Sam is a great chef, and I’m not too bad in the salad and sandwich department, if I might add. Most of the time I take pictures of our fabulous creations to post on my blog. Here are some plates that may or may not have debuted on blondethngs:
pan seared, sesame tuna with pea and mushroom risotto
sauteed scallops in an orange sauce, paired with mushroom risotto
chicken marsala with orecchietti pasta and garlic bread
roasted rack of lamb with rosemary and baked peaches
stuffed pepper dish with roasted rosemary potatoes
One Response
July 28th, 2009 at 12:35 am
Quick tip regarding orange garnish.
It is pretty easy to cut the skin and the pith off a whole orange, leaving a glistening orange orb. From there you can make little v-cuts and separate the fruit from the membrane.
It makes a fabu garnish. You can eat it without using your fingers. And if you work over a bowl you’ll catch the juices, which you can put back in your sauce.
Plus it is really decadent to eat citrus without any of those pesky membranes. It is almost as if someone has peeled you a grape. Mmmm, peeled grapes.
Enjoy.
Leave a Comment