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That's the recipe I used Dave. I added carrots and parsnips (would only add carrots next time). I used porcinis for the cepes and added the liquor. Dried the orange peel at 325 in the oven. I used 4 wide swaths cut with a peeler, I would add 4 more, the orange was nice. Only used one plum tomato, didn't have any but I would add 2 sun drieds at the most, just a gut feeling. I also put a lot more of the ingredients in the pan, sauteed and the wine, reduced slightly, scraped the bottom, before going into the crock pot. Thickened with a roux at the end of 8 hours. Great for cheap cuts of meat. And so tasty. Next day is always better than the day before of course.
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Tru6 Restoration & Design
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