The last meal of my winter break extravaganza.
Pan roasted asparagus, slow poached egg, miso butter. Straight out of the Momofuku book.
Dry-aged NY strip, sous vide (best ever); cappelleti with mushroom, ricotta and black truffle; madeira reduction, and shaved truffle all over, because why not. Whole Foods had the truffles for sale this week and I've never cooked with them, so this was my excuse to do that.
Fun week of cooking. I think I've paid the roommate back for the Anova gift.
