Quote:
Originally Posted by beppe
I felt like cooking. I had in the fridge the making for one of my preferred bistro salad wich is raw baby spinach, raw white mushrooms and bacon bits. I do the dressing by rising the hot bacon fat with sherry vinegar. No salt, no pepper. That's my way.
The mushroom were in a big package. And my contribution to day is about them.
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Next time. I will use large mushrooms and press them in finely chopped garlic before dipping their bellies in the dukkah.
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Interesting, good story. I would never have thought to combine dukkah and cream. I could see it working though, especially if you turn up the heat and intensity of the dish a bit. Maybe a teeny tiny dash of apple cider vinegar?