I have to admit, I don’t publish a recipe that doesn’t turn out right. My whole premise is that if I can cook it perfectly, you can cook it perfectly. So with all the 200 plus recipes on Chewing the Fat, if you can follow the directions, you can end up with something tasty. That being said, sometimes I completely hit one out of the ballpark. And today’s dish is a home run from the first morsel you put in your mouth to the last bit of broth that you’ll zealously sop up with the last crust of baguette. It is that good.
Gastrique - A tart-sweet French sauce recipe made with vinegar and honey, a simple way to liven up roast meats, chicken or a cheese plate!
2 days ago