tdig

Ramen. Homemade chicken broth with some ginger, garlic, soy sauce, mirin, rice wine vin, and miso. Roasted shiitake mushrooms, scallions, kimchi, pork belly, soft boiled eggs, chili oil, and furikake.

Fresh garden tomato salad with mozzarella, olive oil, balsamic reduction, and 4 year aged country ham. Homemade tortellini stuffed with pumpkin, ricotta, and thyme. Probable serve these with a sage brown butter sauce.

Reverse seared venison loin, blistered shishitos, sauteed farro with tomato and shallot, bourbon soy reduction.

Northern beans cooked in chicken stock, white wine, thyme, rosemary, celery, white carrots, shallots, and garlic. Crispy chicken skin with cayenne and smoked sea salt, lemon basil puree, and chili oil.

There was a tomato tartare post on here a few weeks back that inspired me to try my own version. This is Thomas Keller's Tomato Tartare with Lindera Farms Spicebush vinegar, toasted brioche, chives, Mossimo's parmesan cream, and 4 year Husk country ham.

Gah I want some good fresh chantrelles!

Looks great. Wha'ts the sauce here?

beautiful. mind sharing the crust recipe? would love to try something like this.

A few things from the weekend. Cherokee purple tomatoes with sea salt, pepper, and hot brown butter. Venison sous vide at 128 then rubbed in veggie ash and seared quick on cast iron. Pomme puree, basil oil, blueberry red wine sauce, and fried parsley. Rasberry and coffee gelato with vanilla whipped cream, pressure cooked bananas, candied almonds, and some raw honey.

First time using sous vide for lobster and was really impressed. Went with 20 minutes at 140f and loved it. Bagged with butter and thyme. Carrot puree, char grilled eggplant, avocado salad, radish, spicebush vinegar, and some ground charred spring onion.

Ranz - That cauliflower bake looks killer. Care to share a recipe? Made Pork Belly Bolognese yesterday and served some with bucatini, crushed red pepper, and parm.

Homemade squid ink ravioli stuffed with lobster, shrimp, carrot, and celery. Rosemary garlic cream sauce, frankies olive oil, and some parm.

Did a pork loin 138 for 2 hours then chilled and sliced. Rubbed it with salt, pepper, and ground espresso then seared it on the cast iron. Served with black bean puree, corn relish, scallion yogurt, microgreen salad, pickled cabbage, arugula oil, and yellowbird hot sauce.

Thanks. Great tips. I make chicken stock regularly but only ever using the first style you mentioned. I'll give it a go with the wings/feet too.

All your sauces look wonderful. I find sauces to be one of the most challenging aspects of home cooking to get right. The timing, consistency, color, flavor, texture, temperature, etc. Do you make batch sauces and freeze them or are you doing most of those simultaneously with your meal?

you need to hold a saucing class. or at least just teach me how to sauce like you do!