Salt Makes EVERYTHING better...

Even caramels. And chocolate. And men. Especially men...hmm I take that back. Men are salty enough.

Fleur de sel on caramels. There are so many recipes out there, just experiment. I put a little salt INTO the caramel mixture, and then some on top before cutting. Can't go wrong.

Even covered some in dark chocolate.

YUM.

Wish you could have a bite,
Foodsnob

Lovely Leeks

I've talked about burrata a lot. And I won't stop talking about it, and you can't stop me. YOU are! Hmph!

Last night I prepared the ol' burrata and prosciutto drizzled in olive oil and sprinkled with sea salt and black pepper blah blah blah, but to spruce it up I made a leeks vinaigrette. Not the fancy French vinaigrette with capers and egg and whatnot, just a little bit of red wine vinegar (because I'm out of champagne vinegar), S&P, some olive oil, and that's it.

Yum. SO EASY. Clean leeks. Boil for 10-15 minutes in salted water, and give them the shocker...I mean, shock them in ice water? Add your oil and vinegar and you've got yourself an antipasto that'll ruin your main course which you slaved over for hours and hours. Serves you right. DAMN YOU leeks over prosciutto and burrata. Damn you for being so sexy and delicious.

Wish you could have a bite,
Foodsnob

Wascaly Wabbits

I was at the poultry shop the other day and decided to make some rabbit, since I hadn't prepared it in a long time. I definitely was not in the mood for frog's legs and I didn't want to fuss with squab, so rabbit it was!

I prepared it in much the same way I would coq au vin...I seared all the rabbit, removed the meat and cooked a mirepoix with the brown bits, made a wine reduction, added some stock and slow cooked the rabbit in the oven at a very low temperature.

OK, so it's pretty fussy, probably much fussier than the squab would've been, but it was well worth it. Mmm...rabbit on a bed of creamy polenta with spinach and a nice glass of vino nobile. Can't go wrong...

Wish you could have a bite,
Foodsnob