Article: Carambola.
A few tips on the carambola, "commonly called starfruit."
Article/Recipe: The Melting Pot.
Recipes for pot au feu, pot au poulet, and salsa verde.
Pot au feu is a classic, old French dish of various cuts of beef (some lean, some gelatinous, always some on the bone) gently poached in a pot with root vegetables, leeks and herbs, sometimes with chicken. There is usually an order to when the various ingredients go into the pot, depending on how long they take to cook. Apart from the sequence of ingredients and skimming the pot to maintain a clear broth, the pot au feu is left to simmer slowly and gently by itself.
No comments:
Post a Comment