Les Marmitons NJ - 03-2017-May

Efrains last wine pick was a Rose' D'Anjou from France.

Tue, 23 May 2017 14:45:17 -0400

Efrains last wine pick was a Rose' D'Anjou from France. / ©Paul Eggermann

Rhubarb strawberry crisp with whipped cream.

Tue, 23 May 2017 14:45:13 -0400

Rhubarb strawberry crisp with whipped cream. / ©Paul Eggermann

Paul cut up the dessert into squares.

Tue, 23 May 2017 14:45:06 -0400

Paul cut up the dessert into squares. / ©Jay DiDomenico

A Rioja from Spain.

Tue, 23 May 2017 14:45:01 -0400

A Rioja from Spain. / ©Paul Eggermann

Efrain had a nice wine to go with it.

Tue, 23 May 2017 14:44:57 -0400

Efrain had a nice wine to go with it. / ©Paul Eggermann

Doug regaled us with the salmon story.

Tue, 23 May 2017 14:44:52 -0400

Doug regaled us with the salmon story. / ©Paul Eggermann

Salmon with a hoisin sauce glaze, garlic goat chees polenta and samphire. Look it up if you don't know what it is.

Tue, 23 May 2017 14:44:47 -0400

Salmon with a hoisin sauce glaze, garlic goat chees polenta and samphire. Look it up if you don't know what it is. / ©Paul Eggermann

Boy, that's a lot of salmon!

Tue, 23 May 2017 14:44:42 -0400

Boy, that's a lot of salmon! / ©Jay DiDomenico

We could have used a second pot since the water got saltier as each progressive bacth was cooked.

Tue, 23 May 2017 14:44:35 -0400

We could have used a second pot since the water got saltier as each progressive bacth was cooked. / ©Jay DiDomenico

jay found that only a little butter was needed on the samphire.

Tue, 23 May 2017 14:44:28 -0400

jay found that only a little butter was needed on the samphire. / ©Jay DiDomenico

The samphire cooked in just a minute.

Tue, 23 May 2017 14:44:17 -0400

The samphire cooked in just a minute. / ©Jay DiDomenico

The polenta got a little too firm so needed to be run through a strainer to smooth it out. It worked fine.

Tue, 23 May 2017 14:44:08 -0400

The polenta got a little too firm so needed to be run through a strainer to smooth it out. It worked fine. / ©Jay DiDomenico

Efrain held up his wine pick.

Tue, 23 May 2017 14:44:01 -0400

Efrain held up his wine pick. / ©Paul Eggermann

Eric described how octopuses work their tentacles.

Tue, 23 May 2017 14:43:57 -0400

Octopus by Eric.

Tue, 23 May 2017 14:43:53 -0400

The team plated tho dish.

Tue, 23 May 2017 14:43:47 -0400

Now the potatoes come into play.

Tue, 23 May 2017 14:43:42 -0400

Eric sauteed it to soften it a little.

Tue, 23 May 2017 14:43:37 -0400

The octopus needed to be reduced in size since it got a little firm.

Tue, 23 May 2017 14:43:32 -0400

Looking good!

Tue, 23 May 2017 14:43:27 -0400