It would be far from near before I treat myself to such a delicacy, aside from being expensive, a friend has influenced me on how she doesn’t approve the way foie gras are obtained…that of forcefully fattening the ducks. So…
Archives for May 2010
Braised Beef with carrots
Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting. In a beef cut such as a chuck…
Scampi (recipe)
Scampi could be the culinary name for a lobster specie, the menu name for shrimp in Italian-American cuisine or the name of a shrimp dish served in garlic butter and dry white wine. I found a magic bottle of spices…