Saturday, January 8, 2011
Dialing up the dishes
This week, though, it seems as if I'm able to do a bit more in the kitchen, and here's the first of what I'd call an even marginally interesting menu. Wild striped bass fillets in parchment, with a cashew-carrot gunk spread on 'em, served with a few Michigan farmed shrimp in a butter sauce, a trivial couscous dish, and (not shown) a green bean fricassee side. Drank a white burgundy with it - good match, actually, although not deliberately chosen.
As always, why do you care? You don't.