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.
The first BenGusto™ Buddy Cooking Class of the 2014-2015 school year started off with a bang! Seven members from our school’s Best Buddies program, a program dedicated to establishing one-to-one […]
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 […]