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	<title>Gout de la VieGout de la Vie | Gout de la Vie</title>
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	<description>Sot-l’y-laisse - this translates into “The Fool Leaves It”.</description>
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		<title>Home-Cured Salmon</title>
		<link>http://www.goutdelavie.com/?p=121</link>
		<comments>http://www.goutdelavie.com/?p=121#comments</comments>
		<pubDate>Fri, 15 Apr 2011 01:09:19 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Home Made]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=121</guid>
		<description><![CDATA[Who ever said that curing your own food at home was difficult? With some really simple ingredients and a touch of patience you can cure your own salmon. The most expensive part is the fish itself! And, to be honest, the amount of time you&#8217;re actually working on it isn&#8217;t that long. This started with a 1lb salmon fillet. Mix together 1/4 cup sugar, 1/4 cup brown sugar, 1/3 cup kosher salt. Put half of the mixture in a container that just fits the fish. Then lay in the fish and put the rest of the sugar/salt mixture over the top of the fish. Then, in this order, cover the fish with 1/2 of a thinly sliced fennel bulb (including stalks and leaves), 1/4 cup toasted fennel seeds, 1 tablespoon of toasted white peppercorns, and 1 thinly sliced lemon. Now, you want to put a plate or another casserole dish on top of he fish and put a few cans or other weight on top of it (should weigh at least a few pounds.) Put this stack in the refrigerator for 24 hours and you&#8217;re set! Do check on the fish 1/2 way through the process and redistribute the mixture [...]]]></description>
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		<title>Latest Creation &#8211; Pate de Campagne avec Canard et Pistaches</title>
		<link>http://www.goutdelavie.com/?p=145</link>
		<comments>http://www.goutdelavie.com/?p=145#comments</comments>
		<pubDate>Tue, 20 May 2008 16:23:59 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Home Made]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=145</guid>
		<description><![CDATA[Pate de Campagne avec Canard et Pistaches, originally uploaded by thephotomill. One of my projects this past weekend was making Pate de Campagne (in addition to Bratwurst. More on that at a later time.) My grinder certainly got a workout. This is a traditional French country pate with a lovely twist &#8211; the addition of a bit of Pink Curing Salt to retain a much brighter color and a LOVELY core of pan-seared duck breast. Just to keep the pork-based pate even duckier, there&#8217;s duck confit throughout (as well pistachios &#8211; another traditional garnish.) Another additional step I took was to give the chicken liver that goes into it (because I can not get my hands on pork liver) a good long soak in milk&#8230;then some Armagnac. I&#8217;m generally not a fan of chicken liver (though it&#8217;s better than beef liver) but this adds a nice touch. This is another trip through the pages of Michael Ruhlman and Brian Polcyn&#8217;s book, Charcuterie &#8211; The Craft of Salting, Smoking, and Curing. If you&#8217;re into this sort of DIY gourmand thing (beacause, let&#8217;s face it, this is beyond just cooking now) then you must pick up this book. With this book on [...]]]></description>
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		<title>Hell Gate Sandwich?</title>
		<link>http://www.goutdelavie.com/?p=136</link>
		<comments>http://www.goutdelavie.com/?p=136#comments</comments>
		<pubDate>Fri, 18 Apr 2008 02:59:19 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Dining]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=136</guid>
		<description><![CDATA[Yes, a strange title for those of you that are familiar with the Astoria hot-spot, Hell Gate Social, but it&#8217;s coming! Chef George, of the &#8216;Brothers Three&#8217; that run the only place in Astoria that plays good music (yes, I am one of their DJ&#8217;s so I might be a bit biased &#8211; there&#8217;s no Raggaeton at Hell Gate!) will soon be serving up sandwiches. This way you won&#8217;t feel the need to have a Crave Case delivered after a few beers with bourbon on the side &#8211; making the joint smell like death. I had the opportunity to sample a free tasting at Hell Gate this evening where George, surly as ever, was behind the bar &#8211; only this time he wasn&#8217;t pouring drinks (does he ever?) Instead, he was whipping up some surprisingly tasty bites. The first was thinly sliced Roast Beef rubbed with fresh rosemary, thyme, and oregano. It was topped with caramelized red onions and a horseradish cream cheese. It had a nice tang to it and you could taste the freshness of the herbs that the roast was prepared with (though I think the oregano is overkill). The horseradish cream cheese was a welcome change [...]]]></description>
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		<title>Latest Creation &#8211; Homemade Ravioli</title>
		<link>http://www.goutdelavie.com/?p=116</link>
		<comments>http://www.goutdelavie.com/?p=116#comments</comments>
		<pubDate>Sun, 02 Mar 2008 22:34:29 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Home Made]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=116</guid>
