Thank you to everyone who participated in my search to find something interesting to put in my cup and saucer set. I found it fascinating that the majority of the suggestions were ‘sweet’. I don’t know why that continues to surprise me. The internet is lopsided with recipes for desserts and other sweet endings (or in-betweens).
But, that’s not me. And since I have to eat what I make, I satisfied my palate.
The winner is Christo who gave me a perfect combination for both the cup and the saucer. It satisfied my taste and gave me an opportunity to play with multiple colors and shapes. Thanks, Chef!
This is, in fact, a favorite way to eat in the FOODalogue kitchen! Especially when accompanied by a beautiful Albariño wine.
So, roasted butternut squash soup and a variety of crostini it was with a whole lot of vegetables going on.
Toppings: L-R goat cheese mozzarella with roasted grape tomatoes; roasted broccoli with parmigiano reggiano, roasted artichoke hearts and black olives; sauteed mushroom and caramelized red onions.
Valerie of More Than Burnt Toast. I agree that the shape of the plate would lend itself well to empanadas, but my last post was empanadas, so no-can-do.
Eleanor of Wokstar, I liked the idea of miso soup in the cup, but would prefer an Asian-inspired salad on the plate rather than stir fry.
Christo: Message me your mailing address and I’ll ship off the goodie box to you next week.
< See the BEET round-up. Lots of creativity. >