![FAT by Jennifer McLagan]()
by Brian | Oct 29, 2008 | Cookbook Reviews
Healthy eating. We all know what that means: no added salt, no added sugar, no added fats. We know it, and it makes us grimace. If I were forced to that awful diet, my first step would be to caramelize a heaping mound of onions. I crave for those added chemical...
![FAT by Jennifer McLagan]()
by Suzi | Oct 29, 2008 | Recipes
Think of a duck breast (in French, magret de canard) as a good steak with a crisp crust of fat. Like a good steak, it is best served medium-rare. As the duck breast cooks, it renders its fat, which bastes the lean breast meat. You need a good layer of fat between the...
by Suzi | Oct 28, 2008 | Recipes
SOUR CREAM COBBLER DOUGH 7½ oz (1-2/3 cups) all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/4 teaspoon table salt 3 oz (6 Tbs.) cold unsalted butter, cut into 10 pieces 3/4 cup sour cream, chilled 1/2 teaspoon lemon zest or ¾ tsp. orange zest (optional)...
by Suzi | Oct 28, 2008 | Recipes
Ingredients for the chicken: 3 tbs fresh rosemary leaves, minced 5 medium cloves garlic, minced Kosher salt and freshly ground black pepper 4 bone-in, skin-on split chicken breasts 1 tbs canola oil Ingredients for the Compote: 1 medium Granny Smith apple, peeled,...