		<description><![CDATA[Simple Sauce, originally uploaded by thephotomill. This was yet another labor of love! Homemade ravioli with home made ricotta. The ricotta was easy, really but worth it. Even though I didn&#8217;t have access to raw milk, this worked wonderfully: 1/2 Gallon Organic Whole Milk 1.5 to 3 Tablespoons White Vinegar Heat milk until it hits around 180F. Add vinegar and stir. Small curds should start to form immediately. Turn off heat and add salt to taste. Strain curds through a kitchen towel. I strained mine for about 2 hours. This brought it to a consistency that I seemed appropriate for filling ravioli. Draining Complete, originally uploaded by thephotomill. Once the ricotta was ready, I added ground Sage and Guanciale. This was the finished filling for the pasta. The pasta itself was the standard Batali recipe of flour, egg, and olive oil. I still have yet to get this down but it was at least pretty good &#8211; not amazing. Next was laying out the cheese on to the sheets of pasta. I used the bike as the guide and went to town. The Difficult Part, originally uploaded by thephotomill. The task at hand is almost complete. Home Made Ravioli, originally [...]]]></description>
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		<item>
		<title>Shame on Me!</title>
		<link>http://www.goutdelavie.com/?p=114</link>
		<comments>http://www.goutdelavie.com/?p=114#comments</comments>
		<pubDate>Fri, 29 Feb 2008 21:22:46 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Home Made]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=114</guid>
		<description><![CDATA[I&#8217;m referencing my own photos now (though it could be one of Annie&#8217;s photos!) Here is a beautiful example of some sort of meat-in-aspic concoction in Paris. Now&#8230;why didn&#8217;t mine look like this? Now that is a beautiful loaf!  See some more Food &#38; Travel pics from yesteryear here!]]></description>
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		<title>Latest Creation &#8211; Headcheese</title>
		<link>http://www.goutdelavie.com/?p=107</link>
		<comments>http://www.goutdelavie.com/?p=107#comments</comments>
		<pubDate>Thu, 28 Feb 2008 00:14:27 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Home Made]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=107</guid>
		<description><![CDATA[Piggy, originally uploaded by thephotomill. What&#8217;s in store for you, piggy? Headcheese, originally uploaded by thephotomill. Here is the final product of a full weekend of labor, love &#8211; and I guess offal. One pig&#8217;s head, brined overnight then gently heated at about 180F in a pot of water and a bouquet garni. Add to that one braised pork shoulder. Then hours or reducing the liquid that the head was cooked in and giving it a good straining. I even added some home made veal stock to add gelatin and body to it all. In then end, a glistening terrine of headcheese &#8211; delicious with some crusty bread, mustard, and cornichons. Was it worth it? Absolutely. Will I do it again? Maybe not for a while. You can see the full set of images from this production by going here! Headcheese, originally uploaded by thephotomill.]]></description>
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		<title>What&#039;s up with Tastespotting?</title>
		<link>http://www.goutdelavie.com/?p=100</link>
		<comments>http://www.goutdelavie.com/?p=100#comments</comments>
		<pubDate>Fri, 12 Oct 2007 20:14:52 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Home Made]]></category>
		<category><![CDATA[Opinion]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=100</guid>
		<description><![CDATA[Tastespotting.com is generally a great site &#8211; there are some beautiful photos to be found there. But one photo you won&#8217;t find is this one &#8211; my Eel &#38; Foie Gras Terrine: It seems that there COULD be, and the is certainly a stretch, a bias against Foie Gras. The site takes sumbissions of all sorts and at times will even post a blurry photo of chocolates that are supposed to help you lose weight. That&#8217;s not food art &#8211; it&#8217;s barely FOOD!! But the editors over there don&#8217;t make any claims and they pick and choose whatever they feel. I&#8217;ve even noticed &#8216;product shots&#8217; of things that you can find on Amazon.com. I&#8217;m sure they&#8217;re useful. Some are pretty hot even. But where&#8217;s the taste that I&#8217;m supposed to spot? But back to the Foie Gras. When you submit a photo to TasteSpotting.com it is given a number when it&#8217;s posted. The last time a Foie Gras photo made it through their tough editing process, the submission number was #2055. They are currently on submission #4749. Now, there seems to be some hardcore foodies submitting their works (aside from the shoddy bits of pre-packageed crap that is intermittently spread [...]]]></description>
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		<title>Latest Creation &#8211; Cucumber Sorbet</title>
		<link>http://www.goutdelavie.com/?p=98</link>
		<comments>http://www.goutdelavie.com/?p=98#comments</comments>
		<pubDate>Tue, 28 Aug 2007 17:48:03 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Home Made]]></category>

		<guid isPermaLink="false">http://www.goutdelavie.com/?p=98</guid>
		<description><![CDATA[Here&#8217;s a wonderful, clean, fresh palette cleanser for those heavy meals! Really simple, really soothing. Here comes Cucumber Sorbet: 4 Large Cumbers 4 Tbsp Simple Syrup 1 Basil leaves Juice of 1/2 a Lemon First and foremost, make sure your ice cream maker&#8217;s canister is ready to go! Peel the cucumbers and cut them into quarter lengthwise. Scrape out the seeds with a spoon and discard. Cube up the cukes and throw them in your food processor with the basil leaf and puree them to death. When you think you&#8217;re done, puree them some more. Run the puree through a chinoise. Most of the pulp should actually go through if you pureed it enough. Mix the simple syrup and lemon juice into the cucumber and put this in the freezer for 20 minutes. This will guarantee that your ice cream maker can handle the temperature of the cucumber mixture. Put the mixture into your ice cream maker and follow the manufacturer&#8217;s instructions. This is what you should end up with:]]></description>
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