We were both craving some red meat and the strip steaks at whole foods looked delicious. The most recent issue of Food & Wine featued Stephanie Izard's recipe for Mixed Mushroom Ragout which we had been wanting to try, and I am a sucker for anything with fennel, resulting in our fennel risotto. We had some rapini in the fridge that needed to be used and added the perfect amount of green to the plate!
Jason decided to break out the molecular gastronomy kit to use up some leftover coconut milk I had in the fridge and create a delicious and beautiful dessert with blackberries and a little hand done whipped cream!
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