Two Cooking Lessons in One
There are two nice aspects to this article from the Daily Herald. One is the lesson on blanching asparagus, a trick every good cook should learn, and the other is the given mix for lemon thyme vinaigrette. Once learned, this gives you a basic flavouring for any number of French-style dishes. It’s not just for salads or, in this case, asparagus.
via DailyHerald.com > Lifestyle > Food on 23/03/10
It wouldn’t feel like spring without fresh asparagus. Even though the spears are imported much of the year, the arrival of fresh, U.S.-grown asparagus is cause to celebrate. We eat so much asparagus that we need a variety of preparations. Enter today’s blanch-and-serve method.
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