some more cooking

So, it's been a while since I posted anything. I decided to put up photos of some more cooking I did. I purchased a new knife and have been eager to practice and use it. For anyone curious, it is a Japanese Kamagata Usuba. I got a relatively short one at 180mm since it is my first. I got it at Korin, and it is one of their house brand, white-steel, hongasumi knives. I love it so far and am developing a nice patina on it.
On to what I cooked. On this particular evening, I sauteed some mushrooms, haricot verts and pan-seared some swordfish steaks. This was also the first time I clarified butter myself.
Here's a shot of the clarified butter. Not perfect, but good enough to use. I used a half pound of butter from a brand made in Vermont. I like to support local farms when possible.


Here's a shot of the mushrooms and the added garlic, garlic scapes, and scallions.


Here's some liqueur used to deglazed the pan.


This is a shot of the sword fish being seared with some onions, scallion, garlic, and garlic scapes. Eventually, I added some white wine and balsamic vinegar to make a reduction for sauce.


These are the haricot verts being quickly boiled before going straight to an ice water bath. For anyone who doesn't know, this is called blanching. The ice water bath helps the verts keep their bright green color and crispness. I sauteed them with some clarified butter, garlic, and salt afterward.


Finally, he's the finished product. Bon appetit.