tarte tatin aux poires

A tarte tatin made with pears and cardamom. Baked at 400º for 15 minutes or so, then lowered to 350º until done. That temperature to start seems to get the best crust - this crust is a basic all-butter pie crust, the butter just barely incorporated, allowing for a perfectly flaky crust.

lamb shanks

This was very simple but really quite great. The lamb shank is actually a Jamie Oliver method of stuffing lamb shanks with butter and herbs and then baking them in foil with leeks, carrots, white wine and olive oil. I liked the simplicity of the method and the flavor was really incredible. It took just under 2½ hours. I served them with potatoes and Julia Child haricots verts, where they are blanched, pan-dried, then tossed in butter and parsley. It really is the best way - they stay crisp and bright.

endive and cress

My new favorite salad: julienned endive, watercress, lemon juice, olive oil.

all sorts of delicious.

A smörgåsbord of Korean and Japanese banchan and tsukeomono, rice, and doenjang jjigae. (and that's not water, but delicious sweet potato soju, similar to Japanese shōchū).