Another blast from the past, this is bison hanger steak (that’s hangER; we’re not writing about airplane food, people) sous-vided for an hour or so at 52˚ C and then seared in smoked duck fat and served with the following goodness:
1. Green mash of overwintered pan di zucchero and curly endive plus ume plum with lemon juice, olive oil, and garlic.
2. Our amazing Purple Passion® asparagus- these three were the very first spears, but now we’re getting 6-10 per day- quickly browned in the meat-searing skillet.
3. Parsnip-garlic mustard gnocchi (garlic mustard is one of the most delicious wild weeds out there, on a par with lamb’s quarters for purity of flavor and delicate texture.) I took the leftover parsnip purée, added an egg and a little flour plus the herbs and blasted it all in the processor until smooth. Then it went into the pastry bag, and I cut them right into the boiling water, skimming them as soon as they floated.
4. A wine of some sort.
5. How fucked up is it that ™, ®, and © are all on the keyboard, but the peace symbol or even a heart are not? I’m just saying. Excuse me while I go dip my hand-crocheted dreamcatcher in patchouli.