3 tablespoons torn cilantro leaves.
1 envelope active dry yeast.1 1/2 cups warm water.
3 1/2 cups bread flour, plus more for kneading and rolling.1 1/2 tablespoons pure olive oil.1 tablespoon fine sea salt.
1/2 pound medium asparagus, sliced 1/4 inch thick on the diagonal.1 tablespoon plus 1 teaspoon extra-virgin olive oil.
2 cups shredded Gruyère cheese, (1/2 pound).
2 small lemons, preferably Meyer, sliced paper-thin.As the summer approaches, Lucas Sin likes to turn to lighter refreshing vinaigrettes to dress noodles and salads, saying: "Using the ready-made jams and marmalades found in Asian supermarkets, we can build a huge variety of dressings for chilled noodles that pair excellently with a variety of vegetables creating a dish that is anything but the generic 'Asian-style noodle salads' we see across the U.S.".
Note: The tea looks like marmalade.Like tea leaves, hot water is added to make tea.. Save.(Keep screen awake).
2 1/4 cups (18 ounces) Casa Dragones Tequila Blanco, chilled.2 1/4 cups (18 ounces) Montelobos Mezcal Joven Espadín, chilled.
(Editor: Smart Ovens)