Blog Post & Recipe: A Little Tongue
While the tongues are still warm, transfer them to a cutting surface and peel it with your fingers or a paring knife. The skin is really the only icky thing about tongue: underneath it is pure meat.
braised venison tongue with mixed greens
Blog Post & Recipe: Orak Arik Wortel--Carrots and Cabbage with Eggs
Orak arik are simple scrambles of vegetables and eggs. While a lot of Indonesian food is generously spiced, orak arik dishes tend to be rather tame. The ingredients and the spicing indicate a Dutch influence.
Blog Post & Recipe: Pleasures of Pasta Dough
Homemade cavatelli, by the way, is the current favorite pasta around here. I adore it because it's so much fun to make and each individual piece of pasta scoops up just the right amount of sauce. My husband prefers it for its resilient, satisfying chew.
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