by Jenise » Wed May 09, 2007 11:51 am
So here's what happened: I had a 1.5 lb piece of chuck thawing yesterday which was destined to become a bistro style meal of pepper beef (chunks of chuck seared and then braised with naught but beef broth and lots of very coarse black pepper) served over a thick slice of grilled french bread painted with olive oil and raw garlic. Then I read this.
So instead I cooked half a box of rigatoni, tossed that with my beef (in which the reduced broth was thickened with corn starch) and put that in a gratin dish with the two layers of parmesan cheese and baked it until the top turned golden and crunchy, about 30 minutes. FANTASTIC.
Thanks for the post.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov