Haven’t tried.
Could add some ground beef to the sauce for this for those that have to have it!

You might need to buy:
  • jumbo pasta shells
  • -
  • Sauce:
  • small onion minced
  • garlic minced
  • olive oil
  • tomato coarsely chopped
  • sugar
  • dried oregano
  • bay leaf
  • salt
  • pepper
  • minced garlic
  • eggs
  • ricotta cheese
  • Filling:
Belongs to cokerlj Creamy Polenta 

Haven’t tried.
Recommended to use with Braised Country Pork Ribs, recipe in this book.
1.5x the recipe is enough

You might need to buy:
  • Vegetable cooking spray
  • milk
  • Kosher salt and freshly ground black pepper
  • grated Parmesan

Haven’t tried.
Sounds pretty good.
Serve with Creamy Polenta, recipe in this book.

You might need to buy:
  • apple cider vinegar
  • tomato paste
  • vegetable oil
  • Kosher salt and freshly ground black pepper
  • bone-in country-style pork ribs
  • bay leaves
  • chicken stock

Perfect for Gingerbread houses!
Dries hard but edible.

You might need to buy:
  • powdered sugar
  • Cream of Tartar
  • Water
  • Egg Whites

Haven’t tried…but I prefer Blondies to Brownies.

You might need to buy:
  • salt
  • flour
  • vanilla extract
  • sugar
  • eggs
  • Ghiradelli White Chocolate Baking Bars broken into 1 inch pieces
  • Ghiradelli Semi-sweet chocolate or milk chocolate chips

Haven’t tried.
Wonder if Gorden Ramsey would approve!

You might need to buy:
  • red wine
  • butter
  • sliced fresh mushrooms
  • liver pate
  • salt and pepper to taste
  • beef tenderloin

Haven’t tried.
Could be used as an appetizer…but thinking more like a salmon patty to be used as a main meal.

You might need to buy:
  • garlic
  • salt
  • pepper

Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

You might need to buy:
  • all-purpose flour
  • tomato paste
  • beef stock
  • chopped leek
  • sliced white button mushrooms
  • chopped shallots

Haven’t tried…but I want to.
Make ahead the Demi-Glace, recipe in this book.

You might need to buy:
  • vegetable oil
  • unsalted butter
  • dried bay leaf
  • chopped fresh parsley
  • sliced white button mushrooms
  • salt
  • freshly ground black pepper

Haven’t tried.
Can use zucchini or yellow squash. Will be similar to a quiche.

You might need to buy:
  • salt
  • pepper
  • oregano
  • eggs
  • biscuit mix
  • chopped celery
  • chopped parsley
  • garlic powder
  • squash grated or shredded
  • onion chopped
  • grated cheese