Laurie called - while Billy was here, and told me about a cookbook she had heard about on a radio show with John Ash. The author, Mary Karlin was discussing her new book "Woodfired Cooking". I had it ordered before we hung up. It arrived Tuesday and last night we did the first dish from it. Stuffed Flank Steak w/ Red Peppers & Fontina Cheese
They cut the flank steak a little differently in the Latin markets - posed a small challenge! A short fat roast.
But it was still excellent - just cooked a bit faster than we planned.
Some of the cheese oooozed out. Lessons learned: only cook to 125, and cut the cheese into thicker slices - oh, and not quite so much of the gremolata stuffing.
Served with creamy orzo with romano and ricotta cheese.
This cookbook is a winner - and has inspired my next project - I've got all the stuff for the potter's wheel, and the kiln (both "gifts") arrives sometime soon. I'm going to make cloches, casseroles, platters, etc., and pots for the garden. Wheeeeeee
Oh, Billy - you and Bob win! Photography, food, pottery are all fine. NO chickens.
They cut the flank steak a little differently in the Latin markets - posed a small challenge! A short fat roast.
But it was still excellent - just cooked a bit faster than we planned.
Some of the cheese oooozed out. Lessons learned: only cook to 125, and cut the cheese into thicker slices - oh, and not quite so much of the gremolata stuffing.
Served with creamy orzo with romano and ricotta cheese.
This cookbook is a winner - and has inspired my next project - I've got all the stuff for the potter's wheel, and the kiln (both "gifts") arrives sometime soon. I'm going to make cloches, casseroles, platters, etc., and pots for the garden. Wheeeeeee
Oh, Billy - you and Bob win! Photography, food, pottery are all fine. NO chickens.
You only live once . . . but if you do it right once should be enough!