Wild Rice With Dried Cranberries, Apricots And Butternut Squash

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I have been wanting to try this recipe ever since I saw it on the Williams Sonoma site.  It reminds me of Ottolenghi, whose recipes you know I adore, and it has everything I love in a dish to accompany poultry, including a delicate nutty flavor.   

I have been feeling guilty about not posting Thanksgiving recipes lately seeing that the holiday is next week and knowing that a lot of you are looking for new ideas and not posts about my beautiful roses.  First of all, we have been moving my mother to her "garden apartment" the last couple of weeks so my mind has not been on entertaining but on boxes.  Added to that is the fact that I have been posting Thanksgiving menus for the past five years and this is one of the meals I try not to vary much  How many ways can you cook a turkey, or make a stuffing, or improve on sweet potato casserole with marshmallows, or a green bean casserole with fried onions, or pumpkin and pecan pies?  They are all here including various cranberry sauces and chutney.  Just do a search or go to the MASTER RECIPE INDEX at the top.  But this? this is special and it's worth posting about.  It. would be an excellent addition or substitution as a side dish for the holiday or as part of a weekday meal of roast chicken, like the one we had last night.

If you want a simple Thanksgiving, for maybe two or three, this is your ticket to a no fuzz holiday.  Maybe a green vegetable and a good store bought pie and you, my friend, are off the hook!

It was really tough having to practice this recipe before I posted it.  Really tough....

And making these chicken thighs to go with it was also really tough.  Preparation took all of five minutes.  The things I go through for my fans.....

I made a couple of changes to the recipe by using this brown and wild rice mix which I much prefer to just wild rice. To me wild rice always tastes tough and always manages to get between my teeth or stuck at the back of my throat making me concentrate on getting it out delicately without anyone else guessing what's going on. Here you have more room to maneuver and besides I like the relative softness of the brown rice in the mix.  I also used chicken instead of vegetable stock for more flavor but go the vegan route if you must.   At the end, drizzle a small amount of the drippings from the turkey or roast chicken . That's the icing on the cake!

By the way, I roasted the squash alongside the chicken alternating the temperature between 375 and 400 to accommodate both.  No problem, as you can see.

For Thanksgiving, you might want to substitute dried cranberries for the cherries.

I made enough chicken and rice to save for leftovers tonight.  Or did I?  

This will be the battleground at the dinner table tonight.  I see only two small portions and three hungry ladies .  I have my bets...

Wild Rice Pilaf with Dried Cherries, Apricots and Butternut Squash

2 Tbs. unsalted butter

1 small sweet onion, such as Vidalia, chopped

2 tsp. curry powder

2 cups (12 oz./375 g) wild rice, I used Royal Blend Texmati wild and brown rice

1 cinnamon stick

1 orange zest strip, about 3 inches (7.5 cm) long and 1/2 inch (12 mm) wide

4 1/2 cups (36 fl. oz./1. 1 l) chicken or vegetable stock

1/2 cup (2 oz./60 g) diced dried apricots

1/2 cup (2 oz./60 g) dried pitted cherries or cranberries

1 small butternut squash, halved, seeded, peeled and cut into 1/2-inch (12-mm) pieces

2 tsp. olive oil

Salt and freshly ground pepper, to taste

1/2 cup (2 oz.) chopped toasted pecans

Preheat the oven to 400°F (200°C).

In a large, wide saucepan over medium-low heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and golden, about 5 minutes. Add the curry powder and stir to combine. Stir in the wild rice, cinnamon stick and orange zest and cook, stirring, for 2 minutes.

Add the broth, apricots and cherries to the saucepan and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low and cook until the broth is absorbed and the rice is tender, about 55 minutes. Remove from the heat and let stand, covered, for 10 minutes.  If you are cooking with the wild and brown rice blend, uncover,check if rice is done, let some of the steam out, stir with a fork, lay a folded paper towel on top of the rice and replace cover.

