Monday, August 1, 2011

Summer random vegetable meal, transformed!


Faux ground sausage, sage-y, (and some fresh-from-the garden Chinese eggplant) sizzled in fresh ground coriander (my pet), then splashed licentiously: some red vermouth.

What in hell, they'll say?

But then spear one, new caramelized bit, and drag your fork through the feta, the basil, the diced Serrano peppers there in the background, and there you go: flavor from the bland.

Glory be!

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