Goat cheese ravioli with herb cream sauce

Ravioli in a pinch

Originally appeared in the March 10, 2011 edition of the Southside Times.

Some culinarians are devout about traditional classifications of well-known specialties and the techniques employed to achieve the hallmarks those dishes.  Without doubt, among these purists are those who’d dare not deign subscription to a designation which fell short of that orthodox criteria.  Understandable.  To a great degree, I’m still one of these purists.  I wince each time I hear Guy Fieri’s ignoble brand of “gringo sushi.”  I mean, come on—pulled pork, French fries, wrapped in rice paper?  More after the jump: (more…)

Published in: on March 11, 2011 at 6:31 pm  Leave a Comment  
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