August 21, 2009

©2009 Amuse-bouche for Two

Mise en Place

I have to make quick work of dinner prep these days. Summer is winding down and the natural light I've come to love in order to document our food journey is dwindling.

©2009 Amuse-bouche for Two

Oil packed anchovy. I'll have to remember to keep this tiny jar. I'm sure I'll find a use for it. A tiny vase for some freshly cut thyme or a perhaps a vessel for leftover vinaigrette.

©2009 Amuse-bouche for Two

Linguine with anchovy, tomato, eggplant and onion. With help from extra virgin olive oil, garlic, red pepper flakes, white wine, parsley, salt, pepper and a healthy dose of parm at the table to pull out the flavors even more.

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