Butternut squash risotto

I’m never sure if risottos are worth the struggle, but I make them every now and then.



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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