Blog Post & Recipe: Cabbage rolls [via]
Delicious cabbage rolls using leftover rice and that cabbage that has been in the fridge for a while.
Blog Post & Recipe: Eggs Benedict with BBQ Hollandaise [via]
For those of you skilled with making hollandaise, go ahead with your traditional method on the stovetop and just add in the BBQ flavorings listed
Blog Post & Recipe: leek toasts with blue cheese
I was all set to slow-caramelize the leeks as I would onions when I came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and decided it sounded much more straightforward. I’ve tweaked it a bit — less butter, some swapped for oil, as I didn’t need the full richness of a confit, I leave the leeks wet rather than adding water, etc. — but the basic cooking technique is the same, and it’s a cinch. This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top
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