That rabbit en cocotte isn't going to get you many Instagram likes.
I was a little skeptical about the short cooking time — the shrimp.for just three minutes — but it was absolutely correct.
After a few days in the aromatic pickling liquid, the shrimp were firm and “crispy” in the pickling sense of the word.I love that you occasionally bite into fennel or coriander seeds as you snack.Onion and lemon slices, fresh ginger and bay are layered among the shrimp, so the.
are quite attractive even before you dig in.The recipe said they would be good for at least 10 days, but of course, they didn’t make it that far.
Best of all, this recipe is so easy..
I grew up in New Bern, North Carolina in what feels like to me now, a slower, calmer time.Discard bay leaf..
While fonio cools, bring a large pot of water to a boil over medium-high.Stir in 1 tablespoon salt.
Add collard greens; cook, stirring occasionally, until bright green, about 2 minutes.Transfer greens to a bowl filled with ice water; let cool 2 minutes.