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Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier

Author: Chef Francis Xavier

Barbacoa – Piled High Pork

Barbacoa – Piled High Pork

Obsession – Piled High Pork cooked Barbacoa style and changed up. Adding bitter greens, caramelized onion and yam puree.. A Ratatouille moment. Have to give the nod to Nancy Silverton as the muse. The pork begins in a brine. Water, salt, sugar, bay leaves, thyme, […]

Barbacoa

Barbacoa

May 2023 Food & Wine wrote about Shoulder season standbys. Interestingly so did Nancy in the sandwich book. There is the culinary thread So here we go. we shall hit these and then look at home style cooking. F&W inspiration subheading is “mad genius tips:. […]

Sandwich on an overcast June Day.

Sandwich on an overcast June Day.

We had a proper Boondoggle to Cornwall England a few years past. The Entrée’ that really stuck out was Peter’s Braised Leeks with shaved ham and cheese sauce. simply stated, cook what you have – and in this case – cook locally.

When i read Nancy Silverton’s open faced sandwiches “Braised Leeks, Hard Cooked Egg and Anchovies” the culinary thread brought me back to Cornwall.

Braised Leeks, Hard Cooked Egg and Anchovie

Nancy Silverthorne and/or Peter Pascole
Combination of Braised Leeks egg and fish.
Course Snack
Cuisine English

Ingredients
  

Braised Leeks

    Aioli

      Marinated Anchovy

      • 8 3 inch Anchovies Salt packed. Well Rinsed, BackBone removed
      • 1/4 cup Olive Oil extra virgin
      • 1/2 lemon zest
      • Fresh parsley Chopped

      Sour Dough Bread

      • 4 Slices

      Egg

      • 4 Hard Boiled

      Instructions
       

      Hard boiled Egg.

      • place the eggs into a medium sauce pan and cover with water. Bring to the boil. turn down the heat and simmer for 9 minutes. Drain and Plunge into ice water. Peal the eggs.

      Marinate the Anchovy

      • combine the anchovies, oil, zest and parsley. allow to stand at room temperature for an hour.

      Leeks

      • 4 leeks. roots trimmed, Chicken Stock, Lemon
      • Peel the outer layers of the Leek, cut in half and wash until the sand is gone
      • In a baking dish and the leeks, lemon and chicken stock. Cover with Foil Paper. Braise for 1/2 hour. remove the foil and bake for another 30 minutes for a bit of char and then cool. Keep in the stock.

      Assemble

      • Toast the bread. Apply Aioli. Cut the leeks in Half. the sands get on egg cut in half. top with Anchovies. Drizzle a bit of the marinade over the sand.
      Keyword boondoggle
      Closing – Hard Rock Café

      Closing – Hard Rock Café

      Westword says that after 25 years – the Hardrock Café Closing is a good thing. Wow. A tough statement towards the restaurant community. The Hard Rock has been an Anchor on Denver’s 16th Street Mall. That run is coming to an end July 29th. “In […]

      From the “Sandwich Book” list … “Sort of Sandwiches”

      From the “Sandwich Book” list … “Sort of Sandwiches”

      Dreams of flavors fill my head as we head into summer picnics. One of these open faced sandwiches is the same basic components. Braised Vegetables, Pesto, Compote and toasted bread with a twist. Gratin of zucchini, tomato and caramelized onion. Brush the vegies with olive […]

      COOK BOOK Read: Nancy Silverton’s “Sandwich book” snack and garnish

      COOK BOOK Read: Nancy Silverton’s “Sandwich book” snack and garnish

      “sandwich book” – is a collection of ideas and flavors from Campanile’s Thursday nights. ISBN0-375-41260-3 .

      Every Thursday night prior to service the misen place is braised vegetables, tapenade pesto and candied walnuts. From the Sandwich Book – My Top open face sandwich list include:

      Cremini Mushroom Toasts

      • Asparagus, Poached Egg, Prosciutto and Fontina Cheese.
      • Soft-Scrambled Eggs , Long-Cooked Broccoli and Feta Cheese
      • Braised Artichokes, Ricotta, and Mint Pesto with Pine Nut Currant Relish.
      • Mozzarella, Pesto and Roasted Radicchio
      • Gorgonzola, Radicchio, Honey and Walnuts
      • Roasted Beets, Goat Cheese, Sautéed Beet greens and Candied Spicy Walnuts
      • Bacon, Avocado and Watercress
      • Grilled Escarole, White Bean Purée and Bacon
      • Braised leeks, Hard Boiled Egg, and Anchovies

      the recipe is for the Candied Spicy Walnuts on the Roasted Beets, Goat Cheese, Sautéed Beet Greens open face sand.

      Candied Spicy Walnuts

      nancy Silvertone
      Spicy, Salty and Sweet
      Cuisine American

      Equipment

      • Sauce pan

      Ingredients
        

      Candied Walnut

      • 2 cups water
      • 2 cups Sugar
      • 1 3/4 teaspoon cayenne pepper
      • 2 cups walnuts 8 0z
      • 1 teaspoon salt Kosher
      • Veg Oil for frying

      Instructions
       

      • in a large sauce pan, over high heat make a simple syrup with the sugar and water. add the cayenne
      • use a pastry brush to wash down the sides of the pan while making the simple sugar and assure that it does not crystilize.
      • add the walnuts and turn the heat to medium. simmer about 20 minutes.
      • drain the nuts
      • heat the oil and fry at 350 degrees for 3 minutes.
      • transfer to a sheet pan and cool. Season with salt.
      Keyword Slap your hand it is not ready yet
      COOK BOOK Read: notes & list. Nancy Silverton’s Sandwich Book

      COOK BOOK Read: notes & list. Nancy Silverton’s Sandwich Book

      This weeks read is Nancy Silverton’s Sandwich Book. I had picked it up after watching Net Flix’s Chefs table. It had Spotlighted Nancy. Nancy Silverton is better known for the La Brea Bakery in Los Angeles. Quote for baking and developing / perfecting bread recipes […]

      Getting Back to a Baking Ritual

      Getting Back to a Baking Ritual

      Life & Culture April 19 writes about Baking and the the Sweetness of the sourdough life – and continues with … “Getting back to a baking ritual pays off in flavor and adventure”. this evening watching NetFlix’s Chefs table Nancy is featured. it brought back […]

      Taco Tuesday

      Taco Tuesday

      So from the DenverPost Business 5/17..

      who owns the rhyme? well riddle me this – it appears that it will be sorted out in court. Taco Bell is asking U.S.Regulators to force Taco Johs’s to abandon its long standing claim to the trademark .. Taco Tuesday is critical to every ones Tuesday! Viva Taco Tuesday Cualquiera!

      Closed.

      Closed.

      I shall have to expand the 5/13 story. Not only Denver closing of restaurants as part of the tableau story. restaurants in todays DenverPost’s .. Data expands to Boulder owner of 108 Hardee’s filing for Chapter 11. Thirty Nine Hardees are closing. 2,350 people across […]