Stefan's Gourmet Blog
I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter. This way it is possible to have crispy skin (using flour and clarified butter) combined with tender juicy flesh (by cooking sous-vide). 1,047 more words
20 hours, 49 minutes
Pierre Morey Bourgogne Aligoté Meursault, 2011. Cote D’Or, France. From Crush Wine & Spirits, $17/bottle, 11%ABV.
I know. If you love white burgundy… the gentle fruit, the depth, the minerality, the focus… then you already know. 355 more words
1 month, 3 weeks