This is one of those classic dishes for which no two recipes are the same. The flavorful strip streaks and their juices mingle so well with the coarse spicy pepper and the creamy, tart sauce. Right at the end, add a handful of chopped parsley to the sauce to give it bright herbal flavor.
Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette
Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette
This elegant salad gets its goodness from the range of flavors: sweet, earthy beets, pungent shallot, sour vinegar, sweet and sour orange, slightly bitter olive oil, meaty nuts, bitter escarole and soft, rich cheese. The varied tastes contrast with each other in a dynamic combination.
The slightly prickly and bitter frisée is a beautiful contrast to richer meat and cream-based dishes. The variations and additions are endless for this basic salad, but we also love a big bowl of frisée by itself as a mid-afternoon snack or as the finish to a big meal.
Pan-Fried Potatoes With Vinegar And Garlic
Pan-Fried Potatoes With Vinegar And Garlic
In this dish, still-warm potatoes are infused with a spark of vinegar and raw minced garlic that is tempered by the heat. If you have larger potatoes, you'll need to quarter them. Yukon Gold and Red Bliss potatoes work well for this recipe.
