I knew the dawning of a new month, a 100% spring month, would bring back the culinary inspiration that I have been sorely lacking. I started April off with an unforgettable Sunday lunch -- tiny sea scallops sautéed in balsamic vinegar, served warm over a few salad greens to start (above.)I would have preferred cooking a lighter main dish -- fish, for example -- but my daughters aren't big fish fans, unfortunately. So I followed up with filet de boeuf d'Aubrac accompanied by a few légumes de saison...
And finally, individually served lemon cheesecakes with raspberry sauce.
April is going to be a great month at Cuisine Quotidienne -- I can feel it!
No comments:
Post a Comment