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Spinach Artichoke Dip – CDR WiedemannBy Samuel DietzmannCanned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary
Sweet Pea Crossinti – CDR WiedemannBy Samuel Dietzmann*Yield: About 20 crostini* Sweet Pea & Ricotta Puree Yield: Roughly 2 ½ Cups *If you can't find spring onions, substitute scallions in equal amount
Roast Duck – CDR WiedemannBy Samuel DietzmannOptional for Presentation: fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes Save the duck fat to make a great gravy!
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