How now?

Posted in Uncategorized

Braisé London Gril en Croûte. Pastry without patience may lack aesthetic virtue, but fortunately, my haste did not detract from the taste of the end result. A savory braised London broil, a small portion of its tomato based sauce, and baby arugula greens were swaddled and baked in a sweet flaky pastry crust. This will go into the 2017-2018 winter rotation.

Unknown's avatar

Published by The Flavor Democracy

This is a blog dedicated to visual and written subject matter for food and wine enthusiasts. The focus is on the interaction of flavors, not just ingredients. Just as music is often described as a language, so, too, is cooking and flavors are its vocabulary. Good cooks, chefs, gourmets, and foodies are the gastronomic analogs of writers, poets, painters, and musicians.

Leave a comment