Xochitl10 Posted January 9, 2008 Share Posted January 9, 2008 Buri daikon -- yellowtail collars and daikon slices simmered with ginger, mirin, soy sauce, sake and sugar Hourenso no goma ae -- parboiled spinach dressed with ground white sesame, soy sauce, sake, and sugar Iburigakko -- smoked pickled daikon Steamed rice Link to comment Share on other sites More sharing options...
legant Posted January 9, 2008 Share Posted January 9, 2008 Buri daikon -- yellowtail collars and daikon slices simmered with ginger, mirin, soy sauce, sake and sugarHourenso no goma ae -- parboiled spinach dressed with ground white sesame, soy sauce, sake, and sugar Iburigakko -- smoked pickled daikon Steamed rice You do realize: when you come back to the States, you will prepare dinner for all of us. Link to comment Share on other sites More sharing options...
legant Posted January 9, 2008 Share Posted January 9, 2008 I just brined my first chicken! [You'd think I'd just discovered electricity. Three days later and I'm still patting myself on the back. I've been dreaming all day about brining a pork chop for supper. Alas, time is not on my side: CI's ultracrunchy baked (brined) pork chops, sautéed brussel sprouts w/ pancetta and hazelnuts, and cornbread will have to wait until tomorrow night. Tonight:] Linguini w/ mushrooms, squash and spinach Vodka cream sauce Vodka gimlet Link to comment Share on other sites More sharing options...
Pat Posted January 9, 2008 Share Posted January 9, 2008 I thought last night's dinner was fine, nothing great. But today its leftovers tasted so good as lunch! I made a recipe from Epicurious' quick and easy section, Peppered Beef Stroganoff. It was in fact very easy and very quick which was exactly what I needed when I finally got home at 8 pm last night. I subbed a flavorful rib eye for the filet based on both taste and cost (almost $17 a pound at Safeway in McLean).That recipe looks good, especially with the pepper component. I bookmarked it to try. I rarely make stroganoff. It's not something my mother ever made. I don't think I ever ate it until I was an adult. The stroganoff I make most often (which is quite infrequently) is a recipe for meatballs stroganoff from Good Housekeeping, ca. 1960.Last night I experimented with making a dish I saw described and pictured in an eGullet blog: fettat hummus. Once I had constructed it, it struck me as being akin to a 7 layer dip, but focused on hummus. Since I didn't plan ahead and hadn't soaked chickpeas, I used canned. I hadn't made hummus in ages and couldn't remember what recipe I usually use . I went with a Jane Brody recipe, mostly, with a nod to Moosewood, so the hummus had parsley in it and chopped scallions on top, paprika, cumin, and a couple of slugs of tamari sauce (in addition to tahini, lemon juice, and garlic). The 19 oz. can of chickpeas was the perfect size, as the Brody recipe calls for 15 oz or 1 1/2 cups, and that left just enough over for the chickpea layer. This is how I assembled the dish: Layer in a glass serving bowl, fried pita (small rounds, cut in quarters, split in halves) chickpeas hummus thick (i.e. Greek) yogurt with garlic and mint pine nuts (toasted) olive oil (drizzled over top) Serve with additional fried pita quarters. When I searched online to see if I could get more information on preparation, I saw an Iraqi recipe, which had only chickpeas and not prepared hummus as well. That called for baked pita and drizzling liquid over them on the bottom layer, so I drizzled some reserved chickpea liquid over the bottom layer of pita. Anyway, this was excellent. We both loved it. The remaining portion is in the refrigerator for tonight. I fried up some extra pita chips, so we're ready to go. Link to comment Share on other sites More sharing options...
cjsadler Posted January 10, 2008 Share Posted January 10, 2008 Much fancier than usual weeknight dinner... Roasted beet salad with fried capers and horseradish-creme fraiche dressing Cod with lentils and grain mustard emulsion (ala Proof) The texture of frozen cod just isn't any good, though (this was from Trader Joe's). Dahlia Lounge coconut cream pie Didn't quite match up to the restaurant... wasn't quite coconut-y enough. This was a super-easy pie to make, though. Link to comment Share on other sites More sharing options...
