Friday, October 3, 2008


Making Kabocha Squash Gnocchi, one thing Matt was experimenting with today was letting the squash puree rest, after mixing roasted squash and egg , blended with a little ULTRA TEX and allowed to rest and set, Matt was able to make these gnocchi with a lot less flour than we thought we would need. The result...a light full flavored pillow of autumn flavors.

We hit the gnocchi with a cider glaze and butter, making a caramel like pan sauce before we start to plate. Another late addition to the dish was a small piece of crispy pork belly. Just the right amount of a savory protein to balance the sweetness of the dish.

Finished with egg nog froth and hazelnut crumble.

Lamb Rack ala "plancha" with cranberry honey foamed aioli( aioli put in an isi canister) and finished with cranberry salt.

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