While the rice is cooking, in a large bowl, toss the squash with the olive oil and season with salt and pepper. Spread the squash in a single layer on a baking sheet and roast until golden brown outside and thoroughly tender inside, about 15 minutes. Remove from the oven and cover to keep warm.

To assemble, transfer the rice mixture to a serving bowl. Remove cinnamon stick and orange zest and discard. Fold in the roasted squash and pecans, season to taste with salt and pepper, and serve immediately. Serves 6 to 8.

If you are serving alongside turkey or chicken, drizzle some of the juices from the pan.

Roast chicken thighs

Marinade chicken thighs in lime and orange juice, mashed garlic and chopped onions.  Sprinkle some Herbs de Provence on top, salt and pepper. Cut butter in cubes and lay one on top of each thigh Cook at 375 for around 50 minutes.  Turn the oven to broil and cook until skin is browned.  

Adapted from Williams-Sonoma Test Kitchen
Photos Lindaraxa

Friday Night Dinner On The Deck...Crispy And Cheesy Zucchini

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Friday night is my favorite time to cook dinner.  Even when I worked,  it was a time to take out the pots and pans and cook something special perhaps in celebration of two days of R & R!  Now that I am retired I go at it with gusto and try to make it fun for my daughter and me.

Last night was the first Friday in a long time that we have not had a downpour.  The weather this year in this part of the country has been bad for those who work and look forward to a weekend at the lake.  Heavy rain and tornado warnings have been the order of the day and a couple of times already we have sat in front of the TV waiting for the sign to go down to the basement.  Yikes, and I thought hurricanes were bad...at least you get plenty of warning.  The only ones enjoying this weather have been the flowers in the garden; that is, except for the geraniums whose leaves turn brown from so much water.

One of my favorite dishes with steak is zucchini.  I have several ways of preparing them in the summer, usually in combination with tomatoes and onions and basil, of course.  Last night I decided I wanted them simple, crispy and with a little cheese, given the fact that my daughter had already asked for a cauliflower gratin and grilled potobellos.  You should see the amount of Parmeggiano Regiano we go through in this house!

There really is no recipe for making zucchini in this simple way;  but make plenty,  for once cooked they seem to evaporate!

If you are having company for dinner make a strawberry tart for dessert!

For 2 people

Preheat oven to 400 degrees.

Slice 2 zucchinis in fairly thin rounds.  Sprinkle some fresh oregano, salt and pepper.

In a skillet melt 1 TB butter and 2 TB olive oil.  Add 2 cloves of garlic, mashed and thinly sliced.  Sautee until golden and remove to a plate.  Add the zucchini rounds in a single layer and cook undisturbed until browned .  Flip and do the same on the other side.  Remove to a plate.  Cook the rest of the zucchini and if you need to add more butter and olive oil do so but sparingly.  Once all the zucchini are browned transfer to a gratin dish. Sprinkle liberally with Parmesan cheese and drizzle the oil from the pan over the cheese.  Bake for about 20 minutes or until browned on top.

Sweet And Sour Onions...Cipolline in Agrodolce II

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Modena's aceto balsamico dates back at least to the 11th century, when a written record reports the delivery of a barrel of the extraordinary vinegar to Emperor Henry III as a coronation gift. For centuries, the aceto was made by the local families only for their own use, with the barrels often a prized inclusion in a young woman's dowry.

Here, the aromatic vinegar is combined with sugar to create a rich sweet-and-sour brown glaze for small onions, a favorite dish both in the birthplace of aceto balsamico and in Lombardy, Emilia-Romagna's neighbor to the north. Serve warm for the best flavor as an accompaniment to roast pork or turkey.

If you want to serve something different this Thanksgiving, try this recipe.   It's a good substitute for the creamed onions I so loved.  If you do, you will not have to worry about making a gravy for the turkey.  Trust me.

