Saghar Setarehのインスタグラム(labnoon) - 1月30日 02時51分
Ode to Winter produce, so vibrant and picturesque it helps home decor, as much as it does lunch. A bowl of mandarines with leaves on a shelf, a gloriously big Savoy cabbage as a centerpiece, a decadent, vintage looking squash on the counter. •
After some days of feeling “beaten” up, partly due a slightly upset stomach, partly because of a silly accident I had at home, I finally felt like both cooking and eating today. A little squash and romanesco broccoli were waiting for me to roast them for days. Inspired by @agipsyinthekitchen's recent experiments, I decided to roast the veg with honey. •
After having read (and watched the series of) @ciaosamin’s #SaltFatAcidHeat, not only am I more aware of how I use these four elements, but I am also more fearless about their abundance. So I created an emulsion of honey, a splash of hot water (to melt the honey), a generous drizzle of EVO, a good amount of salt (the misture should taste salty, the veg won’t), and freshly squeezed juice of a lemon. I poured half of this on the sliced squash, and tossed well in a bowl. Then when I arranged the slices of the squash on an on over trey covered with baking parchment, I sprinkled some sumac on top too. For the romanesco, I added chilly flakes to the honey emulsion and shoot the jar well. Then repeated as before.
I also added slightly crushed garlic cloves to both trays of veg. My first plan was to boil some barely and make a winter salad, but then I just #PutAnEggOnIt and called it lunch. (Ok 2 eggs. But there was no bread).
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Also for those looking closely, there’s a lesson in color for food photography in this photo. New workshop news coming super soon the newsletter subscribers.
#FlavorsAndEncounters #LabNoonFood
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