Evolution of a Recipe.. Not so hard!

Here's how a chef comes up with a recipe... we all want to believe that being creative is hard work but the fact is, Great things come out of nowhere!

This morning I was playing with new Ciabatta bread that our bakery made for us. I looked around and found a rarity - a half drank bottle of River Valley White. Why it was half empty? I do not know, yet it is not a crime when you find something wonderful to do with it.

I simply grilled a piece of Ciabatta bread and slapped a couple of pieces of bacon on it. Grilled a little Pacific Salmon (not that farm-raised stuff!), then sautéed some Shiitake and Button Mushrooms with the Crofut wine until the mushroom became dry. I put the mushrooms on the salmon and topped it with some Boursin Cheese. Placed everything under a broiler for two minutes then topped it with a little spinach tossed in Balsamic. ..Done

Yum!

\m/ Rock on!

Richard
rdollarhide@hotmail.com