scallops with tomato compote + blanc beurre
followed by pork tenderloin with prunes in brandy
the scallops recipe was from Eric Ripert;
the pork from epicurious.com
slowly but surely, regaining my mojo....i hope
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An assortment of food, painting, baking, eating, drawing, a few cats, a puppy and a baby thrown in there too.
About Me
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Sites I frequently visit
- A and H Seafood Market, Bethesda
- aficionado
- Artisan Breads from Lyon Bakery, Washington DC
- Artist Alex Kanevsky, Philadelphia
- butter sugar flour
- Canelle et Vanille
- Chef's Resource - tools for the serious chef
- CulinAerie - A culinary school in DC
- Daily Mail
- Donna Hay, Australia
- Eggbeater
- Food and Drink - The Times UK - see AA Gill's reviews in particular
- Gayot
- Mark Bittman, New York Times
- Nordljus
- PhDiva
- Refined Palate
- Smitten Kitchen
- Tartelette