During the chilly winter months the operation of farmers market at Union Square in New York City does not cease. The number of vendors are less and the varieties of produce is limited to mostly root vegetables. Parsnip, kabocha squash, cabbage, onions, loose turnips, carrot and beets, rutabagas, celeriac, cabbage and sweet and regular potatoes. Many of these vegetables were harvested earlier and stored. Yet, I am great full to have an access to them because they taste...
Read MoreNimono braizing Day 3
Today students learned the philosophy behind presenting dishes – Gomi, Goshoku, Goho, Ying & Yang, 70/30 and 60/40 rule….then produced simmered branzino, sake-braised short-ribs, simmered vegetables, salmon takikomi gohan and simmered hijiki and carrot. A great learning day and delicious foods – by students. Here are some...
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