Baking with the Tartine cookbook always leads to success. I am very excited about the "Lemon Meringue Cake" — four layers of chiffon filled with caramel and lemon cream (lighter and more buttery than lemon curd) draped in a meringue and then torched. The lemon cream is so delicious I could eat it by itself.
14 August 2010
Another fine recipe from the Jennifer McLagan's Fat. Here pork belly is skinned, scored and roasted at 425ºF for 30 minutes, then basted with a miso-orange-honey-ginger glaze and roasted at 325ºF until tender and unctuous (160ºF). So delicious.
03 August 2010
A simple salad with wheat berries from Four Star Farms, purslane and cute tomatoes from my friend Kate, all tossed with oil-packed tuna, avocado and olive oil. Finish with salt and pepper. Purslane's tart character alleviates the need for vinegar and is buttery with a nice fruity olive oil.