Heirloom tomato with queso Cotija dressed with olive oil. |
Pan seared duck breast with grape and wine reduction. |
Food and food photos mostly but I try to share a bit about how I come up with the food I present here. They are dishes that I cook and eat everyday. Nothing is specially created for the blog and most of the photos are just taken with my phone. I want to show that eating well and investing the time to cook is not that hard nor time consuming and can be a lot of fun.
Heirloom tomato with queso Cotija dressed with olive oil. |
Pan seared duck breast with grape and wine reduction. |
Chops are seared and fresh sage and garlic cloves were roasted in same pan. Served with Dijon and horseradish. |
Sweating down celery, onion, tomato, fennel, garlic. |
Fish trimmings from a monkfish and tomato paste added along with reduced dry white wine. |
Water added to cover ingredients and simmered for 20-25 minutes. |
Bones are removed then soup is liquified in blender then strained through a fine sieve. Garnished with parsley chiffonade. |
Mussels are steamed in white wine with garlic and black pepper then garnished with parsley chiffonade. |
Preferment or sponge for dough. |
Dough after all flour has been incorporated and rested in refrigerator overnight. |
Dough just out of plastic tub. |
Shaping dough. |
Dough shaped and rolled into a log and placed in pullman pan. I baked it with cover on until the last ten minutes so that the top would brown but not burn. |
Brioche loaf just out of oven. You can tell how much butter is in dough due to sheen on surface. |
Buttery brioche loaf just sliced. |