Hey everyone welcome to our first GARDEN TO TABLE series! Check out our garden-to-table meal prepared this past weekend. As always, cooked over an open flame. We used cast iron pans and seared the duck breast over the cauliflower mash. We also did a snap pea and radish slaw, and carrots sauteed in duck fat. The miso soup is garnished with trumpet mushrooms and eggplant along with mustard and wasabi mizuna leaves all from the garden. Happy winter harvest everyone!
Love,
Tiffany
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I was a former Miss Hong Kong, actress, model, as well as restaurateur of a prominently known chain of bay area Chinese restaurants & bakeries. Today I’m a proud mother of three (Sadie, Cody and Abel). From walking the runaway to spinning up new restaurant concepts, I’ve had the chance to experience so many things in life - yet nothing prepared me for motherhood! Today I’m figuring out how to raise three children to be strong, confident human beings and I want to share my successes and failures through Roots & Knuckles.
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Welcome to Roots and Knuckles aka the Wong Family KZitem channel! I am passionate about inspiring others to live a healthy, happy, organized, and active lifestyle.
We love cooking, healthy & easy recipes, sustainable living, organization, cleaning hacks, vegetable gardening, raising chickens, and everything in between.
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#GARDENTOTABLE #ASMRCOOKING #DUCKBREASTCOOKING
Негізгі бет OUR GARDEN TO TABLE | PAN SEARED DUCK BREAST | ASMR COOKING |
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