While a small amount of dried lavender is sauteed in the preparation of the sauce, a light sprinkling as a garnish adds to the bouquet of the dish.
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April 2011
April 29, 2011
April 28, 2011
April 27, 2011
Braised Stuffed Artichokes
I've mixed a good amount of fresh mint into the breadcrumbs as they do in Rome.
April 26, 2011
April 25, 2011
Crispy Polenta with Slow Roasted Tomatoes & Wild Mushrooms
This polenta is made classically using only water and salt for the most intense corn flavor. Without the shards of parmigiano reggiano this is a vegan recipe. The polenta inside the crust remains soft and creamy for a contrast in texture.
