|
I make a simple chowder;lots of heavy cream and a bunch of leeks sauteed in butter,some bacon in there too. Finish it up with potatoes and 2" fish chunks but do not overcook spuds. For a stock try clam juice, unless you are ambitious like me and make a stock from the racks. Just wrap in cheesecloth and boil,throw in some herbs wrapped up too.
Tonight;homemade tagliatelli with an orange-fennel cream sauce. Finished with a crispy imported prosciutto.
|
Threaded Mode