Works In Progress

There are many stops on the way to a great dish especially for us non-professional-part-time cooks. These are two of mine that are really close but either need more or less of something to tweak them nearer to perfection.

Strawberry and white pepper tarts, marjoram, buffalo mozerella and balsamic reduction
Notes: These are really good but maybe too small. Poached the strawberries in sake this time around but might try something like dry riesling next time. I think goat cheese might add something more than the buffalo mozerella did but I also worry that that'd be too many disharmonious ingredients.

Parmigiano Reggiano Crisp with roast squash and prosciutto
Notes: Another one I'm still perfecting though it was delicious (this photo doesn't really do it justice). Next time I might mix the roasted squash with ricotta and pipe it on top of the crisp as the squash lump here isn't very attractive.

Comments

[deborah]

the tart sounds divine. i think the goats cheese would definitely make it richer and perfect in a duo with a side salad for a light lunch even.

[yl]

i second the goats cheese thing. and maybe some chervil or chives on top of the parmesan crisp? Looks really yummy already though!