We are now back in the kitchen getting things geared up for a stretch of non-stop guests. I was able to put the finishing touches on a dish which integrates our caramelized yogurt gnocchi. The dish is slow cooked juniper cured duck ham with caramelized yogurt gnocchi, confit strawberries and celery leaves.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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The Dish with Caramelized Yogurt Gnocchi
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