DanCole42 Posted January 10, 2008 Share Posted January 10, 2008 Much fancier than usual weeknight dinner...Those are all GORGEOUS and delicious-looking.-Roast vegetables with fresh herbs -Warm sourdough bread -Risotto made with homemade chicken stock -Roast chicken with thyme, butter, and dijon mustard It was a simple meal, but the execution was such that my wife called it one of my best efforts ever. The fact that the chicken stock was homemade (from chickens brined as part of the Palena Chicken Project stretching back almost a year) meant that even the plain risotto came out creamy and intensely flavored. My awesome LG convection oven created a crispy skin and a juicy bird. Adding the butter and thyme as the chicken was resting AFTER cooking created a faintingly delightful aroma and a fresh taste in the final product. This is going into my regular rotation, no doubt about it. Link to comment Share on other sites More sharing options...
porcupine Posted January 10, 2008 Share Posted January 10, 2008 Chicken thighs and drumsticks - placed on a bed of thin lemon slices and rosemary sprigs, broiled about 10 min per side. frequently basted with lemon-rosemary butter. Very crisy brown skin, juicy flesh. This one's a keeper. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 11, 2008 Share Posted January 11, 2008 You do realize: when you come back to the States, you will prepare dinner for all of us.That's a lot of yellowtail collars. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 11, 2008 Share Posted January 11, 2008 I had time on my hands yesterday, so I decided to make a standard Japanese dinner of steamed rice, soup, and pickles, and three other dishes (ichiju-sansai, according to Wikipedia). Clockwise from left: Kinpira gobou (simmered burdock root; I'm addicted to this stuff) Shira-ae (tofu dressing) with konnyaku, shiitake, and carrots Miso soup with wakame and fu (wheat gluten) Steamed rice (in the covered dish) Homemade ponzu Rice-bran pickled carrots Katsuo tataki Link to comment Share on other sites More sharing options...
Pat Posted January 11, 2008 Share Posted January 11, 2008 Baby romaine salad with yellow bell pepper, grapefruit and cucumber, topped with poached salmon; vinaigrette Meat loaf larded with bacon Baked potatoes Link to comment Share on other sites More sharing options...
Pat Posted January 14, 2008 Share Posted January 14, 2008 Homemade applesauce topped with chopped pink lady apples, sliced almonds, and golden raisins Pork stroganoff with cremini and white button mushrooms, over wide egg noodles, garnished with chopped parsley Link to comment Share on other sites More sharing options...
legant Posted January 14, 2008 Share Posted January 14, 2008 Lentil soup w/ kielbasa Cornbread w/ pancetta Cinnamon raisin bagel chips Link to comment Share on other sites More sharing options...
Anna Blume Posted January 14, 2008 Share Posted January 14, 2008 Large salad of red leaf lettuce, slivers of dried white peaches & toasted walnuts w shallot vinaigrette Quiche w a hint of sautéed scallions and whisper of bacon Half a green apple Dried white peaches were purchased at Trader Joe's some time ago--much too sweet on their own. Threw them in the freezer. Actually quite good w a tart salad dressing. Half the dairy Keller calls for in the filling, so not as custardy as the recipe in Bouchon, but needing to use up heavy cream reminded me of what a difference it makes. As for the pastry, I've decided I really, really like lard when making a savory dish w ham or bacon. This was really one of the best ever: 3 T (39 g) lard 5 T butter (total g of both fats: 114) 5 oz. flour 1/2 t salt 2 T ice water 1 T apple cider vinegar Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 14, 2008 Share Posted January 14, 2008 Pork curry rice with a side of rice-bran pickled cucumbers Link to comment Share on other sites More sharing options...
DanCole42 Posted January 14, 2008 Share Posted January 14, 2008 -Antipasto of olives, reggiano parmigiano, prosciutto, sourdough bread, dijon mustard & roasted garlic olive oil -My first EVER homemade pasta! Thank you, Santa, for the lovely attachments to my Kitchen Aid! It was a simple tagliatelle, and it came out great! No sticking issues, no clumping, and perfectly cooked -I tossed the pasta in a saute of chanterelles, shiitakes, and porcinis with some crispy prosciutto, butter, and reduced porcini mushroom water Link to comment Share on other sites More sharing options...
