Thursday, February 20, 2003

Dinner 2/20

Turkish Red Lentil Soup
(from Food and WIne current issue)

Green Olive and Walnut Crostini (Walnut and Rosemary Bread)
(from Food and Wine current issue)

Braised Brussel Sprouts

Tofu w/ Mushroom Crust and Leek Puree
(adapted from Cooking At Home w/ a Four Star Chef / Jean-Georges Vongerichten & Mark Bittman)

Eggplant Provencal
(from Paul Bocuse's French Cooking p.312)

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