Tried a new chicken Marsala recipe from Serious Eats, and it left me wondering, why did I try a new recipe? My old one (that is to say, no real recipe) is fine. I guess I was intrigued by the notion of adding gelatin to the stock to add body, but it was not noticeable and the recipe as written was a little thin and blah.It ended up fine though, alongside some orzo and roasted cauliflower with pomegranate seeds.
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