All four burners are on, so it’s an exciting day here on the Hot Stove Report. In a non-stick pan on the front left burner are three thick-cut slices of brioche, dipped in an egg batter enriched with milk, sugar, cinnamon, and just a splash of vanilla extract. In a pot right next to it, a cup of raisins being plumped up in a maple-fortified sugar syrup. We’re letting that reduce while we deal with some sides in the back. On the left rear burner, some spinach is being wilted down with butter, a pinch of nutmeg, and — secret ingredient — a tablespoon of miso paste. And on the back right, carrots sliced on the bias, glazing in some of that very same raisin-maple mixture cooking down just in front of it, with a handful of chopped pickled chili peppers for heat and some basil and a handful of roasted pecans thrown in at the last minute.
Now did someone say something about Emilio Bonifacio, or should we just eat?
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