Lot's of little stuff that I've been filling my time with lately. First, rice krispie treats where I puffed seasoned sushi rice (hitomobore), raisins, pecans and homemade salmon marshmallows.
I think I served my last Ethiopian for a while. With dinners coming, the kitchen may not be able to handle my Ethiopian specials - always a huge hit, but always very demanding on my kitchen space.
I've been selling this breseola lately - really good stuff.
I made this black cake last June and we finally made time to eat it last week. Since I can never leave well enough alone, instead of wrapping in cheese cloth and adding a drop of rum every so often, I doused in rum and vacuum packed it. It was..ahem..very potent.
A friend gifted me with a back strap from his deer hunt this year (very generous of him).
Committing complete blasphemy I sliced it very thinly with my meat slicer, sprinkled with porcini salt, reformed it into its original shape...
Vacuumed and sous vide for 24 hours and served it as a peel-off appetizer at our staff holiday party last week. Tyler asked, "What, you couldn't just grill it?" No...no I can't.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago