Asparagus/shallots/reggiano/pine nuts/lemon zest and juice/puff pastry/egg wash.
Finally using the scary mandoline slicer we got for xmas. It’s amazing for juliennes and paper thin slicing, but it can kill you. Got some beautiful halibut at Bruno’s. Used the mandoline to crust the halibut with potato. Made a beurre blanc to go with it with some rice and brussel sprouts.
After Food Networking on a Saturday afternoon, I decided to try my stab at “the perfect burger”. Started with baking bacon (on a rack!) at 325 for 20-25 minutes. Stretched paper thin, crispy like fried chicken skin. Amazing. Pan frying bacon is for suckers. Then some onions caramelizing on low for about 30 minutes. Slowly building the beauty.
Sorry for the gross flash. But this is pretty much it – cheese blend of goat/reggiano/cheddar, thin crispy bacon, caramelized onions, 2 thinly sliced tomatoes, pickle, lettuce, mayo, mustard, ketchup. I think if the burger was just a bit smaller, it would’ve been perfect. But hey, another go at the goat.
