I could eat pizza almost every day. First is Spicy ground lamb, olives, feta, and fresh mint. Second is chorizo picante, Manchego, and shishito peppers. Next is mozzarella, Old Chatham Camembert, Berkshire blue, porcini mushrooms, black truffles, eggs. Not sure what I’ll do for spring, but I’m thinking ramps.
To this day I do not understand bread making, but I seem to get lucky sometimes.
I do understand pasta making.
1) Boar Bolognese. 2) Duck confit and mushroom ragu. 3) mushrooms, asparagus, poached egg.
1) Carbonara 2)Parisean gnocchi with black pepper sabayon, fava beans, chantrelles, and asparagus. 3)Lamb Bolognese with yogurt, olives, and mint.
It’s taken me a long time to get good at seafood plates. I think I do ok now. 1) Seared Ahi tuna on eggplant caponata with capers, lemon oil, and celery leaf. 2) Grilled fresh-water prawn, grilled artichokes, gigante beans with tomato and dill. 3) Swordfish in tomato-orange broth, fingerling potatoes, olives.
Beets and onions, Roasted cauliflower, Potatoes poached in rendered bone marrow.
Duck, duck, elk. Sorry, no goose.
Clams with chorizo and cilantro and garlic, Paella, Lobster bordelaise.
Offal: Duck liver pâté with pistachio butter, fig jam, and fresh fig. Potato crusted sweetbreads, spinach with raisins, mustard gastrique, pine nuts. Prime strip steak, duck fat fries, veal jus, bone marrow aioli.
I’m not a baker. My tarte tatin.