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This daily feast might be taking away a bit of the Thanksgiving luster but hey, I promise I’ve been thankful everyday!
The Pork & Peanut Stew is spicy! Damn I can handle some heat but that dish’s got a bite, in a very good way. So many flavors coming together — poblano peppers, cumin, coriander, cinnamon, red pepper flakes, ginger, etc. Oh, and everything was fried in lard. A starchy note of fried plantains provided a base to all that spice and peanut butter richness is balanced by bright acidity. This is a great stew. I would totally make it again soon.
Tapioca Cake was set chilled overnight. Similar to an Asian dessert of cooking pearl tapioca balls in coconut milk, this Brazilian version goes further with the addition of brown sugar and freshly grated coconuts. I liked how it’s not cloyingly sweet.
More Gnocchis! I went from never having gnocchis to an infatuation in the last couple of years. Every batch is becoming better and today’s work was another good incline towards gnocchi heaven. It’s the repeated practice and also after working with doughs in baking class, my tactile sense is fast improving. Tasty progress.
Braised Beef Short Ribs Gnocchi – shredded braised beef short ribs as the sauce. Soooooo good.
From Colombian, Peruvian, to Brazilian, today’s variety of starchy vegetable dishes is reassuring to the bread-and-potato-fatigued.
Prepped today to be served tomorrow will represent uses of starchy vegetables in New England and Africa.
Spanakopita — one simply could not have completed an international tour of doughs without phyllo. And no, we didn’t even attempt to make these paper-thin sheets.
Pizza Margherita — San Marzano tomatoes really taste different. I have long-wondered the alleged superiority of San Marzano tomatoes. With a more well-rounded yet subtle fruitiness, these pricey orbs really do bring something special to the table. Especially for an ingredient-driven pie like the Margherita, a choice tomato highlighted all the simple sophistication of this dish.
Scallion Pancakes — yum.
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