FW Tasting Notes

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Today we're gonna make food that's, the word is perplexing to the staff, so much so that they've decided to call it, the pleasures of hidden Tuscany. It's actually the food of a place called [FOREIGN], which if you look at a map if no more hidden than the city of Florence. It's right there in the middle. So I have taken a pork leg, a raw ham, I've left a lot of the skin on it, the fat that goes underneath it is superlative and delicious and will melt away. I have marinated it over night in red wine. What you should start cooking with is what you want to start drinking as soon as you possibly can [LAUGH] So I've taken those pork pieces I've cut it into two Or three inch pieces, and we're gonna brown them. So now I'm gonna take a little extra virgin olive oil. Now I cook with extra virgin olive oil. The best one you can get. This one is by Belilah, who I love, but it could be from anywhere. And most importantly you just want it to have a really good flavor. So, in the browning phase you can't overestimate the importance of actually browning it. That's gonna create the rich, deep intensity of flavor Spend a lot more time on this than you normally do, it's worth it. So what we're gonna do, is we're gonna strain out the marinade. And we're gonna add a little bit of it raw. [BLANK_AUDIO] And then we're gonna take the rest of that liquid And all that stuff. Just like so. About a cup and a half of water. And we're using water right now a lot in my restaurants to de-glaze the pans. It's less complex, and yet it sings more. I'm gonna add a cup of olives, toasted fennel seeds, which is the big spice here. And I'm gonna add about a tablespoon, or two, of tomato paste. Now I'm gonna bring that to a full boil, cover, and then I'm gonna lower the heat. Oh baby, is that looking good? So there you go, there you get an idea of what's going on. There's that deep, no stock, no brown chicken stock, nothing. That's just the fact that we browned it really well and we used that one. I'm gonna lower that heat I'm gonna just uncover it a little bit cuz we want that liquid to reduce a little bit. That's gonna intensify its flavor. So this will allow those vegetables to kind of lose of their weight, their liquid will go down, it'll create a thick dense sauce. Now, when I make something in the restaurant business, and I want it to be delicious, I'll put herbs in it at the beginning and I'll put flavorings in at the beginning. That will become pervasive throughout the entire liquid, particularly in a braise. Then what I like to do is create something that we call a hee hee in the restaurant business. And in this case, the hee hee is just gonna be a little parsley, and I'm gonna take a little raw onion, and a little bit of those toasted fennel seeds. And I'm gonna sprinkle it over that port when it's done, with just a little olive oil. And what that's gonna create, Is this super high note. If you listen to jazz, or listen to music in general, there's a high howl, which is the [SOUND]. Which has almost no bearing whatsoever until you realize that it's not there. And it's that high note, particularly even in food, that makes something so delicious. And it's this that will do that. Two drops of that, two drops of that... [LAUGH] What? Was that more than two drops? And what you're going to do is you're going to pile a couple pieces of that on there and I'm going to take some of those olives and [UNKNOWN] that was in there and I'm going to pile them right around the base. And then, I'm gonna take a little but of that [UNKNOWN] that you put a little bit of something like that on top of it [BLANK_AUDIO] and that little salad will transform this dish into something, not twice as good but just a little bit better because you're gonna all of those flavors from the full spectrum, from the raw to the totally muted and cooked. Of course Italian gravy coming up. [LAUGH] A little drizzle like that. [LAUGH] Style this. And there's that dish. [APPLAUSE]
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FW Tasting Notes


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