Purple and White Asparagus, and Avocado, with Pecorino
Tag: food post
Crispy Mint
— on plantain in wine, with corn on the cob
Mint from the Garden
A very mild breath of cardamom
Vialone nano
Mays Husk
Exhibitionist Zea
Beetroot Risotto
Beetroot skin
Vialone Nano, onion, beetroot
towards risotto
Baked Pear
Dressed
Tomato on scallions and saffron, on spaghetti with pecorino
Dressing
scallions and saffron
Good Morning!
Blueberry-Basil Cornbread, with almond butter
As if waiting on my decision — d’Anjou pears
One beautiful result to the manipulation of man
As impressed as the old school mind is with the concept of manufacturing in the true sense of the word, not everything that man touches is touched for the better. However, man’s way of putting his hand in the growing process of the Asparagus officinalis Linnaeus, results in one beauty to the palate in particular.… Continue reading One beautiful result to the manipulation of man
Moods around a reduced fig
The figs were bought for the fact that they are figs. What to do with them, and how to prepare them, that was secondary. A couple of days ago they were on my plate as a contrast to the polish sausage, after being in a long heat bath with spices until the vodka was reduced.… Continue reading Moods around a reduced fig
Asparagus skin
Avocado on the side
Cuban, Polish, and Mine
Plantains are familiar to me in the Cuban context. The wish to relive the tastes of my childhood is often not enough, though. I cook them every so often, always combining the taste I know, with the taste I want. Although non-existent in my childhood, I like the wide array of taste in meats. Today… Continue reading Cuban, Polish, and Mine
Plantain skin
Sila Blume 