Rabbit flavored variation of a traditional dish from Ardèche in the Rhône-Alpes region of southern central France. Generally a potato based dish augmented with bay leaf, carrots and mushrooms in a meat based broth. In this presentation, a rabbit consommé with braised rabbit leg, turned potatoes, beveled carrots, fluted mushrooms, olives, pearl onions and bay leaf. The vegetables are cooked individually and then simmered together in the bay leaf scented consommé (made from the braising liquid).
Bombine de Lapin Ardèchoise Wednesday, Jul 22 2009
Suckling Ham in Aspic Friday, Jul 17 2009
Jambon de Porcelet en Aspic, Carrots “WASA”
The carrots“WASA” garnish are carrots and leeks cooked in the traditional “Carottes Vichy” manner but with Washington DC Water And Sewer Authority water rather than that of the famed French hot mineral sping.
Suprême en Pâte Wednesday, Jul 15 2009
Jambonneau de Volaille Tuesday, Jul 14 2009
Top Chef Season 6 Sunday, Jul 12 2009
Jolly flood victim and virgin hippie Kevin Gillespie may give the editors and lighting technicians more of a challenge than the other contestants based on the reflective nature of his pasty skin. It might crisp up nicely under powerful lights or could provide a Rubenesque canvas for a whimsical approach to the body-sushi-sandwich quickfire challenge.
Sideshow oddity Jesse Sandlin gives me the willies. The combinationof heft, metal thing through her lip and attention seeking tattoos make my testicles tingle (in a bad way), the sensation many males feel on the first descent on a roller coaster. So does “ranch “dipparoo”“ that accompanies the fried chicken at Abarcrombie Fine Foods which shares the distinction of being “world-famous” with hundreds of small town coffee shops, campy happy-hours and Virgin Island mahi-mahi burger shacks that I was unaware of until reading theself-professed planetary recognition in their windows.