Steaming in some white wine and ready for my stomach. Damn!!!!
Lamb, scallops, mussels, and lots of New Zealand sauv blanc!!! A
Haute Dish. Damn that was good meat!
These are simple but damn good. Lightly wrapped in foil (vent on top)
1.25 hrs at 350 then one hour at 250. Damn!!!!
I've never really played with short ribs. I love the cut and in the
hands of a great chef damn they are good.
These beauties looked good at Whole Foods tonight (plus on sale for
only $3.99 a pound) so we'll have a go.
I want to keep it simple so just some evoo, salt, pepper, and mild
herbs wrapped in foil and baked slow and low. This is an experiment to
establish a baseline for myself.
I'm going to slice it up and return to the pan with the sauces. My
god!!! Good stuff.
Damn this looks good. The receipe alls for 30 min in a hot oven, then
a cup of white wine added and temp dropped for "50 minutes to two
hours depending on how you want it done." I love European
cookbooks … So much less handholding!
The only garlic I had was bolting, the Rosemary was shitty, and the
damn anchovies expired when Clinton was in office. Just returned from
Lunds with good fresh new stuff.
From the River Cottage Meat Cookbook, page 239. If the anchovies seem
weird, then read the book. We'll see what happens.
Sometimes you just gotta do what ya gotta do. Angela and I have been
very busy for four weeks and I haven't had time to savor the cooking
experience. Tonight, I will solve that problem.