 |
| tonight's amuse bouche...cucumber around coconut rice with miso sauce, fresh coriander and ginger spheres |
 |
| This week's Dinner Special: White King Salmon fire roasted with a ginger and red miso glaze served on a bed of orange braised chard and topped with ginger caviar |
4 comments:
Hello! I found your blog yesterday by googling "lilac jelly" and finding the post on Michael Ruhlman's blog. It's a small world- we spent our honeymoon in Alaska and went to your bakery a couple of times. I am a baker too and loved your cozy space and tasty treats. The photos on this post are gorgeous and I'm wondering if you would divulge the secret of the ginger caviar- is it just tapioca infused with ginger somehow? Thanks!
we really missed a touch of heaven carri...... love your food blog. and photos. a gift to us all. gary and susan miller
I love your writing Carri, your honesty, your ability with words, I feel I know more of you. Looking forward to your next entry. Gary
Thanks Gary, for the kind words! I have plenty more to come, for sure, if I could just get my head out of the dish sink!
Leedav, Thank You also! I hope to blog about my adventures in spherification, but you could google it for a whole host of methods and supplies...it's all very scientific!
Post a Comment