and do we rinse the turkey and pat dry before the dry brine?
in step 5 you say "Scrape risotto mixture into baking sheet, cover with plastic and refrigerate until ready to re-heat." -
Do you actually mean to put it into the serving dish or should you cool and then put in the serving dish when ready to re-heat? Any hint on size of dish? Apologies if I missed this in the recipe, re-read it a few times and didn't see it. thanks
Tim, the original recipe they reference says 3 1/4 cups of oats and the butter is the same, you may want to do a more in depth comparison.
pizza with an arugula salad on top and rapini sandwiches come to mind first.
I have a bottle of Sperone Cremovo Marsala, probably at least 4 years old. It has frozen egg yolks in the ingredient list....would it still be okay?
My only comment is the De Cecco pasta is SO much better than Barilla. Homemade pizza rocks.
only 3 cups of water? I make my sc oats with a 4 to one ratio and still usually have to add more liquid. Is it because the ftuit releases juices? I routinely make 1 cup and put the leftovers in the fridge for a few days worth of breakfasts. The cranberry/rasperry idea sounds delish, will have to try it, I have both in my freezer.
jeanf hasn't favorited a post yet.