Eggs and flour, rolled out and cut to Tagliatelle. House tomato sauce, shaved Parmesan, lemon juice, parsley and olive oil.
Handmade Tagliatelle
Taco Night: Grilled Chicken on Flour
Grilled Chicken, Charred Scallion Creme Fraiche, Pico de Gallo, Tillamook Cheddar, Cilantro and Crystal hot sauce. I didn’t have access to my regular rig, so the tortillas are from Central Market.
Flour Tortilla and Borracho Bean Puree
Flour tortilla made with whey, butter, flower, baking soda and salt. Filled with beans, cheese, creme fraiche.
Dough is rolled thin, cooked at 500F for about 10 seconds. Puffs up like a beach ball.
Borracho Beans, blended to a puree. Simple. Thing of beauty. Also good with morning eggs.
It’s Cold Out (beef and vegetable stew)
Mushroom stock, chicken stock, veg stock, red wine, beer. Beef, carrot, peas. Two different potatoes: fingerlings and russet. The contrast was for the win. Creme Fraiche and Fried Shallot Panko topping.
Quarter turned cut. Choice. Texture is second only to flavor.
Compound of butter and flour for the finish. Body and mouthfeel in one movement. It’s like this stew was invaded by France and they said “you are a savage, but let me help”.
Tagliatelle, Meatballs, Shaved Parm, Parsley and Lemon
Bitter Greens, Pear, Blue Cheese, Pecan
