A couple of dishes from over the holiday weekend. I wish I took more as we ate well.
Anchovy toast with great EVOO and Aleppo Pepper
Rhubarb and Strawberry Galette
Savory Cherry Tomato Tart
Anchovy toast with great EVOO and Aleppo Pepper
Rhubarb and Strawberry Galette
Savory Cherry Tomato Tart
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Still on this carnivore and wine thing. Pan fried some try-tip steaks tonight. Was skeptical when I bought - as Iâd never had it pan fried - but was very pleasantly surprised. Flavorful, tender. Iâll be buying these at half the price from a rib.
Looks great, and simple as I think it should be (avo being front and center). I canât stand guac with a bunch of big diced tomato, onions and cilantro, and especially garlic and/or cumin. I add minuscule amounts of cilantro, red onion, serrano and sometimes Mexican oregano.
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Same. There probably arenât many people who love avocados, guacamole, and tomatoes more than me. But tomatoes really just donât work in guac. If I want to scratch that itch, itâs simple enough to dip the tortilla chip in guac and then in salsa.
I have made the last 2 batches of guacamole, and got (unsolicited) compliments from both outside groups who ate it .
I used part of a plum tomato (cut small, no seeds), some fresh cilantro (not too much), and bottled chopped garlic. Plus a little squeeze of fresh lime juice .
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Add salt and lime juice and this is my guac with fine diced jalapeno vs. serrano. I do like the crunch a fine dice of red onion gives it texture-wise.
If people want to keep it to a monochromatic green, then tomatillos and jalapenos can be used. Along with a green bowl of course.
I have always wondered how the prepacked guacomole doesnât oxidize. Our fresh home made stuff browns in the fridge pretty fast.
Our Whole Foods makes quite good fresh guac with avocados as they ripen and do not sell; it lasts pretty well since they fill the container to the lid, with no air in the headspace. As soon as you open it, it deteriorates quickly.
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From this Tavern style pizza thread Kenji Tavern Style Pizza Recipe . Put giardiniera on less than 1/2.
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I really love the tang and heat that giardiniera brings to the pie, but YMMV.
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Yep, I was wrong and skeptical because it was so incredibly salty and sour when I tasted it out of the jar but it totally worked in combination with the other ingredients. Damn good stuff.
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Butter-basted steak.
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Decided to order from The Peach Truck again this year. I picked up my box on Wednesday, and the peaches are ready to go. I think thereâs a peach shortage? I ordered last year or the year before and the box was at least twice the size. 
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Needed a snack, but had to piece it together as I had nothing obvious on hand.
Tofu tossed in garlic, lightly sautéed. Sauce is Greek yogurt, sesame oil, soy sauce, mirin and rice wine vinegar. Topped with kimchi, garlic chives and roasted black sesame, and a drizzle of Carolina reaper sauce.
The oil I sautĂ©ed the tofu in was from a porchetta I made back in January. Iâd deep fried the porchetta after roasting to crisp the skin. Used Kenjiâs method for cleaning the oil. Has a lovely pork flavour to it.
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Crispy fried tofu is one of those items where I really like to use a non stick pan. I toss the stuff in wet seasonings, coat with corn starch, and pan fry away while resisting the urge to touch/turn them.
Arv I almost did the non-stick, but I have a cast iron that is well-seasoned. Like you suggested, I did only flip once.