Monday, May 12, 2008

Mothers Day

I made a vidallia onion and morel gravy enriched and thickened with some butter/reggiano. Roasted some yellow beets and a beautiful piece of chilean sea bass. The gravy went on some potato gnocchi and applied a healthy drizzle of white truffle oil to the finished bass. Matched up with a Cambria Pinot Noir. It was cool to feature an ingredient I picked out of my front yard.




2 comments:

JenbHart said...

Thanks Babe!!! It may beat the duck confit w/spring greens and warm goat cheese you made for Mothers Day a couple of years ago! I always told my Mom I would marry a man who could cook...

Lakeside Smoker said...

That plate of food looks amazing!

Mike