Thursday, May 20, 2010

Thursday May 20, 2010

Pasta Shop Polenta @ work

Berkshire Pork Loin pounded into thin scallops breaded w/ flour, Soul Food Farm Eggs, and Panko and sauteed in Peanut Oil & Butter w/ lemon wedges
Roasted Cauliflower & Shallots w/ Anchovies, Black Pepper & Olive Oil Roasted at 425 for 25 minutes
Odiryko Tomatoes & Cumbers w/ Mint, Redwood Hill Goat Keffir,Olive Oil, Bernie's Cider Vinegar & Salt

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