The recipe in the book wanted me to keep the piece whole because at the end, I would slice the sweetbreads -- I've always had sweetbreads pan-fried, but not in slices -- they were more like small pebble-like sections, which is what you get when you remove the membrane too hastily, so I had to be very careful to keep all the pieces together, which took a while
The recipe involves simmering meat and bones slowly to produce a full-flavored broth called a marmite, which if done correctly, should have a warm, amber color
Gratin Dauphinois (Cream and Garlic Scalloped Potatoes). I took water, butter and a pinch of salt and sugar and heated in a pan on the stove until just boiling
(Then you just dice those mushrooms up and use in place of fresh mushrooms if desired. This is an updatedversion of a classic American dish, Beef Stroganoff
While not as old as some of the ones out there, I got a kick out of recipes submitted that were supposed to be the person's favorite and all-time requested recipe
Rawfully Tempting's August Newsletter is now available and contains a killer recipe for Deep Chocolate Decadence (Fudge Cake)To receive future newsletters and blog updates, please click HERE to Sign-Up To view Newsletter Archives, see list below
Before I jump in, I want to do some quick reviews of the new recipes I tried last month, just in case anyone was eyeing them and wondering if they’re actually good or not, lol
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