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Month: April 2011
Here we drizzled beautiful artichokes with olive oil, seasoned them with salt, and wrapped them in foil....
We were fortunate to find some enormous green asparagus. Asparagus is a vegetable that lends itself to...
Since lamb shoulders became my current fetish, I have not left them alone. This time, we looked...
We pressure cook snap peas, kombu, water, and 0.5% salt for three minutes. The result is a...
To make this creme fraiche we used a technique from our book *Ideas in Food: Great Recipes...
These egg yolks were cooked at 65°C for two hours, seasoned with salt, and put through our...
The lamb shoulder is cooked for 24 hours at 57°C in smoked lamb fat. This may be...
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Stems cooked in and served with cabbage-kombu broth Charred core Smoked leaves Dried and fried leaves Leaf...
