whatsonmypalate.blogspot.com

What's on my Palate...

What's on my Palate. Sharing the flavors that excite me! Saturday, February 19, 2011. When the menu was delivered to our table, I was very pleased to see a concise menu. Multi-paged selections always scare me. After years in the restaurant business, I know that large menus equal not-quite-so-fresh ingredients. Offer what you're good at! The plates arrived steamy warm. Fragrant basmati rice. Were the vessels to sop up the sauces from the lamb and chicken dishes. Was richly flavored. Korma is meat or v...

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What's on my Palate... | whatsonmypalate.blogspot.com Reviews

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What's on my Palate. Sharing the flavors that excite me! Saturday, February 19, 2011. When the menu was delivered to our table, I was very pleased to see a concise menu. Multi-paged selections always scare me. After years in the restaurant business, I know that large menus equal not-quite-so-fresh ingredients. Offer what you're good at! The plates arrived steamy warm. Fragrant basmati rice. Were the vessels to sop up the sauces from the lamb and chicken dishes. Was richly flavored. Korma is meat or v...

<META> KEYWORDS

1 khorasan kabob house

2 and roti bread

3 the lamb korma

4 posted by

5 the market lady

6 no comments

7 email this

8 blogthis

9 share to twitter

10 share to facebook

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khorasan kabob house,and roti bread,the lamb korma,posted by,the market lady,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,geaux saints gumbo,onions 2,and smoked paprika,was my addition,château ausone,st emilion

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What's on my Palate... | whatsonmypalate.blogspot.com Reviews

https://whatsonmypalate.blogspot.com

What's on my Palate. Sharing the flavors that excite me! Saturday, February 19, 2011. When the menu was delivered to our table, I was very pleased to see a concise menu. Multi-paged selections always scare me. After years in the restaurant business, I know that large menus equal not-quite-so-fresh ingredients. Offer what you're good at! The plates arrived steamy warm. Fragrant basmati rice. Were the vessels to sop up the sauces from the lamb and chicken dishes. Was richly flavored. Korma is meat or v...

INTERNAL PAGES

whatsonmypalate.blogspot.com

1

What's on my Palate...: Geaux Saints Gumbo

http://whatsonmypalate.blogspot.com/2010/09/geaux-saints-gumbo.html

What's on my Palate. Sharing the flavors that excite me! Saturday, September 18, 2010. Gather and dice (large bite size) the “Trinity” of Cajun-Creole cooking- bell pepper (1 green, 2 red). And celery (8 stalks). Saute these vegetables in in a Dutch oven pot while making your roux. This is done by cooking flour. I used truffle, but chicken or pork will work. Once it's all blended well, let it simmer while prepping the rest of the ingredients. Cayenne pepper, thyme. Now for the meat.use the meat you l...

2

What's on my Palate...: Toasting in the New Year

http://whatsonmypalate.blogspot.com/2011/01/toasting-in-new-year.html

What's on my Palate. Sharing the flavors that excite me! Saturday, January 1, 2011. Toasting in the New Year. A bottle of G.H.Mumm's Cordon Rouge Brut and a little Tsar Nicoulai Malossol California Estate Caviar, stuff some Creme Fraiche in a Fiskas Puff Pastry, top with caviar. Simple recipe for a fabulous way to toast in the new year. Some popcorn with truffle salt was a perfect tease. Day One - favorite taste on my palate. Subscribe to: Post Comments (Atom). Toasting in the New Year.

3

What's on my Palate...: September 2010

http://whatsonmypalate.blogspot.com/2010_09_01_archive.html

What's on my Palate. Sharing the flavors that excite me! Saturday, September 18, 2010. Gather and dice (large bite size) the “Trinity” of Cajun-Creole cooking- bell pepper (1 green, 2 red). And celery (8 stalks). Saute these vegetables in in a Dutch oven pot while making your roux. This is done by cooking flour. I used truffle, but chicken or pork will work. Once it's all blended well, let it simmer while prepping the rest of the ingredients. Cayenne pepper, thyme. Now for the meat.use the meat you l...

4

What's on my Palate...: Khorasan Kabob House

http://whatsonmypalate.blogspot.com/2011/02/khorasan-kabob-house.html

What's on my Palate. Sharing the flavors that excite me! Saturday, February 19, 2011. When the menu was delivered to our table, I was very pleased to see a concise menu. Multi-paged selections always scare me. After years in the restaurant business, I know that large menus equal not-quite-so-fresh ingredients. Offer what you're good at! The plates arrived steamy warm. Fragrant basmati rice. Were the vessels to sop up the sauces from the lamb and chicken dishes. Was richly flavored. Korma is meat or v...

5

What's on my Palate...: January 2011

http://whatsonmypalate.blogspot.com/2011_01_01_archive.html

What's on my Palate. Sharing the flavors that excite me! Saturday, January 1, 2011. Toasting in the New Year. A bottle of G.H.Mumm's Cordon Rouge Brut and a little Tsar Nicoulai Malossol California Estate Caviar, stuff some Creme Fraiche in a Fiskas Puff Pastry, top with caviar. Simple recipe for a fabulous way to toast in the new year. Some popcorn with truffle salt was a perfect tease. Day One - favorite taste on my palate. Subscribe to: Posts (Atom). Toasting in the New Year. View my complete profile.

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What's on my Palate...

What's on my Palate. Sharing the flavors that excite me! Saturday, February 19, 2011. When the menu was delivered to our table, I was very pleased to see a concise menu. Multi-paged selections always scare me. After years in the restaurant business, I know that large menus equal not-quite-so-fresh ingredients. Offer what you're good at! The plates arrived steamy warm. Fragrant basmati rice. Were the vessels to sop up the sauces from the lamb and chicken dishes. Was richly flavored. Korma is meat or v...

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