Pat Posted January 15, 2008 Share Posted January 15, 2008 I discovered a new use for leftover meatloaf: crumbled taco beef for 7 layer dip. Dinner plans changed rather at the last minute, and the 7 layer dip with tortilla chips (some homemade--the bag of them ran out) was quite good. I'm not even sure what goes into 7 layer dip, but we had that number of layers with no cheese. I realized we were lacking shredded cheddar after we'd already eaten, so I'm not sure what the extra layer was . Maybe it was the meat . torn iceberg lettuce chopped tomatoes chopped black olives crumbled meat loaf black beans sour cream guacamole Link to comment Share on other sites More sharing options...
DanielK Posted January 15, 2008 Share Posted January 15, 2008 I discovered a new use for leftover meatloaf: crumbled taco beef for 7 layer dip.Dinner plans changed rather at the last minute, and the 7 layer dip with tortilla chips (some homemade--the bag of them ran out) was quite good. I'm not even sure what goes into 7 layer dip, but we had that number of layers with no cheese. I realized we were lacking shredded cheddar after we'd already eaten, so I'm not sure what the extra layer was . Maybe it was the meat . torn iceberg lettuce chopped tomatoes chopped black olives crumbled meat loaf black beans sour cream guacamole My wife, who grew up in Texas, says that a 7-layer dip is traditionally vegetarian, so the beef is indeed the (oft-added) 8th mystery layer. Link to comment Share on other sites More sharing options...
Halloween Posted January 15, 2008 Share Posted January 15, 2008 Coffee-Marinated Buffalo Short Ribs Roasted Kabocha squash (straight, no chaser) H20 Cocktail Link to comment Share on other sites More sharing options...
Pat Posted January 15, 2008 Share Posted January 15, 2008 My wife, who grew up in Texas, says that a 7-layer dip is traditionally vegetarian, so the beef is indeed the (oft-added) 8th mystery layer.Aha! Maybe I'll call this taco dip then . Link to comment Share on other sites More sharing options...
cjsadler Posted January 15, 2008 Share Posted January 15, 2008 Coffee-Marinated Buffalo Short Ribs Is this from the Bon Appetit article this month by Bruce Aidell? (I saw that recipe the other day) How were they? Where'd you get the buffalo short ribs? Cibola? Link to comment Share on other sites More sharing options...
Pat Posted January 16, 2008 Share Posted January 16, 2008 Last night was a margherita pizza on a whole wheat crust (well, part ww), with mushrooms. I intended to put sopprasseta on it as well, but I forgot . Link to comment Share on other sites More sharing options...
Pat Posted January 18, 2008 Share Posted January 18, 2008 green salad baguette veal stew The stew came out incredibly well. I used a small piece of fatback to start out with, and I'm not sure if that was a key to the incredible flavor or not, but this was some good veal stew. (Veal, carrots, celery, onions, garlic, chicken broth, white wine, cremini mushrooms, barley, parsley.) Link to comment Share on other sites More sharing options...
txaggie Posted January 18, 2008 Share Posted January 18, 2008 Dinner on Wednesday (made by cjsadler) was gyros and mixed veggies. Dessert was dried cherry compote with fennel shortbread and mascarpone. The gyro recipe was from a recent issue of Cook's Illustrated. The dessert recipe was from Food and Wine this month. Link to comment Share on other sites More sharing options...
Halloween Posted January 18, 2008 Share Posted January 18, 2008 Is this from the Bon Appetit article this month by Bruce Aidell? (I saw that recipe the other day) How were they? Where'd you get the buffalo short ribs? Cibola? Yes, that's the recipe, and the short ribs were delicious. I purchased the ribs at Cibola a few months ago, and finally decided to cook them. The recipe calls for low-sodium chicken broth (which i didn't have on hand), so I used regular broth, but forgot to adjust the salt in other parts of the recipe. So, the ribs were a bit salty, but otherwise nicely-seasoned, tender, and rich, without much fat (compared to beef short ribs). My brother has decided that I should add this recipe to the regular rotation! Link to comment Share on other sites More sharing options...
