Austin Food Journal

Classic French ham and cheese sandwich. Jambon de Paris and a mix of Gruyere and Taleggio.

I hope I can still call this a Bechamel Sauce. I used thinned out Creme Fraiche in place of milk. It’s seasoned with rosemary and nutmeg.

Roasted potato, carrot and onion with creme fraiche, sea salt and soft herbs.

Three day cold ferment, 68% hydration, 1000g loafs. Used for sandwich bread, croutons, bread crumbs…

Organic Air Chilled chicken, hammered thin. Breaded with Japanese breadcrumbs. Leoni mozzarella. Papp in red sauce, olive oil, parsley and lemon.

Overnight brine in buttermilk, paprika, chili flakes, salt and pepper.

Hummm. Turns out, Kenji is right. Deep frying in a wok is kind of cool. He just dropped his new book, check it out.

Leftover Ribeye, rice, carrot, yellow onion, egg, scallion, cilantro. The sauce is a mix of fish sauce, soy, honey and chili powder.