by RRAdmin | Jan 2, 2012 | Uncategorized
No need to stir as often as Italian-style risotto; try this ersatz risotto (a fairly simple concoctionwild rice is a special touch which makes this great for entertaining) Have adapted this recipe for the rice cooker. If you do not have one, no problem. As a...
by RRAdmin | Jan 2, 2012 | Uncategorized
A creamy veal stew with French origins Blanquette de veau à lancienne — veal simmered in stock, then served in a sauce made with the stock, enriched with cream and egg yolks. Beck, Bertholle and Child, authors of a ground-breaking sixties French cookbook, ...
by RRAdmin | Jan 2, 2012 | Uncategorized
BOURBON PECAN PIE with SWEET SPICE CRUSTFilling:1 cup dark corn syrup¾ cup sugar6 tablespoons butter3 large eggsPinch salt2 tablespoons Bourbon2 cups pecan halves, about 8 ouncesOne 9-inch Pyrex pie pan To make the filling: combine corn syrup and sugar in saucepan and...
by RRAdmin | Jan 2, 2012 | Uncategorized
Applesauce Spice Cake No. 1. ½ cup butter 2 cups sifted cake flour 1 cup sugar 1 teaspoon baking soda 2 eggs, lightly...
by RRAdmin | Jan 2, 2012 | Uncategorized
A very simple sauce for grilled poultry, sautéed shellfish or . . . whatever, when you need a little help in the kitchen. let me help you entertain — with Ginger Sauce for Grilled Poultry 2 tablespoons catsup, whatever brand you like 3 tablespoons...
by RRAdmin | Jan 2, 2012 | Uncategorized
Raos Beef or Pork Braciola 1 pound bottom round, cut into ¼ -inch-thick slices, or 1 pound lean pork, cut into ¼ -inch-thick slices 1 garlic clove, peeled and halved 1 tablespoon freshly grated Pecorino Romano cheese Salt and pepper to taste 1 cup fine-quality olive...
