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 asparagus season, and the BenGusto™ kitchen (my humble abode) is busy crafting new recipes to exhibit the exciting flavors and textures that can be generated from green asparagus. During […]
Before you begin reading this post and labouring away at trying to bake this tart, let me recite a declaration of warning: Beware. I call this a damn almond tart for […]
This is “BenGusto’s” recipe for a delicious pastry cream unique due to the fact that it is made with almond flour. The almond flour adds a boost of flavor to […]
Nothing is more pleasurable than making your own gelato(I would never use the word ice cream, obviously). Now that I am back in Virginia for who knows how long, I […]