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Sweetbreads
Gnocchi, black winter truffle, cipollini onion, hen of the wood mushrooms. (This was a scaled-down version of the regular portion.)
Aggio
Washington, D.C.
(May 23, 2014)
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Oops - ate most of this before I realised I hadn't taken a photo of it. Veal seetbreads, almond milk grapes, almond felafel, chicken, crispy celeriac and sherry glacage. From the tasting menu with wine. Served with Anwilka Balla Rossa 2011
Randy Brase, Stage Manager on the set or Essential Pepin with Jacques as he prepares to make sweetbreads for one of today's episodes.
Photo by Wendy Goodfriend
"Roasted Sweetbreads
Spinach, potatoes, and onions.
Auberge du Fond Rose
Lyon, France
(January 26, 2013)
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Agnolotti Verde
Four Story Hill Farm sweetbread, black trumpet mushroom.
Quince
San Francisco, California
(November 27, 2013)
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Wild mushrooms and greens from the hedgerow
Course 11: our final main, and typically a heavy meat course was an offal dish that featured lightly poached (as in 10 min at 82-degree Celsius) sweetbreads in a garden of green. Below the sweetbreads a purée made from burnt salad leaves; above, raw slices and a compote of chanterelle mushrooms. The layered chanterelle-sweetbread terrine was surrounded by different greens that had been lightly wilted in a tea made of swiss chard and ground alder, celery fronds and a mushroom bouillon sauce.
Such a change from the typical large protein finish. Here thick slices of sweetbread provided that meaty, supple chew that seems to naturally belong at this stage of the meal (at least in the progression of a tasting menu). I did enjoy the fact that this was a rather clean and not that heavy of a main course - a much appreciated change of pace given the multiple courses that had already graced our table (and filled our bellies).
This was paired with a lingonberry juice and the 2009 Domaine de Chassorney Savigny-lès-Beaune "Les Gollardes."
94:365
B.R. Cohn wine. And a seven-course meal that included fried sweetbread, baby octopus, foie gras, giant prawns and osso bucco. With a wine pairing for each course.
Egg bread, very common in Chinese and Japanese bakeries.
Not bad toasted, because of the sweet bread, it goes dark quickly and imparts a nice caramel flavour. Eaten cold, it seems dry and crumbly.
This time, I used a manual white balance to show the bread's true colour!
Once they're baked, I can never resist eating one right away, although I sometimes make a caramel flavoured icing [a little like sucre a la creme - divine!] that I drizzle over the top.
By the way, there's a special technique for eating cinnamon or pecan buns! For the uninitiated, what you do is unroll the warm bun slowly, rip off a small piece on which you spread some fresh, cold, salted butter [ONLY butter will do!], then pop into your mouth to savour, accompanied by a cup of freshly brewed coffee...ahhhhh!
For a short while, you will be transported to food heaven :->
A Gugelhupf is a yeast based cake, traditionally baked in a distinctive circular Bundt mold. It is popular in a wide region of Central Europe particularly in Switzerland, Alsace, southern Germany & Austria.
www.youtube.com/watch?v=fCaunRf0fcQ
* Find more Delicious baking recipes at Shobana's Kitchen Swiss
www.youtube.com/shobanaskitchen
* Homemade Bun Recipes ( Hausgemachte Brote ) - www.youtube.com/playlist?list...
Rump of Veal and Sweetbread
Salsify and curcuma, curry plant juice.
Mère Brazier
Lyon, France
(November 6, 2021)
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Trio of rabbit medallion, fried sweetbread nuggets and butter poached wild B.C. spot prawns. Finished with lime gnocchi, pickled lemon and tarragon emulsion.
Wine pairing: Domaine Weinbach, Cuvée Ste Catherine, Riesling 2009, Schlossberg Grand Cru, Alsace
For those who are familiar with chef Thuet's cooking, you might not flinch at this plate's combination. One thing I've learnt over the years of eating Marc's cooking is this: you can always learn something - many times it's been what ingredients can surprisingly go well together - or how skilled he is in the kitchen. (The latter I'll get to below.)
