Found some beautiful carrots, sugar snap peas and free range chicken eggs at the Walnut Creek farmer’s marker today. Couldn't resist to do a healthy yet delicious lunch with them. The carrots and sugar snaps are first par-cooked individually and then quickly sautéed in a little butter finished with a squeeze of Meyer lemon juice. The Egg is sous vide at 147F for one hour until the yolk become like custard.
1 comments:
As his wife, I'm lucky enough to taste his dishes. I loved this light, spring dish. Can't wait what more finds he comes home with from the Farmer's Market!
Post a Comment