Three-Herb Butter
Yields about 1-1/4 cups.
1/2 lb. (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz.)
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)
In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.
Make Ahead Tips
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.
Update April 25, 2009: I royally screwed this recipe up. I was reading the ingredients and trying to cook at the same time and ended up melting the entire 1/2 lb of butter instead of just a tablespoon. Tried to save myself by taking out most of it... but it was probably too late. It had already clarified and foamed. I mixed everything together after, put it into the fridge to try and harden but have this sinking feeling that I've ruined it! Too scared to try it... it's sitting in my freezer right now.
Friday, April 10, 2009
Thursday, April 9, 2009
Tilapia Ceviche
Mmmm... ceviche!
Tilapia Ceviche from http://www.recipetips.com/recipe-cards/t--3523/tilapia-ceviche.asp
Ingredients
- 1 1/2 pounds tilapia fresh and cubed into small chunks
- 15 limes - cut in half
- 1 white onion - large and diced
- 2 tomatoes - diced
- 1 avocados - chopped
- 1 jalapeño - seeded and chopped, more to taste
salt and pepper to taste
- 1/4 cup cilantro - chopped
- 2 tablespoons olive oil
Directions
Cut fish into small pieces.
Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
Be sure all of the pieces are completely covered with lime juice.
Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours.
Note: The acidity of the lime juice cooks, or cures, the tilapia.
Remove from the refrigerator, do not drain.
Chop onion, cilantro, tomatoes, avocado, jalapeños and add it into the marinated fish.
Mix in olive oil and salt
Serve with assorted crackers as an appetizer.
Update April 12, 2009: Well, I didn't die. I cured the fish for 12 hours and added the other ingredients. I wasn't super in-love with it, but I'd give it a 7 out of 10. By the way, HORRIBLE dish as a leftover. The avocado turns brown and makes the dish look nasty, even though I know the avocado is fine. Anyway, best served fresh and eaten all in one sitting.
Wild Mushroom Orzo
I'm having some friends over this Saturday for lunch and thought I'd review what I was serving. One friend does not eat meat (but does eat seafood) and I saw this great recipe on TV that used wild mushrooms and the mushroom water as the stock and can't remember the steps exactly but found this recipe online:
http://www.epicurious.com/recipes/food/views/Lukes-Wild-Mushroom-Orzo-350821
Wild Mushroom Orzo
Ingredients
For the mushroom stock:
1/2 cup dried porcini mushrooms (about 1 ounce)
1 sprig fresh thyme
For the orzo:
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons dry vermouth
1 1/2 cups orzo
To finish the dish:
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1 tablespoon roughly chopped fresh parsley
1 teaspoon fresh thyme leaves
Optional:
1 teaspoon white-truffle oil
TO PREPARE THE MUSHROOM STOCK:
1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
TO PREPARE THE ORZO:
1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
2. Add the mixed wild mushrooms and stir well to combine. Saute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
TO FINISH THE DISH:
1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.
Update April 11, 2009: Well, Janine couldn't make the lunch (which turned into a dinner because of the birth of my nephew) and since she was the vegetarian, I ended up using chicken stock instead of the mushroom water. in addition, I used arborio rice instead of orzo. Turned out okay although I think I undersalted. I'd probably cook it again but I would only give it a 7.5 out of 10 this time round. I think it could have had more depth with better seasoning.
http://www.epicurious.com/recipes/food/views/Lukes-Wild-Mushroom-Orzo-350821
Wild Mushroom Orzo
Ingredients
For the mushroom stock:
1/2 cup dried porcini mushrooms (about 1 ounce)
1 sprig fresh thyme
For the orzo:
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons dry vermouth
1 1/2 cups orzo
To finish the dish:
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1 tablespoon roughly chopped fresh parsley
1 teaspoon fresh thyme leaves
Optional:
1 teaspoon white-truffle oil
TO PREPARE THE MUSHROOM STOCK:
1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
TO PREPARE THE ORZO:
1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
2. Add the mixed wild mushrooms and stir well to combine. Saute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
TO FINISH THE DISH:
1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.
