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Whipped Duck Pate, Cassis Jelly & Pickled Porcini Mushroom Jam

Whipped Duck Pate, Cassis Jelly & Pickled Porcini Mushroom Jam

We make a classic duck liver pate which is then whipped before it is plated. It has a light, creamy texture on a square of cassis jelly sprinkled with Hawaiian lava salt.


Lamb Roll-up with Millet cake and Rhubarb Leather

Lamb Roll-up with Millet cake and Rhubarb Leather

The rich lamb flavor pairs well with the tangy rhubarb.


Jumbo White Asparagus & Sea Trout Tartar

Jumbo White Asparagus & Sea Trout Tartar

Now that's a jumbo white asparagus. We sous vide (pouch cooking) the asparagus with a touch of milk, spices and roasted garlic puree in that way the stems are evenly cooked.


Chicken & Spice Whip with Peanut Butter Sausage and Tender Spinach

Chicken & Spice Whip with Peanut Butter Sausage and Tender Spinach

I always liked the combination of chicken and peanut. We made a crumbled peanut butter chicken leg sausage and served it with lemon/corn whip.


Soft Shell Crab BLT

Soft Shell Crab BLT

This lunch sandwich makes me happy it is composed of buttery avocado, fat vine-ripened tomatoes, flying pig farm bacon and spicy mustard greens.


White Asparagus Salad & Saint Nectaire with Chamomile Flowers

White Asparagus Salad & Saint Nectaire with Chamomile Flowers

Saint Nectaire is produced in the saturated Auvergne region (more or less in the middle of France). The stinky cheese matches the Flowers which taste like wild honey.


Spaetzel Mac & Cheese with Truffle/Pumpernickel Crust

Spaetzel Mac & Cheese with Truffle/Pumpernickel Crust

Preserved summer truffles and pumpernickel on top of spaetzel pasta.


Klee Veal Cheeks & Sweetbreads with Broccoli Rabe Puree and Toasted Almond Broth

Klee Veal Cheeks & Sweetbreads with Broccoli Rabe Puree and Toasted Almond Broth

The veal checks are cooked for 10 hours on low temperature in this way they get super tender (you certainly do not need a knife!) The creamy texture of sweetbreads with a quick char on the grill are a welcoming texture difference


Carbonara & Caviar

Carbonara & Caviar

Carbonara-style pasta seemed to be a natural combo to fish eggs (caviar). Thre brineness on top of creamed caviar is delicious. We garnished the soft pasta with baked spahetti for textural contrast.


BBQ Pork Ribs with Potato Salad and Cucumber Ribbons

BBQ Pork Ribs with Potato Salad and Cucumber Ribbons

It's a classic. We removed the bone after the cooking process (one bone stays for decoration) so it can be eaten with fork and knife.


Suckling Pig - Three Ways

Suckling Pig - Three Ways

Belly, rib, and rolled loin with black kale and a fingerling potato terrine.


Soft-shell Crab & Black Currants

Soft-shell Crab & Black Currants

The red currants are quiet tart and the black currants are fruity and flavorful a lovely balance to the sauteed soft-shell crab.


Chilled Pea Soup Shooters

Chilled Pea Soup Shooters

The soup is garnished with a slice of Idiazabal cheese and golden beet pickle.


Chilled Corn & King Crab

Chilled Corn & King Crab

Fresh, young corn with sharp tasting Japanese radishes and briney sea beans.


Soft-Shell Crab & Cod

Soft-Shell Crab & Cod

Chatham cod cooked sous-vide with pan crisped soft-shell crab from Maryland. Red & black currants with purslane and preserved lemon rind.


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