Pineapple carpaccio with goat cheese and saffron oil

Joined Jul 31, 2000
The new Art Culinare # 59 Has some very Interesting recipes. I did the Carpaccio last night. It was really tasty. On page 51 theres a whimsical raspberry and chocolate " club sandwich"using grilled pound cake for the bread raspberry and chocolate sorbets as the meat, served with a raspberry salad a raspberry sauce and a chocolate sauce. I put this on a banquet menu for monday, replacing the Raspberries (price is in outer space)with Bing Cherries from chili $33.00 for 11# opposed to &48.00+ a flat for the raspberries
I will let you know how it turns out. Just something fun around the holidays
Joined Dec 30, 1999
Thanks for sharing Cape Chef. It's kind of mind boggling to think of what practical applications come from all those recipes when they arrive in the mailbox....
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