Recipe Adventures

Braised Short Ribs by Anne Burrell

2009-04-07T07:26:00.000-07:00

Really good. Each time I have made this recipe it has been a success. This must be one of those recipes a person just can't "mess up" unless they burn it. Important caveat however: be sure and brown the meat well. As for the vegetables, I have doubled the vegetable amount with no problem in the end result.

*** At the lower temperature, muscle proteins contract and squeeze out water more slowly, which is crucial to keeping the meat moist. But the ribs also needs to be tenderised, which, at this temperature, is done by enzymes (with a tiny bit of help from the tomato paste) that weaken or break down collagen and other proteins. Heating the meat slowly means these enzymes can perform their magic for several hours, effectively aging the meat during cooking. The result is the tender, tasty, unimaginable beef. ****

During the time in the oven... keep the short ribs at least 3/4 covered by adding more water, if needed.

Ingredients for 8 servings

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Tasting Comments:

Me: Yummy.
Second Opinion: Pat liked them.
Third Opinion: Mrs. Cianciolo indicated she liked them.

Celery Root and Potato Puree by Anne Burrell

2009-04-07T07:18:00.000-07:00

This recipe has been made twice. The first time it was absolutely terrific. The second time didn't work out so well.

I'll try and keep up with reviews for each time this dish is made.

Ingredients for 6 servings

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Special Equipment: Food mill

Directions

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

Tasting Comments for 1st Creation:

Me: Absolutely fabulous! Yummy and wonderful
Second Opinion: Ditto
Third Opinion:

__________________________________

Tasting Comments for 2nd Creation:

Me: Something isn't right. I used 5 pounds of potatoes to one head of celery root... not so good. The balance created an unwelcomed "taste" rather than a delightful "flavor."

Second Opinion: Oh yuck, what is that funny taste?
Third Opinion:

Ribollita by Ina Garten

2009-04-07T06:46:00.000-07:00

This recipe was actually made about two months ago. It was made the only weekend it snowed in Memphis during early months of 2009. For the most part, the recipe was made exactly as listed, with the exception of the cabbage. I included 75% of the head of the savoy cabbage. (I wasn't going to use it for any other purpose and didn't want to waste the cabbage.)

The northern beans call for about a 1/2 pound dried white beans. Unfortunately, I prepared only a 1/2 CUP of dried white beans and had to improvise with some other beans. The northern beans were kept whole while the other beans were pureed and added to the soup as directed.

Also, I found it cheaper to make my own 6 cups of chicken stock. Purchased a whole chicken for less than $5.00 and completed the stock in about two hours. Bonus: chicken for another dish.

Ribollita

Ingredients for 8 servings

1/2 pound dried white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving

Directions

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

*** (I prefer not to complete this step involving placing bread IN the soup. Though this helps make the recipe authentic Ribolita, I just have crispy bread on the side.)**** Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Tasting Comments:

Me: Pretty Good. More expensive than I anticipated. On a cost per serving basis ( 8 servings) it has been cheaper for me to serve steak and potatoes, or short ribs with a side dish. Granted, for this recipe, I practically had to buy every single item. I didn't have any carrots, celery, or onions on hand, or even olive oil.
Second Opinion: Cheese Guru at the local Fresh Market indicated he really liked the soup.
Third Opinion: Received positive reviews from another male taster.

Cookies with Mamma'Nette

2008-12-09T20:45:00.000-08:00

December 9, 2008

Mama'nete and I prepared cookies tonight. Began with a late start because as I was driving I ran through high standing water which tore the bumper off the front of the car. (It is plastic) Anyway, I had to stop and use Tiger's water safety harness and a bungee cord. BUT I T WORKED AND I FINALLY ARRIVED AT MOMs.

Anyway, we made recipes found in one of Mama'nette's cookbooks. One is entitled Scotch Shortbread Cookies and the other entitled Cream Cheese Cookies.

Cream Cheese Cookies

Ingredients:

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda

Preparation:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in cream cheese and egg, then vanilla. Stir in flour until well blended. Roll dough into a log and place in wax paper. Chill dough. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
Bake for 15 minutes in preheated oven. Cookies should be pale.

