of veal arrived in my kitchen the other day fresh from a farm in northern Mass and I am really pumped up about it.

It came in primal sections which I tried to put it back together for this pic.  Tomorrow we will be using the rack, then moving to the loin section hopefully around Monday. I would like to make sausage out of some the meat, but it might be a little while before I get to it.

This Monday, we will be getting half of pig that I am really excited about, too. More pictures will be coming soon.

Saving for the Winter

Posted in canning with tags on August 20, 2010 by Chris Amendola

It’s time to start stocking up for winter.  Local peaches are in season here, so I decided to do some canning.

This batch is in a light simple syrup, with just a pinch of ascorbic acid to raise the ph a little. I will be doing a canning and pickling demonstration next month, so I need to practice up.

Passion Flower

Posted in Uncategorized on August 16, 2010 by Chris Amendola

I was really happy when I got home tonight, finally, a full bloom on my Passion Flower.  It has taken two years for this to flower.

I found this plant when I  was in Charleston SC and took a trimming, it grew crazy fast and made buds but it never bloomed. I am really pumped up about this, such an awesome flower.