Category: Chef S

Soybean Paste Risotto, lacquered Tang Cu ribs, Bai Cai

  The ribs were sous vide in marinade, juices were recombined with the tang cu sauce, sauce was then reduced and used to baste the ribs as they finished in the oven, thus lacquering the ribs. The meat still pleasantly toothsome while the connective tissue near the bone was broken down just right, until its…


Beef Noodle Soup

My husband is the best chef in the city. Yeah, screw you Curtis Duffy (I don’t really mean that … probably). Suffice it to say that he keeps me a little bit too well fed. He intensively researches each cuisine that catches his interest (not too surprising for a physics phd!) but is also so well versed…