Imagine a buckwheat crêpe; The texture is “country” or if you want, a bit coarse, but the melting cheese is steaming the spinach and the “sweetness” of the roasted red peppers unite this trio with perfect harmony…
Food in Canada, the well known magazine of transformers and manufacturers has a very interesting article, page 32 of the 2011 september issue about the “virtues” of flexible packaging.
This vinaigrette is different from the other ones, yet not aPt all unusual. Pungent, but smooth, it can accompany most type of lettuces with pazazz!
The crunch of the english muffin, the softness of the mozzarella buffala combined with the fresh basil taste of the Garden Pesto will make this an easy success!
This little omelette has a taste that will make you happy. Sounds corny? It does, you see, our vocabulary (mine really…) is limited when it comes to food. But in a nutshell; the red pepper seems almost sweet when rubbing shoulders with the very “mineral” spinach, but the two are reconciled with an aged and creamy cheddar, and the green onion incrusted in the buckwheat is the last, but not the least thing you will remember. Et voilà l’omelette!
My name is Bernard Le Grand. On this blog, I share simple recipes of an artisan always on the run (between Maison Le Grand a family of 5). I am also a gourmand but food should give you energy, not heartburn, don't you think?
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