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Monday, February 1, 2010

Risotto With Cauliflower And Spinach, Barbequed Chicken, Roasted Roma Tomatoes And Asparagus.


This was really good. So many flavors , so little time. This is a base of risotto with cauliflower folded into it. The chicken breast was barbecued in a medium oven with a few unpeeled garlic cloves. The tomatoes were drizzled with a little virgin olive oil and slow roasted in a slow oven for about an hour. The asparagus was blanched and then sauteed in a little butter and olive oil mix. Then the whole thing was assembled. There was no need for a sauce because all the elements were moist and succulent.

2 comments:

Brian said...

Je suis jaloux de cela tient le talent.

James P. Walsh said...

Thank you Brianie.