Update April 11, 2009: Well, Janine couldn't make the lunch (which turned into a dinner because of the birth of my nephew) and since she was the vegetarian, I ended up using chicken stock instead of the mushroom water. in addition, I used arborio rice instead of orzo. Turned out okay although I think I undersalted. I'd probably cook it again but I would only give it a 7.5 out of 10 this time round. I think it could have had more depth with better seasoning.
Monday, March 30, 2009
Herb Butter Roasted turkey with Pinot noir gravy
Jill, another colleague from work, sent me this recipe below. It's from the finecooking website: http://www.finecooking.com/recipes/herb-butter-turkey-pinot-noir-gravy.aspx
I've tasted her baking before and I can attest that she's got good taste. So I can only assume that this is good too!
Herb-Butter Roasted Turkey with Pinot Noir Gravy
by Ris Lacoste
To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.
Serves twelve, with leftovers.
For the brine:
2-1/2 gallons water
2-1/2 cups kosher salt
1 cup maple syrup
24 bay leaves
24 cloves garlic, peeled
1/3 cup whole black peppercorns
2 small bunches fresh flat-leaf parsley (about 4 oz.)
1 small bunch fresh sage (about 1 oz.)
6 medium sprigs fresh rosemary
Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)
For the turkey:
14- to 16-lb. natural turkey (preferably fresh)
1 recipe Three-Herb Butter, softened
2 Tbs. kosher salt
2 Tbs. freshly ground black pepper
2 oz. (4 Tbs.) unsalted butter, melted
For the gravy:
2-1/2 oz. (5 Tbs.) unsalted butter
2-1/2 oz. (1/2 cup) all-purpose flour
4 cups Three-Herb Turkey Broth or low-salt chicken broth
1-1/2 cups Pinot Noir
Kosher salt
Freshly ground black pepper
--------------------------------------------------------------------------------
Two days ahead, prepare the brine:
Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.
One day ahead: brine the turkey:
If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.
Prepare and roast the turkey:
Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won’t look polka-dotted when it’s done.
Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.
Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes
Make the gravy:
Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.
Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.
Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.
Make Ahead Tips
The brine should be prepared 2 days before the Thanksgiving dinner. The turkey should be brined the day before. The roux may be prepared on Thanksgiving day and left at room temperature; whisk to recombine before using.
I've tasted her baking before and I can attest that she's got good taste. So I can only assume that this is good too!
Herb-Butter Roasted Turkey with Pinot Noir Gravy
by Ris Lacoste
To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.
Serves twelve, with leftovers.
For the brine:
2-1/2 gallons water
2-1/2 cups kosher salt
1 cup maple syrup
24 bay leaves
24 cloves garlic, peeled
1/3 cup whole black peppercorns
2 small bunches fresh flat-leaf parsley (about 4 oz.)
1 small bunch fresh sage (about 1 oz.)
6 medium sprigs fresh rosemary
Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)
For the turkey:
14- to 16-lb. natural turkey (preferably fresh)
1 recipe Three-Herb Butter, softened
2 Tbs. kosher salt
2 Tbs. freshly ground black pepper
2 oz. (4 Tbs.) unsalted butter, melted
For the gravy:
2-1/2 oz. (5 Tbs.) unsalted butter
2-1/2 oz. (1/2 cup) all-purpose flour
4 cups Three-Herb Turkey Broth or low-salt chicken broth
1-1/2 cups Pinot Noir
Kosher salt
Freshly ground black pepper
--------------------------------------------------------------------------------
Two days ahead, prepare the brine:
Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.
One day ahead: brine the turkey:
If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.
Prepare and roast the turkey:
Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won’t look polka-dotted when it’s done.
Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.
Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes
Make the gravy:
Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.
Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.
Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.
Make Ahead Tips
The brine should be prepared 2 days before the Thanksgiving dinner. The turkey should be brined the day before. The roux may be prepared on Thanksgiving day and left at room temperature; whisk to recombine before using.
Saturday, March 14, 2009
Sour Cream Banana Bread
I *LOVE* sour cream. And I love moist banana bread. So what better than to combine the two? I did some research on the net and it appears that sour cream is the secret to a good, moist banana bread. so here goes...
