Crépinette
I got caul fat from my favorite local butcher shop. Caul fat is the membranous fat that surrounds the digestive organs of pigs, cows, and sheep. Visually, it’s the most beautiful of all the fats; it looks a lot like a delicate spiderweb. I got pork caul fat and was very excited to use it, so I told my friend that I got a really a rare ingredient. As soon as my foodie friend heard that, he said he was going to pop Bordeaux wine. Then I suddenly became nervous. lol
You’ve enjoyed a multi-course meal at your favorite restaurant and now you want to prepare one at home. I am a professional chef, but I do sometime. I haven't been to a culinary school, but it is pleasure to hear that Tatekitchen is the best from many people. To start dinner for that night, I was wondering what I should serve for appetizer. It may be hard to choose from among fabulous salads. Yes, simple is always the best! In greater Boston, I can easily get super fresh mini tomatoes and super fresh greens. The sauce for this salad is beets based glazed sauce with a touch of cayenne.
Coursed meals enable my guests to enjoy a variety of plates. The menus are diverse and the dishes build upon each other. I am given the time and freedom to create a story through food. I’m a little obsessed with Sicilian cuisine, mostly because there are many Sicilian in Boston area. Did I share the story that I have lived in North End Boston, where called "Little Italy"? I wanted to make Pasta con le Sarde before, and this personal chef opportunity brought me to Eataly in Boston where I can find true traditional Italian flour made pasta. Bucatini is the best for this Sicilian pasta dish for sure. Well, how do I survive from gluten bomb wine dinner? Here is my secret. Every time I consume gluten contained food, I pop these pills before eating. Digest Tech from Onnit minimize digestive distress and prevents me from bloating next day. This pasta dish was amazing and everyone loved it. Sardines are plentiful in Sicily and much cheaper than other fish. Fresh organic fennel from local farmers market made this dish so flavorful, as well as ground fennel seeds and raisins.
Ok, it is entree time! How I am use caul fat and why am I so excited to use it? because lean meat can dry out when cooking, like game meat. Lean grass fed beef sometimes gets too chewy. Wrapping something in caul fat before cooking it will allow the fat to insulate it. Eventually the caul fat melts and baste the meat while it cooks, transferring a subtle flavor to whatever it’s wrapping. Crépinettes are a type of flat sausage patties that are characteristically wrapped in caul fat. They are made with a highly seasoned country-style forcemeat with a relatively coarse texture. Crépinettes can be made of pork, veal, chicken, lamb, or a combination. Truffles are a classic flavoring ingredient for crépinettes. Classical crépinettes would be coated with melted butter and then tossed in breadcrumbs before sautéeing or grilling. The caul fat around the crépinettes will melt away as it cooks. I cooked with beef fat and flavored with shallot and black truffles because my friend opened vintage Bordeaux
I want you to eat food that fills you with happiness and joy. Food provides me with the energy that enables me to grow and prosper. The act of preparing nutritious and compassionate meals is an art form in itself. I studied nutrition and know what good and bad foods are. We are so obsessed with food. We can get any food at 24/7. I think it is very very blessed to choose food we want. Back in the day, human could find only seasonal food or even no food such as during winter. My policy for food is "Eat local, season and no waste".
Dessert time!! Real ice cream made of real cream. I got raw milk and cream from a local farm. There are many reasons one might prefer raw milk over pasteurized milk, ranging from nutritional to ethical to environmental. Different people will resonate with different reasons, depending on their value system, worldview and priorities. I believe that raw milk is higher in nutritional content than conventional milk, which may have some merit. Raw milk comes from cows that graze on grass. Some evidence suggests that milk from these cows is likely to have higher levels of fat-soluble vitamins and other nutrients. Cows fed fresh green forage, especially those grazing grass, have been shown to have higher levels of conjugated linoleic acid (CLA) and essential fatty acids in their milk. Many people experience digestive and other problems when they consume pasteurized milk, but have no trouble with raw milk. Raw milk has some quality that makes it easier to digest than pasteurized milk. The fact that this has not been proven in clinical research doesn’t make it untrue. It is said that raw milk contains enzyme lactase, which is essential to the complete digestion of whole milk. Yes, it breaks down lactose. There are many people who are lactose intolerant, however, they have less trouble drinking raw milk as mentioned above. Occasional ice cream time? I think I am totally cool with it.
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2012
- Mar 18, 2012 Linguine alle Vongole Bianco
- Mar 19, 2012 Linguine alle Vongole Rosso
- Mar 28, 2012 Luxury Seafood with Tomato Cream Pasta
- Mar 28, 2012 Squid and Sea Urchin with Lemon Pasta
- May 9, 2012 Risotto di Vongole e Fungi
- May 15, 2012 Carbonara
- May 20, 2012 Spring Vegetable with Cream sauce Pasta
- Jun 4, 2012 Homemade Sangria
- Jun 6, 2012 Spaghetti alla Puttanesca
- Jun 16, 2012 Bolognese with Eggplant
- Jun 16, 2012 Ragu alla Bolognese
- Jul 19, 2012 Lobster Pasta with Tomato Cream Pasta
- Jul 26, 2012 Black ink Pasta with Shrimp and Scallop
- Sep 6, 2012 Shrimp and Eggplant with Spicy tomato
- Sep 7, 2012 Lemon Garlic Pasta with Chicken, Red and Green
- Sep 12, 2012 Pulpo a la Gallega
- Sep 22, 2012 Pate de Fois
- Nov 11, 2012 Pumpkin Carbonara
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2013
- Mar 20, 2013 Fiber Madness Marinara Sauce
- Apr 1, 2013 Manitas de cerdo guisadas
- Jun 13, 2013 Chicken with Avocado Pesto
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2014
- Feb 3, 2014 Choux farci au Saumon (Salmon stuffed Cabbage)
- May 8, 2014 Crystal Clear Ramen
- May 15, 2014 Beef achilles
- May 27, 2014 Summer Vegetables Curry
- Jun 9, 2014 Monkfish Risotto
- Jun 16, 2014 Caramelized Pork belly
- Aug 18, 2014 Duck is the best
- Sep 15, 2014 Duck Again!
