Prime Rib Eye
Rib Eye w/ Yellow and Chiogga Beets, Horseradish Creme Fraiche,

Resting Juices-Butter from basting- RW Vin

Apricot Claflouti- there is one little piece left.
Slow Baked Ocean Trout(20 min @ 200 degr.)
Ocean Trout w/ small root vegetables(burgundy carrots, breakfast radish, turnips, pee-wee potaotes), Lemon Thyme infused chicken broth(make sure there is smultz in the broth)

The pickled okra was a great garnish for our prix- 4 of July celebration. Naomi made the BloodyMary base, Belvadere Vodka, the glasses were rimmed with chunky gray salt. So Good.
Sealed and set.
Plums from Topanga Canyon. Friend Gary has a tree with Santa Rosa's and another variety. Organic sugar, cinnamon sticks, vanilla bean, black pepper, honey, lemon zest.
Raw product ready for canning.

Boys on the outside and girls on the inside: Figs
Food is amazing.

That's a serious pile o' fried chicken.
That will definetly be on the menu of NIEGHBORHOOD
There has been some serious cooking going down at apt.1
Chicken frying up in Crisco(if you're gonna do it, it maight as well be done right. So good.
Grilled Fresh Porcini Mushrooms w/ creamed corn, bacon, purple artichokes.

This is the first pie of the season for me. Had such a great time making it. I used a recipe from Baking With Julia. Yes even chefs follow recipes. Especially when it come to pastries. Basically flour, butter, Crisco, and Ice water and of course salt. I bought the peaches from the Farmer's market on Saturday and spent about 4 hours from start to finish. I par cooked half of the peaches with sugar, flour, black pepper, and fresh thyme. Then added the other half of raw peaches to the cooked ones and let cool. From there rolled out the chilled dough, filled it, put the top on, gave it another 20 min in the fridge. From there 375 degrees till it looked like this. Most of all my dad really enjoyed it. Just happened to be his favorite kind of pie.

With the left over dough I had from making the peach pie I made a quiche for lunch. Since this dough doesn't have any sugar in it, it opened up some options to use it in a savory application. First up I rolled out the dough and blind baked it. While that was going on i rendered some bacon lardons, used the rendered fat to cook

shallot, summer squash and a pinch of chili flake. This and the custard base were the filling for the quiche. We just happened to have some truffled cheese in the fridge so I topped the quiche with it then bruleed it. Served it with a pursalene, parsley, and green olive salad simply dressed with EVOO and lemon juice.

Naomi's Gray Goose Vodka, St. Germaine, Blueberry, mint afternoon cocktails. Amazing and so refreshing.

Lunch & Dinner at Apt. 1

Well, first blog of my life. The wife said we should post blogs of our cooking that we do at home. Why not? It will be totally fin (fun in our language). So today the lady and I discussed what we should do today and I said we should eat up all the great things I bought yesterday from the Santa Monica Farmer's Market. What an incredible day it was at the market. Stone Fruits are in full flourish( Peaches, Plums, Pluots, Nectarines, Cherries, Apricots). Cherry Tomatoes and Green Beans from Gloria, Amazing summer squash from Mark and Mary Ann at Coastal Organics (Love these two). David sold me an amazing Porcini Mushroom for 10 bucks (Family Deal). Also picked up two melons from Alex at Wieser (first of the season). Some purselene from Flora Bella and a couple of beautiful torpedo onions from Barbara at Windrose Farms. Sometimes I can't believe that I live walking distance from one of the best Farmer's Markets in the country.


Lunch: Grilled Porcini Mushroom (Thyme, EVOO, Gray Salt, Pepper) w/ Green Beans, Marinated Cherry Tomatoes (Shallot, Sherry Vin, EVOO), and Persulene. So Good.

Dinner: Seared Ahi Tuna (MR) w/ Basil Puree, Charred Torpedo Onions, Summer Squash, Torn Bread Croutons, some nice Red Wine Vin. Ate this with a 2007 Grenache Blanc from Curran in the Santa Ynez Valley. One of the 20 or so bottles the wife picked up on her solo get away to the central coast. Beautiful wines, yea we've kinda made a dent in our supply, gotta live life right. Right?