One line in The Zuni Cafe Cookbook has been ringing in my ears. It's an offhanded quip where Rodgers (the chef/ owner of the San Francisco restaurant James and I love) mentions she uses leftover mignonette (the vinegar, shallot and wine sauce used to top raw oysters), butter, bay leaves, thyme, and "lots of lemon zest" to steam mussels. So, I figured, why not clams and why not tonight. A perfect dinner with warm bread to dip in the slightly tangy sauce.
Monday, March 28, 2011
Do As Zuni Does
One line in The Zuni Cafe Cookbook has been ringing in my ears. It's an offhanded quip where Rodgers (the chef/ owner of the San Francisco restaurant James and I love) mentions she uses leftover mignonette (the vinegar, shallot and wine sauce used to top raw oysters), butter, bay leaves, thyme, and "lots of lemon zest" to steam mussels. So, I figured, why not clams and why not tonight. A perfect dinner with warm bread to dip in the slightly tangy sauce.
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