We had a great Easter down at my brother Jay’s house in LA. I got to show off my new knife & tools kit, my dorky checks, my official culinary school whites and even the ridiculous toque. I tried to teach my brother how to torné potatoes, and we cooked the Navarin Printanier just like we made in school.
We were there for a few days, so prepared the lamb on Good Friday and carried out our tradition of serving Easter Bunny on Easter Sunday. Yummy yummy bunny! We braised the legs, then stuffed the loin with the flap meat attached, rolled it up and sautéed the roulade. We served the bunny with cippolini onions and mushrooms in a demi pan sauce. Beats chocolate bunny any day!
For some strange reason, my niece was really into trying out kidneys. With the offal I collected from the other students in class, my brother and I prepared a delicious offal starter plate, consisting of Terrine de foie de Volaille, Lyonnaise de Rognons de Lapin, Fleur de foie de lapin, with oeuf et frisée
We were there for a few days, so prepared the lamb on Good Friday and carried out our tradition of serving Easter Bunny on Easter Sunday. Yummy yummy bunny! We braised the legs, then stuffed the loin with the flap meat attached, rolled it up and sautéed the roulade. We served the bunny with cippolini onions and mushrooms in a demi pan sauce. Beats chocolate bunny any day!
For some strange reason, my niece was really into trying out kidneys. With the offal I collected from the other students in class, my brother and I prepared a delicious offal starter plate, consisting of Terrine de foie de Volaille, Lyonnaise de Rognons de Lapin, Fleur de foie de lapin, with oeuf et frisée