Set bowl over pan of simmering water (do not allow bowl to touch water).
This baffled me since it meant that you had to watch your language and couldn’t put ice down the back of each other’s pants while you worked.But I was behind the times.
Their restaurant became famous for too many dishes to name and was much loved in its community..Meanwhile, I moved down the street to.a few years later where I continued to cut up in my pointedly not open kitchen.
As is often the case in our profession, although the Barkers and I lived in the same place, we only saw each other at food festivals and culinary gatherings in other towns.When we were home, we were always at work.
(Sadly, Karen passed away in 2019.)
Ben and I managed to become buddies in spite of our schedules and now that we’re both retired, we can get together for.Add the lemon zest and juice to the processor; pulse to combine.
Slowly drizzle in the oil.Add the vinaigrette to the bowl; season with salt and pepper.. Make the salad.
Arrange the lettuce, goat cheese, dried apricots, dried cranberries and pecans on a platter.Drizzle with the vinaigrette and serve.. Make Ahead.