fancy food for one, for many

John-Paul went to a cook-out in Palo Alto last night, so I cooked for myself. Wild Alaskan cod, poached, and California asparagus, roasted, all topped with an emulsion of the reduced poaching liquid and hazelnut brown butter.

Click the image for photos of the process.

Rachel called me just before I posted this to ask my advice on mole making. She said that her recipe called for deseeding and deveining the chiles. “What does deveining mean, and how much does it matter?”

My answer: The veins are the lighter colored ribs inside the chile that hold the seeds in place, and they and the seeds have most of the chile’s heat.

“Oh, so if I’m not worried about heat, I don’t have to do it?”

Right-o. And I was flattered.

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