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Tuesday, February 15, 2005

food

foodie paraphenalia at josh rubin.com

french/lebanese fusion dinner plans:

Potatoes Dauphinoise.
et
Chicken stuffed with mint and maybe a dash of sumac, cooked with a reisling craquere and served with tahini-cream.
et
Mixed green salad
et
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??

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