Those grapes I peeled on Friday--- they were nasty. So my partner peeled more green grapes today. If you should ever feel it necessary to serve peeled green grapes, don't blanch them to get the skin off easier (its not that much easier and it turns them an undesirable beige color), peel them as close to serving as possible (so they also don't turn brown), and don't soak them in water to keep them green (they will taste like water sponges).
The green grapes were a garnish for a Chicken and Foie Gras terrine (above). We simmered a whole chicken with carrots, celeriac, onions, bay leaves, peppercorns, thyme, and garlic, until the chicken was falling off the bone. We picked off all the meat and shredded it. Then we strained the cooking liquid and clarified it like a consomme. To the consomme we added gelatin sheets, which we then used to bind shredded chicken, foie gras, and herbs together in a terrine mold. It was like Chicken Foie Gras jell-o :) The plate also had crushed pistachios, powdered hazelnut praline, Melba toast, Ravigote sauce (walnut oil, balsamic vinegar, chopped tomato, shallots, garlic, and herbs), and a frisse salad.
Tonight was an unusual night in Garde Manger, because we are not a kitchen that serves meals. However, tonight we served 6 different beautiful plates for free to anyone who walked into our kitchen.
photo credits: Shawn Dickensheets
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