Chef Mindy Segal of Hot Chocolate – Chicago, IL Yield: 4 Servings Pea Sauce: 1/4 onion, roughly chopped 1 clove garlic, minced 1 quart vegetable stock 1 quart raw peas Sponge: 3/4 cup warm milk 1/8 cup dry yeast 3 Read More …
Taleggio in Brioche with Sautéed Vegetables and Pea Sauce