Try reaching for the brass ring and Truth
Eludes the grasp, betwixt and between
Witness instead my acid accepting your oil
Your presence, my love, is the perfect foil.
Leeks with Beets and Beet Vinaigrette
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A Chef's Genesis at the Robert Reynolds Cooking School
An Eight Week Immersion Course in Classic French and Italian Cooking
"... the overflow of the deluge took place for forty days... thereafter a hope of RENEWAL took place at intervals of forty days... "
Philo Judaeus
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4 comments:
I didn't know you could write, too!
Interesting, the leeks with vinaigrette. I've prepared them only with a béchamel. I'll have to try this. I'm sure it will be appreciated.
Looks delicious and light! Which wine would you suggest.
Skegger,
Great question! Regional dishes pair well with wines from the same. I'll write about the subject in more detail soon.
I'm photographing the wine pairings with the food, so just double-click on the image and you'll get a closeup of the shot. If you have trouble reading the labels, let me know!
Thanks for writing,
Melissa
MamaShift,
What an honor it is, hearing from a French mother!
You took gorgeous pictures of your girls in your blog and I love the stories.
Robert has a message for you:
c'est bien cherie. on peut toujorus allege les plats. donc, si on ajouce une betterave, bien cuite, a une vinaigrette, au lieu de la creme, ce serait bien plus legere. bon appetit. la marmitonne
Much love to you all!
Melissa
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