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.
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 […]
Chefs of the BenGusto™ Buddy Cooking Class flew across the Pacific and into Asia last Thursday (1/15) to delve into the fine art of Japanese cuisine! Up until then, we […]
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 […]
Summer is fast approaching! I believe that means it’s time to reintroduce our good friend basil back into the BenGusto™ round table. This may come as a surprise to you, […]
What is the best food in the world? Oats. This is a scientific fact. Now that the truth is clear, we can extrapolate. The oat (Avena Sativa) is a fascinating […]
What is the answer to this endless winter of blistering-cold temperatures? BenGusto’s famous, yet not so famous, oat banana bread, of course! It is so easy that it can be […]