Truffles with Eggs, Bitter Lettuce, and an Ox-Themed Menu - The Globe and Mail in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Feb 13th 2009 6:06PM
Filed under: In Sixty Seconds
- Normand Laprise urges cooks to not ignore the truffle in hard times -- suggesting how far an ounce can go -- from flavoring your in-shell eggs, to truffle ice cream (recipe included), scrambled eggs, risotto, and bread with a truffle center.
- February is the perfect time to indulge in bitter-lettuce salads, like a Simple Winter Salad of radicchio, watercress, frisee, and endives.
- Daniel Boulud opens DB Bistro Moderne in Vancouver, offering freshly ground burgers, a refusal to massacre meat to well done, and delicious and warm Madeleines -- plus the new Lumière restaurant.
- There's little as delicious as a strong beer, and Stephen Beaumont runs through the regions and beers that offer strong flavor in your brew.
- A look into Jean-Georges Vongerichten's new Vancouver restaurant and his in-kitchen process.
- Eating in the Year of the Ox, recipes for: Barbecue Pork, Sesame-Hoisin Sauce, Potstickers, Ginger Vinegar Dipping Sauce, Shrimp Dumplings, Salmon Spring Rolls, Spiced Soy Dipping Sauce, and Stir-Fried Noodles with Duck
Tags: bitter lettuce, BitterLettuce, DB Bistro Moderne, DbBistroModerne, eggs, Jean-Georges Vongerichten, Jean-georgesVongerichten, Lumiere, Strong beer, StrongBeer, truffles, Year of the Ox, YearOfTheOx
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