b7 Blog
"Respect for food is a respect for life, for who we are and what we do." The Great Thomas Keller
Wednesday, May 13, 2009
Veal Shortrib
Veal Shortrib w/ Summer Squash Ragout, Roasted Garlic Emulsion and Gremolata
(We brined the shortrib for two days, then cooked it sous vide at 167.5 F for 24 hours)
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Veal Shortrib w/ Summer Squash Ragout, Roasted Garlic Emulsion and Gremolata
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Post a Comment