Tuesday 9/27/2011 What's cooking today?

[lilbopeep]

We had seared duck breast with a dried cherry sauce..

Made a gastrique with raspberry white balsamic vinegar & ruby port.

The bitter/sweet flavor of the parsnip puree is the perfect foil for sweet/sour sauce.

This is one of our favorite dishes.

Sage that looks absolutely beautiful. Wonderful color and your description sounds fantastic. I love a balance of sweet and sour even in salads I like a bitter green like rabe or dandelion greens.