Friday, February 06, 2004

Dinner 2/6

Spinach and Red Pepper Gratin

Eggplant Frites
(dregged in flour, cornstarch slurry, seasoned bread crumbs, deep-fried at 375)

Fusilli w/ Cajun Red Sauce
(red onion, garlic, red pepper, soyrizo, red bell pepper, tomato, cayenne -- slightly pureed w/ an immersion blender, toss the pasta in and serve w/ the eggplant frites on top)

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