Mise en Space: twenty-seven and counting

A little more mature, a little more focused, and a whole lot snarkier.

Welcome to Mise en Space.

Ingredient Inspiration

green chile-pork posole
chicken breasts romesco with parsley breadcrumbs
flank-steak stir-fried with snow peas, shiitakes, hoisin, and chili-garlic
maple-oatmeal scones
seared moulard duck breast in a cherry-port sauce over garlic-chive mashed potatoes and lemon haricots verts
sticky and sweet soy-glazed short ribs with ginger and garlic over coconut jasmine rice
spicy Thai basil cabbage stir-fry with scallions, red bell pepper, ginger, and scallions
roasted butterflied leg of lamb persillade, ancho-honey glazed carrots, minted pea puree
grilled scallops, zucchini, and green onions with cannelini beans in a mustard-lemon dressing
whole-wheat spaghetti with pesto and cherry tomatoes
grilled moroccan-spiced chicken thighs with sauce of orange juice, honey, lemon juice, cinnamon, cumin, and crushed red pepper
mini hamburgers with cheddar, bread-and-butter pickles, and Dijon on poppy egg-bread rolls
avocado, red onion, and orange salad
oven-roasted maple-bourbon baby back ribs
miso-glazed tuna over Thai basil cabbage
seared cod with fennel, zucchini, mint and parmesan salad
grilled boneless leg of lamb rubbed with garlic, rosemary, thyme, parsley, and lemon
sautéed green beans with yellow onion and roasted red pepper
garlic-dijon skirt steak with spicy roasted red pepper gazpacho
chocolate cake with raspberry filling and bittersweet chocolate ganache frosting
citrus-herb marinated tuna skewers
mache and arugula salad with roasted mushrooms, fennel, tomatoes, and pecorino
spicy honey-basted chicken thighs
steamed lemony broccoli

Mise en Space

Monday, January 09, 2006

twenty-seven and counting

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