Fried Eggs with Romesco
There are as many ways to cook eggs as there are cooks. Whether you like the yolks runny or hard cooked, it really is just a matter of time. An important matter of time. Romesco is a great Spanish addition to any meal.
Tag: Olive Oil
Burrata with Slow Roasted Tomatoes
Burrata and Fresh Mozzarella appear the same until you slice into it. Burrata’s centre is filled with fresh cream and curds, whereas Mozzarella’s interior is the same as the exterior.
Slow Roasted Cherry Tomatoes and Parmesan Toast
Fresh cherry tomatoes from the Farmer’s Market slow roasted bring out the sweetness; emphasizing why tomatoes really are a fruit. Serve at room temperature with grilled Parmesan Toast.
Smashed Potatoes
These are fun! Smashed, not mashed. Roughly smashing a baked or boiled potato and drizzling with a little olive oil. For crispy little bites, we like to heat them again on high heat after smashing but it’s not necessary.
Belgian Endive Salad
Belgian Endive is a bit of an acquired taste. A little bitter, it is especially used in French inspired salads, for crudities, and braised or grilled. Use any nuts or seeds you have on hand or prefer.
Red Wine Vinaigrette
Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome, it became popular as a French dressing by the 1700’s.
Lion’s Mane Mushrooms
Lion’s Mane Mushrooms are a white, shaggy specialty mushroom, found in specialty stores along with Oyster and Shiitake. Prominent in Eastern Asia, they are used in Traditional Chinese Medicine for insomnia. We like this dish with many meals, such as Port Basted Rotisserie Chicken or …
Spinach Salad
Spinach Salad likely originated in Persia, or modern-day Iran. There are so many variations of Spinach Salad. Strawberry and Chèvre is a light spring salad, while a heavier winter salad is served with eggs and bacon.
Lemon Roasted Potatoes
Fresh lemon is bright and adds acidity to the creamer potatoes. We love serving these potatoes with Grilled Lamb Chops and Grilled or Roasted Carrots.