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Whether you call it pot roast, brisket, or stracoto you’re really talking about the same thing. It’s a hunk of beef that is from a frequently used muscle in the cow so it’s tough and stringy unless it’s cooked long, slow, and usually wet.  After it’s been cooked in this fashion it’s buttery smooth and […]

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In honor of my friend Susan’s “Greek Week” on her blog I made my recreation one of my favorite meals from the local Greek restaurant that we both love. They serve this in a terra cotta pan and it’s crazy good. When I originally tried I wasn’t sure how difficult it would be to recreate […]

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