Annie, Get Your Spatula.

I have been at work in the kitchen at home again just doing some other seafood cookery and what not. Pretty happy with the way everything turned out, especially the brandade, considering the last time I made a “brandade” was almost 20 years ago and it was made with smoked trout.

Life at the restaurant is going smoothly, business is up thanks, in part, to the merger with Alpine Distilling and our group sales manager is doing a great job at group selling. We are smashing sales compared to the last few years, and that includes dropping our prices, so I am pretty stoked on that.

Anyway, here is some food I made.

 Shrimp Bisque with Shrimp, Lobster, and Bay Scallops.

Shrimp Bisque with Shrimp, Lobster, and Bay Scallops.

For the Shrimp Bisque, I had the shells from a several pounds of shrimp in my freezer, which went on the fritz, and what little strength the freezer had need to go to keeping the baby’s excess food frozen, so it became high time to use them. I went fairly classical in building it and used rice to thicken it and not roux. I referenced Julia Child’s Lobster Bisque recipe to get the ratio of broth to rice right, so that it wasn’t watery, and wasn’t the wall paper paste you see in all the tourist traps in New England. I skipped the rest of the recipe, because damn, that is overly labor intensive, and it came out great.

 Brandade de Morue.

Brandade de Morue.

Went traditional on the Brandade recipe, but jacked up the level of garlic in it. I really look forward to making it again this winter as it was about perfect for the abnormally cold weather we have been experiencing here lately. We have gotten a bit of snow already, which is not, ummm, totally unusual, but is certainly abnormal.

The only downside to the brandade was that I didn’t buy enough bread to schmear it on, but that’s life, and if that is the biggest problem we are having, then we are not having problems.

 Littleneck Clam Chowder.

Littleneck Clam Chowder.

Somewhat classical New England clam chowder, in that I did not thicken it with roux. No celery either. Just onions, potatoes, clams, thyme, bay leaf, pepper, light cream, clam juice. The crackers are homemade. I have never made them before and this recipe was basically bizarro pie dough. Tasty Chowdah.

 Skirt Steak Kushiyaki.

Skirt Steak Kushiyaki.

Delicious. This was more an excuse to use to use my flavored vinegar for something a little off the wall. It turned out great. And it was easy to prepare and filling.

 Tako Okonomiyaki.

Tako Okonomiyaki.

This here is the star of the menu at the International House of Japanese Pancakes. It contains sous vide cooked Spanish octopus cooked at 185F for 4 hours. It was super tasty, and yes I did do it right with Kewpie mayonnaise. I felt cheated by the Kewpie though. They didn’t have any of the baby bottles, only the big tubs. It’s just not right if you don’t squeeze it out of a baby.

Finally I made some pizza’s at home that are apparently angering Bavarians and Italians. So I guess that means more for me! I used Fontina Valle d’Aosta as the main cheese on all of them, with the exception of one which had an additional cheese. The first is a Weisswurst, cilantro, poblano, and one of our test batches of curry sauce.

The second is a seafood pizza with bay scallops, king crab, shimp, dill and lemon zest. The sauce was Grandma Fitch’s Gourmet Cocktail Sauce. It was tasty, but ultimately the Weisswurst one was my favorite. It had me at curry, cilantro, and chiles.

Lastly was shaved prime rib eye, no, not prime rib, shaved prime rib eye. There is a difference. I happened to be at the meat counter at The Market in Park City when the manager was breaking down a prime rib eye for steaks at the counter. In addition to the rib eye, was Stilton, that we added after baking, caramelized onion, shiitakes, parsley, truffle oil from Mountain Town Olive Oil, and our steak sauce we are in development on. This was probably my second favorite. It really wanted a big red wine to drink with it, but I am in base training for a couple of marathons in the next year and a half, so that is out of the question for me.

Until next time, Get Sauced everybody!