Ratatouille and T Berkley rosé
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That is beautiful! It’s something out of a Williams-Sonoma catalog…
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This is why God made rosé.
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How is the 2023? I really loved the 2021. I liked the 2022 as well, but it was a bit too ripe for my palate. Wish he would/could have picked it a little earlier.
My wife and I really enjoyed it. I found it bright and refreshing with the fruit well balanced by the surprisingly high acid. Paired extremely well with the veggies. Glad I have another bottle.
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Sesame crusted Tuna (my wife loves it so often repeated). Orange broccoli and sushi rice. Some purchased pot stickers to start.
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Just the movie I had in mind when I saw the picture… 
Although I would argue that both look more like tians than ratatouille… If I’m not mistaken, for ratatouille you cook the ingredients separately before mixing them all together. That’s how I do it anyways…
But I always like the sight of a well-prepared, colourfull tian. Simple on paper but not that easy to actually make.
Alain
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Would you keep the tomatoes in next time you make this?
I tried out a couple of USDA Wisconsin “Super Prime” striploins for dinner tonight.
Resting after being pan-grilled.
Sliced and served with the simple sidings I made: roasted garlic, butter sautéed fresh shiitake mushrooms…
…roasted cherry tomatoes, and roasted rosemary ratte grenaille potatoes. My wife put the salad together.
Nursing a hangover from yesterday, I had no wine (or any other kind of alcohol) today.
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Friday night frying…
I rub the peeled eggplant rounds with lavender salt for a while before they receive a bound breading…
And then they hit the oven with a bit of pesto and tomato sauce
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Luis, I never thought you had hangovers that a couple of glasses of wine couldn’t cure.
Food looks great 
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One of my favorite ways to make and eat aubergine.
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Reverse seared Flannery 30 d.a. ribeye. Easily the best Flannery steak (and one of the best overall steaks period) I’ve had to date. Salted it about 4hrs before cooking rather than overnight which sometimes gives beef a weird (to me) cured texture. Seared and basted in cast iron with some tallow rendered from that tail end and herbs/garlic. Served with rapini and and a freaking insanely good Brunello that had some age on it.
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Thanks, Mikael. Was on a total binge the day before - beers on the golf course, then G+T’s after in a friend’s house, then beer, sake & some single malt with dinner at a Japanese restaurant. I was more of a wreck than usual. The next day, my blood pressure wasn’t good at all; so I skipped regular Saturday golf, and rested instead. Thankfully, my blood pressure normalised by late afternoon. Given that, I figured to not have any wine or any other form of alcohol for dinner.
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I stole your mustard/curry/sherry vinegar paste idea tonight for some unusually decently marbled Publix pork chops seared in cast iron. Even though it was but a pale imitation of your dish, with supermarket chops and commercial curry powder, it worked very well. I can only imagine how good it would be with the quality pork you use and a homemade curry powder. Thanks for the tip.
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Nothing I cooked for this post. We were at the farmer’s market today and they’re was a new booth. A guy from Bretagne advertising “Délices de Bretagne”. The only 2 typical bretonnes specialties he had was Kouign Amann and gâteau breton. However he was also selling really good nougat (not Breton of you ask me) and pâte de fruits (breton? really?). Anyhow, the guy was very nice and we decided to buy some Kouign Amann to take home as it was the first time my wife and I had seen it made this way. The nougat we ate as we were browsing the market.
The unusual pastry:
The guy mentioned this was the “true” and “original” recipe. Obviously, that didn’t seat well with my wife 
. I’m sure there are as many traditional Kouign Amann recipes as there are families in Bretagne.
So this one is made with something closer to bread dough than the usual one. We reheated it in the oven as per the exact instructions the seller provided.
Result: meh. It’s missing the caramelized crunchy bits of the usual Kouign Amann and instead relies on an undercooked bread dough texture to deliver the butter and sugar hits. Not a success with my wife and I. My youngest doesn’t like Kouign Amann. My oldest loved it.
YMMV as I’m not a true Kouign Amann aficionado but my wife is.
I didn’t have anything planned for tonight’s meal and nothing grabbed my eye at the market. However, I have 4 duck legs in the freezer. I decided to make a vin chaud inspired braising liquid and threw the 4 duck legs in there. I’ll braise them, pull the meat from the bones and serve them as grilled sandwiches made with brioche, Comté réserve, confit d’oignon and honey mustard. The duck is braising right now. It’s the first time I braise meat directly from frozen. We’ll see what this gives…
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Glad you enjoyed it. It’s a very tasty combination.
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Crispy Szechuan Beef Tongue with chili peppers, garlic, scallion, ginger, Shaoxing, gojuchang, pickled Szechuan peppercorns from @greenmeadowfarmpa Poached the tongue in homemade chicken stock in the perfect vessel - surprise! No fish in there. Of course we saved the now tongue-infused chicken stock and reduced it for later. Crisped the tongue slices first in a pan, since the wok was occupied with veggies, and then finished them in the wok with the sauce and aromatics. See my IG for a video of the wok toss. Served with cauliflower rice and baby bok choy. One of my very favorite Jonathan specialties.
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