STUDIOKITCHEN

Hot Hot !

Clearly the best hot sauce in the land. Thanks for the tip Talbot.

Agen Prunes

I use prunes for a variety of things, my favourite being the classic Prune-Argmagnac ice cream.
Agen prunes are widely regarded as the best on the planet, ripe, moist and bursting with flavor.
You can now find zees at Fairway on the UWS, the one on Broadway next to Citarella.

Agen is in the south of France, Aquitaine I think.

Prune-Bergamot Brown Butter.
Reconstitute prunes in very strong slightly sweetened high quality Earl Grey tea.
Let infuse and strain.
Noisette some butter.
Deglaze with prune-tea liquid.
Add some water and Shiro-Dashi.
Bring to a boil.
Infuse for 2 minutes with fresh curry leaves.
Chinois .
Adjust with salt and Lemon jus.
Emulsify with lecithin.

Works with Fish such as Hamachi, Kona Kampachi, Sawara.
Fabulous with Four Story Poularde or similarly complex chicken.
Same goes for any roasted pork preparation in which case you could use the pitted prunes as a garnish after warming up in the sauce.

More Pantry Staples

A few more things I can't live without.

All Specialty sugar from India Tree.

D'arbo Jams.

Montegottero cold pressed nut oils.

INDIA TREE

Beans

I love beans in all forms, soups, dips, chili, purees or West african fritters. Do you know beans ? Not unless you know Steve Sando. Check out :   Rancho Gordo.

Mostarda Cremona

Mostarda or Mustard fruits. Fruits or vegetables that have affinity for sweetness such as watermelon rinds or butternut squash. Sugar. Water. A few drops (with eye protection) of Senape. A fennel mostarda would be delicious as would one with the green coriander seeds. I plan on using a sugar solution of 20 on the Baume Scale. That would be 2 cups of water and 255grams of sugar. Now the experiments begin.

Kewpie

My favourite mayonnaise and the base of many a salad dressing.
By the way did you know if you click these little pictures, they get bigger ?