Christian Bowers of Bola Pizza and the Austin Food Journal
I consulted a few books on the whole lemon confit thing everybody is talking about. There seems to be a disparity on how long to let the mixture sit; 3 months or 3 days. I had tried the 3 day method and it came out tasting like salty, raw lemons (imagine that). So, now I am going to try the 3 month method. Check back in 90 days and I will let you know how it went.
Buffalo tenderloin salad with heirloom tomatoes, radish and parmesan.
At the moment, one of my favorite flavor combinations are eggs and shallots. The light garlic and onion flavor of the shallot is a perfect match to the rich flavor of the egg yolks. Lightly scrambled, they hardly need anything else.
If you take the time to pound the chicken breasts flat, they will cook more evenly and the portion size is more manageable (one flattened breast will feed three). I put plastic wrap over the chicken before I go to town on it, to keep it from tearing. Bread it, fry it and serve with some homemade sauce.
Chez Panisse has been criticized for being ingredient driven, but I think the simple food combinations are what makes this book remarkable. It’s also fun that she has seasonal and special occasion menus. If you like pretty photographs, this book is probably not for you (since it has none). But, if you are into old-school recipes and two color illustrations, this book is a gold mine.
Look at it! It’s not a potato, it’s a vegetable pinata! An American classic, topped with chedder cheese, crunchy bacon, sour cream and green onion.