Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
Maaan, I was scrolling way too fast and misread that as “pureed pork”. 😅🤢
Also, those asparagus look sumptuous!
Yeah not sure about pureed pork xD I tried to pureed a few veggies but meat puree sounds… wrong… as long as I have teeths I guess.
I’m new to asparagus - I wish I tried them way earlier that’s absolutely delicious. Especially the green ones.
Caseless Rinderwurst is “an acquired taste”, but I wasn’t old enough to get a vote, back in the day. 😅
Re: asparagus, I’m a huge fan and love to prepare it simply, to let it really shine.
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Snap the bottom sections off by hand-testing their break-points. (You can cut them afterward, if you prefer clean ends, but refrigerating them first can help keep those snapped edges crisp)
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Zest and then juice a lemon and set aside.
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Set your skillet/pan on High/Mid-high.
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Bring ~1tsp/lb of a light oil (eg. veg, rapeseed, etc., not “olive”) close to its smoke point. (pay attn, don’t burn it, it can ignite!)
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Add prepped asparagus (1.↑) to oil in pan and don’t move them (need that Maillard reaction)
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Season w/ salt & pepper (kosher & cracked are my pref.)
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Watch for a toasted, delicious crust forming on their pan-sides. (eyeball it, don’t meddle)
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Use tongs (spatula if you’re brave/confident, or just roll them 180° if you’re unsure) to turn them to their opposite sides
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sprinkle with lemon zest to taste (I add chili flake here) and wait for that sear again.
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Remove from pan, and let rest on cooling rack for a couple minutes only (they’re less delicious when cold, but still amazing)
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If you’re feeling froggy and aren’t trying to plate rapidly for a slew of guests, now’s a great moment to whip up a quick pan sauce (browned butter, herbed crême, white wine reduction, etc.) to drizzle over them during plating —otherwise, just plate and spritz lemon juice to finish.
Your toilet’s gonna smell suuuper loud afterward (why, asparagus, why?), but it’s worth it. 🥰
smell suuuper loud
I don’t often come across smells being described as “loud”. I get what you mean, it’s just… unconventional.
no blanching needed in your recipe then?
Nah, blanching asparagus is mostly a holdover from catering SoP when it’s par-cooked first, fridged until day-of, and then seared for looks before being plated/pkgd & held at temp for service.
You can blanch yours, if that’s your preference, but they’ll lose that brightened snap to their structure and the thinner stalks (=/< ⌀5mm) risk just degrading into mush in the pan or on the plates. I’m not here to judge fellow anons’ varied and unknowable palates. Just the facts. 😁
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Duck liver puree (AKA pâté) fucking slaps though. And as long as you source the duck liver from an ethical place (not one that pumps food down their throats to fatten them up), it’s no more cruel than any other meat. I like to add shallots, black garlic, portobello mushrooms, and a bit of brandy, then chill it and serve it on some nice whole wheat toast. Salt and pepper to taste of course.
I personally only use wild ducks that I hunt myself (or ones that were hunted by friends/family). I’m allowed 6 a year, and I take full advantage if I can. If you can manage to take them in November, the livers are naturally fattier, but not quite on the level of farmed foie gras.
But other than that, meat puree sounds kinda bad.
Damn that looks incredible, nice work!
@a4ng3l I ADORE CABBAGE
Cabbage is such an underrated vegetable. Cheap, versatile, healthy, quick, and easy to prepare.
@Semi_Hemi_Demigod and it is DELICIOUS, in all it’s forms. Plus full of protein. mmmmmm love it
Adding on to @[email protected],
IIRC it’s also prebiotic when eaten raw, or probiotic in sauerkraut form.Gut health being chronically underrated, that’s a huge one right there.
As I understand it, there is one problem however with cruciferous veggies, and that’s that they are goitrogenic when eaten raw. Meaning, they interfere with healthy iodine absorption, which would be a thyroid gland issue. Perhaps not much of an issue for younger folks, but for us oldsters / ill-ish, it’s something to be aware of. (more)
So I usually cook my cabbage and/or make sure I get plenty of seaweed.
A more fun fact is that cabbage is the exact same species ( Brassica oleracea ) as like two-dozen other veggie relatives, mostly due to human cultivation: https://en.wikipedia.org/wiki/Brassica_oleracea
Plus full of protein.
Ach, if only that were true! (then they’d be more like a superfood, such as potatoes)
I never poop better than after a nice meal of cabbage.
fibre, baby! 🤘
My favorite way to cabbage is to put a purple cabbage and a red onion in a big jar with a lot of vinegar, a little honey, and some spices.
You can put it on burgers or in salads or eat it on its own
