I had some frozen sushi-grade tuna sitting around and finally decided to put it to good use. It also gave me a chance to use up the last of the Buzen-ya Honten pickles I brought back from Japan. These traditional misozuke pickles are aged in miso, giving them an intensely savory, fermented flavor that worksContinue reading “Sesame-Crusted Tuna Tataki with Misozuke & Radish”
Tag Archives: recipes
Sous-Vide Duck Breast with Lacto-Plum Reduction & Pommes Sarladaises
I’m continuing down the rabbit hole of sous-vide, testing out different cuts and techniques to see what’s genuinely worth the extra effort and where the precision makes or breaks a dish. Today’s subject: duck breast. Full disclosure right upfront: this batch was a partial failure, and it was 100% user error. I got lazy andContinue reading “Sous-Vide Duck Breast with Lacto-Plum Reduction & Pommes Sarladaises”
Sous-Vide King Prawns with Brown Butter Beurre Blanc and Silky Potato Purée
Lately, I’ve been on a bit of a sous-vide kick and am working my way through the kitchen to figure out which ingredients genuinely benefit from the precision of a water bath and which ones are just an over-engineered waste of time. Today’s subject: king prawns. The main goal here was to test how controlledContinue reading “Sous-Vide King Prawns with Brown Butter Beurre Blanc and Silky Potato Purée”
A Black Forest Hazelnut-Bramble Cake
I recently headed out for a short hiking trip through the northern Black Forest. My initial plan was simple: track down a few wild chanterelles for dinner. Nature had other ideas. Thanks to the recent drought, the forest floor was completely bone-dry and practically devoid of mushrooms. Fortunately, the trip wasn’t a total loss. WhatContinue reading “A Black Forest Hazelnut-Bramble Cake”
The Ultimate Cold Noodle Bowl: Hwangtae-hoe Mul-Naengmyeon
The first time I had these was on my bikepacking trip through South Korea, in the small town of Mungyeong. They probably tasted incredible because I just spent the day cycling 100 km in the Korean summer heat. Objectively, the dish is an elegant balance of distinct phases: a highly savory, cold broth, a tenderizedContinue reading “The Ultimate Cold Noodle Bowl: Hwangtae-hoe Mul-Naengmyeon”
A Quick Lesson in Heat Transfer: Flash-Seared Tuna with Citrus and Radish
I didn’t really have a grand plan for dinner the other day. I just spotted a beautiful, fresh piece of tuna at the shop and wanted something relatively light, so I decided to go for a “japanese-style” version and pair it with some crisp red radishes and fluffy rice. But you can’t just throw aContinue reading “A Quick Lesson in Heat Transfer: Flash-Seared Tuna with Citrus and Radish”
The Mushroom Log Experiment and the Physics of Shiitake “Scaled” Skrei
I’ve been spending a lot of time lately experimenting with growing my own mushrooms. There’s something deeply satisfying about the “low and slow” biology of a Shiitake log, but when it’s time to harvest, the focus shifts immediately to the physics of the pan. I had a batch of fresh Shiitakes that were practically beggingContinue reading “The Mushroom Log Experiment and the Physics of Shiitake “Scaled” Skrei”
Lipid-Poached Pollock with Wild Garlic and Potato Purée
Let’s be completely transparent from the outset: this is not my favorite way to prepare fish. However, I wanted to test a precise method to use rather “cheap” whitefish, which is notoriously prone to over-coagulation, without turning it into a dry, fibrous mass. While the fish itself was an experiment, the accompanying potato dish andContinue reading “Lipid-Poached Pollock with Wild Garlic and Potato Purée”