scubalaydee
New member
It is my fav recipe for it but I do cut back a bit on the butter and use more extra virgin olive oil.
I will do the same
It is my fav recipe for it but I do cut back a bit on the butter and use more extra virgin olive oil.
>>goose for Christmas
I've done goose a couple times - it was very tasty but be forewarned - there's not much meat on a goose!
I've been itching to make Crab Crakes from scratch, but just haven't gotten around to it yet.
I've always wanted to make a souffle. I just never do because you have to make it and then hurry up and eat it. My husband doesn't think he will like souffle (not that he has ever had it). So if I make it I have to eat the whole thing myself in one sitting. One day I'll make it though.
jfain, did you order Louise Pickford's "The Inspired Vegetarian"? If I remember correctly she has a couple of incredible souffles in that book- a blue cheese souffle- and even a parsnip one.
Amazon.com: The Inspired Vegetarian (9781556702303): Louise Pickford, Gus Filgate: Books
jfain- click on the link... used copies are currently available starting at just 22 cents! it's a small hardcover book and it has tons of photos w/ some of the most beautiful food-styling I've ever seen. -Kevin
Yeah I saw the link I just get irritated about all the shipping but it will probably take me a month to find the time to get to half price books so I may as well bite the bullet.