A couple of years ago I posted a recipe for Cipolline in Agrodolce that was good but nowhere as delicious and authentic as this one.  Last week I spotted a few boxes of cipollini at the grocery store here in Georgia and, in spite of the price, could not resist the impulse.  Think Manolo Blahnik of the onion world...$3.99 for a box of 4. Yes,  that is right, but you know what? they are worth every penny so I looked inside my cart,  took out a couple of things I really didn't need (like milk),  and picked up a couple of boxes.   On my daughter's birthday I served them with broiled pork chops brushed in the final minutes of cooking with some of the balsamic sauce.  To die for...

Mashed potatoes and a pear tart  rounded up the meal.

If you can't find cipollini go ahead and substitute regular pearl onions, but I strongly suggest you make the effort to try one of the best and sweetest onions you will ever taste.  Yes, and that includes Vidalias. Sorry Southern people, the Italians have you beat on this one.

For past Thanksgiving Menus and recipes, enter the word Thanksgiving in the Search box.

Serves 6

Ingredients:

• 2 lb. cipolline or pearl onions
• 2 cups meat stock
• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup balsamic vinegar
• 1 Tbs. sugar
• Salt and freshly ground pepper, to taste

Directions:

Bring a large saucepan three-fourths full of water to a boil over high heat. Add the onions and cook for 30 seconds. Drain and place under cold running water to halt the cooking. Drain again. Using a small, sharp knife, trim off the root ends and slip off the skins. Do not cut the onions too deeply or they will fall apart.

In a large, heavy fry pan over medium heat, combine the onions, stock and butter. Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.

Uncover the pan and stir in the vinegar, sugar, salt and pepper. Reduce the heat to low and cook, uncovered, shaking the pan occasionally, until the onions are very tender when pierced with a fork, about 30 minutes. Add a little warm water if needed to keep the onions moist.

Transfer to a serving dish and serve warm.

Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

Thanksgiving Make Ahead...Cranberry Pear Relish

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This recipe is from Sheila Lufkins who co wrote The Silver Palate Cookbook.  I have made it for many  Thanksgivings but somehow had forgotten all about it.  It is a strong contender for this year's table.

The best thing about it is you can make it in advance and have one less thing to worry about.  It keeps for over a month in the refrigerator.

When choosing pears, either Anjou or Bosc will do, but Anjou pears are juicier.

Ingredients


4 cups (about 1 pound) fresh cranberries, picked over

2 cups sugar

1 cup fresh orange juice

1 tablespoon finely grated orange zest

2 slightly underripe pears, cored, peeled and cut into 1/3- inch dice


Method

Combine all ingredients in a heavy saucepan and stir well. Place pan over medium heat and boil until berries pop open, about 10 minutes. Skim the foam off the surface with a metal spoon and let the relish cool to room temperature. Refrigerate, covered, for up to 2 months. Makes 10 servings.

Lindaraxa Variations: reduce orange juice by 1/2 cup and add port in the same amount

You might also like:

Cranberry Orange Sauce

Cranberry Sauce With Port

Grilled Steaks With Sweet Mini Peppers And Cauliflower Puree

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 Sweet mini peppers have just arrived! Everywhere from Costco to Target to your local grocery store they can be found in bags for a fairly reasonable price.  Not only are they one of the easiest side dishes to pull together but they are also full of flavor and will add an element of vibrant color to the plate.

One of the interesting things about mini peppers is that you don’t need to core them. There are practically no seeds making them a cinch to prepare.Just wash them, toss them in a bowl, and drizzle them with olive oil. Season them generously with kosher salt and freshly ground black pepper.

Place them on the hot grill and cook them until they are tender and slightly deflated. The skins will blacken in spots, but that is totally okay. You can serve them like that or peel them, toss them in a bowl, add olive oil and lots of chopped basil.  Serve the grilled peppers as a side dish and in salads or sandwiches. They are good hot or at room temperature.

We just had the first steaks off the grill this weekend,  accompanied by Cauliflower Puree and these Grilled Mini Peppers.  A bottle of La Linda Malbec (see below), a gift from our friends at The Blue Remembered Hills, accompanied the meal.  To die for...

