Beef Wellington

That’s right, Punk.

My friend Bakis is responsible for the next level photography, for providing the kitchen, and for some of the cooking.

Malliard reaction at its best:
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Duxelle before:IMG_0656

Duxelle after:IMG_0658

Jamón on:
IMG_0663Tenderloin and duxelle on (and my gigantic-baby hands):
IMG_0671Puff pastry (and more gigantic-baby hands)
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Chicken ballotine

I started doing ballotines after watching Jacque Pepin debone a chicken. My first chicken took an hour and a half to debone. After a ten more or so I can do it in 10 minutes. Which by Jacque’s standards is still quite a lot 😦

My usual stuffing for ballotine consists of thin sliced spicy sausage, onions, mushrooms, spinach, mozzarella, and some cretan cheese. This time I also tried a more classic choice for stuffing, consisting of sausage meat, bread crumbs, rosemary and the remaining mozzarella.

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