Fiddlehead tarts with Selles-sur-cher, mushrooms and herbs.
Thursday, March 22, 2012
Monday, March 19, 2012
Wednesday, March 14, 2012
I used this rabbit to make a stew that started with guanciale and finished with nopalitos and grits. It was just OK the grits were the best part. The rabbit from Sonny D'angelo was sweet and fresh as was his guanciale. The fresh nopals were a dollar for several nice pads on 9th St.