Swiss Chard Tart: Pasticcio di Bietole al Forno

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Now let me warn you, this is not a pie or a tart as we know it but it is so good, I made it two nights in a row! Not having a photo to guide me, when I saw the ingredients I thought it would also be a little puffy but it's not..  The eggs really help to bind the chard together and the tartlike result is due to the crusty top and bottom from the cheese and bread crumbs.

Whatever you do, make sure you get the full two pounds of chard.  It may sound like a lot.  It is not.  Swiss chard, like spinach, reduces to smithereens and you will surprised what you end up with after cooking it.  Also, do not cut back on the ingredients.  You need to make the full recipe to get it right.

The only change I made was cooking the chard initially 10 minutes instead of 15 and baking it for 45 minutes at the end instead of an hour, but I have a convection oven.  Also, after using an oval dish the first time, I decided to use a 9 inch pie pan the second time.  It was much better.

Although it can be served as a main course for lunch or as a starter for dinner, I think it is best as a side dish.  We really enjoyed it with grilled pork chops marinaded in lemon juice, garlic and oregano with apple chutney on the side.  The second time we had it was with filet mignon and a Bearnaise Sauce.  Your pick!

Serves 4

Ingredients

2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
3 large eggs
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 cup bread crumbs


Directions

Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

Recipe adapted from Mario Battali

How To Make The Perfect White Rice

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My daughter laughed when I told her my first recipe in this blog was going to be for white rice..then a long silence. That was 3 years ago, almost to the day, and I still haven't published that post. Today, after three long years and almost 600 recipes I am going to do so.

It took me years to come up with the perfect method for cooking rice seeing that I always cooked it the way my mother does, and although she's a fabulous cook, she's a terrible rice maker.  Making good white rice is not as easy as it seems.  It is an art and the mark of a good Latin cook.  Believe me, I have had my share of bad ones and very seldom have I experienced the real thing.  The quality of the rice, the amount of water and the pot used to cook the rice are the most important equations in achieving perfection. And no, a rice maker won't do the trick, it will just make you a good amateur rice maker.

Unlike Chinese or Japanese white rice, boiled white rice as eaten in the Americas, Europe and the Middle East should not be sticky.  Asian rice is sticky for a reason...so that you can easily pick it up with chopsticks!  The only time I increase the water to twice the amount of rice and cook it covered until done is when I make it to accompany Chinese food.  For all others I use the quantities and method a specified below.

To begin with,  I never use Uncle Ben's rice. When we first came to this country in the 60's that is all we could find in the grocery stores.  Then I moved to Miami in the mid 90's and discovered Mahatma, which is what most Latin cooks have been using for years.  Luckily, you can find it in any grocery store nowadays.

Second, I use less water than usual, and third but most important, I cook it uncovered for the first few minutes until the water is almost all absorbed and then cover and continue cooking in low heat until the rice is done. A Colombian cook showed me this method and she used to make the best rice I have ever tasted.

As to the right pot, there is only one.  A caldero is a cast iron cooking pot, similar to a Dutch oven, with a tight-fitting lid. It is used to cook rice, braise meat, and simmer stews and soups.  It is indispensable not only in the making of rice but for anyone interested in making good Latin food.  If you live in Miami, you can find them everywhere including Publix supermarkets.  You can also order them online through Amazon here, but do not order the set of 3, they are not made of cast iron aluminum.. 

18 centimeter cast aluminum caldero by Imusa

Calderos are a wonderful and inexpensive alternative to Le Cresuet braisers and if you need to put them in the oven just cover the plastic black button on top of the lid with aluminum foil.  It works! The 18 centimeter size is the one I use most often.  It is perfect for 1 to 1/2 cups of rice.

Latin cooks will have as many as four Calderos in varying sizes and prefer those made of cast aluminum because it gets seasoned with use. A seasoned Caldero is as personal to a Latin cook as a baseball mitt is to a ball player or a wok to a Chinese cook. Most use their caldero daily.

Oh, and one last thing, do not wash the rice before cooking!