Tasting Comments:

Me: Pretty Good. I think they taste better with a frosting. Will try this recipe for cookie cutter cookies. Also, after some research on these, I found where others used a similar recipe with a cookie "gun." Mamma'nette used to have one, I remember. But heavens they seemed messy to me. I'll stick with a roller and wax paper.

Second Opinion: Mama'nette like them a lot.
Third Opinion:

Scotch Shortbread Cookie
(A simple classic shortbread cookie with butter and sugar and flour)

Ingredients:

1 cup butter
1 cup granulated sugar
3 cups all-purpose flour

Preparation:

Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

Tuesday, December 09, 2008

Scotch Shortbread Cookies with Momma'Nette

December 9, 2008

Mama'nete and I prepared cookies tonight. Began with a late start because as I was driving I ran through high standing water which tore the bumper off the front of the car. (It is plastic) Anyway, I had to stop and use Tiger's water safety harness and a bungee cord. BUT I GOT THERE!

Anyway, we made recipes found in one of Mama'nette's cookbooks. One is entitled Scotch Shortbread Cookies and the other entitled Cream Cheese Cookies.

Cream Cheese Cookies

Ingredients:

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda

Preparation:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in cream cheese and egg, then vanilla. Stir in flour until well blended. Roll dough into a log and place in wax paper. Chill dough. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
Bake for 15 minutes in preheated oven. Cookies should be pale.

Simple classic shortbread cookies with butter and sugar and flour.

Ingredients:

1 cup butter
1 cup granulated sugar
3 cups all-purpose flour

Preparation:

Tasting Comments:

Me: Well, I placed a little too much butter in the recipe. It caused the shortbread cookie to be a bit too soft. Taste was superior, however. Texture not so much. I'll have to follow the recipe more closely.
Second Opinion:
Third Opinion:

Cream Cheese and Chive Biscuits

2006-07-09T08:34:00.000-07:00

Cream Cheese and Chive Biscuits

From: Martha Stewart's Baking Handbook

Tasting Comments:

Me: So, so. Needs a tad more taste, maybe? Would go great
with a savory dish. Shouldn't really stand on its own.
Second Opinion:
Third Opinion:

Makes 1 Dozen
You can freeze the unbaked biscuits on a baking sheet, then store in a resealable plastic bag for up to three weeks. When ready to serve, bake them (without thawing) on a parchment-lined sheet (the baking time will be the same).

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 TABLEspoon sugar
1/4 cup finely chopped fresh chives
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
4 ounces cream cheese, cold, cut into pieces
1 1/4 cups buttermilk

Baking Pan (2)
Parchment or Silpat
Mixer/Cuisinart for pastry blending
Rolling Pin
Bench Scraper or offset Spatula

Line a bakingsheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter an cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.

Pourin the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky. DO NOT OVERMIX.

Turn out the eough onto a lightly floured work surface. With floured fingers, gently knead abouat four times, until all the crumbs are incorporated adn the dough is smooth. Witha lightly floured rolling pin, gently roll out the dough to an 11 by 8 inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give teh dough a quarter turn. Roll out the ough again (to the same directions), and repeat with the folding process. Wrap with plastic, and refrigerate for 30 minutes.

Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim adn discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on teh prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour.

Preheat the oven to 425 F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15-18 minutes. Transfer the biscuits to a wire rack to cool.

Watch the bottom of these. Preheat oven maybe to 435 and do not open the door until
you are ready to turn them quickly. There will be lots of steam (I wonder if the steam will help
them rise just a little bit?) Don't think so, becuase no eggwhites are here.

DO NOT OVERWORK when rolling and whatnot.

On July 8th, 2006
I accidentally poured 1 1/2 rather than 1 1/4 cups of buttermilk into the batch.
Had to throw in extra flour and this may have caused the biscuit to be too tough.
It wasn't so much tough as it was tasteless. I liked the chive, there was a teenie tiny
too much sugar. Cream cheese was interesting... What would go well with these?
I tasted scrambled eggs with these biscuits, but frankly, a buttermilk biscuit would have
been better able to "hit the spot." I'm holding on to this one as it will go well with
a savory dish. Just haven't thought of the right one yet.

