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Gravlax Cured some salmon with herbes du provence for a couple of days; made for an awesome breakfast!
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Short rib, asparagus Short rib was a 48-hour sous vide followed by a sear on the grill. The sauce was an asparagus, lemon and brown butter emulsion, and the asparagus was sous-vided in the oil created during the emulsion. Damn this was good.
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Cara-Cara and Grapefruit Marmelade Did my first-ever real canning today! It’s two cara-cara oranges, two grapefruits, the juice of four oranges and a Meyer lemon, boiled forever with tons of sugar and then canned. I’ll see how it set up when it’s cool tom
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Back Page Boil: Volume 1 The first installment of Adam’s and my crawfish boil series was yesterday, and it was a great success! Stay tuned for announcements of more crawfish events this summer.
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Steak and Eggs After a long hiatus, I’m back to posting! I have a bit of a backlog but I’m posting this one first because I’m really happy with how it turned out (the food, not the photo – the photo could be a lot better). Short rib with pressure-cooked o
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Chicken, mushroom and asparagus quinoa risotto Chicken thighs were poached in sake, mirin, soy and dashi, and the quinoa risotto was made by cooking quinoa regularly, then adding Parmesan, butter and heavy cream until the consistency was correct. This is
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Waders
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Aurora
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Trout Lake
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Lodge
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Fair Food
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Lamb
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Piglet
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Mushroom and Arugula Pizza
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Mushroom and arugula pizza Thanks to wictorwictor and captaincabinets for the dough recipe!
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Potato, Leek, Wild Rice and Fennel Soup Bloom wild rice in the oven by placing two parts boiling stock to one part rice in a 500 degree oven and immediately turn the oven off. Let that sit for at least 6 hours. Boil potatoes. Sautee onions, ginger and le
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Potato, Leek, Wild Rice and Fennel Soup
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Men at Work
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Kimchi Taco Dinner
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Narrow Wait
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Fleet
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Egg-in-a-basket with pesto
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Spaghetti Alfredo with Brussels sprouts and figs Make an Alfredo sauce, stew some figs in it, take dried figs and saute them with garlic, then throw in Brussels sprouts and pine nuts and put it on pasta. Super easy.
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The Burger An attempt at the perfect burger. Two thin, griddled patties made of 60% ground sirloin and 40% ground pork belly with melted sheep’s milk cheese between them, fresh tomato, romaine lettuce, brown-butter sauteed onions, mustard and mayo. I chea
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Pegwall I
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Braised lamb shoulder with a mushroom tomato sauce and roasted turnip puree, served over orzo.
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Fast Gravel
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Sunrise
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Prep
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Spill
