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Joined Date: Jan 25, 2010
"great way to serve Cod; simple enough. You need a ton more beet puree (1/2C) to add into the buerre blanc to achieve that deep proper color and flavor. Served this over a puree of whippped pots & cauli, with the greens with a bit balsamic & beets. use leftover beet buerre blanc to garnish cream soups - like root veg.
total foodie - dream in menus; 50 yrs old and still fel like a kid in the kitchen