I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
Friday, January 2, 2009
12 October 2008
Shitake mushrooms are amazing. The peppers were roasted first at the bottom of the very hot wok. The black beans are coco negri, from La Tercera. Ginger and a little soy sauce and olive oil complete the fusion stir-fry.