Never liked brussel sprouts as a kid. Always served plain boiled, tasting bitter, and all assurances that they were good for you fell on deaf ears. So you can imagine my confusion when every once in a while you’d hear people raving about how great they are. Well, I had to find out. Hot cast iron skillet, oil, sautéed with some ham and onion, tossed with a tabasco sherry vinaigrette and served on a bed of mashed potatoes. I think I like brussel sprouts now.
Wheat Tortillas and what you make with it
From leavened bread to unleavened one, I was in the mood for some wheat tortillas. Turned them into two dishes, a plate of fish tacos with sriracha mayo, and some goat cheese quesadillas. Happy with how both turned out.
Just A Loaf Of Bread
It’s been a while, but there’s something relaxing about baking bread, so it’s nice to return to it. And, I never get tired of the little moments, lifting the cast iron pot to see how far the loaf has risen, hearing it crackle when you take it fresh out of the oven to cool, that sort of stuff.
Smoked Salmon Scallion Yorkshire Pudding
No, I’m not dead. Yes, the food’s still good. No, this is still not pizza.
Roast Pork Red Kimchi Rice Bowl
Just some pork shoulder rubbed with sugar and salt, and roasted low and slow with cumin and beer until fall apart tender. Pork with sauce and rice are an easy match.
Cauliflower & Cheese Popover
Making round discs of baked dough while simultaneously avoiding the daunting task of actually making pizza.
Roast Pork Belly Bun
With some red kimchi and a light smear of cream cheese to offset the intensity of the sweet sour and salty flavors.
Red Kimchi Burger
Saw some red cabbage being sold and decided to give it a try with fermenting it. One of the results – A burger with a spicy kimchi mayo. Tasty, even though the difference between red and regular cabbage are mostly optics.
More Ganache Experiments
Just trying different combinations. This one’s whisky, dark chocolate and caramelized white chocolate. Can’t complain.
Kouign-Amann With Caramelized White Chocolate Pecan Ganache
The benefits of having leftovers is you can start throwing them together and see what comes out. In this case a dessert that is, for lack of better term, crazily decadent. The Kouign-Amann are best though when they are freshly baked, so I suppose I have to invite the rest of the party next time so they make short work of them while they’re still hot.