Monday, November 06, 2006

So tonight, more Salade a la d’Argenson, which was more colorful and flavorful from the overnight marinating.
Broccoli, which I peeled and blanched and served with Miso Sesame Dressing and toasted sesame seeds sprinkled on top.
Reading the Mastering the Art of French Cooking (volume two), the section on preparing broccoli for cooking is insightfully hilarious. Julia Child writes "In fact, we have the same feeling about unpeeled broccoli that we do about unpeeled asparagus- neither is a gastronomical object."
I would NEVER have had this particular thought, but, so, so true. indeed.

Salade a la d’Argenson
Miso Sesame Broccoli with toasted Sesame Seeds
Garlic Toast

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