I got this recipe from an ancient French farmhouse cookbook and have tweaked it over the years. I make this dish all during the cold-weather months, which include everything but July here in Minnesota.This is the ultimate French version of the Italian concept of agrodolce. How’s that for a culinary-history argument starter!
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I love Sitram cookware! It's made in France, NSF Rated, made of 18/10 stainless steel cookware with a thick clad base for fast and even heating. The best part? THEY ARE DONATING 20% OF PROCEEDS TO WORLD CENTRAL KITCHEN!
Recipe: andrewzimmern....
Негізгі бет Andrew Zimmern Cooks: Pan Roasted Cornish Hens with Calvados and Apples
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