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The Turquoise Table

Kristin Schell

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in Dinner· Recipe Collection

Sea Bass in a Leek & Red Bell Pepper Sauce

As luck would have it, the day I decide to keep a cooking journal (of sorts), I sliced through my left ring finger with the Wusthof knife I got for Christmas. Sadly, I cannot type….gladly, however, I did muddle through the recipes I am trying for this evening’s meal. In addition to the incredibly sharp Japanese-style knife, husband gave me two beautiful cookbooks: Every Night Italian and Barefoot in Paris.

Tonight’s menu comes from these new inspirations: Sea Bass in a Leek & Red Bell Pepper Sauce and a Vegetable Tian. Despite the unfortunate injury (ouch!), the smells of the rosemary infused veggies roasting and the raw leeks waiting for their hot bath in EVOO, a successful, if still painful, dining experience awaits.

The Daily Dish: A tian is actually a red clay pot indigenous to rural southern France. Hence, the name of the dish is the dish!

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Filed Under: Dinner, Recipe Collection Tagged With: cookbooks, Giuliano Hazan, Ina Garten

« Introduction to The Schell Cafe: December 26, 2005
Baked Ham & Cheese Risotto »

Comments

  1. amamgets says

    at

    Okay, so here’s the thing: when slicing veggies you MOVE the FINGERS…

  2. saucymomma says

    at

    See, the thing is I’m self taught so I really need this kind of advice. Amen for blogging friends and their pearls of wisdom.

    Keep it comin’.

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I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

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