Marc forgot to mention two dishes.
The first is:
Dukkah-a delicious mixture of seeds (sesame, anise, corriander, etc.) and almonds, ground up and used as a dip for bread that's been first dipped in olive oil. We discovered it on our trip to Australia in September.
The second is (and Marc, how could you forget):
TARTE TATIN!!!!!
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After a long discussion with Marc, I am suggesting the cookbook entries be:Dried Tuna w Spicy Mustard Vinaigrette, page 41, Lobster Minestrone Page 70, Soft Shell Crabs with "Creamed" Corn & Chorizo Oil, Page 128, and Venison Chop with Sauce Poivrade Page 231. We'll discuss who is lead chef on which course later.
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