Here are the measurements for 1 cup of rice which serves 3-4 people.

1 1/2 C of water
1 tsp. canola or other neutral oil or butter (i use the latter)
1/2 tsp salt
1 C Mahatma Rice

In a saucepan with a covered lid or caldero bring the water, salt and butter to a boil.  Add rice, stir with a fork to ensure rice is level  and covered in water and lower temperature to low.  Cook uncovered until half the water is absorbed .

 Then cover and continue cooking until all the water is absorbed.*  DO NOT TOUCH THE RICE.  If you see that the rice is not fully cooked when the water is almost all absorbed, add a little more water, cover and continue cooking. 

Once rice is done, lift cover, fluff with a FORK and remove from the stove.   Let all the steam come out. You can place the cover back after a couple of minutes to keep warm.  Rice should be served immediately after it's done.

Perfect!

*Some cooks place a folded paper towel between the rice and the lid in the last minutes of cooking. This helps to absorb extra moisture

Photo #1 Getty
All others Lindaraxa

Asparagus And Fontina Sformatto

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The word sformato comes from the Italian verb sformare, meaning “to unmold.” A sformato is a soft, usually savory, custard that is baked in a mold (or individual molds as here), turned out onto a serving plate and served warm. Besciamella (bechamel sauce) often serves as the base to which vegetables, meat or cheese are added. This cheese and asparagus version can serve as a side dish or the main dish of a luncheon. Buttering the ramekins and lining the bottom with parchment paper assures that the custards will unmold easily. 

Serves 6 

Ingredients:

• Unsalted butter for ramekins, plus 2 Tbs.
• 1 cup milk
• 2 Tbs. all-purpose flour
• 1 cup grated fontina cheese
• Salt and freshly ground pepper, to taste
• 1 bunch thick asparagus spears, about 1 lb. total, tough ends removed
• 3 eggs, lightly beaten
• 1 Tbs. unsalted butter, melted

Directions:

Preheat an oven to 350°F. Butter six 3/4-cup ramekins and line the bottom of each with parchment paper cut to fit. Butter the paper. Line a shallow baking pan with a kitchen towel.

In a small saucepan over medium heat, warm the milk just until small bubbles appear along the edges of the pan, then remove from the heat.

In another saucepan over medium-low heat, melt the 2 Tbs. butter. Using a wooden spoon, stir the flour into the butter to make a roux. Cook the roux, stirring constantly, until it bubbles gently, about 2 minutes. Slowly pour in the hot milk, whisking constantly until the sauce is smooth. Bring the sauce to a simmer and stir constantly until it thickens, about 2 minutes. Remove from the heat and stir in the cheese until it melts. Season with salt and pepper. Cover with plastic wrap placed directly on the surface of the sauce to prevent a skin from forming and set aside to cool slightly.

In a large fry pan over medium-high heat, bring about 2 inches of salted water to a boil. Add the asparagus and cook until tender, about 6 minutes. Using tongs, carefully transfer the asparagus to a large strainer. Run cold water over the stalks and drain. Lay the asparagus on a paper towel-lined plate. Cut off the bottom two-thirds of the stalks, leaving 3-inch-long tips. Set the tips aside. In a food processor, process the stalks until pureed.

Whisk the beaten eggs into the cheese sauce until blended, then whisk in the asparagus puree. Divide the custard among the prepared ramekins.

Place the ramekins in the towel-lined baking pan and pour hot water into the pan to reach halfway up the sides of the ramekins. Bake until the custard is set, about 30 minutes. Carefully remove the baking pan from the oven and turn off the oven. Lift the ramekins out of the water, transfer to a wire rack and let cool for 5 minutes.

Place the asparagus tips in a pie dish, drizzle with the melted butter and put them in the still-warm oven for about 5 minutes.

To unmold the custards, run a thin, sharp knife around the edge of the ramekins. Place a serving plate on top of each ramekin and invert together. Gently lift off the ramekin and peel off the parchment. Arrange some of the warm asparagus tips around each sformato and serve warm.


