Mafaldine pasta tossed with roasted bone marrow and garlic. Topped with a stir-fry of leftover wagyu beef, baby bok choy and enoki mushrooms — leftover treasures from weekend Korean BBQ. Topped with Parmesan cheese.
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Butternut squash soup made with onion, chicken broth, heavy cream, nutmeg, cinnamon, paprika and a bit of fresh lemon.
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Beef stew with celery root and onions. Simmered for three hours in a Dutch oven with res el hanout (a combination of cinnamon, cumin, coriander, allspice, black pepper), Dijon mustard, honey, chicken broth, red wine and fresh thyme.
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Bacon fried rice with garlic and scallions.
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My homemade chili with molasses, dark chocolate and coffee.
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Ramen comfort at Naruto Ramen.
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Whipped potatoes with butter and parmesan.
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9-hour braised short ribs with soy sauce, vinegar, orange juice, garlic, carrots, onion, celery, gochujang and hoisin sauce.
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Roasted Brussels sprouts with Dijon mustard, rice vinegar, and olive oil.
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Chicken katsu nuggets with shoestring fries and a salad made with gem lettuce, shallots and heirloom tomato salad with balsamic glaze.
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Pork ribs coated with Dijon mustard, balsamic vinegar and honey. Served over sushi rice and sautéed zucchini.
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Pork chop (reverse-seared and grilled outside)
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It tastes different when your son picks the berries for you.
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Toddler dinner.
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Rice, sautéed ground beef with garlic and shallots, sautéed zucchini with garden rosemary and sage, a fried egg.
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