Demi-glace is so hard to describe, it is like the essence of deliciousness, the French umami. It intensifies the flavor of any meat that you pair it well, and I am looking forward to pairing it with some roast lamb legs this coming Sunday. Stay tuned for all of the recipes!
This weekend, I had the pleasure of gathering another half a dozen beautiful tomatoes, a little purple bell pepper, and I decided to dig up my carrots. I have been looking forward to pulling those carrots out of the ground for months. It was finally carrot time!
I grew one large carrot, and the others were kind of wonky, but still delicious. I grew heirloom rainbow carrots and was thrilled to see that I grew some orange, some white, and one really pretty purple carrot. Since the harvest was rather small, I wanted to make sure I present them honorably, and wanted to make use of the carrot tops, which were very plentiful.
This is the fist dish I knew I wanted to make for our dinner this past weekend, everything else was built around the idea of fresh raw tuna in delicious sauces. I researched dozens of traditional and contemporary Poke recipes and decided to try to recreate some of my favorites from our trip. We made a creamy Spicy Ahi Tuna Poke with Avocado and Tobiko Roe and a Shoya Ahi Tuna Poke with soy and sesame. For a different fish flavor, I made a Miso Tako (Octopus) Poke and a light and colorful Ginger Carrot Poke. The flavors all worked so well together, it was one of my favorite dishes of the night!
We make a lot of soups throughout the week. Nico loves soups, and I love liquids that go along with big loaves of bread! This quick curry soup can be made with the mixture of sweet potato and carrot, or with either of the roots, whatever you have on hand! I have made all three…