Austin Food Journal

Breakfast Radish, Avocado, Ricotta Salata, Cilantro, Jammy Egg

Wheat flour, rice flour, baking powder, vodka and beer battered cod. 375F for 6-8 minutes.

Mini new potatoes, shaved fennel and scallions. Dressing of cilantro, mint, creme fraiche and lime.

Nam Prik Seafood sauce

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…