A hot steel pan with a shimmer of olive oil. The pan behaves as a mental plancha, creating the flat, ripping hot cooking surface synonymous with simply prepared vegetables, meats and fish. Perhaps it was the idea of emulating the plancha that allowed us to embrace the quick-cooking simplicity of blistering the mushrooms and scallions. We seasoned the vegetables with salt, Amber no 2 and a drizzle of garlic oil. When they were sweating in the pan and smelling rich and roasted we flipped them over. We cooked them for a minute more and then turned them out and on to a plate. We added a sprinkling of Maldon salt and a few drops of lemon oil. The vegetables were done. While not fancy, they shone with brilliance.
Years Past
February 25, 2010
February 25, 2007
February 25, 2005
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