RECIPE FOR BEEF FONDUE BOURGIGNON Measure vegetable or canola oil to fill your fondue pot(s) 1/2 full. Heat on the stovetop in a saucepan 'til it reaches 375 degrees.Very hot, but not smoking or (watch out!) boiling. Test the oil by dunking a cube of bread. When bread sizzles immediately upon submersion you're … [Read more...]
Archives for February 2012
SPICY PICKLED VEAL HEARTS AND LAMB TONGUES
I commend you for reading this far -- not everyone is going to be interested in this cheery little tale of pickling-meets-Charcuterie-meets-variety meats. Believe it or not (and I myself find it a little incredible) I had already earmarked a recipe for pickled heart and tongue in the Treasured Amish & Mennonite Recipes cookbook (Red Chapel Press, 2011) when a stroke of … [Read more...]