I think this turned out to be one of the best dishes I’ve made in Paris so far. I think this recipe is an accurate example of a dish that succeeds in offering new ways to serve vegetables, while still holding onto the warming, comfortable flavors we already know and love. The ingredients here are nothing out of the ordinary; leek, fennel, tomato, potato and artichoke are all lovely and loving when served warm. What makes this dish exciting is that it’s made a little different by the runny poached egg on top, the pureed artichoke in the cream sauce, and the meticulous placement of fennel leaves and roasted vegetables to make comfort food fit in a fine-dining scene.
It’s that time again … I present to you the second post in my August-long guest-blogging series on the blog of La Belle Assiette, the gastrotech startup that I’m working […]
I have two incredibly adventurous friends, Alex and Tyler, who enjoy going on odd journeys with me through Europe, to jazz concerts at loading docks, and other things of such […]
This is just a basic recipe for fabulous crispy fried sweet potato chips, hand sliced in house. They’re great as a side, for a snack, or on the BenGusto™ recipe […]
Any chic qualities carrots once had have been dried away with baby food jars and large stock pots. Let’s face it: carrots can be boring. There was a moment when […]
I am going to cut the chit chat here. In this case, the pictures speak louder than any words I can use to describe this vibrant salad. A combination of […]
It is the season of the asparagi, or, in “normal” language, asparagus. The season will be done in the blink of an eye, and pretty soon we’ll begin to discuss things like […]