Adapted from Williams-Sonoma Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2008).

Flageolets For Easter

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Flageolets...the caviar of beans and my favorite side dish to go with a roast leg of lamb. If you have never had them, you are in for a treat.  I warn you, though, they can be rather expensive but well worth the extra $$$.

Flageolets are tiny, tender French bush type beans that are very popular in French cooking.The flageolet has an inedible green pod about 3-inch long and small, light-green, kidney-shaped seeds. Fresh flageolets are occasionally available in the summer. They range from creamy white to light green. Flageolets are removed from the pod when tender and just maturing. This bean of French origin is grown in the fertile soil of California. Its versatile flavor compliments lamb, as well as fish and chicken. If you can't find them, substitute navy beans instead.*

Flageolets can be found at Whole Foods and gourmet stores.

 

 This recipe is adapted from Bouchon with a few shortcuts here and there.  I suggest serving them as an accompaniment to Provencal Leg of Lamb and adding the drippings from the lamb at the end. It eliminates many hours of making the lamb jus in the original recipe.  In case you want to go through the ordeal, I have included a link below.

Ingredients:
  

2 cups flageolet beans, picked over for stones, soaked at room temperature in 8 cups of water for 24 hours*

Sachet (see below)

1 large onion, peeled and quartered

1 medium leek, white and light green parts only, halved lengthwise

1 large carrot, peeled and halved

8 tablespoons unsalted butter

2 tablespoons minced shallots

16 cloves Garlic Confit (recipe follows)

1 tablespoon minced thyme

kosher salt and fresh ground black pepper

2 teaspoons red wine vinegar

3/4 cup Lamb Jus ( here)*See below

• Make the Sachet: one 7 inch square piece of cheesecloth; 1 head of garlic, split horizontally in half; 1 bunch of thyme (1/4 ounce); 2 bay leaves; 1/2 teaspoon black peppercorns. Place it all in the cheesecloth and tie with twine.
•  Make the Garlic Confit (See Below)

Place the sachet along with the onion, leek, carrot and drained flageolets in a pot and cover with 3-4 inches of water. Bring to a boil on high heat, then reduce heat and simmer for 1 hour. Stir occasionally and add boiling water if it ever reduced lower than 2 inches above the beans. 

Make the Garlic Confit* if you have not done so

Remove and discard the sachet and vegetables and cook the beans for another 1 and a half to 2 hours, or until very tender. Pour the beans into a container along with the liquid and let it cool completely. When ready to serve, drain the beans.

Add the butter to a large heavy pan on high heat. When the butter is a deep rich brown, remove from heat and stir in garlic confit, shallots, and thyme. Return to medium heat and add the beans and lamb jus*.

*Making the lamb jus as per his intructions will make you head for the exits.  What I do is take the juices from the lamb after roasting and while it is resting and add to the beans. Stir, bring to a boil and cook for a couple of minutes.

Serve by itself or with a leg of lamb

Garlic Confit

Ingredients:

1 cup peeled garlic cloves  

2 cups canola oil.

Cut off the root ends of the garlic cloves and discard. Place the cloves small pan and add enough oil to cover them by about one inch. The garlic should all be submerged in oil. Place the saucepan over low-medium heat (use a diffuser if you have gas stove and some extra attention if you have an electric stove).

The garlic should cook gently- small bubbles that do not break at the surface. Adjust the heat if needed and stir about every 5 minutes for a total of 40 minutes or until the garlic is completely tender when pierced with the tip of a knife. Allow to cool in the oil and store in an airtight container

This holds in your refrigerator if covered in oil up to one month. It is a fantastic building block for salad dressings, mashed potatoes, marinades, or as a nice simple spread on a baguette.


*the shortcut is to boil them for 1 minute in 8 cups of water. Turn off heat and let them sit for 1 hour.  Rinse in cold water and proceed with the recipe.

Recipe adapted from Bouchon
Photos Google