A pillow of chèvre, smoothed out with sour cream. A golden yolk, a sauce in itself. Crispy sage, sautéed oyster mushrooms, and charred Easter egg radishes. Decadent and delicious. Advertisements
I’m six weeks into the BasqueStage at Martin Berasategui, and I’m starting to get used to the kitchen. I’ve scribbled down dozens of recipes while a sous chef barks ingredients … Continue reading
Still getting moved into my new blogging home. Thanks for reading!
, It’s the second week of the BasqueStage, and I’m trying to keep my head above water at Martin Berasategui. I’m currently working on the partida de pescado, the fish … Continue reading
I’ve just finished a Sunday lunch shift at MB, preceeded bylunch and dinner shifts on Saturday. Since the restaurant is closed on Mondaysand Tuesdays, I find myself with some time … Continue reading
…with sheep! I went for a run yesterday, and I had to snap some quick shots of these sheep on the green hills of Gipuzkoa.
On Monte Urgull looking west, above Isla Santa Clara I’ve been in the Pais Vasco for two days now, and I’m lucky enough to have this week off to get … Continue reading
It’s a rainy night here in New York City. I hurried home and realized I had nothing for dinner. …Or did I? Hiding in the freezer was some chestnut pasta … Continue reading