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.
“Zuppa di Pesce” = Soup of Fish My father, a native of Venezia, Italy, grew up in a household where the Mediterranean diet reigned as life’s golden rule. My nonna […]
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 […]
A beef stew… sounds delicious! But how about a beef stew with crisps? I titled this recipe “Beef Stew with Crisps and Mushroom” and elected not to include the word “chips” because […]
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 […]
In the dead of winter, amidst the trudging through thick frost on snowy evenings, it can be heartwarming to open up a cookbook just to take a peek at summer […]
Much of my childhood summers were spent running around my Nonna’s mountain village in Liguria, Italy, joining in squirt gun wars with Italian and German kids of the village. The […]