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It so happens that my restaurant buddy Edgar and I went to this funky Lebanese place somewhere in the middle of Manhattan (I was starving so much after a long concert that the precise location remains a little fuzzy – besides it was night time and all avenues look the same to me). With the panache imparted to him by his Tripolitan origins, Edgar ordered a number of More claptrap! (Plus de sornettes!)Read Brussel sprouts with pomegranate molasses dressing But what on earth is an escabèche, you may ask. I didn’t know either, because on the picture coming with my recipe it really did just look like a fricassée, or maybe sautéed fennel. So I asked someone trustworthy and knowledgeable.
No, not him. He’s a fraud and a show-off. Besides fennels have an excellent eyesight.
Who said this blog couldn't be rude AND pretentious? Take a walk on the bling-bling side with me today. As I tend to be nice, and also because, let's not forget, I am a teacher (by the way, health and safety, guys, health and safety is key), translation will be on me today. Don't sweat it (vous bilez pas), it's the most innocuous recipe ever. I would go as far More claptrap! (Plus de sornettes!)Read Zuppa-cappuccino di foglie e gambi di ravanelli, schiuma di pepe biancho  |
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