#valryskitchen

Okonomyaki from my bday. With pork belly and mentaiko 😋 #valryskitchen https://www.instagram.com/p/CS--Xh0rJdsGAvh2CtBvDY7kOIuITHYK0s55AU0/?utm_medium=tumblr

New year's eve dinner of sous vide beef short ribs two ways. One with a parsley herb sauce and then other with a beurre blanc like sauce mixed with au jus over pommes puree. Truffle risotto on the side and chocolate cakes for dessert. #valkairie #valryskitchen https://www.instagram.com/p/CnPhr67J7LU/?igshid=NGJjMDIxMWI=

I think I've found my new favorite cookies. I made brown butter chocolate chip cookies using @chuaochocolatier s'mores dark chocolate bar. The chocolate bar provides enough saltiness through the graham crackers. Gonna be sad when I run out of the chocolate bars. 🥲 #valryskitchen #doyouknowbakingmama https://www.instagram.com/p/CnH3TC3vaKm/?igshid=NGJjMDIxMWI=

Adding fresh made pasta to our cooking skills resume. 🙃 #valkairie #valryskitchen https://www.instagram.com/p/CmumkGev-gh/?igshid=NGJjMDIxMWI=

First cooking class at Sur La Table with @_croque! We made pea prosciutto risotto and scallops with beurre blanc sauce and chocolate souffles for dessert. Not sure if I'd make risotto again due to it's laborious process 😅 #valryskitchen https://www.instagram.com/p/Cl4QVFbvufE/?igshid=NGJjMDIxMWI=

Salmon with our vegetable intake for the day over yuzu kosho aioli and xo sauce. I thought I'd taste the yuzu kosho more but the creaminess made the taste very subtle. I would've then liked more xo sauce for spice flavors. #valkairie #valryskitchen (at Normandie) https://www.instagram.com/p/Ck3uW4oP_mC/?igshid=NGJjMDIxMWI=

Gnocchi with crab, maitake mushrooms, and fish sauce caramel. I think by now we started seeing that the dishes we chose were all somewhat similar in flavors 😅 I would pass on this gnocchi though. Very dense. I liked the crispy maitakes though. #valkairie #valryskitchen (at Normandie) https://www.instagram.com/p/Ck3uGiNvvj4/?igshid=NGJjMDIxMWI=

This was my favorite dish from @normandiepdx. Cured scallops with dungeness crab, candied cashews, fresh herbs, Chile crisp aioli and fish sauce vinegarette. Oh and fresh seaweed. The textures between the scallops, crab and crunch of the cashew bits along with the creaminess and kick from the aioli is mixed in with the smoothness from the wakame. It's a sea party in the mouth. #valkairie #valryskitchen (at Normandie) https://www.instagram.com/p/Ck2gRC7OjDE/?igshid=NGJjMDIxMWI=