Our lucky chef at Dish Cafe is off on some gorgeous beach, grating his HimalaSalt Zen Cube over fresh mango, while we've got -14 below and a couple feet of snow. When he gets back, we'll get the complete recipe.
However.... I ate every last bite of this incredible dish. The sweet potatoes were grated, held together very lightly with a dusting of flour, and pan fried in extra virgin olive oil, then topped with a fresh cream and organic pink peppercorn sauce... he got the combination perfect on this dish. My son loves this one, it's pure comfort food.
Posts
No comments:
Post a Comment
Leave your comment here, or contact me at https://secure.sustainablesourcing.com