Work colleague and good friend @steve_rodia was in town from B-ham, AL so it was a good reason to get together for some good eats.
Cooking Italian
Putting the Italian cooking classes I took in Florence to the test at home.
EKA
Spent almost four hours making my first dozen batch of homemade Dominique Ansel’s Kouign Amann (DKA) pastry, with a soft, sweet, flaky croissant-like interior and a sweet caramelized outside crust. Not bad for a first attempt: taste- and texture-wise, it was pretty damned close to the original! It also worked well sandwiching a scoop of my other homemade creation, avocado ice cream.
Magic Book!
This arrived in the mail on Saturday. Look out for my home-made DKA’s and cronuts!
Twin Tomahawks
Saturday’s dinner party main course was a pair of 3-lb tomahawk ribeyes, prepared sous vide style and finished on the grill. A second dish of spicy prawns with a spicy lime mango salsa rounded up the surf and turf theme.
