What a difference a couple of weeks make. Having fully pivoted into high spring, we have shifted away from storage crops and braises towards just-picked salads and herb-heavy sauces or garnishes. Everything is so perfect and new that a little goes a long way, allowing for the much subtler warm-weather eating that those of us with seasons have been pining for so ferociously for so long. For example, here’s something from a while back, and…
Month: May 2009
I do so love having a pressure cooker. Apart from all the exotic things it can do (peppercorn purée, caramelized condensed milk) it also makes it easy to enjoy perfect beans with little more than 30 minutes of lead time- even if, say, those beans went unsoaked all day because I had other things to do and I can’t do everything, can I? But what I did manage to remember were the chicken bones in…
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,…