Thursday, July 11, 2013

Of cream and mint

In the summer, my food creations are driven by the ingredients in the garden. At the moment, the mint is beautiful and bountiful, perfect to be plugged for Caipirinas, stuffed grape leaves or just simply sauteed vegetables. Today I found a perfect counterpart for the mint: cream. Whipping cream, heavy cream, creme fraiche, they’d all work. I sauteed corn, brussels sprouts, new zucchini, and swiss chard in some chicken stock. Added salt, pepper, fresh chopped mint and a dash of whipping cream. A flavor feast. Almost English summer.


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