The Ricotta cheese

Going well enough. Seriously low output so I'm trying a more traditional re-cooked ricotta with additional milk and added the pureed tarragon from the foam. We'll see...

And so it begins...

Actually it started last night with the cooking and shelling of the lobstahs, but now the real work begins. I started the lobster reduction that will be the base of the bisque and started the tarragon ricotta for the lobster agnolotti.

First Big Meal of Spring '09

Jon’s 50^th Birthday Bash

Assorted cheeses and cured meats

Fresh corn Madeleines with Crème frâiche and Caviar

Thin crust pizza with native Maine shrimp, Meyer lemon and baby arugula

Seared foie gras with caramelized shallots, reduced port sauce, sautéed pears

Gewürztraminer jelly

Shaved salad of winter greens and vegetables

Lobster bisque with tarragon foam

Ravioli of butter poached lobster with brioche toast

Tangerine sorbet

Rack of lamb lollipops crusted with Middle-eastern spices

Braised fennel bulb

Asparagus tips in puff pastry

Pear tart with almond crème

Chocolate truffles