Foodtech

The cool, rainy weather has approached and I am feeling a vigor for vinegars, venison and other vittles that I have not felt for in a very long time. November is very much the season of the roast, the braise and the unforgettable richness of crusts, fillings and sweets. It is also the season of shellfish and if you have not had the time to go to Cava to try the mussel and clams, you definitely should.

This week at the cafes included:

-Roasted Carlton Farms Pork with Cranberry Sauce and Chevre - Grilled
-Sweet Pea and Cardamom Soup
-Macaroni and Cheese Made in Large Muffin Tins and Served as Such
-A Vegan Bahn Mi
-Salad of Cauliflower, Raddichio and Olives
-And Pot Pies

The Vegan Banh Mi started with firm tofu which was sliced and layered in hotel pans then briefly roasted to remove excess moisture. Next, I made a glaze of vegan fish sauce, red pepper flakes, garlic, sugar and lime juice and spooned it over the tofu. Then, the tofu went back into the oven and baked - the finished product was soft but toothy in texture, almost al dente. It was then layered into a Grand Central Baguette with a slaw of Daikon, Carrots and Cilantro.

And the Pot Pie was a stab in the dark. I have been reading a lot about pork pies, which I will soon be doing at the cafe, and the idea came to me to do a Turkey Pot Pie in the style of a Pork Pie - which is made in a large 9 inch spring form pan instead of the tiny individual ones. To make up for the lack of specific gravity, I used more roux in the mix, so when you would slice into it, the shape would hold. And here you have it.

To Conclude... As many of you know, Robin and I have bought a half of a cow raised outside of Woodburn . I have put pictures of my preperation of a london broil over on our flickr account. The pictures include me marinating the beef with red wine, courier coffee, juniper berries, kosher salt, red peeper flakes and bay leaves. I chose coffee because I believe the caffeine and the tannins both break break down the meat in the same manner as wine or vinegar. After 18 hours in the mix, I broiled it at 450 degrees until medium rare. Finally, letting it rest so the juices would redistribute, then slicing it very thin. Delicious.

Happy Gluttony Week!

Jeff