Something about pairing saltiness with sweetness.
Fatty richness with creamy pungency.
Pan seared breats with leg confit, red wine braised cabbage, red and golden beets, green peppercorn brandy cream, roasted parsnip puree.
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1 comment:
two questions-(its your brother)1)have you put your blog on any blog indexes2)I'm trying to make moulard work on my menu(its practically venison),this picture looks very light and lean-what is it?maple leaf?
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