Pan seared Ono & Pork Belly
Roasted Brussle Sprouts & Cippolines
Pommes Puree with Celeriac
Lemon-Herb Beurre Blanc
Cabbage Flower to garnish
This one is a real crowd pleaser, you can honestly put just about any protein in place of the Ono and pork belly, and it'll work out. I made a similar version at home with pork chops, and my house mates loved it.
Also, I want you all to know I'm never going to surrender my complete recipes to you.
However, I am going to throw you one today, and maybe some cool techniques here and there. Because I'm a grown-up, and I can meet you in the middle.
BEURRE BLANC (a-la-cassina)
-Literal translation: "white butter"
-This is a classic french sauce, you really cant go wrong with Beurre Blanc. Its an emulsion, which means you are literally suspending the fat molecules from the butter and cream, in the white wine. Like other emulsions, ie hollandaise or bernaise, it can break, so follow directions and don't try to rush it. For goodness sake, cook over medium low heat.
-What you need:
--heavy cream, no more than a cup
--1 lb of butter---COLD---that's important
--1/4 cup finely chopped red onion
--finely chopped rosemary and/or thyme
--1 lemon
--1/4 cup white wine
--salt to taste
First, chop your butter into small cubes, throw it in the freezer before you start the rest. Use a little oil to sweat out the onions (cook em slow till transluscent) over med-low heat. Throw the chopped herbs at the end, and toast them lightly. Then, add the white wine and reduce over med heat (REDUCE: cook it down, let the water evaporate from the wine, it'll get thicker, and literally reduce to a smaller amount. You want the liquid to be at a steady simmer, or low boil). Add half a cup of the cream, turn the heat down a little to med-low, and reduce that as well. Next, whisk in the cold butter cubes a little at a time until the sauce is as thick, and buttery as you like it. Add salt and lemon juice last to taste.
