Top with lots of each:
Toasted Ground Cumin
Tiny cucumbers, thinly sliced or small dice of Kirby or Persian cucumbers
Chopped red onion
Crushed pink peppercorns (optional)
Place yogurt in a large bowl and add the dill, garlic, oil, milk and salt and pepper to taste. Chill and allow flavors to come together (up to 3 days). To serve, divide among chilled soup plates and top with abundant garnishes
Perfectly cooked pan-roasted cod is topped by an abundance of sweetly caramelized figs and fennel and delightfully complemented by
soft, creamy, and lightly truffled polenta. Yum.
Plums cooked with Cognac and lavender is an unusual, haunting and winning combination and delightful in these light as air (almost a diet dessert if you skip the sauce) beautifully pink soufflés. A plummy crème anglaise sauce elevates them to food for the gods but does not do much for the "low cal" quality.