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Lately, I’ve been craving Boston Bibb. It’s the perfect foil for hard-boiled eggs, asparagus and red onion, with a tarragon-based dressing. And don’t get me started on arugula – that delicious, spicy green also known as rocket marries nicely with a thinly sliced pear, beets, crumbled blue cheese and candied pecans, drizzled with balsamic vinegar and olive oil. Yum!
It’s a given – we’re all craving something refreshing, and nothing beats the taste of a spring salad. We’re talking dishes filled with bold colours, textures and layers of flavour. Your greens are the perfect foil for the variety of foods you can add – whatever suits your fancy. Last night’s leftover roast beef, for example, or a cold salmon filet or shredded cheese, are all ideal when added to a bed of greens.
all foie gras and fine wines, there are other pleasures just as awesome. maybe, maybe even more awesome. like this. pléh csárda, a smoky, chilly working class joint run by istván bábel for the past 25 years. and, for obvious reasons, beloved by locals. it s been a long time coming, my friend. and here s why. look at this. a golden brown pancake heaped with chicken livers, covered, nay, drowned with a rich deeply satisfying sauce of bone marrow. i ve got to tell you, this is great. now, some of you have noticed and complained that i don t really describe food anymore on the show. that s a deliberate strategy on my part, actually. it s really a lot like writing porn. after you ve used the same adjectives over and over like, you know, the penthouse letters. look at it. it s chicken livers. it s bone marrow. it s paprika. it s a delicious pancake. is it going to make your life better at all if i describe exactly how while smacking my lips annoyingly? no, it s good. venison stew, delici
anthony: lovely, thank you. for the main courses, peter gets the filet of perch. i m going for the pork throttle stew mostly because i like the sound of throttle. that is beautiful. that makes me very happy. if i were to ask most hungarians, when were the good old days? peter: yeah, you have the answer. anthony: right, it s this. peter: it s right here, surrounding us. anthony: of course it s not all foie gras and fine wines, there are other pleasures just as awesome. maybe, maybe even more awesome. like this. pléh csárda, a smoky, chilly working class joint run by istván bábel for the last 25 years. and, for obvious reasons, beloved by locals. it s been a long time coming, my friend. and here s why. look at this. a golden brown pancake heaped with chicken livers, covered, nay, drowned with a rich deeply
satisfying sauce of bone marrow. i ve got to tell you, this is great. now, some of you have noticed and complained that i don t really describe food anymore on the show. that s a deliberate strategy on my part, actually. it s really a lot like writing porn. after you ve used the same adjectives over and over like, you know, the penthouse letters. look at it. it s chicken livers. it s bone marrow. it s paprika. it s a delicious pancake. is it going to make your life better at all if i describe exactly how while smacking my lips annoyingly? no. it s good. venison stew, delicious, and then this. this. good holy really? good lord, jeebus. this i need a photo of. put a human hand next to it. that s just truly terrifying. who eats that?