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Beets with Cashew-Salsify Puree, Apple, Walnut and Kale Chips
If you open a cookbook about classic french cooking you will find recipes for several sauces. Except for vinaigrettes, almost all sauces contain either milk, eggs or animal bones. So while I was...
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Duck Leg with Salsify, Mandarin, Basil and Quince
Last year in spring I tried a new technique for cooking chicken legs. I carefully removed the bones, rolled the meat up and fixed it with kitchen twine. Then I roasted the chicken roll on all sides...
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Roasted Litchi with Salsify Puree and Blood Orange Sauce
How would you describe the texture of fresh litchis? It’s probably closest to some traditional grape varieties, but this association might come from its very sweet taste as well. Considering the...
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