|
|
I used a boneless, skinless turkey breast for this, that was tied into a roll. It doesn’t need to be boneless, but do take the skin off if yours comes with it on; it lets the brine permeate better. You … Continue reading
I love the crunch of Savoy or green cabbage. If you’re unfamiliar with the name, it’s the cabbage with the dark green, somewhat curly outer leaves. The leaves aren’t nearly as tight as the traditional white (think cole slaw) cabbage … Continue reading
Risotto is easy to make and a great way to use up leftover bits from the fridge. Despite what you may have heard, you do not have to stir constantly and the creaminess comes from the rice, not butter added … Continue reading
We love salads in summer – and tend to put everything and anything on them. The key is not to let any one ingredient overwhelm the rest. I can get small cans of beans so I like to combine different … Continue reading
Both V and I love snow peas, or mangetout as the Brit's call them; that early spring edible peapod. I have a hard time finding them here in my area. One store, that caters to the local British population, carries … Continue reading
I usually make this with turkey cutlets, but it would be a great way to use up leftover turkey from a holiday bird. There are only so many turkey sandwiches one can eat. Turkey with Sherry and Prosciutto 2 – … Continue reading
