Tavolata Sunday Feast

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Tavolata is an Italian restaurant owned by Ethan Stowell. I also like his other restaurant Anchovies and Olives. I also really want to go to Staple and Fancy one day. Basically I want to go to all his restaurants. And every month at Tavolata, they have a sunday feast. When me and my family when to Tavolata for a sunday feast, the feature was Duck.The sunday feast at Tavolata was like a pre-fixe. That means the chef picks the menu for you.There were three courses plus sides and dessert, so four courses total. It was a lot of food, my brother and I can eat a lot but we still had leftovers.

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 The first course was seared Foie Gras. Basically my favorite meat. I think this because it was also done very well it was also very tender but juicy.

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Next was Foie Gras Mousse on Crostini with Fried Duck Egg and Green Beans. we ate the whole platter (see the Before and After pictures below). This is my first time having fried duck egg. Obviously I liked it because it’s in my belly.

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The second course was Duck Confit with Gnocchi. I didin’t like the Gnocchi but I don’t like Gnocchi in general. Even when I was in Italy I didn’t really enjoy Gnocchi. Because I find Gnocchi too starchy and chewy. But I liked the Duck Confit part of the dish. 

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The main course….was a whole duck. The breast meat was juicy, unlike chicken. It was very tender and it was on the verge of being too salty but it also felt like it wasn’t salty enough. It came with a Braised Farro salad and Escaraole salad. The Farro was almost like a turnip. I didn’t really like the two salads because they were a little bit bitter. 

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Dessert was a Almond and Pear tart with caramel gelato. The crust of the tart was flaky but not dry. The pear filling tasted like real pears and the almonds gave it a good crunch. The gelato with caramel drizzle made the whole dish lighter so that it wasn’t too heavy. The dessert tasted yum yum. 

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The kitchen at Tavolata is open to the dining area, so you can see the chefs preparing food. But there’s also a room in the back because that’s where I saw them take the duck. I liked watching them cook. It was cool to see my food being prepared.

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I got to meet Chef Clevenger. He was funny and nice. We talked about food and food. My two favorite topics! I highly recommend Tavolata and I want to go back again. I want to go back to try the regular menu, I already know what I’m going to order….the spaghetti!!

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I wish that my mom hadn’t taken any pictures, then I can make her take me there again to get more pictures….wait am I thinking out loud!?

 

*pictures by my mom

Lamb Chops and New Potatoes with Rosemary

By MightyMouse

 Last week I made lamb and potatoes with broccolini on the side. Some people think that cooking lamb is complicated but it’s actually easy. 

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First, I squeezed the lemons to death with my bare hands!!!!! Watch out for the seeds. P1010939-001P1010945-001 

I plucked the mint leaves with my bare hands. I tried using the herb shaver on the scissors for the rosemary, but it didn’t work very well. So I pulled the rosemary limbs off with my bare hands!!!! My mom and I didn’t read the recipe properly and we added the rosemary too early. You are supposed to add it when you add the lamb. But it was still ok. Sometimes it’s ok to make mistakes in cooking.  P1010989-001

Then I threw the lamb into the marinade. The lamb changed color after awhile because the  acid of the lemons were kind of ‘cooking’ the lamb. It turned from bight pink to slightly golden brown. We turned the lamb over a few times, so that all sides would soak up the oil and herbs and get marinated.

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I used multi colored fingerling potatoes.

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  While the lamb was marinating, I cut the potatoes with my bare hands….and a knife.

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And tossed them in the oil. At first I used the tongs, but then I flipped them with my bare hands (it’s important to wash your hands before you start cooking – especially before you start cooking this recipe).

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 While the potatoes were in the oven, I cut and washed some broccolini.P1010978-001

Never do this with your knife. Because your mom will yell at you. Also, it makes a cut in your cutting board, which allows bacteria to hide and it dulls the tip of your knife. My mom was so mad!!

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 After the potatoes cooked for 20 min, I put the lamb in the pan and put it back in the oven. P1010999-001

While the lamb was cooking, I boiled water with salt and cooked the broccolini (for just a couple of minutes) with my bare hands…no, not literally…I used snow mittens…no….I used oven mitts.

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The recipe doesn’t have any salt. So the lamb was a little bland. My dad added salt while we were eating it, but I ate mine before he could add any salt to my lamb. Next time, I’ll add a little salt during the marinade. But overall it was good. And it was easy to make.

 

*photos by my mom

Lamb Chops and New Potatoes with Rosemary
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Ingredients
  1. Lamb
  2. 1 lemon
  3. 1 sprig fresh mint
  4. 2 tbs olive oil
  5. 4 lamb chops
  6. Potatoes
  7. 1 1/2 lbs new potatoes
  8. 1 sprig fresh rosemary
  9. 1 garlic clove
  10. 2 tbs olive oil
Instructions
  1. Using the bridge technique, cut the lemon in half and then squeeze the juice into a bowl
  2. Pull the mint leaves off the stalk and add to the lemon juice
  3. Add the oil, and mix everything together
  4. Put the lamb chops into the lemon juice mixture and mix to make sure that the meat is well coated in the oil (we turned it over a few times)
  5. Let marinate for 1 hour - this gives the chops time to absorb all those lovely oil and herb flavors
  6. Once the lamb has been marinating for 45 minutes, turn the on the oven to 375 degrees F
  7. Using the bridge technique, cut the potatoes in half lengthwise and put into a roasting pan with the rosemary and garlic
  8. Drizzle over the oil and, using oven mitts, put the pan in the oven and roast for 20 minutes
  9. Take the lamb out of the marinade and if your pan is big enough, add the lamb to the potatoes. If not, you will need another roasting dish for the lamb.
  10. Roast the lamb chops for 10 minutes
  11. Wearing your oven mitts, take the lamb out of the oven and, using tongs, turn the chops over.
  12. Using oven mitts, put the dish back in to the oven for another 10 minutes.
  13. The potatoes should be golden and tender when you poke them with a skewer or table knife.
  14. The lamb will be very slightly pink in the middle, which is how it should be.
  15. Cook for a little bit longer if you prefer
Notes
  1. The recipe doesn't have salt. I think that you need to add salt.
  2. I used 8 pieces of lamb chops (but they were small chops)
  3. We accidentally put the rosemary in the marinade, with the mint, but it still turned out ok. It's ok to make mistakes when you cook, sometimes.
Adapted from The Silver Spoon for Children
Adapted from The Silver Spoon for Children
Untainted Palate http://untaintedpalate.com/