Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves

A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from white to green to orange and purple. I started thinking about one dish that can combine lots of these varieties in various preparation. This delicious and satisfying vegetarian dish isContinue reading “Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves”

Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette

A bit more complicated to make than those delicious pork buns is this dish from Thomas Keller’s Under Pressure using the second chunk of the pork belly I had. Pork and apples is a classic combination that always works well. On top of that we have strong sweet-tart flavors and sharp mustard with chard toContinue reading “Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette”

65-Hour Beef Short Ribs, Vegetable Fried Rice and Glazed Ginger Carrots

In the Momofuku cookbook, the source for this recipe (or most of it at least), David Chang calls it 48-Hour Short Ribs referring to the time he keeps the beef in the water cooking sous vide. He serves it with the reduced marinade/braising liquid from the sous vide bags that the beef is cooked in, braised daikon andContinue reading “65-Hour Beef Short Ribs, Vegetable Fried Rice and Glazed Ginger Carrots”