zoramargolis Posted January 18, 2008 Share Posted January 18, 2008 Farro and lentil salad with roasted peppers, olives, capers, pine nuts, marsala-poached golden raisins, pecorino on a bed of baby spinach Roast leg of lamb (boneless) with garlic and rosemary 2001 Villa La Selva Felciaia (100% Sangiovese from Tuscany) I finally got around to cooking some of the farro I've had in the fridge since my August shopping spree at Surfas in Culver City, CA. It was in a strongly vacuum-sealed pouch. It seemed very similar to barley, and I could see making the same salad with barley. It was dressed with roasted and raw garlic, EVOO, red wine vinegar, balsamic, lemon zest and juice, finely chopped scallions, rosemary, thyme and Italian parsley. And I added the tiny bit left of a head of radicchio that I found in the veg drawer. I made it as a main for Veggie-teen and a side for us--but I have to say that as delicious as the lamb was, I would have been totally satisfied with just the farro salad. Definitely a dish I will make again. Next time I might use arugula as a green instead of spinach, for even more flavor. It also could be good with chick peas instead of lentils, but I liked the color contrast of the brown lentils with the pale farro. The wine was fabulous--rich and full bodied with enough tannin and acidity to handle bold seasoning--and I am a happy camper, because I've got five more bottles of it! Thank you Wine Library =:-D Link to comment Share on other sites More sharing options...
Pat Posted January 18, 2008 Share Posted January 18, 2008 I finally got around to cooking some of the farro I've had in the fridge since my August shopping spree at Surfas in Culver City, CA. It was in a strongly vacuum-sealed pouch.Do you recommend that I keep my farro in the refrigerator? I've got a couple of unopened packs in the kitchen cabinets. I'm not making it as often as I was last year. The salad sounds good. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 19, 2008 Share Posted January 19, 2008 Do you recommend that I keep my farro in the refrigerator? I've got a couple of unopened packs in the kitchen cabinets. I'm not making it as often as I was last year. The salad sounds good. When I bought it at Surfas, it was in a refrigerated case along with a number of other whole grains, artisanal grits and flours. Link to comment Share on other sites More sharing options...
Pat Posted January 19, 2008 Share Posted January 19, 2008 When I bought it at Surfas, it was in a refrigerated case along with a number of other whole grains, artisanal grits and flours.Maybe I should make room for it in the refrigerator, then. I know that quinoa is especially prone to rancidity, but I'm not sure about other grains.Last night: leftover lamb chops from rack of lamb, pan browned and crusty (not medium-rare anymore but good nonetheless); baked potatoes; braised baby bok choy with mushrooms and garlic. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 19, 2008 Share Posted January 19, 2008 Do you recommend that I keep my farro in the refrigerator? I've got a couple of unopened packs in the kitchen cabinets. I'm not making it as often as I was last year.No. At least, in Italy it's sold on shelves next to the dried pasta. I've brought some back that I used slowly to make it last for well over a year. Fine. Not musty, dull or beer-like.ETA: Moderator: How come you removed this post from the thread dedicated to farro? Wouldn't the information be more useful there? Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 20, 2008 Share Posted January 20, 2008 We had Okinawan soba for dinner on Friday night. Okinawan soba is not made from buckwheat. It has a thickness somewhere between soba and udon. The toppings of pork belly, kamaboko, benishouga and minced green onion are among the most common. Link to comment Share on other sites More sharing options...
Pat Posted January 20, 2008 Share Posted January 20, 2008 No. At least, in Italy it's sold on shelves next to the dried pasta. I've brought some back that I used slowly to make it last for well over a year. Fine. Not musty, dull or beer-like.I guess I'll leave it in the cabinets, then. I really should just use it . I was on this big farro kick early last year and then my fascination dropped off a bit. Last night was roasted whole chicken with bread stuffing and giblet gravy; buttered parsley potatoes; and, roasted fennel. I'm going to make soup from the chicken carcass today and add some of the leftover stuffing to it . Link to comment Share on other sites More sharing options...
Erin11 Posted January 21, 2008 Share Posted January 21, 2008 Pork Shoulder alla Porchetta (Mario Batalli's recipe) Wild rice blend (Trader Joe's package) Celery Root Remoulade (minus celery root as my produce store did not have it - substituted jicama to add to the apple and fennel called for in the recipe) Link to comment Share on other sites More sharing options...
zoramargolis Posted January 22, 2008 Share Posted January 22, 2008 Mesclun and frisee salad with Meyer lemon vinaigrette Crabcakes with remoulade sauce based on homemade garlic mayonnaise Creamy artisanal grits Collards stewed with onion, garlic and tomatoes Whole cored apples and pears stuffed with chopped dates, figs, golden raisins, almonds and spices, baked with apple cider reduction/framboise syrup, served with vanilla whipped cream 2006 Tittarelli Torrontes Link to comment Share on other sites More sharing options...
rkduggins Posted January 22, 2008 Share Posted January 22, 2008 Lemon brined buttermilk fried chicken Green beans roasted with marjoram and onions topped with fresh lemon juice and Marcona almonds Turnip gratin One Trader Joe's salted chocolate caramel Link to comment Share on other sites More sharing options...
