A tip of the hat to Michael Walsh for facilitating a cookbook discussion on the chef's blogoshere. I'm not an authority but it prompted me to take a snap shot of my cook book shelf. It's grown considerably over the nine years we've been cooking here.
Wednesday, November 12, 2008
aaahh, just to the point of flaking. Way fresh sable fish aka "black cod", Alaskan spot prawns sauteed with poblano and red pepper, brandy and prawn shell reduction. (yum)
I'm not sure if the onions work. They eat good though.
(I encourage you to click for close-ups)
Find me a prettier salad.
Posted by Salty at 9:27 PM