….sharing budget-friendly flavors with friends
Though a simple enough dish to make, timing, as nearly always when preparing fish, is essential. The first thing is to take sole filets and lay them flat. On top of each filet place a thin slice of prosciutto. Role the layer whole into loose tubes, fish on the outside, and secure them using wooded skewers or toothpicks. Next, peel and seed the tomatoes and hand puree them into a lovely, fragrant pulp.
“To fry, or not to fry” is probably the most famous recipe line in the world and its chef perhaps the most widely interpreted. When …
Once the sugar (or honey) starts to melt, in go the carrots peices, toss until well coated, maybe add a pinch or two of cinnamon, toss again, then a tiny bit of water, a tablespoon or 3, and toss until the fluid evapoates and carrots glaze-caramlize. You’ll have to use your nose here – don’t burn them but don’t leave them whimpy either. Just before mixing it all together, into the main bowl.
“The feast is ready, which the careful Titus/ Hath ordained to an Honourable end.” Titus, 5.3 Often derided as Shakespeare’s sloppiest meat dish – even …