Menu No. 5 (Brian Voll)
Menu No. 5 (Brian Voll)
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Menu No 5 brings us seared filet mignon and a robust mix of fresh chilies–in the form of a chili jelly–and dried chilies–used in a spicy passata crab soup. Butter makes an appearance in several recipes–brown butter, Paste di Meliga, buttercream–that it only makes sense to call it out.
From the Author:
Menus is a series of, well, menus. Each booklet contains a set of recipes for a multi-course dinner, well suited for a little dinner party. And with a plan to boot!
But more than a collection of really tasty recipes, the aim is to minimize waste by using ingredients that might otherwise be scrapped: lemon juice goes into one recipe, zest into another; egg white for one, yolk for another. Homesteading meets haute cuisine, if you will.
From the Author:
Menus is a series of, well, menus. Each booklet contains a set of recipes for a multi-course dinner, well suited for a little dinner party. And with a plan to boot!
But more than a collection of really tasty recipes, the aim is to minimize waste by using ingredients that might otherwise be scrapped: lemon juice goes into one recipe, zest into another; egg white for one, yolk for another. Homesteading meets haute cuisine, if you will.
