Thursday, July 26, 2007
Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
Favorite Blogs
- An Obession with Food
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- Becks & Posh
- Belly Timber
- Brownie Points
- David Lebovitz
- Diary of the Food Whore
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- Farmgirl Fare
- The Food Section
- I Heart Bacon
- I'm Mad and I Eat
- Kalyn's Kitchen
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- Stephen Cooks
- The Traveler's Lunchbox
6 Comments:
(mouth watering) Sluuuuurp!
And posting this on my ma's birthday gives me an idea. But, could the thought mature enough by this Sunday when I'd prepare this? Do I have to wait nine months or so, cuz them 'maters are poppin' now!
Thanks for the recipe!
Dylan,
Definitely a carnivore's wet dream.
Mmmm...I love braciole! I don't make it often enough.
You know what else I love? Those silicone Food Loop things. Have you tried them? You can sear with them in a pan, put them in the oven, the dishwasher, the microwave. I've been making wrapped things just for an excuse to use them. I sound like a commercial.
~ Peggasus
Peggasus,
I have used them once, I couldn't get them as tight as I wanted.
*dreamy sigh*
Trussed meat! I love this world we live in.
S'kat,
Pretty little things, aren't they?
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