Frank Picchione

On Safari

I'm off to visit my elephant babies and other wild things in Kenya and Tanzania. Back in March with lots of photos and stories.

Potato, Leek & Fennel Terrine

This was sort of  like a cheeseless gratin. It would have been even better with gruyere melted on top, but I wanted to make a vegan dish. It was still delicious, and very light. After caramelizing the fennel and leeks in olive oil I layered them with the potato slices and fresh thyme, and then filled the dish with just enough vegetable stock to reach the top layer. As the potatoes cooked they absorbed all of the stock and held together nicely when sliced into portions.

Steps

Ouattara Watts Opening @ Vladimir Restoin-Roitfeld's Gallery

Sara, me, TottieSalmon Rushdie, Ouattara Watts, Diane von Furstenberg, Brice Marden, Vladimir Roitfeld

Vladimir Roitfeld, Carine Roitfeld, Stavros Niarchos, Jessica Hart

Rachel Roy, Giovanna BattagliaGiovanna Battaglia, Stefano Tonchi, Shala Monroque

Photos by Billy Farrell

Red Lentil & Grilled Corn Burgers

With carrots, cumin and lemon zest. Rather than baking these burgers as I did these and these, I sauteed them in a bit of olive oil, which kept them moist and achieved a nice crust.

Balsamic Glazed Carrots & Asparagus

Scallops in White Wine & Caper Sauce

This is a very light, yet robust sauce without any butter - only a small amount of olive oil, shallots, dijon, parsley, capers and lemon juice in a reduction of pinot grigio. I did not saute the scallops, but merely poached them briefly in the sauce.

Happy Valentine's Day

Penne al Limone

A velvety combination of egg yolks, lemon zest, Pecorino Romano and black pepper. I first tempered the yolks with the salty, starchy pasta water before whisking in the lemon zest and parsley and tossing all the ingredients together right before serving.

Caramel Pudding

This was very much like making vanilla pudding with the additional step of caramelizing the suger, into which I whisked the milk and corn starch.