julep was
Black sausage three sauces: French, Mediterranean and favorite Depardieu sauce
In childhood, the black wolf was only fit to shoot her at each other from the tubes. As they get older, the situation changes – we only learn that it is possible to make a tolerable homemade liqueur from it. Break stereotypes! Having called for the help of cooks with Michelin stars on their shoulder straps, we decided to prove that not only wine can be made from black insects!
The most interesting thing is that they look at the black-fruited carnivore as wine material, although it is quite clear – according to the natural plan, it was created only for sauce and only for meat: those who love tkemali will understand what they mean. The tart, slightly astringent, sweet taste perfectly complements the pastry and patty dough – but that’s another story. Today we stop only on sauces! Continue reading
Baked Oatmeal
Remember the joke?
In an English restaurant:
What do you have for breakfast today?
– Oatmeal, sir.
-And for lunch?
– Oatmeal, sir.
-And for dinner ??
– Oatmeal, sir.
-And tomorrow for breakfast ???
– The casserole, sir. Continue reading
Two autumn marmalade: from quince and persimmon
Quince marmalade is troublesome, but worth it. You will get an elastic, fragrant “fruit cheese”, which can be stored for a long time and enjoy its concentrated taste of quince.
Regarding quince, you need to make an important note: you must choose a fragrant quince. Now on sale a lot of quince here of this type.
They are beautiful, even, without tubercles and potholes of light yellow fruits, this variety does not have an intense smell. This quince smells when sniffing it close. We need such a quince, the aroma of which you feel only upon entering the room where it is located. This is a solid, irregularly shaped, such – in the hillocks and potholes of a quince. Continue reading
