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Ribeye, Grilled Vegetable Medley, Polenta, Onion Frites, Pinot Noir Reduction
Ribeye: Season with salt and pepper, cook to desired temperature.
Grilled Vegetable Medley: Slice carrots, zucchini and yellow squash in a bias. Cut ends off asparagus, pinky sized. Season with oil, salt and pepper and grill.
Polenta: The usual polenta ratio depends on how you want it to come out texturally. For hard polenta, do a 3 to 1 ratio whereas for soft and creamy polenta, do 4 to 1. I used milk as a liquid to cook mine. Usually, do something flavorful when you’re doing pilafs and starches. Add parmesan cheese and parsley (or any herbs you want). Cook until not gritty, 30 to 45 minutes.
Onion Frites: Cut onions into 1/8 or 1/4 in slices. Separate and marinate in buttermilk or cream, as this removes the sulfuric elements in the onion. Remove from milk marinade and coat in tempura flour. Put in deep fryer until golden brown at 350 degrees.
Pinot Noir Reduction: Use one bottle of Pinot Noir and let it reduce until syrupy. Some might add sugar to cheat a bit (such as Jose, according to the initial recipe packet) so it becomes thicker and more syrupy faster but I believe you lose the properties of the wine when they do that.
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I have two weeks left at Establishment and I intend to doing some good in every single one before I leave. For today, I made a three course Prix-Fixe menu for Valentine’s Day. The only problem is that I only sold one. It matters to me somewhat, but I also can’t help it if people are not coming in or made reservations somewhere else.
Other than that, the day went by really oddly quickly.
