This one of those food discoveries like tasting Burrata for the first time and wondering if you’ll ever go back to regular Mozzarella. Or the discovery of Balsamic Vinegar and using it on everything from strawberries to chicken breasts. It’s that earth shaking. You take one of the least expensive cuts of roast beef – an top or bottom or eye round – you blast it with heat in a 500 degree oven for five minutes a pound then turn the oven off completely. Two hours later, you pull out an absolutely perfect rare to medium rare roast, so tender it rivals a filet mignon.
Our Tour de France, Part 2 - A trip to the Loire, Chablis and Burgundy in France, to eat, visit outdoor markets, sip wine and tour chateaus.
1 day ago