Cannoli Shells from sugar

2006-07-04T00:18:00.000-07:00

Cannoli Shells from Sugar

Tasting Comments:

Me: Sugar texture too pronounced when following recipe. Adding flour does not help as it changed the texture of the cookie, and thus doesn't "crisp" dry in about 3 minutes. Texture
is sticky, oily, and more of a candy than a cookie. Held their shape best when recipe followed to the "T."
Second Opinion: "this reminds me of a donut taste or something... cinnamon"
Third Opinion: Waiting for the verdict

Held their shape best when recipe followed to the "T." Like another respondant on the
epicurious board, I I ended up adding 4T of flour instead of 2T and it worked easier but the
cannoli didn't hold shape very well.

For "cannoli" shells
about twenty 6-inch squares parchment paper
3/4 cup sweetened flaked coconut, toasted and cooled
2 tablespoons all-purpose flour
5 tablespoons unsalted butter, cut into pieces and softened
1/2 cup granulated sugar
2 tablespoons firmly packed light brown sugar
1 tablespoon milk
four 3 1/2- to 4-inch-long cannoli forms (each about 5/8 inch in
diameter)

Make "cannoli" shells:
Preheat oven to 350°F. and lightly grease a heavy baking sheet.

Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet).

In a food processor blend together coconut and flour until coconut is ground fine. Add butter, sugars, and milk and blend until dough forms a ball, about 10 seconds. Spoon a well-rounded teaspoon of dough onto each of the 4 parchment squares and with slightly wet fingertips evenly pat into 2 inch rounds.

Bake cookies in middle of oven until very thin and golden brown, about 10 minutes. Immediately transfer cookies (still on parchment) to a rack and let stand until just firm enough to hold their shape, 30 to 45 seconds. Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (If cookies become too firm to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cool formed cookies or a rack before removing cannoli form. Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cool completely between each batch. Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.

Mr. Tim’s Cheesecake in a 9” Spring form Pan

2006-07-04T00:07:00.000-07:00

Okay, so here's yet another recipe from Aunt Dolly that is less that full of luster.

What am I doing wrong?

I haven't tasted of these recipes, (other than the spaghetti and I have made my preference
known about spaghetti sauces prior to cooking.) This latest recipe, which again, the Italian set here in my little circle simply raved about it.

I cooked it. I promptly decided I didn't like it. It was not firm. It was light and fluffy. (I like very hard and thick cheesecakes.) This was as fluffy as a quickie refrigerated recipe.

This is the last recipe I will cook of Aunt Dolly's... bless her. I can't wait to see her... but I'm taking
a set of cookies, a cake, and tuiles from my recipe collection.

So if you are interested, here is her friend's recipe for the cheesecake---just as it was given
to me.

Tasting Comments:

Me: Too thin, not baked thoroughly. Taste was delicious. Texture was disaster.
Even after letting it cook an additional 20 minutes at a higher temp... the cheese
cake never quite set as well as I had hoped. It set... but the whole cake was light.
and fluffu.
Second Opinion: I won't let anyone see it.

Mr. Tim’s Cheesecake in a 9” Spring form Pan

1^st set of Ingredients.

3 (8oz.) packages Philadelphia Cream Cheese

4 eggs

1 cup sugar

1 teaspoon vanilla

1 teaspoon lemon juice

2^nd Set of Ingredients

1 pint (16 oz.) sour cream

½ teaspoon vanilla

¼ cup sugar

26 Graham Crackers or 1 ½ cups crumbs

1 stick butter

¼ cup sugar

Place 1^st set of ingredients in an electric mixer. Beat for 20 minutes. Roll or crush

Graham Crackers to obtain 1 ½ cups crumbs. Mix with enough butter and ¼ cup sugar to create crust. Crust the 9”inch spring form pan and fill with 1set of ingredients to bake for 30 minutes at 350 degrees. While the first set of ingredients are baking….

Mix 2^nd Set of Ingredients for 30 minutes. Then pour over cake and continue to bake

For another 15-20 minutes.

