so they're best baked or fried. They make great potato chips, cakes, or hash browns. They're the best for mashed potatoes, but don't overwork them or the texture will turn on you.
(or just 40 minutes in the IP) while the sauce concentrates as the veggies become succulent. I served them this time over grits, sometimes I elect mashed potatoes. This is the kind of meal that ends with pristinely clean plates, except for those bones which gave up their marrow in the ...
1. Consider Your Crowd Size: The number of people attending your gathering will determine how much pulled pork you need to make. If you’re hosting a small group, plan on making about ¼ – 1/3 pound per person. On the other hand, larger groups may require up to ½ pound per per...
Always thaw meats in the refrigerator. Taking them out of the freezer the night before expedites the process. Don’t put meat in the coldest part of the fridge; it’ll thaw better on a top shelf. Be sure protein is well wrapped so it doesn’t drip juices on other foods. Try to ge...
poached with Campariand served over pound cake or ice cream, a sauce for duck,pheasant, even chicken or pork fig and fennel caponata roasted figs The anticipation of watching them ripen, hoping that you’ll get them before the birds. . .so many easy and delightful ways to enjoy this lusci...
Teeter supermarket I noticed that they had beautiful tuna “medallions” for only $6.99 per pound. The chunks are not a problem for me since if it were steaks I’d need to cut them up anyway. The main thing is the quality and the price. It’s time replenish my supply oftuna confit....
Meyer Lemon Mussels and Frites. White wine-lemon broth, fresh herbs, hand-cut frites, garlic crostini. With a half-pound or more of hand-cut, scratch-made, double-fried Russet potatoes, seasoned with sea salt and herbs in the classic French Frites style. Served with house-made butters and...
Since I needed mashed potatoes for nine people (who all seem to eats lots of mashed potatoes) I decided to try this as easier than my usual. I have to say that I’ve never seen the point in cooking potatoes in water when you want your mash to be really decadently rich with butter ...
However, as much as I liked black pepper (over eggs, in mashed potatoes, withstrawberries, balsamic, and black pepper), I didn’t really appreciate black pepper as the main seasoning until I madefårikål. The seasoning is black pepper! Lots of whole black peppercorns that cook right wi...