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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Pan-Roasted Harissa Vinaigrette
Another recipe was a Grilled Sardine on a bed of Roasted Beets with Fennel Marmalade and a pan-roasted Harissa Vinaigrette.
Here is the vinaigrette that I served along with the grilled sardines with roasted beets.
Pan-Roasted Harissa Vinaigrette
2 teaspoons Dijon style mustard
3 tablespoons freshly squeezed Lemon juice
2 tablespoons aged Balsamic vinegar
1 tablespoon Shallots – minced
½ teaspoon Sugar
Salt and Pepper to taste
½ cup + 2 tablespoons extra virgin olive oil (divided)
1 ½ tablespoons Harissa
1 ½ cups Parsley or Cilantro; washed, thoroughly dried and sliced
Combine first 5 ingredients, mixing well. Add salt & pepper to taste. Slowly add ½ cup of extra virgin olive oil to the mix.
Heat remaining olive oil in shallow pan to just before it begins to smoke. Add herb; then Harissa and cook until herb is bright green. Once bright green, plunge into dressing and stir well. Serve with the grilled sardines.
For those who participated in the Mid-Winter Appetizer class, it is my hope that you enjoyed it.
I will be Tackling the French Laundry at Cooks of Crocus Hill on Sunday, February 17, 2008, from 1:00 – 4:00 pm. The English Cucumber Cappellini with Pickled Oysters is on the menu again.