Tuesday, December 22, 2009

Chicago's Alinea does the ultimate Christmas mouthful

You can tell what kind of restaurant Alinea in Chicago is just by looking at their website; the homepage is one of those high-concept deals where they expect you to mouse over every blurry shape to figure out how to find the menu.

(And it's Flash, so don't even bother trying to check it out from an iPhone.)

So it's no surprise that they came up with an extra-creative dish for the holiday season.



This, my friend, is a cube of goose confit with prunes soaked in Armagnac, tempura-fried in goose fat, skewered on a sprig of juniper.

Wanna make it at home?
Looks pretty straightforward.

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1 Comments:

Anonymous Dawn said...

Awww...I was going to whip up a batch and invite you over, but I ran out of agar. Now what do I do with all of these cured goose innards?

5:48 PM  

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