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.

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.

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. 

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.

State of the Union Dinner: Frisee Chicken Salad and Roasted Sunchokes

Frisee poached chicken salad with dried anchovy and garnished with fried shallot chips and dressed with a fish sauce vinaigrette.

Goose fat roasted sunchokes and shishito peppers garnished with cilantro.

Sunchokes and shishito peppers pan roasted in goose fat.

Comforting Dinner: Mien Ga or Chicken Soup with Rice Vermicelli

Rice vermicelli (bun tau) in homemade chicken broth with shredded poached chicken garnished with green onion and cilantro.

Building the bowl: shredded poached chicken on bed of rice vermicelli before broth is added.

The trick to getting al dente rice vermicelli is to soak the dried vermicelli first then cook in medium boil until cooked. Vermicelli is drained then rinsed with cold water to stop the cooking.

Sunday's Souffle Omelette

Souffle omelette made by separating yolks from whites, whipping up whites then incorporating yolks. Started on stovetop until bottom sets then finished in oven. Filling is caramelized shallots with balsamic. Served with dots of green habanero, freshly cracked black pepper and sea salt.

Fast Dinner: Roast Chicken Thighs and Okra in Black Bean Sauce

Plated with cilantro and green onion.

Thighs were roasted on bed of onion to keep them out of the fat and retain crispy skin.

Stir fried okra with shallots and garlic in black bean sauce garnished with cilantro and green onion.

Shallots caramelizing as okra begins to cook in black bean sauce.

Goose Leg Confit

Goose confit just out of fat.

Goose legs in goose fat at the end of cooking.

Marinade has been washed off, legs patted dry and put into goose fat to poach in oven. Oil temp was at about 150ºF.

Dry Wok Fried Squid with Peppers

Dry wok fried squid with shishito chile, garlic, dried chile flakes, chile de arbol and sambal sauce. Garnishes were green onion and cilantro with fresh cracked black pepper.

Okra and Shishito in Curried Creme Fraiche Sauce

The plated dish 

Creme fraiche added

Onion, garlic & ginger browned in butter and now okra, shishito and mandarin orange added.