an Alsatian apple tart. I was berated for giving the ladies the wrong pan and got 'splained on the difference between a crenulated tart pan vs. the crenulated quiche pan.
The thin, removable flat bottom to the pan above had gotten slightly warped or bent from being knocked around the cabinets over the years, so I was also tasked with flattening that with a rubber mallet between some cookbooks.
Had folks over for asian noodle salad, pork belly burnt ends, Flannery hangers, asian style short ribs from a buddies half cow, and a ribcap from Van Lith Ranch…
Local vermillion filets sauteed and finished in the oven with shrooms. Made a broth with the fish carcass, lots of lemongrass, lemon zest, heirloom tomato, wine, squeeze of lime, added sauteed garlic and various chilis and some clams. Soaked all of it up with mung bean vermicelli, so there was no runny broth left. Really good, and a really nice wine to go with it (a bit went into the cook as well).
If you enjoy fermentation of any kind, I recommend signing up for https://kojicon.org/ It is only $30 (free for CT residents) to access all of the 2023 recordings, as well as 2021-2022 recordings). Really good stuff, hosted by a farm-based non-profit educational center literally just a mile from me. Top-notch speakers including Rich Shih, Kirsten Shockey, Sandor Katz over the 3 (so far) years of this conference. I expect this will continue in 2024.
That split pea looks so good.
Did some bbq oysters today. Topped them with homemade butter flavored with sauteed (almost to dry and food processor’d) mixed mushrooms, garlic, Reggiano, pepper, lemon zest, miso and tarragon.
