|
|
 |
"Food Arts" on Marcon
Food Arts senior editor Jim Poris on Marcon's book Marvelous Recipes from the French Heartland:
"Cooking pros should be consumed by the wealth of ideas that can be culled from such authors as... Regis Marcon, who demonstrates why he soon may gain a third Michelin star in Marvelous Recipes from the French Heartland."
Following is Jim Poris' sampler of his favorite dishes from Marvelous Recipes:
Scallop carpaccio with acorn squash remoulade
Young turnips stuffed with escargots and thyme butter
Tomato fritters with fairy ring mushrooms
Porcini mushroom pate en croute
Crisp foie gras and almonds with green lentils and wheat vinaigrette
Glazed rabbit in mead gelee
Red mullet fillet on cod mousseline with du Put lentil ratatouille
Skate with endives and chestnuts, croutons with caper tapenade
Monkfish studded with dried sausage
Guinea fowl stew with blueberries and Saint-Joseph wine
Braised wild duck in cranberry wine with caramelized onion polenta
Pork glazed in spices with apple blood pudding and sweet potato puree
Lamb and quince spice bread charlottes with mint sauce drizzle
Truffade "my way"
Chanterelles steeped in peach liqueur
Mango/red banana/thyme brochette with quince sauce
Fresh goat cheese blancmange with warm apricot compote
Candied vanilla/ginger green du Puy lentils with white chocolate mousse
|
|
