a slow cooking showcase, lamb stew

10-27-2020 Tue. 

  DINNER ---  lamb and potato stew | parboiled pea leaves 

• 4h low heat simmering 

duck confit

9-14-2018 Fri. 


 DINNER ---   duck confit | pea shoots | fried ripe plantain | french green lentils with shiitake, celery, leek, roasted red pepper, green chili, green onion and garlic | home baked sourdough bread | wine 

• two day curing, overnight cooking,  happy with the result. 

steak: frezze + slow roast

8-26-2017 Sat. 



DINNER --- burrata salad | baby potatoes | spicy cabbage | seared and slow-cooked steak | wine 

 

Cantonese winter soup

12-11-2014 Thu. cold wind, cloudy.  


BREAKFAST --- coffee
LUNCH --- Ji-cai wonton soup 
AFTERNOON-TEATIME --- mandarin | tea 
DINNER --- Cantonese winter soup ( short rib, fried tofu, dried shiitake, onion, carrot, napa cabbage, spice&herbs ) | caramelized carrots with bacon and cilantro | rice | wine 

 

• Cantonese soup typically has a dozen ingredients and takes a day or two to simmer. it would be better to have turnip or lotus root.

duck confit, ultimate slow cooking

8-13-2014 Wed. mild, clouds.  


BREAKFAST --- coffee
LUNCH --- pasta with ragu sauce
AFTERNOON-TEATIME --- cherries
DINNER --- stir-fried bitter melon and green pepper | white fish ceviche with cucumber |  duck confit | reed leaf wrapped rice | salad | wine 

•   rather hands-off and error-free on duck leg confit now, salt, herb, and low 180 degree plus time.