Braised Beef Short Rib, Bok Choi, Scallions and Basil in Sweet Chili Sauce.
Stir Fry works in cast iron, just keep the veg hopping. Add sauce and let evaporate down to a coating. Sauce = Fish Sauce, Vinegar, Palm Sugar, Chili Flakes, Water, Shallots and Garlic. Cook for five minutes, blend till smooth.
Fifty Percent Red Onion, twenty five percent Celery, twenty five percent Carrot. Note to self: finer dice on the carrot next time.
Medium Heat, Small Dice, Olive Oil. This is how it looked at the start. Still organized and intact.
One hour in (60 minutes in metric). Veg is breaking down like a fraction.
Two hours in. Things are falling apart in a good way. Lower the heat and/or add more oil if it starts to stick.
Three hour in. Concentrated flavor. Freeze in ice cube trays to use later.
Chicken with Onions and Potatoes
White Wine, Lemon, Capers, Garlic, Anchovies = Umami. Way more lemon then I have ever offered up to this dish. Taste buds explode, then I craved another bite. Like eating way too hot salsa. The only way to mitigate the pain is to keep eating. Potatoes were a perfect respite.
Umami on the heat
Braised Chicken back into the sauce
Fresh Pasta Lunch with tomato, caper, garlic and parm.
Pasta out of the Pistachio Twirler
Scallops Roasted Spring Red Onions and Risotto
Red Onion Pickle off: dry vs. wet. Wet won.
Vegetable Stock for the Risotto.
Pan Roasted Spring Red Onion (thank you Springdale Farm)
Parsly and Basil Sauce
Beginnings of Roasted Cherry Tomato and Sherry Sauce.