How to make simple things look and sound fancy

The above picture chronicles the result of the most food nerd thing that occurred all year in my kitchen: a delicious turkey consomme with shitakes and diced shallots, celery, and carrots. Essentially, a turkey and vegetable soup; but more fancy.

Some turkey stock from Thanksgiving, 4 egg whites, mire poix, 12 ounces of pureed chicken thigh and turkey heart into a stock pot on a gentle simmer. Stir. Eventually the proteins in the egg white and meat coagulate and form a life raft of sorts. This raft floats on top of the stock and removes the impurities in your stock; clarifying the stock and leaving you with a consomme. You have had this broth before at Japanese restaurants.

Not only does it look really cool, but the taste is very clean, yet hearty. More info on the process here. Trust me, you can do this. And yes, I know the consomme was not perfect; that is ok. Neither is man.

Pork liver and long grain rice croquettes with a green pepper Asian "mignonette" sauce and a horseradish and mustard seed emulsion. That would be one way to describe the above. Or you could call it by its Christian name: fried boudin balls with hot peppers and creole mustard. Were they good? You bet they were. And simple to make.

Remove boudin from casing, form into a ball bigger than a golf ball but smaller than a tennis ball. dredge in flour, then coat in egg wash, and then smother in bread crumbs. Fry in 325 degree oil until GBD. You could make these over the holidays when guests come over. Serve with a cold, dark beer or Rose.