- Condiments, etc
- Main Dish
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Caroline B Profile
Dec 7th, 2010
I know Johnny B
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Posted on: Nov 29th, 2010
Cured venison is made from a whole loin. You'll find it in good ltalian delis, and they should slice it for you. lf the loin is small, you will need around thirty slices, if it is larger, use less. You only need half the head of celeriac for this recipe, so you can use the rest for another ..
Posted on: Dec 22nd, 2010
Sole Meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavor. Since sole is a flatfish, a single fish will ..
Posted on: Oct 29th, 2010
Honey and thyme marry beautifully with figs atop Gorgonzola toasts.
Posted on: Dec 20th, 2010
These are the best cookies. l love them. The flavor is fantastic and, when they are warm, you can shape them any way you like. If you want to spoil your kids, make them into ice cream cones (you can make up lots of them and keep them in an airtight container). That is what we do on Sundays, when ..
Posted on: Oct 5th, 2010
My partner and I didn't care for this at all, we ended up just eating the steak without the sauce. To those who like this... all the power to ya :D
Posted on: Nov 3rd, 2010
This sauce is a bit mysterious because it’s made from those greens that we usually discard—carrot tops and radish leaves—and whose flavor eludes us. They’re lively, interesting, and tangy, especially when mixed with the yogurt. This dish is not meant to be served piping hot, because the ..
Posted on: Nov 3rd, 2010
This summer pasta is one that I make at least once when eggplant and tomatoes are truly at their peak. To keep the eggplant from absorbing too much oil, I salt it for several hours beforehand. When I have fresh cherry tomatoes in my garden, I dice a handful, toss them with some of the basil, then ..
Posted on: Oct 22nd, 2010
What to look for in Pork? The color and firmness of the meat are the best indicators of quality. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should ..
Posted on: Dec 16th, 2010
If you are making this for 2 people, buy a whole chicken, take the breasts off and use the carcass to make the stock. You could either roast the legs for another recipe, or do as we do at Locanda and use the leg meat to make some tortellini. However, if you just have chicken breasts and you have ..
Posted on: Oct 25th, 2010
What to look for in Pork? The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should be clear, not cloudy.
Posted on: Dec 13th, 2010
It is quite difficult to work with small quantities of dough, so it is better to make a larger amount, then lay the finished gnocchi on a tray and put them into the freezer. When the gnocchi are hard, you can put them into a freezer bag and keep them for when you need them.
Posted on: Dec 17th, 2010
To make these elegant cookies, roll out a sheet of chocolate sablée dough and press it onto a sheet of plain extra buttery sweet dough. Then roll the whole thing up and slice it. The spiral cookies combine the flavors of chocolate and butter.
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