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This is a recipe that we have used on and off again here at the Club for the past 5 years. Sometimes we sneak it into a cooked dish like the sweet potato hash or maybe a soup such as gumbo where it kind of takes a back seat and is used more to flavor a dish. but also it is featured on our lunch and dinner menu as a component on our Charcuterie plate. Yield: 5 pounds 3 ½ lbs.
Pressure cooked eggs. Photo by Laura Pazzaglia This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com .
The post holiday sausage wrap-up. Recipes for Kielbasa and Venison Sausage. Nothing says Merry Christmas like sausage.
Although cooking in a water bath has been a technique that’s been around since medieval times, it wasn’t until the 1970’s that sous vide, a method of cooking food under vacuum in precisely temperature-controlled water baths, was invented in France. It would not be adopted in the US until 2000, when Daniel Boulud learned this fascinating technique from French chef Gerard Bertholon. With the recent popularity of food shows and celebrity chefs, this method has taken the cooking world by a storm.
Andrew Scrivani for The New York Times A cinnamon sugar cake doughnut, to rival a traditional one. More Photos » Flash forward less than a decade, and it’s a completely different scene. Gluten-free , pies and cakes are starting to rival their traditional counterparts.