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Mar 26, 2019







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Pear creme brulee
From the kitchen of James Bicknell
 
1 quart heavy cream
1 tsp vanilla
1/2 cup pear nectar reduction
13 egg yolks
1 cup sugar
 
Bring heavy cream, vanilla and pear nectar reduction to a slow boil. Whisk egg yolks and sugar. Temper in cream, pour into baking dish. Place dishes in a hot water bath and bake off at 275 degrees for one hour or longer (custard should be slightly firm). Remove and chill. Before serving, lightly dust with sugar and fire with a blowtorch to melt sugar and give a nice amber color. Finish with whipped cream.




In the Kitchen with James Bicknell


05/27/15



  James Bicknell, executive chef at Bartlett’s Restaurant (Colby Hill Inn, 33 The Oaks, Henniker, 428-3281, colbyhillinn.com), has a passion for the quiet atmosphere and beauty of Henniker. He worked with Guy Pelletier at Pats Peak before coming to Colby Hill Inn just over a year ago, which opened Bartlett’s Restaurant in late April. Bicknell changes his menu with the seasons and major holidays, always looking to challenge himself and offer unique dishes to patrons. Each time he introduces a new menu, the next one is already in the works.

 
What is your must-have kitchen item?
 
Saute pans. I like to saute things. Most of my things are pan seared, finished in the oven.
 
What would you choose for your last meal?
 
Beef Wellington.
 
Favorite restaurant besides your own?
 
Angelina’s [Ristorante Italiano in downtown Concord].
 
What celebrity would you like to see eating at your restaurant?
 
Nicolas Cage.
 
What is the biggest food trend in New Hampshire right now?
 
Some people say farm-to-table, but I think nationally it’s gluten-free. Over the past couple of years it’s just up and up and up. 
 
What is your favorite meal to cook at home?
 
I’ll go by my kids, who are 5 and 9. [It] would be duck breast. Pan seared, it’s gotta be cranberry risotto and one of their favorites is asparagus. 
 
What is your favorite dish on your restaurant’s menu?
 
 
Rack of lamb. It’s one of those things that you take off the menu and people go, “That’s what we loved,” [so] you put it back on.
— Allie Ginwala 





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