The flavors of sweet onions, chives, mushrooms, broccoli and garlic were calling. They married with whole meat chicken, sauteed in olive oil with garlic to a crispy brown. Broiling together with cinnamon and tarragon juicified every last flavorful bite:
For starches, starting out with a Greek frozen pizza from trader joes... Always a good starter, baked it with herbs du Provence, balsamic vinegar, truffle salt and shaven mozzarella:
Wha...la...The baked on caramel flavor on the crust mixed well with the lavendar and thyme of the herbs du Provence, all accented with the earthy flavor of the truffle salt. Oh, with an 06 Bordeaux... Fabulous...a moment of flavor passed with every bite..
Making a mess in the kitchen by now... Lol...A little experiment to try was a cooked salad as a side. Cooked greens are fantastic. Spinach, romain and arugula actually cook and grill really well. So into the pan goes little baby heirloom tomatoes, sizzling and crackling with some garlic and Himalayan sea salt and fresh virgin olive oil. Mix in some arugula, and watch it whither away in the heat.... although limpy in texture, savory by the spoonful.. Served on some buttered crostini's would have done this preparation well:
- mobile food cam
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