Sour Cream Banana Bread
SERVES 12 , 1 loaf (change servings and units)
Ingredients
* 1/2 cup margarine or butter
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 1 1/2 cups flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup mashed banana
* 1/2 cup chopped nuts (omit if you don't like nuts)
* 1/2 cup sour cream
Directions
1. Grease 1 large loaf pan.
2. Cream margarine, sugar, eggs and vanilla.
3. Add dry ingredients, then bananas, nuts and sour cream.
4. Mix well.
5. Bake at 350 F for 1 hour.
Update May 2, 2009: Nica and the folks at work love this recipe (or at least I think they do since they eat it all up). However Flo and Jen have both tried the recipe with unfavourable results. Flo says her bread doesn't rise and Jen says it seemed undercooked. We think it might be due to the fact that I use my Kitchenaid mixer, whereas Jen is hand mixing. Will keep an eye on this... so far it's *my* favourite recipe!
Saturday, February 28, 2009
Manny's Heavenly Hash
Manu, a colleague at work, is always bringing in delicious lunches. They're usually leftovers from his dinner the night before and amazingly (yes, I'm being sexist here), he makes them even though he's married. Yes, the husband cooks! In fact, he's usually the one to make dinners.Here's a recipe he gave me for hashbrowns. His said his aunt gave him the recipe and whenever he takes it to potlucks, it's always the first to go:
1 kg bag of hashbrowns
2 cans of cream of mushroom soup
1/2 cup butter2 cups cheddar cheese
1/2 grated onion
salt and pepper to taste
dash of hot sauce (optional)
Mix it all up in a casserole dish, cook for an hour and a half at 350 degrees. I think it's a heart attack waiting to happen but it's darn good.
Update December 22, 2012:
Woke up this morning and had a craving for something with potatoes and sour cream for breakfast. I thought of this recipe had sour cream in it too! Apparently not. So I bastardized the recipe. Instead of a bag of hashbrowns, I actually used real potatoes (whoaaaa, crazy eh?) and used my new food processor to grate them. BTW, I LOVE my food processor. How did I live without one? I only added one can of cream of mushroom soup, used a whole onion (because mmmm onions!) and tossed in about 1/2 cup of sour cream that was leftover from dinner. I also tossed in some garlic and herb seasoning because I love it and I was too lazy to peel and mince real garlic. No hot sauce since I wanted it to be toddler-friendly. Waiting for it to come out of the oven now...
Sunday, December 28, 2008
Mango Pudding
Ahh, the year is almost over and Holiday season is in full swing. This means family gatherings, days off and most of all... FOOD!
My sister-in-law, Vania, has the best homemade mango pudding. In fact, until she told me that she had made it herself, I was convinced that mango pudding was one of those desserts that you could only buy in a store or have magically brought to you at the end of a Chinese meal.
I have yet to try this out myself, but here is the recipe:
Mango Pudding
500 mL whipping cream
4 pkg. gelatin
750 mL mango puree (Alphonso cans - can be found at Superstore, T&T or Indian food stores)
1.5 cup sugar
4.5 cup water
1) Boil 3 cups water and sugar and gelatin. Stir quick until dissolved
2) Add canned mango, and 1.5 cup cold water
3) Pour whipping cream until even
Update March 30, 2011: Jen went to make this and noted that Superstore will no longer be stocking the Alphonso mango pulp that you need to make this recipe.
My sister-in-law, Vania, has the best homemade mango pudding. In fact, until she told me that she had made it herself, I was convinced that mango pudding was one of those desserts that you could only buy in a store or have magically brought to you at the end of a Chinese meal.
I have yet to try this out myself, but here is the recipe:
Mango Pudding
500 mL whipping cream
4 pkg. gelatin
750 mL mango puree (Alphonso cans - can be found at Superstore, T&T or Indian food stores)
1.5 cup sugar
4.5 cup water
1) Boil 3 cups water and sugar and gelatin. Stir quick until dissolved
2) Add canned mango, and 1.5 cup cold water
3) Pour whipping cream until even
Update March 30, 2011: Jen went to make this and noted that Superstore will no longer be stocking the Alphonso mango pulp that you need to make this recipe.
Subscribe to:
Posts (Atom)