We've been making the warm red cabbage salad since the Balboa days (though we add toasted walnuts, which we used to do as I recall). It's a family favorite. Also the fettuccine with tomatoes, goat cheese, and basil (we use Chadwick cherry tomatoes that we grow). And, of course, warm fruit compote. I also really need to make the cold flank steak salad with tomato concasée and herb vinaigrette this summer...
Love the blog… your great sense of humor and tales… how to find the recipes
From all posts.. is there an index?
I happen to be reading again.. your books .. do miss the old restaurants..
Had many fun and delicious meals at all of them you helmed.
Many thanks, Judith. An Index, what a good idea. Will work on that.
We've been making the warm red cabbage salad since the Balboa days (though we add toasted walnuts, which we used to do as I recall). It's a family favorite. Also the fettuccine with tomatoes, goat cheese, and basil (we use Chadwick cherry tomatoes that we grow). And, of course, warm fruit compote. I also really need to make the cold flank steak salad with tomato concasée and herb vinaigrette this summer...
Hi Tom and wonderful to hear from you! Ah, those old favorites. This week "Escoffier's Sardines."
Masterful reading with so many food gems to enjoy!
Thank you, Angela. This week "Escoffier's Sardines."