Tuesday, 12 June 2007 18:18
These are extremely easy to make.
They have a robust flavor - not at all your wimpy, just lie-there-on-the-plate, kind of tomatoes. I’ve found these to go well with lamb, beef, and strong fish (like salmon.)
I have found momotaro tomatoes to be by far the best variety for this. The momotaro is a solid tomato that has good flavor, can be carved into thick "steaks", and stands up to marinating and grilling. I usually use the largest ones I can find.
I find that one tomato "steak" per person is about right.
Saturday, 09 June 2007 07:31
I use this glaze roasting a chicken or turkey. It is rather sweet and thick.
It tends to burn, so it has to be and watched and sometimes covered with aluminum foil (it will stick to cheesecloth.)
Saturday, 09 June 2007 05:11
These yams have an intense flavor. I’ve used them alone (as an item to bring to a potluck dinner). They work very well with turkey.
Saturday, 09 June 2007 07:15
I tend to make this with the ricotta pancakes.
This is great for a summer gathering.
Friday, 08 June 2007 18:01
I bake these for Thanksgiving and holiday dinners. These rolls and butter seem to to particularly well with turkey. And given the long preparation time, these are best done when one is expecting a long day in the kitchen.
These are not "light and flaky" rolls; these are solid stock.
Don’t expect these rolls to keep for very long; and the butter will go sour within a few hours.
Friday, 08 June 2007 18:12
These are the best pancakes in the universe.