It seems I’ve been wrong all this time. I’ve always called this “potage de crécy”, but I’ve recently found out that shouldn’t be the case. According to a friend on…
Roasted Rainbow Carrots, with Golden Morels, Pistachio Nuts and Honey If you’d like to make this vegan, replace the honey and unsalted butter with agave nectar and olive oil respectively.…
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit…
To my regular readers, I must apologize for the break in content. I had a freak accident on Thanksgiving Day, where I slipped in the bathtub and managed to nearly…
Just a couple of photographs today. Roasted carrots, with miso-mustard vinaigrette
