1 Pierre was in my flower room kitchen preparing the mis en place - a French culinary phrase meaning "putting in place" as in setting-up all the ingredients to be cooked, such as these vegetables. Usually, Pierre will arrive early in the morning, and cook through until dinner time.
2 We had chanterelle mushrooms, which can be found year round, but they peak in autumn, so it was a wonderful choice for this menu. They contain lots of vitamin-D2, as well as vitamin-A, potassium and iron.
3 Beautiful carrots, which added some wonderful color to our vegetables.
4 Brussels sprouts contain excellent levels of vitamins C and K, plus moderate amounts of B-vitamins. Pierre chose these baby Brussels sprouts, which looked so pretty with the other vegetables.
5 They were roasted on a large baking sheet.
6 And, young globe artichokes. The artichoke is a variety of a species of thistle. The edible portion is the flower bud before bloom. Many like to eat the flesh off the lower portion of the leaves and the meat of the artichoke's heart.
7 Here, Pierre took the outer leaves off of each artichoke, leaving just the hearts.
8 These young artichokes were cut into halves, and placed in a bowl of acidulated water, or a mixture of water and lemon, to prevent discoloration before they're cooked.
9 We used several vegetables from my garden, including these small potatoes, plus spinach, celeriac and parsley.
10 We had butternut squash, which was cut into halves.
11 And then cut into smaller bite-sized pieces.
12 Fresh spinach from my indoor garden - it is so nice to have fresh vegetables year round.
13 And celeriac from my garden. Celeriac is also known as turnip-rooted celery or knob celery or celery root. It isn't the most beautiful vegetable, but its distinct celery-parsley flavor is amazingly delicious, and hard to ignore. They should be peeled and soaked in acidulated water before using.
14 Here were the chanterelle mushrooms as they were boiled in a large stock pot.
15 They were strained and then placed onto a large baking sheet to stop the cooking until they were sautéed on the stove for our risotto.
16 The carrots and squash were roasted until golden brown.
17 Roasted vegetables are a wonderful alternative to steaming vegetables, and very easy to do - just place into a bowl and drizzle with olive oil, then season with salt and pepper, preheat oven to 500-degrees Fahrenheit, transfer to a baking sheet covered with parchment paper and cook for about 20-minutes.
18 Pierre cleaned and cut the chicken for our piccata. Piccata is a method of preparing the food, where the meat is sliced, coated, sautéed and served with a sauce. It is traditionally made using veal or chicken.
19 Pierre cut up the red shallots. Shallots are a type of onion, a variety of the species Allium cepa.
20 Chicken was cooked into a pan to make our sauce for the piccata.
21 A separate pan was used to prepare a Kosher version.
22 The chicken was then mixed with some shallots.
23 Fortunately, I have a number of burners, so many things could be cooked and prepared at the same time.
24 Everything was cooked down, and then used to make a sauce.
25 While things were cooking on the stove, Pierre grated some Cabot cheese to make cheese straws, a big favorite at any party.
26 They're made using puffed pastry sprinkled with cheese, then trimmed into strips, twisted and baked until golden brown.
28 All the vegetables were prepared to move into my kitchen, where they were finished off and assembled into our dishes.
29 The blood orange sorbet was ready to be chilled in the freezer - such a beautiful pink color.
30 This was the brown butter cooking on the stove for the Brown Butter cookies. I made them on my television show, "Martha Bakes." They are very easy to make and require only a few ingredients - butter, vanilla extract, flour, baking powder, granulated sugar, sanding sugar, salt, and an egg-white. Here is my recipe. http://www.marthastewart.com/949662/brown-butter-cookies
31 To make this brown butter, 15-tablespoons of unsalted butter cut into pieces, were melted over medium heat until deep golden brown - about 11-minutes.
32 Once the brown butter was done, and cooled to room temperature, two tablespoons of vanilla extract were added and stirred together.
33 Flour, baking powder, granulated sugar and salt were whisked together before adding the butter mixture.
34 Here was the dough before it was formed into a ball.
35 The dough was then rolled into a 14-inch long log, about one and a half inches in diameter, wrapped in parchment and chilled for a couple of hours until firm.
37 As guests arrived, bourbon sours were served on the rocks - they were so refreshing.
38 My bourbon sours are made using Michter's bourbon with apple cider, pressed from my own apples grown here at my farm, and served on sugar rimmed glasses. Always so popular with my guests. http://www.michters.com/
39 To start, we had some caviar atop these tiny fingerling potatoes.
40 The first course was the delicious, creamy risotto with chanterelle mushrooms. The flavors of the mushrooms carried through the risotto made from plump Arborio rice.
41 The chicken was coated in flour and then pan seared in hot butter. A kosher version was pan seared separately in olive oil.
42 This classic chicken piccata with roasted vegetables was loved by all. Usually served with capers, Pierre also added some caper berries on top of the chicken, cooked until they opened. Caper berries, which are also pale green, are picked with its stems and are about the size of an olive - both add wonderful bursts of flavor.
43 Sautéed spinach with the baby Brussels sprouts and celeriac.
44 My Brown-Butter cookies.
45 Pierre served a citrus salad made with slices of blood orange, mandarin orange, and grapefruit.
46 The citrus slices were topped with blood orange sorbet, candied zest and garnished with two Brown-Butter Cookies. It was a lovely dinner.