Ingredients
Spiced Huckleberry Demi:
15 black peppercorns
2 bay leaves
5 whole allspice
1 cinnamon stick
7 cloves
3 star anise
3 thyme sprigs
1T butter
1 1/2 cups mirepoix (celery, carrot, onion), medium dice
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Spiced Huckleberry Demi: In a heavy bottom pot, bloom all spices on medium-high heat (make sure pot is dry). Add butter to hot spices; melt and brown mirepoix and garlic. Deglaze with 2 cups red wine, reduce by half over medium-low heat. Place berries in pot, and reduce by half. Add remaining red wine to pot; reduce by half. Pour in port; reduce by about one-third. Add lamb demi and reduce to desired consistency. Season with salt, pepper and sugar. Strain through a chinois; adjust seasoning. Mount with butter, if needed. Cauliflower and Fingerling Smash: Place potatoes and cauliflower in heavy bottom pot; cover with milk and simmer on medium-heat until tender making certain not to overcook potatoes. Strain; reserve some cooking liquid. In a mixing bowl, add potatoes, cauliflower, chevre and cherries, folding repeatedly, breaking down potato starch. Add parsley and season with salt and pepper. Pickled Cauliflower: Bring water, sherry and red wine vinegars, salt and sugar to a boil. Pour over cauliflower and shallots. Immediately cover. Best if cools completely, overnight. Elk Loin: Sear marinated elk loins to medium-rare. Properly rest meat. Slice into half-inch slices. To Plate: Place cauliflower and fingerling smash onto plate. Top with a few slices of elk loins. Drizzle with huckleberry demi. Add garnishes; dust loins with cinnamon-ginger mix. Add pickled cauliflower to sides.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wide, deep, two-handled — braising, fond, large-batch sears
Record your recipes and experiments — organized cooking journal