Thursday, March 27, 2014

36 Hour Slow Ferment Loaf with Levain

Just out of the oven.

Crumb was not as open as I wanted. Perhaps I folded it too much or didn't let it stay in final proofing long enough. It was still very tasty.

Tuesday, March 25, 2014

Stir Fried Turmeric Chow Fun with Fried Egg

Pan fried turmeric wide pho (chow fun) noodles with dark soy and fried egg on top. Garnished with green onion, sriracha and lime juice.

Shallot Crowned Egg

Fried egg with garnish of chopped bean sprout, flowering chive, fried shallot chips and tiny shrimps. Seasoned with black pepper, Maggi and sriracha.

Comforting Noodle Soup of Four Worlds

Hong Kong style noodles in rich pork shiitake broth with soy & star anise marinated soft boiled egg, bean sprouts, sliced shiitake,  Japanese style pork belly cha siu, mixed Japanese pickles, flowering chives, fried shallot chips & tiny dried whole shrimp.
Bowl on board.
Sliced rolled pork belly cha siu. It was slow poached in the main broth.

Daily Bread: Whole Wheat Boule

40% Whole wheat, 60% AP flour, 56% hydration.

Wilted Dandelion and Kumquat Salad

Lightly sauteeing kumquats and carrot in butter.
Added dandelion greens to be wilted. 
Completed dish.

Egg, Turmeric Rice and Harissa

Breakfast: Leftover turmeric rice, fried egg and homemade harissa.

Saturday, March 8, 2014

Okra in Thai Inspired Curry Dinner

Okra curry served over shiitake steamed rice along with slices of pork belly cha siu. The latter two were actually leftovers from the night before.
Okra, pickled Thai eggplant and kumquat are wok fired after a paste of garlic, ginger, Thai chile, jalapeno, lemongrass, shallot, salt, cumin, coriander, smoked paprika, red chile flakes, turmeric, honey, cilantro and veg oil had been briefly fried until aromatic. Combination of chicken & mushroom broth was added as needed to keep dish from drying out.
Some of the dinner's components on the table.
Paste about halfway there.
Paste at the start. 

Monday, March 3, 2014

Broiled Salted Turbot Head

Simply heavily salted, place in refrigerator to dry out skin then broiled until skin is charred and meat is done. Delicious.