![]() ![]() Braising is so great for entertaining because you get it in the oven hours before your guests arrive and then forget about it until serving. “I think I most often cook braised short ribs and I still usually serve it over polenta, despite the runny polenta mishap in the book. ![]() I got obsessed and cooked them a couple times a week until I got the broth exactly how I wanted it.” I also spent the summer perfecting my steamed mussels. They make a bruschetta with bacon and sage at Firenze in North Hollywood and my husband and I will duplicate that at home or I will just eat it plain with a little good olive oil and some aged balsamic. To wit, Rafferty continues to mouth off about what she loves to put down her gullet – and what she doesn’t. “Roasting a Turkey: So Not the Drama Your Mother Made It Look Like”). ![]() It’s also occasionally interspersed with recipes, titled in the chatty fashion similarly popular these days (e.g. “How to Learn to Love Yourself Again After Serving Runny Polenta”). The book is chaptered in the faux-instructional mode so popular these days (e.g. ![]()
0 Comments
Leave a Reply. |