I have never had a grilled cheese loaded with braised and tender greens. The bread was buttery and crisp. The cheese was melty, almost like a bechamel. The greens were tender and spiked with herbs. Sure, we have made kimchi reubens. But straight up tender cooked greens pressed in the sandwich have somehow escaped us. The sandwich was consumed hungrily at the bar at Tartine Manufactory. As I ate I wondered how many braised greens and cheese combinations we could begin exploring. The first, the iconic, broccoli and cheddar.
Grilling individual shrimp is inconvenient. We finally picked up some skewers and have reaped the benefits. We loaded pairs of skewers with shrimp. We were able to grill them easily and consistently. We brushed them with Luchito butter, which found its way into the many nooks and crannies in them. They were sweet and tender, kissed with smoke and spice, and quickly devoured by all.
It took a delicious dinner out at Charcoal BYOB, where we had Luchito butter brushed shrimp and grits, to kick us into gear to make our own Luchito butter. We made ours with melted butter, soy sauce and Luchito. The result was well worth stealing the idea.
We layer the cuttings of our Angel biscuits and roll them into a sheet. We tri-fold the sheet and let the dough rest overnight. We roll the dough into a sheet, cover it with chocolate crumbs and and roll it into a log. We cut the log almost entirely in half and then twist the two pieces together. We roll the dough into a roulade and refrigerate it overnight. We unwrap the dough and slice it into babka biscuits. We let the dough rise at room temperature for 30 minutes and then fry the pieces. The result is the babka biscuit as a doughnut. It is moist, buttery, delicately crispy and piqued with chocolate. The trimmings have never tasted so good.
We have been playing with the delicious cheeses from MouCo Cheese Company. We decided to revisit the idea of the cheese mosaic with there Truffello cheese. The mosaic is a fantastic base to build upon. It also is a great way to manipulate cheese for evenly layering on toast or perhaps a grilled steak.
Sous vide cooking brought awareness to the details in cooking. Sure we can dismiss sous vide as soul less and set it and forget it bag cookery. But that, like most monumental ideas, would be missing its impact on the evolution of cooking. Sous vide changed how we cook, really how we observer. Now we look at the impact of temperature and time, actual specifics in the process. Guess-tamations are no longer acceptable. Sous vide cooking initially required expensive equipment. This expense sparked innovation. Cooks developed many work arounds and alternative methods to observe and control temperatures to allow for consistent results. Cooks learned to take better notes. Cooks learned to ask questions. Cooks learned to share ideas and results.
I actually don't eat many tater tots. But I am inspired by the idea of tots. We have made latka tots and corned beef hash tots. Last night we were having breakfast for dinner. I decided to totify the meal. As I looked at the tots I wondered why we hadn't made mozzarella stick tots. So I have a project to work on now.
I tinker a lot. Today we put our new flexipans to work, making our newest version of our gooey doughnut butter cake. I pulled out some sugar and added buttermilk in its place. The confection is delicious. And it is sweet. Is a doughnut dessert that screams for a cup of coffee and a lake view. If you don't have a lake view the coffee and the cake will suffice.