Monday, March 16, 2009

Rotic Luncheon

Olive Oil Poached Tuna with Warm Berlotti Bean Salad
Chorizo Empanada with Saute Chard Chorizo oil and Candied Chard Stems

Roasted Cauliflower Soup with Aleppo Butter and Walnut Pesto Crostini

Asparagus and Potato Salad with Tarragon Vinaigrette with Almonds Panner and Pancetta

Tuna Poaching Away

Chorizo Oil, Aleppo Butter and Clarified Butter

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