When I first heard of the combination, it wasn't the sweetbreads with seafood and rabbit (again, Marc does throw this curve ball often, so it's not that I expected it, but that I've openly accepted that whenever this happens, it will be good. And it was complimentary - think mild, tender meat/offal/crustacean body) but the addition of lime gnocchi. Lime? Yes lime. And in slightly dense, but creamy dumpling form that burst on the palate (in retrospect, like lime sorbet!) that added brightness to an already light white meat(ish) dish.
The whole plate was well balanced with great contrast of textures: thin, crispy breading on the sweetbreads, which were thankfully bite sized (Side rant: too much need to use a knife these days; I liked that they were pop-in-the-mouth fantastic) to the soft (almost like it was poached in milk!), tender rabbit, slightly dense gnocchi and that incredible chip like deep fried spot prawn head - chocked full of umami-rich tamale. SO GOOD. (Ate it all but the eyeballs. Seriously, prawn eyeballs are not pleasant).
The plating, less tweezer, more hearty and dig in friendly but balanced.
I can't stress the balanced part enough. This was the one thing I appreciated (almost more than the delightful and delicious surprise of this seemingly busy plate): the seasoning. It was spot on. I hate to use the word perfect to describe cooking (because what is perfect? Was it quantified to a noted scale? Rant off) but if the seasoning - particularly salt levels - were to have a benchmark, this would be it. Not heavy, not light, just right. Too many kitchens these days are heavy handed, salt bombs galore, overwhelming to the point of unpleasant.
This was perfect.
You can tell someone's skill by just the attention to basics. There was mad skills on this plate.
Veal Sweetbreads
Summerland beets
sourdough, brown butter, maple vinegar.
Bacchanalia
Atlanta, Georgia
(November 24, 2014)
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Seared Day Boat Scallop and Sautéed Sweetbreads
Smoked Butterball Potato and Leek Puree, Bacon Vinaigrette.
La Folie
San Francisco, California
(April 14, 2013)
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Jacques Pepin on set of Essential Pepin turning a mushroom to prepare for a dish that includes sweetbreads.
Photo by Wendy Goodfriend
Miang Thawt
“Stick Food": Tempura broccoli and fried sweetbreads.
(The Restaurant at Meadowood)
12 Days of Christmas: Andy Ricker
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 6, 2013)
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Another dough explosion, and the resulting bread had that over-risen fluffiness that Julia didn't quite like. I thought it was fine :)
The macadamia against the edges took on a lovely toasted nuttiness, but the banana flavour was a bit weak.
Sweetbreads
Matsutake, hazelnuts.
(David Toutain)
Twelve Days of Christmas
Day 10: David Toutain
Restaurant at Meadowood
St. Helena, California
(December 20, 2012)
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Veal Sweetbreads
Sassafras, peppadew, yellow pepper purée, refreshing leaves.
One
Chapel Hill, North Carolina
(November 19, 2013)
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Shibire
- sweetbreads
Absolutely pristine fresh and flavorful beyond belief! Again, the marinade was exceptionally good.
Please take a look at the entire Takashi Restaurant picture set and please contribute to a better Japanese translation of the pictured dishes, if you could.
親切な映像のために日本語訳をお勧めします。ありがとうございました！
Sweetbreads
With Fennel al Mono and Marcona Almond Vinaigrette. ($19)
casa mono
New York, New York
(May 6, 2014)
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Organic blueberries and raspberries sweeten a classic sour cream bread.
Recipe at MaisonBisson Kitchen
The Olvera Street Merchants and El Pueblo Historical Monument will again hold their annual Dia De Los Muertos Festivities. Perormances of mariachi, Aztec dancers, ballet folklorico and other fun filled family activities. The Dia de Los Muertos traditional altars will also be on display throughout the Plaza area beginning in mid-October. Following the Novenaria, pan de muerto (sweet bread) and champurrado (a Mexican hot chocolate beverage) will be available for everyone to enjoy.