Flutterby™! : Blue Ginger

Have I mentioned the cookbook Blue Ginger, by Ming Tsai, here before? My first experience from it was making fried steamed buns. When I order Dim Sum buns out, I have this image of how they're going to taste, which they never live up to. The recipe from Blue Ginger consistently turns out ones which do live up to my expectations. I'm working through other recipes, playing with twists because friends I cook for often like to avoid wheat and dairy and I like to keep fats, especially animal fats, lower than most professional cooks.

Anyway, we went to Jeanne's for dinner last night, so I've got two sushi grade Ahi steaks in the fridge which need to be used now, and should probably be cooked a little given the day of delay, so I'm going to sear them with a hot curry oil. And I can't wait for the lemons to finish pickling so I can start playing with those...