Comments on: Winter Solstice

By: It’s the shrooms, man.

It’s the shrooms, man. — Sat, 06 Sep 2014 14:45:15 +0000

[…] stuffed mushrooms, mushroom galettes, king oyster mushrooms with polenta, raw mushroom salad, mushroom terrine (which has come back as an accompaniment several times), in wheat “risotto”, in […]

By: A Touch of Piquancy

A Touch of Piquancy — Tue, 29 Apr 2014 18:17:38 +0000

[…] Brussels sprout bisque with fried parsley and chili oil. […]

By: A Couple of Plates of Fish

A Couple of Plates of Fish — Thu, 13 Feb 2014 20:42:15 +0000

[…] then into a beaten egg mixture – and it’s fried just like that. Served over a slice of mushroom terrine and surrounded by my version of a traditional Peruvian al ajillo sauce – basically I poach an […]

By: Tweaking on the Recetas

Tweaking on the Recetas — Tue, 04 Jun 2013 12:41:03 +0000

[…] Brussels sprout bisque – this dish has gone through several versions, mostly to make it a richer, thicker soup, mostly just by reducing the amount of added vegetable stock, but also to really punch up the flavor, by trying it out with chicken stock in place of vegetable, which works really well when we don’t have vegetarian folk joining us during the week. I decided to experiment with it and add in a little garlic and just a hint of chili, and it works even better. The book version will likely use those and chicken stock, with veg stock as an option. […]

By: SaltShaker » Blog Archive » Duck, Duck…

SaltShaker » Blog Archive » Duck, Duck… — Sun, 13 Sep 2009 00:23:15 +0000

[…] from some favorites – the olive oil poached trout with romesco sauce and shaved avocado, a brussels sprout bisque, huatia sulcana, and chocolate-chili cake with chocolate-olive oil mousse. But, in the middle of […]