Aunt Dolly's Italian Spaghetti Gravy Recipe

2006-06-27T19:57:00.000-07:00

Spaghetti "Gravy"

Tasting Comments:

Me: I checked twice prior to including the carrots. Too many carrots.
Second Opinion: I like the taste of just hamburger.
Third Opinion:

I have tasted this recipe when others made it. I have tasted this when I made it.
The taste is unique. But I happen to like McCormick's instant Spaghetti powdered
mix the best. Just one of those weird things, I guess.

First, Aunt Dolly's recipe has the best ground beef/tomato paste/water ratio. It is just about right. When made, it is fluffy, light, and just the right consistency. I only withdrew a little water during the cooking process, as I like my sauce extra thick... but most everyone would be pleased
with the sauce without the removal of any liquid.

I especially enjoyed the aspect of cooking the meat together for 30 minutes with the wine... I think it tenderized the meat separately without mushing the veggies. Only trouble is, it is the veggies that give it that distinctive flavor. She has a lopsided french trinity in the mix. (French trinity being celery, carrots, and onions.) As for the garlic, I doulbed the garlic and it was just fine.

The spices could include more basil, as well as enjoy the addition of thuyme, sage and a few others. There isn't even a bay leaf here. I miss the taste of bay leaf.

But all in all, when you begin to change the spices and remove ingredients, you have changed the recipe from Aunt Dolly's. It is the combination of carrots, wine, and the balance of other vegetables which makes this dish taste unique.

Ingredients include:

3 ribs of celery, chopped
1/2 bunch of fresh parsley, (I used flat leaf, italian)
5 medium onions
4 medium carrots (I think this is too much, 1 one be fine)
6 cloves garlic
6 Tablespoons of Olive Oil
4 packages of dry mushrooms, rehydrated. (I used 16 oz of mushrooms ground to smitherines
in the food processor. Worked out fine. Besides, there is no indication of SIZE of packages in original recipe. So who knows.)
4 Tablespoons butter
3 pounds of ground chuck
1 pound chicken gizzards
1/4 Tablespoon rosemary, crushed
1/2 Tablespoon dried sweet basil
3 cans tomato paste (12 oz. Each)
6 cans of water (12. oz each ... But I only used 4 cans of water)
1 can 15 oz Tomato Sauce with herbs
1 can 15 oz water
1 cup red wine
Salt and Pepper

Grind the celery, parsley, onions and mushrooms in a food processor

Saute the garlic in oil and butter until soft and dry. Remove from pan.

Remove sausage from casings and grind with chicken.

Add the above sausage mixture, along with the ground beef to the pan. Saute

Well until brown. Then, add wine. Cook on low for about 30 minutes.

Last, add tomato paste, water, garlic and herb mixture. THEN, add tomato sauce and simmer for about 3 hours on low to meld the flavors.

There are more directions, but this just about covers it.

Macadamia and Ginger Stuffing

2006-06-24T21:03:00.000-07:00

Macadamia and Ginger Stuffing

Tasting Comments:

Me: Didn't like the ginger, or orange, loved the macadamia
Second Opinion: Cut the ginger, love the macadamia
Third Opinion: Add more ginger, love the ginger... "what is that, orange?"

The stuffing always burns easily in the oven. It crisps over so badly one almost has to
double the recipe just to get HALF the amount needed. I find I discard the top layer after
baking. Also, if you are not careful, it can become too moist when placed in a container for
keeping.

The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight.

6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed
(Purchase the little squares rather than the round loaf.)

1/4 cup (1/2 stick) butter
1 pound sweet Italian sausage, casings removed
1 cup chopped shallots
1/4 cup minced peeled fresh ginger
1 cup chopped green onions
1 cup chopped drained canned water chestnuts
1 cup coarsely chopped dry-roasted macadamia nuts
1/2 cup chopped fresh parsley
2 tablespoons grated orange peel

3/4 cup (about) canned low-salt chicken broth
3 large eggs, beaten to blend

****************************************************************

Special Equipment and Pan Sizes

Aluminum Foil
Baking Sheet
Heavy Skillet
HUGE, oversized bowl to contain breadcrumbs
Orange grater if you are using oranges

****************************************************************

Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)

Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.

Serves 8.
Bon Appétit
November 1997