DameEdna Posted January 22, 2008 Share Posted January 22, 2008 One Trader Joe's salted chocolate caramel Link to comment Share on other sites More sharing options...
youngfood Posted January 22, 2008 Share Posted January 22, 2008 Mussels with Saffron and Mustard (Thomas Keller Bouchon recipe) Roasted Brussels Sprouts 2006 Cuatro Rayas Verdejo The mussels recipe was surprisingly easy, though I may have gone a touch heavy on the saffron flavor. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted January 22, 2008 Share Posted January 22, 2008 we are having a dinner to settle a bet I made and on the menu is cheeseburgers, homemade fries, mac and cheese, adult milkshakes and a veggie dish of some sort. Anyone have a killer recipie for burgers? Link to comment Share on other sites More sharing options...
Heather Posted January 22, 2008 Share Posted January 22, 2008 Anyone have a killer recipie for burgers?Mr. xcanuck, please pick up the white courtesy phone... Link to comment Share on other sites More sharing options...
DanCole42 Posted January 22, 2008 Share Posted January 22, 2008 Anyone have a killer recipie for burgers? http://www.donrockwell.com/index.php?showtopic=6372 Link to comment Share on other sites More sharing options...
Heather Posted January 22, 2008 Share Posted January 22, 2008 Swedish meatballs: ground beef, ground pork, minced sauteed onion, bread soaked in milk, salt, pepper, allspice, nutmeg. Browned on the stove then popped in the oven. Gravy made with cream and beef stock. Rice & steamed broccoli. Link to comment Share on other sites More sharing options...
Pat Posted January 23, 2008 Share Posted January 23, 2008 Morbiere and baguette Butter lettuce with avocado, feta, red pepper, radishes, Alphonso olives and balsamic vinaigrette Meatballs with anchovies (from The Silver Spoon--wonderful meatball recipe) Buttered egg noodles with Parmesan Swiss chard with balsamic Link to comment Share on other sites More sharing options...
zoramargolis Posted January 23, 2008 Share Posted January 23, 2008 Minestrone soup Marvy Market baguette Sticky toffee pudding Link to comment Share on other sites More sharing options...
Woodleygrrl Posted January 23, 2008 Share Posted January 23, 2008 http://www.donrockwell.com/index.php?showtopic=6372 Thanks, yo. Link to comment Share on other sites More sharing options...
cjsadler Posted January 25, 2008 Share Posted January 25, 2008 Ricotta gnocchi with porcini sauce Not the most vibrant looking dish, but damn if these aren't super-easy and delicious. Much less work than potato gnocchi (though likely not better for you), plus you don't have to be fussy, worried that you're going to make them tough. As long as you've got your ricotta ready (the supermarket stuff, like I used, needs to be drained in cheesecloth), these can be put together in no time. And you can freeze the leftovers. Perfect dinner party first course here. Link to comment Share on other sites More sharing options...
Heather Posted January 25, 2008 Share Posted January 25, 2008 Chris, would you post the recipe? Link to comment Share on other sites More sharing options...
Erin11 Posted January 25, 2008 Share Posted January 25, 2008 Extremely cold temps here in Chicago called for comfort food: Roasted chicken Garlic mashed potatoes Rapini - first blanched in salted water, then sauteed in olive oil and garlic cjsadler - I second the request for your gnocchi & sauce recipe (or link to published recipe) Link to comment Share on other sites More sharing options...
