This week I decided to sit down and finish another blog post I'd had in my back pocket for quite some time. This is a fairly simple baguette recipe that yields a hot, fresh, baguette your sure to... ( Read On! )
Seasoned and seared flank steak served on a bed of delicate microgreens finished with pickled red hot jalapenos, umami chile crisp, roasted pearl onions, horseradish creme, and a zesty tomatillo puree.
A rich layered broth infused with aromatic bonito flakes, umami kombu, white miso paste, a hint of soy, and a spritz of rice vinegar packed with spoonfuls of tofu, baby bokchoy, oyster mushrooms, pickled red cabbage, and water chestnuts.
Thin crust pizza spread with a cream cheese ricotta blend, topped with mini seckle pears, juicy plums, roasted chicken breast, carmelized red onions, fresh arugula, sprinkled with crumbled goat cheese, and finished with a drizzle of balsamic glaze.
Cinnamon and sugar dusted stone fruit, roasted until fork tender and served with glazed rainbow carrots, sliced pears, toasted hazelnuts, honey comb, and pink flavored cotton candy! All served alongside a rack of pomegranate-molassess glazed spare ribs.