Let's Start Simple!

Ragù alla Bolognese.

So, long time no see. I’ve been pretty busy and kind of sick in the mean time, so I didn’t really get to cooking special things and blogging about them. But this is a very nice treat today. My by far favorite recipe for ragù alla bolognese. I don’t think I’ve been experimenting with anything as much as I have with ragus. And this is in my opinion the best you can make.

Steamed Buns with Peking Duck.

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momofuku steamed buns – hoi sin sauce – scallions – peking duck

Entrecôte Steak with Sauce Béarnaise.

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The first times I tried making sauce béarnaise were, to put it plainly, a pain in the ass. It’s just something you need to get the hang of in some way. The temperature can’t rise too high and you should be patiently stirring for a while. And when it breaks all
your work is messed up and you end up depressed and feeling like it’s never gonna work. But it will, I promise.

And when it works it’s just amazing. My all-time favorite butter sauce for meat and basically anything else. Yesterday I had it with some entrecôte steak, that I cooked sous-vide at 120° for 45 Minutes and then seared in a cast iron pan. It was definitely one of the most delicious things I had in the last couple of weeks.

I served it with some oven-baked fries and a simple salad with a sherry vinegar vinaigrette. Nothing fancy.

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