Homemade sourdough, this time with 30% whole wheat, where the dough sat in the fridge for 6 days getting good and sour.
And, building upon this tangy, crackling foundation, some carciofi alla romana and local, organic navy beans pressure-cooked with guanciale, mirepoix, herbs, and smoked duck broth, and finished with truffle and olive oils.
I’ve been loving the shellfish lately, especially given their highly sustainable status, and big bowls of this (here steamed with sake, garlic, lemon thyme, and fresh yuzu; the liquid from this bowl went on to become the crab sauce from here) have been one of the defining culinary features of these last few months for me.
Also, from my trip to Boston for a bachelor dinner, an extra-special treat post-dinner: this bottle of 1870 Madeira given a few years earlier to the groom by a grateful Portuguese patient.
These are a few of my favorite things, especially for helping one make it through the late-stage spasmodic paroxysms of winter with some dignity and sanity intact.