Week of June 27
Sourdough Bread: Took me 4 months to get this right. We start from a homemade sourdough starter and create these boules packed with flavor and happiness working with high hydration dough
and looooong refrigerated fermentation.One of the many things that are hard to get in Japan.
This Week's Special
In the Rotation
Peanut Butter Treats
Hummus - Black garbanzo beans soaked 24 hours before being whipped up with freshly ground tahini sauce and squeezed lemon.
Falafel - Fresh herbs blended with 48 hour soaked dark chana. Served with tart and garlicky Tzatziki -like yogurt sauce.
Lumpiang Shanghai - Never met anyone that doesn't like lumpia. Fresh herbs mixed with fresh pork and spices wrapped up tightly in a crispy wrap
Tabbouleh Salad - Only fresh herbs and bold bulgar can contain the zesty punch
Smoked Cheese - Sakura-smoked here in the Cow's Kitchen