Serve it with a big pile of mashed potatoes!
I did this recipe for Easter Sunday (I know not traditional) but it was very very good! Next time I might go a little lighter on the rosemary and maybe try it out with the red wine. Oh and I forgot the black pepper which in my option would make it better even if my wife disagrees!
This is a thick hearty stew with a lovely flavor and texture. But I felt some improvements could be made with the technique. And it was missing something, I did leave the wine out so that may have been it. I however did not get a chance to remake it so I will be revisiting it next winter to update things.
I pinned this recipe from Alton Brown a few years ago and just this year got around to making. The two changes I made are, first using cannellini beans which are also known as white kidney beans, and as always I used a homemade chicken broth. I have to say it is a great soup but I probably should have stayed with the red kidney beans (in the original recipe) as the two varieties do have a different flavor.
I found this recipe on epicurious and I have to say it is so simple and amazing. This is one recipe I didn't mess with much at all. The only changes I made are using baby portobello/crimini mushrooms, my own home made chicken stock/broth, I skip the parsley if I don't have it, and replace the sherry with a lovely chianti or none at all.
While visiting family over Thanksgiving my niece made us crepes for breakfast one morning; I loved them and she was kind enough to share the recipe. Kali has been cooking crepes for a number of years now and while tinkering with the recipe she has been able to find a balance that I think really makes them perfect.
Here are a few pointers she shares:
I get too impatient to wait an hour 😄. So, you don't have to let the batter sit in the fridge you can let it sit in the blender for like 10 to 20 minutes and it will be ready to go.
The first crepe will always be more oily from the butter but the second should be perfect. Also if the heat is too high the sides of the crepe will get crispy before the middle has cooked.