Recipes by Stephen Crout (Page 5)
The best gravlax sliders you will never makeThis is beginning to be an obsession by the obsessive chef: "you will never make." It's only because I'd rather… |
Feb 2010
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1 vote
280 views
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"Weighty" chicken, matey!“A spatchcock is a poussin or game bird that is prepared for roasting or grilling or a bird that has been cooked after being prepared in this way.… |
Feb 2010
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1 vote
317 views
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Beef stew 50's styleA few months ago I thawed out what is called a 7-bone chuck roast. My experience had been that slowed-cooked beef has a tendency toward “sameness”… |
Feb 2010
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1 vote
2312 views
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The best "not" tuna salad you will never makeHere he goes again I hear you all saying! Once again Peter and I took advantage of some miscellanea from the… |
Feb 2010
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1 vote
1069 views
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Creamed turnips greensLet’s face it, turnip greens are kind of bitter. I’ve cooked them 3 times now and this version is terrific and by far the most successful. Part of… |
Feb 2010
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1 vote
512 views
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Homemade sauerkrautI’ve just read a fascinating book called “Wild Fermentation” by Sandor Ellix Katz. It’s all about fermenting and curing pretty much anything you… |
Feb 2010
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1 vote
364 views
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Choucroute garniI could barely wait for my homemade sauerkraut to be ready. I gave it 10 days (the last 3 in the fridge) and then plunged in to this recipe. I kept… |
Mar 2010
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1 vote
365 views
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