Austin Food Journal

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.

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”.

The pork brined for 24 hours, sous vide 57C for 8 hours, then chilled in bag over night. Pan seared and roasted back up to 56C in a 77C oven. Vermouth cream sauce with mustard and honey.

Russets mandolined, mixed with parm, salt and cream. Baked 350F for 90 minutes.