Salad Season 07/19/2010
Cooking with Fabienne is always a pleasure. I arrange the salads, like this one with heirloom tomatoes, cucumbers, arugala, basalmic reduction, spanish olive oil and basil. I suggested that she cook her pork with mustard seeds, and then serve it with a plum and basalmic compote. She was very pleased with the results, and we celebrated in the kitchen by eating all of the leftovers.  CommentsLeave a Reply |
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