Little over half a year ago, I posted an autumnal/winter-y version of a seared scallop with miso butter and little mushrooms. While I could eat that little dish all year…
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Pickled Marinated Artichoke Hearts
I like to serve these marinated artichoke hearts as part of a snack-/cheese platter, or meze. They’re also great to keep in your fridge so that you always have something…
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Raw Oysters with Raspberry Mignonette
For my post today, I had some small round Zeeuwse platte oysters (Zeeland flat oyster), which have an almost sweet, delicate flavor and surprisingly firm texture (firm for an oyster…
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