World Cup U-20 Finals

Foie Fest 2007 - Part III

Wines:
2005 La Spinetta Moscato D'Asti
2005 Colli di Lapio Fiano di Avellino
2000 Zenato Amarone
2004 Brancaia, Il Blu
2001 Poggio Antico, Madre
2003 Umberto Cesari, Liano
1998 Frescobaldi, Castelgiocondo, Lamaione
2003 Fontodi, Flaccianello Della Pieve
2001 Michele Satta, Piastraia
1999 San Felice, Chianti Classico Riserva, Poggio Rosso
2001 Viticcio, Chianti Classico Riserva
2000 Marchesi di Barolo, Barbaresco Riserva
2003 Castello Banfi Moscadello di Montalcino Florus

Foie Fest 2007 - Part II

Dinner on Friday Night @ Au Pied de Cochon

Wines:
2003 Roberto Voerzio, Barbera D'Alba, Vigneti Cerreto
2004 Domaine Charvin, CdP
2004 Francois Villard, Cote Rotie, Le Gallet Blanc
2001 Masciarelli, Montepulciano D'Abruzzo, Villa Gemma
2003 Chateau La Tour Blanche Sauternes

Food:
Foie Gras Cromesquis


Codfish Fritters & Zuchini Flower Tempura


Foie Gras Poutine

Cured Foie Gras & Boudin Noir Tart


Duck Magret in Mushroom sauce


Duck in a Can


Soft Shell Crab stuffed with Foie Gras Tempura


Boison Ribs


Poached pear with Vanilla Ice cream


Crème brûlée


Oven-baked apple


Wild Strawberry Tart

Foie Fest 2007 - Part I

Let the Games Begin! First dinner at Montreal BYOB restaurant P'tit Plateaux.

Wines:
1986 Ceretto Barbaresco Bricco Asili
2001 Cuvée du Vatican Châteauneuf-du-Pape
1997 Château Coutet Sauterns

We each had a simple soup or salad to start.

Great appetizer of Tourchon de Foie Gras.



My Main was the Duck Confit served with on a Salad along with gibblets and some slice of house duck procuitto.


Jay had the Venison Loin,

Pancetta Done!

Pancetta finally came down and I am thrilled with the result. Final weigh-in was about 1.5kgs.

Pancetta Day 4

Pancetta Day 2

Pancetta gets Rolled

Now it's the pancettas turn to get out of the cure. Washed off the herbs & spices, added a bit more coarsely cracked black pepper and rolled it up, tied it up and hung it up. Weight was 1.9kgs.

Bacon Gets Roasted

Pulled out the belly that was in the Maple cure for Bacon and roasted it for about 3hrs till it hit 150 degrees internal temp. Then sliced it up and vacuum packed it in batches to freeze. Had to fry up a few slice to give it a taste. Turned out pretty good, nice level of saltiness but i found it a bit too sweet, i would prefer it to be more savory. Next time I will try a smoked bacon.

In the Cure

1 half went into a Fresh Bacon Cure (with added maple syrup) and the other half went into the pancetta cure. Both recipes come from Charcuterie. Now its time to wait for the cure then the bacon goes into the oven to finish off and the pancetta gets rolled and hung to air cure.

Bacon & Pancetta

This is my second attempt at curing meats. First was a Duck Breast Procuitto, that turned out pretty good.

This past weekend was a trek to Chinatown to pick up a whole belly to try as Bacon & Pancetta.