vinaigrette. The translation is leeks with vinaigrette; a Gallic favorite though any fibrous vegetable can be substituted like asparagus or haricots verts. Just steam the vegetable, which I find makes them moist but not overly soggy without jeopardizing their vibrant color, and top with your favorite mustard-based vinaigrette. This meal could not have been simpler and it was mighty delicious if I do say so myself. Here’s to loving food and for letting your passions guide you. As always, I encourage you to enjoy and share delicious food and home cooked meals with yourself and others!
Monday, June 15, 2009
Le Cru Et Le Cuit
vinaigrette. The translation is leeks with vinaigrette; a Gallic favorite though any fibrous vegetable can be substituted like asparagus or haricots verts. Just steam the vegetable, which I find makes them moist but not overly soggy without jeopardizing their vibrant color, and top with your favorite mustard-based vinaigrette. This meal could not have been simpler and it was mighty delicious if I do say so myself. Here’s to loving food and for letting your passions guide you. As always, I encourage you to enjoy and share delicious food and home cooked meals with yourself and others!
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