Tuesday, September 30, 2008

morningside's test kitchens

This weekend Ian started brainstorming menu ideas for his to-be-named restaurant. He didn't have to work til 7 p.m. on Sunday, so he took advantage of this and made us an experimental early dinner (we usually eat around 8; if I'm on my own, I usually don't get around to it until 9!). He decided to make Thyme and White Wine-Seared Chicken Thighs. Here are a few highlights:

Browning the shallots and garlic

Adding the white wine

Taste testing

Plating

The final result

We were both happy with how the meal turned out, but Ian has already tweaked his recipe a little bit. I have a feeling I'm going to be a guinea pig for the foreseeable future. Tomorrow's menu: Filet Mignon with Spicy Sweet Potato Frites. My tummy is rumbling already!

6 comments:

Andy Feldner said...

Too much hair on the chef.

ellie said...

I'm jealous of it! Well I wouldn't want that particular haircut, but the waves are so great! Our Ellians are going to have beautiful hair.

Andrew said...

The hair...The mutton chops...The soul patch...

Looks like he spent a year in Cambodia, and did things he was not proud of....

ellie said...

Cambodia! That is not the place I think of when I see that combination of...hairstyles. More like Vermont. For sure.

Lonnie Farr said...

How proud am I ? Ian that looks wonderful. Are you going to cook when I visit? Cambodia??? He looks like someone I knew in college...in the 60's.

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