Haven’t tried.
Could add some ground beef to the sauce for this for those that have to have it!
- 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:
Haven’t tried.
Recommended to use with Braised Country Pork Ribs, recipe in this book.
1.5x the recipe is enough
- 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.
- 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.
- powdered sugar
- Cream of Tartar
- Water
- Egg Whites
Haven’t tried…but I prefer Blondies to Brownies.
- 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!
- 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.
- 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.
- 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.
- 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.
- salt
- pepper
- oregano
- eggs
- biscuit mix
- chopped celery
- chopped parsley
- garlic powder
- squash grated or shredded
- onion chopped
- grated cheese