Set aside.. Bring remaining 4 cups cold water to a boil in a medium saucepan over medium-high.
But then again, why would you want to?.Katianna Hong—The Charter Oak, St. Helena, California.
"We share our garden with Meadowood, and we have that same mentality of trying to highlight seasonal ingredients.We want to have technique in there, but in a subtle way that allows for a really fun, celebratory, shared dining experience.".Katianna Hong is intense.
She was a competitive gymnast until the age of 15, so the discipline of professional kitchens held a certain familiar allure.Nineteen years later, she still hasn't lost her game face.
You can usually spot Hong tending to the wood-burning oven at.
The Charter Oak.Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high.
Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes..Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl.
Slowly whisk in olive oil until thickened and well combined.Whisk in parsley and dill.
(Editor: Lightweight Mirrors)