marg, per your request, I've made these recipes, each several times and always for guests:
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(read my notes to see how I adapted it)
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- Sauteed Bread Crumbs with Cauliflower and Brussels Sprouts over Celery Root Puree
My thanks to everyone who weighed in on celery root (celeriac). I tried it as a puree and yes, it's
very good. I picked up a book at the library called Curate, noticing the similarity to a famous tapas bar in Asheville. So, yes...a bit slow on the uptake. Curate IS the new cookbook for the restaurant, owned and chef'd by James Beard finalist Katie Button and her husband Felix, both of whom...
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- Roasted Beet Salad
Yet another Curate recipe I've been enjoying: Roasted Beet Salad
Ya, I know. It's another roasted beet salad. Been there, done that since 2001, a beet odyssey. BUT... this particular blend of ingredients and dressing hits the mark and I've had it FOUR times. Okay, mostly not to waste ingredients, but it's so tasty that it hasn't gotten boring yet. That's...
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- Roasted mushroom w/ bechamel sauce croquettes
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