baybritta's Bookshelf

I use this for beef tendon which I happen to love. Must blanch tendons twice in boiling water for a minute before adding to the stock.

about Aromatic pork belly hot pot from River Cottage Meat Book on February 07, 2013
Agree on cutting the fish sauce. I also cut the sugar by a third. The sauce is intense and requires rice.

about Caramel chicken from Bills Open Kitchen on February 07, 2013
great base for anything from pulled pork to carnitas.

about Mahogany glazed pork from Not Your Mother's Slow Cooker Cookbook on July 29, 2012
Yummy. Can be made in 1/2 quantity

about Spanish tortilla with spring vegetables from Fresh from the Farmers' Market on March 04, 2012
substitute 3/4 cup flour with almond flour. no walnuts. can cook in smaller pans. freezes very well.

about Fresh carrot cake from James Beard's American Cookery on August 03, 2011