While I have been posting photos of construction work, there is kitchen work happening simultaneously.
Here are some breakfast items that we have been working on:
Sweet Banana Chocolate Blueberry Crepes;
Blinis with Smoked Salmon Creme Fraiche ;
and Roasted Asparagus on a Gruyere Topped Brioche .
In 2013, I met Joanne Weir, a prominent Bay Area chef and teacher extraordinaire who introduced me to Souffle making. In the rare chance you do not know her, let me introduce you to her here.
Just the attempting is already half the battle; once you get the hang of it, it is not as daunting as it seems. And the good thing about it, is you can make it with anything you wish: sweet, savory but most importantly, anything in season !
Thank you, Joanne for this gift.
