The chef I worked for called it a "compote". Probably an incorrect use of the term, like all the confits that are flying around these days. A mix of wild rice, brown rice, diced tomato, basil and something else that I cannot for my life remember (onions?). I was the broiler cook, only covered saute' a few times at that place. At least, that's my excuse, I hate forgetting recipes.
[This message has been edited by Greg (edited 01-10-2001).] |