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Recipes I've Shared:
Chef Peter DeRuvo knows that the key to authentic Italian polenta lies in high-quality ground corn and classic technique. At his modern Italian restaurant, Cuoco Pazzo, the Scottsdale chef proves that ingredients and method matter. DeRuvo enhances his slow-cooked polenta with creamy mascarpone, sweet corn and a scattering of fresh herbs. On top, a pile of wild mushrooms and A drizzle of aromatic white-truffle oil punctuate the polenta's smooth texture and demure flavor.
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This recipe comes from Aarti Sequeira
This delicious recipe comes from "The Joy of Vegan Baking - The Compassionate Cooks' Traditional Treats and Sinful Sweets", by Colleen Patrick-Goudreau
A variation of the "Lamb and Dried Plum" stew from the Hunger Games.