On Mon, 28 Apr 2008 15:36:51 +0200, Mike Tommasi
wrote:

tomato and mozzarella layered. In this case, the heirloom tomatoes (not
ripe, my one and only complaint) were wedged, the mozzarella, in one
slab, breaded and fried with basil oil drizzled over both.
"Deconstructed" may not be the best word to describe it, but I couldn't
think of better.

How about "reconstructed" ?
Sounds more constructivist than deconstructivist...

Exactly

Of course, how can heirloom tomatoes be ripe in April?
Took the words out of my mouth!

I was trolling around looking to enlarge my range of mussel recipes
when I happened upon Patrick Chazalet's site and his mussel "risotto"
recipe. I was pleased to see yours! And sufficiently amused to see the
outraged "who is this guy daring to criticise P.C." comments that I
wrote in myself. I had wanted to do it tonight, but Jacquie has said a
very firm "no", so I shall be cooking a more conventional mouclade but
with a touch of saffron, and (dragging this kicking and screaming back
on topic) serving it with a Mikulski 2002 Meursault-Genevrières.
--
All the best
Fatty from Forges