Here's one of our favorite recipes. Crushing the fennel seeds with a heavy pan doesn't really work; we put the seeds in a ziploc bag and bash them with a meat tenderizer. Also, try putting the veggies in the oven a half-hour before adding the meat. Sometimes they take longer to cook.
14 June 2008
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2 comments:
Thank you! I can't wait to try it.
Have you ever tried using pearl onions? That's how I make Daniel's famous renaissance banquet (a very similar recipe).
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