Sophisticated Savories

Sophisticated Savories

Saturday, January 4, 2014

Plating fun

Plating fun:
Pork tenderloin with portabella mushrooms and sautéed spinach/mustard greens. Crab salad (light citrus marinade) with radishes, cilantro and mâché leaves. Sliced candy beets, beet coulis, roasted beets, havarti and pistachios. And of course... Love.

"I have always tried to hide my own efforts and wished my works to have the lightness and joyousness of a springtime which never lets anyone suspect the labours it cost." - Henri Matisse


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