foodie paraphenalia at josh rubin.com
french/lebanese fusion dinner plans:
Chicken stuffed with mint and maybe a dash of sumac, cooked with a reisling craquere and served with tahini-cream.
Mixed green salad
Creme brulee which I need to go start pronto, and need to remember to fill the torch up this time.
The idea is to reduce 2 cups of reisling, add sugar, pour over chicken and then broil, leading to a nice sugar-glazed 'craquere.' Is this even possible??