- Oct 17, 2014 Atelierkitchen Zen
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2015
- Mar 11, 2015 Fegatto di Vittello al burro all'aglio
- Mar 17, 2015 Atelierkitchen Zen 2
- Mar 31, 2015 Gluten Free Challenge
- Apr 7, 2015 Gluten Free Challenge 2
- May 7, 2015 Paella de Quinoa
- May 24, 2015 Osso Bucco lamb shank
- Nov 30, 2015 Filet de Canard à la grenade
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2016
- Jan 14, 2016 Zucchini Pasta
- Jan 21, 2016 Galette for Cheat Meal
- Feb 9, 2016 Atelierkitchen Zen 3
- Feb 21, 2016 Ratatouille
- Feb 24, 2016 COTELETTES D'AGNEAU
- Mar 18, 2016 Detox Pasta
- Mar 27, 2016 Gluten Free Challenge 3
- Apr 14, 2016 Sauerkraut
- Apr 16, 2016 Potée
- Apr 21, 2016 Intermittent Fasting
- Apr 28, 2016 Spaghetti Squash
- May 6, 2016 Gluten Free Challenge 4
- May 22, 2016 Le Fromage de Tête
- Jul 1, 2016 Paleo Friendly Plate
- Jul 3, 2016 Meatless Meatball
- Jul 16, 2016 Opus One 2008
- Sep 20, 2016 Lapin Braisé à la Bière
- Oct 16, 2016 Gibier and Bordeaux
- Dec 9, 2016 Beaujolais nouveau & Venison
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2017
- Jan 7, 2017 Venison Steak
- Jan 31, 2017 Braised lamb belly
- Apr 3, 2017 Miracle Noodles
- Apr 28, 2017 Keto Meal Ideas
- May 7, 2017 Kombucha Challenge
- Jul 16, 2017 Sourdough Bread
- Sep 2, 2017 Crépinette
- Nov 20, 2017 Fermented Foods
- Dec 25, 2017 Cassoulet
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2018
- Jan 1, 2018 New year 2018
- Jan 31, 2018 Beef tongue
- May 5, 2018 Venison Medley
- Jun 18, 2018 Meatless Monday
- Oct 22, 2018 Short Rib or Vegan Bolognese
- Nov 23, 2018 Thanksgiving 2018
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2019
- Jan 31, 2019 Faisan rôti
- Feb 14, 2019 Uni carbonara
- Mar 29, 2019 Probiotic Sour Soup
- May 12, 2019 Pichania
- Aug 4, 2019 Buffalo Spleen
- Nov 28, 2019 Thanksgiving 2019
- Dec 28, 2019 New England Favorite
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2020
- Feb 14, 2020 Salted Cod on Carrot Purée
- Feb 15, 2020 Pasta Negra con Langostinos
- May 9, 2020 Tagliatelle con Gamberi e Melanzane
- Jun 16, 2020 Kitchari Cleanse
- Aug 16, 2020 Beef Tongue Stew
- Sep 20, 2020 Buffalo Testicles Stew
- Nov 26, 2020 Thanksgiving 2020
- Dec 24, 2020 Sauteed Duck breast with Foie Gras
- Dec 25, 2020 French Cassoulet 2020
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2021
- Jan 1, 2021 Osechi 2021
- Jan 31, 2021 Slow Braised Wild Bore
- Feb 14, 2021 “Okuizome” (first meal) for Lumi
- Feb 26, 2021 Joi's Ginisang Pechay with Ground Pork and Shrimp
- Mar 3, 2021 Chicken with Mustard Butter Sauce
- Mar 6, 2021 Lamb Ribs with Blackcurrant sauce
- Apr 17, 2021 Pasta & Salad
- Apr 25, 2021 Rice malt marinated NY strip steak
- May 7, 2021 Pan Seared Pork Chops
- Jun 26, 2021 OMAD
- Jul 4, 2021 Epic Surf & Turf
- Jul 18, 2021 Bison Bolognese
- Jul 25, 2021 Bison Bulgogi
- Sep 12, 2021 Summer Salad
- Sep 18, 2021 Pigeonneau (squab)
- Nov 25, 2021 Thanksgiving 2021
- Dec 24, 2021 Duck breast Balsamic vinegar glaze
- Dec 25, 2021 French Cassoulet 2021
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2022
- Jan 1, 2022 Osechi 2022
- Jan 31, 2022 Capon Covered with Caul Fat
- Aug 12, 2022 Steak with foie gras
- Aug 14, 2022 Mussels Italian Style
- Aug 21, 2022 Pescatore Boston
- Nov 6, 2022 Meal Prep for my Family
- Nov 19, 2022 Buffalo Testicle
- Nov 24, 2022 Thanksgiving 2022
- Dec 24, 2022 Duck breast marmalade
- Dec 25, 2022 French Cassoulet 2022
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2023
- Jan 1, 2023 Osechi 2023
- Jan 7, 2023 “Okuizome” (first meal) for Lui
- Jan 8, 2023 Lobster and Salmon Roe Pasta
- Jan 31, 2023 Wild Boar with Wagyu Ragù
- Feb 14, 2023 Chicken Confit
- May 14, 2023 Biceps Rissoto