SMF Premier Member
- Joined Jun 13, 2017
Back in the kitchen for some fun after a busy couple of weeks. Moroccan spiced New Zealand lamb chops seared on a screaming hot Blackstone griddle, Morel and Gruyere cream sauce fauxtatoes done in the oven and a red wine and shallot reduction. Fauxtatoes are daikon based with the rich creamy morel and Gruyere sauce. Red wine reduction is made with Cabernet Sauvignon, water from the rehydration of the dried morels mixed with beef stock concentrate, shallots and savory herbs. This is one I’d do again. Didn’t really have time to capture in process pics.