I wanted to create a dish that would celebrate the eggs from our garden. Most of our chickens are bantam breeds and they produce small multi-colored eggs. Since we only have 15 chickens there are not many eggs to go around- so serving them is a very special treat. I love the combination of egg and sea urchin, the way the richness of the yolk amplifies the creaminess of the urchin and rounds out the ocean flavor. For this dish we separate the yolks and whites, making a wild leek soufflé with a soft egg yolk baked into the middle. The sea urchin is both baked into the souffle and served on the side with sourdough-ink bread.
Thursday, March 31, 2016
Monday, March 28, 2016
This dish is a new interpretation of two very classic flavors- potatoes and caviar. We start with whole sturgeon from Northern California and brine the filets with sea salt and milk. Sturgeon are bottom feeders and line in muddy river beds- this overnight brine in milk helps to pull our some of the blood and create a more more clean flavor. Once the sturgeon filet has been milk-brined overnight we sousvide it with smoked butter and a pinch of rosemary leaves before quickly roasting it in a pan. I wanted this dish to be simultaneously luxurious and comforting. The base of the plate is aerated potato puree topped with wild onion blossoms and rosemary. We finish the dish with iberico lardo roasted down with whole cloves of garlic and sourdough bread and a few generous spoonfuls of caviar.
Monday, March 21, 2016
Spring is in the air and it seems like everywhere you look along the Big Sur coast their are new residents; baby turkey, deer and this cute baby Sea Otter going out for its first swimming lesson!
Spring in The Post Ranch Garden
We are enjoying some amazing spring weather here at Post Ranch! It seems like it has been a few years since the hillsides were this lush and green. With the longer days our chickens have started to lay eggs again and our fruit trees are loaded with blossoms!
Friday, March 18, 2016
Monday, March 14, 2016
Thursday, March 10, 2016
Tuesday, March 8, 2016
Hunters Loop Sausages
We just hung a new batch of Hunters Loop Sausages made from a local Berkshire pig and wild fennel pollen.
Thursday, March 3, 2016
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