Brined and breaded. Mustard and egg and braised. I like to braise the vermouth leeks separately, so everyone can be pulled out at the appropriate time. I don’t think you can put too much Thyme in this dish. Much underused herb. Easy to grow, it takes a beating in the Texas heat and soldiers on. […]
Or, as Andy Ricker of Pok Pok calls it: Kai Kaphrao Khai Dao. Thai food has many names for the same dish, but that’s cool, doesn’t make them less tasty.
Slow roasted lamb shank, Cannellini beans with arugula and tomato tart. Split local tomatoes and garlic. Caramelized sugar and Sherry to cover the compote. I just want to hug these tomatoes Yellow onions cooked down with white wine. Caramel with Thyme, capers, (and soon to be), tomato, onion and puff pastry. Condensed tomato, caper, thyme, […]