Wednesday, August 6, 2008

Mille Feuille

One of the greatest discoveries from our Paris trip was something we saw on many bistro menus, a savory mille feuille. Literally translated as "a thousand leaves," the mille feuille is often seen as a dessert with layers of pastry, cream and fruit. At the Ambassade d'Auvergne I ordered an appetizer mille feuille of aubergine and goat cheese. It had delightful, chewy eggplant layers, alternated with creamy, tangy goat cheese whipped up like whipped cream cheese, and topped with thinly sliced zucchini and a drizzle of liquidy pesto. I tried to recreate it last night (substituting jersey tomatoes for the eggplant), but I'll have to work on the goat cheese layer a little more to get it to the absurd level of fluffiness of the Ambassade. This is a delicious and visually impressive way to serve your fresh summer veggies.

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