cjsadler Posted January 25, 2008 Share Posted January 25, 2008 Chris, would you post the recipe? I modified a Cook's Illustrated recipe a little. Totally quick enough for a weeknight meal as long as the ricotta is ready. For the gnocchi: 1 lb ricotta 1/4 cup panko 1 egg 1/2 cup grated parmesian 1 tsp salt pepper 6 T flour minced oregano (or whatever herb) If you've got good, thick ricotta from Cowgirl Creamery or somewhere, you're good to go. Otherwise, drain your ricotta for a few hours by wrapping it in cheesecloth (I hung mine in the fridge over a bowl) or layering some coffee filters in a strainer. Stir up the ricotta to loosen it up a bit and smooth it out. Mix in the egg* Add everything else and mix together. Put it in the fridge for 20 minutes to firm up. Flour a surface. Flour your hands. Grab a baseball size chunk of the 'dough' (if you can't roll it up into a reasonably coherent ball, add more panko and flour) Roll out into a 'rope' with your hands, like you did when you were a kid with play-doh. Cut into bite size pieces. Cook in just simmering, heavily salted water until the gnocchi float. Then cook 2 minutes more and throw them into your sauce. Porcini sauce Soak about 1.5 oz dried porcini** in about 1.5 cups very hot water for about 20 min Saute a few minced shallots in butter until browned (along with a few hot pepper flakes if you like) Deglaze with 1/4 cup white wine, let reduce a bit Add the mushroom water and reduce a lot Add 1/2 cup cream and reduce to sauce consistency Chop fine and add back in the rehydrated porcini mushrooms Season. Add some chopped parsley.... maybe a dash of balsamic if the sauce needs a bit more acid. *Maybe mixing the ricotta and egg together using a mixer with a whisk attachment would result in even lighter gnocchi? Something to experiment with. **A substitute I frequently use is dried shiitakes from the Asian supermarkets-- very cheap compared to dried porcini. Link to comment Share on other sites More sharing options...
mdt Posted January 25, 2008 Share Posted January 25, 2008 I modified a Cook's Illustrated recipe a little. Totally quick enough for a weeknight meal as long as the ricotta is ready. For the gnocchi: 1 lb ricotta 1/4 cup panko 1 egg 1/2 cup grated parmesian 1 tsp salt pepper 6 T flour minced oregano (or whatever herb) If you've got good, thick ricotta from Cowgirl Creamery or somewhere, you're good to go. Otherwise, drain your ricotta for a few hours by wrapping it in cheesecloth (I hung mine in the fridge over a bowl) or layering some coffee filters in a strainer. Stir up the ricotta to loosen it up a bit and smooth it out. Mix in the egg* Add everything else and mix together. Put it in the fridge for 20 minutes to firm up. Flour a surface. Flour your hands. Grab a baseball size chunk of the 'dough' (if you can't roll it up into a reasonably coherent ball, add more panko and flour) Roll out into a 'rope' with your hands, like you did when you were a kid with play-doh. Cut into bite size pieces. Cook in just simmering, heavily salted water until the gnocchi float. Then cook 2 minutes more and throw them into your sauce. Porcini sauce Soak about 1.5 oz dried porcini** in about 1.5 cups very hot water for about 20 min Saute a few minced shallots in butter until browned (along with a few hot pepper flakes if you like) Deglaze with 1/4 cup white wine, let reduce a bit Add the mushroom water and reduce a lot Add 1/2 cup cream and reduce to sauce consistency Chop fine and add back in the rehydrated porcini mushrooms Season. Add some chopped parsley.... maybe a dash of balsamic if the sauce needs a bit more acid. *Maybe mixing the ricotta and egg together using a mixer with a whisk attachment would result in even lighter gnocchi? Something to experiment with. **A substitute I frequently use is dried shiitakes from the Asian supermarkets-- very cheap compared to dried porcini. What reason did they give for adding the panko? I have made them without before and am trying to figure out what they would add. Link to comment Share on other sites More sharing options...
cjsadler Posted January 25, 2008 Share Posted January 25, 2008 What reason did they give for adding the panko? I have made them without before and am trying to figure out what they would add. They actually called for making your own breadcrumbs, but I don't know if they explained that addition. I think it was mainly to help the gnocchi keep their structure (by soaking up some of the ricotta moisture) while minimizing gluten (i.e., instead of just using all flour). Maybe? Link to comment Share on other sites More sharing options...
zoramargolis Posted January 25, 2008 Share Posted January 25, 2008 Eco-Friendly chicken marinated in salted buttermilk, rolled in seasoned flour and pan fried Mashed potatoes Braised collard greens 2005 Dom. Robert Perroud Brouilly Link to comment Share on other sites More sharing options...
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