It’s been a long, long time since I’ve had the chance to play with my kitchen toys back in NJ. It was really satisfying to be able to pull out all of my cards for my family this Christmas!
I took my own photos, for once, and I’m damn proud of them.
The beginnings of a Sicilian bell pepper sauce
Seared swordfish steak, cooked medium, with the bell pepper sauce and chiffonade basil
Wild mushroom risotto
Wild mushroom arancini. Served with a sauce of char roasted tomatoes, capers, chestnut mushroom, and extra virgin olive oil
The fillet of beef, brushed with mustard, wrapped in chestnut mushroom duxelle and prosciutto.
Into the puff pastry it goes
Wellingtons, out of the oven
Fillet of beef wellington
This Christmas, I realized that I have a lot to learn. The Wellington didn’t turn out exactly like I had hoped, but it was definitely still a very respectable attempt for someone my level.
Live, learn, never regret, and smile.
Merry Christmas - I hope you have a wonderful break, and soon, an incredible new year.
