menu planning.

So I just put a lot of thought into a menu that I made all of the components for but didn't really serve all at once. It's really good vegetarian Mexican food though:

-New Mexican red chile sauce, caramelized onion, goat cheese quesadillas and fire-roasted habanero salsa
-roasted pumpkin (with or without Mark Miller's black beans) and smoked mozzarella enchiladas with chile verde (first time doing this from scratch in Amsterdam, using Turkish peper sivri as poblano emulators)
-Mark Miller's black beans with tomato-orange-mint salsa

And then yes half a kilo of pistachio baklava for dessert.


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