Made some red wine glaze last weekend and used the fat that typically develops to poach some short ribs 72Hr SR (54C) (Snake river farms-used the links from Chefsteps store-they were quite remarkable!). Served w/ baby leeks, pommes puree and roasted carrots. Desert fun Banana hazelnut cake (flourless-ala CS flourless carrot cake). Essentially a take on Nick's banana bread (+ hazelnut praline) made into the flourless cake. Only one layer as I was testing flavors.
