Recipes
These things are incredible! The center of the kalette stays firm and chewy while the outer leaves are glassy and crisp. The cornmeal really leans into the southern fried oyster vibes and the accompaniments only support this. It's like a...
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Source: The Beard Behind the Bar Served in Highball with ice Ingredients: 1.5 - 2 oz Gin or Genever 3/4 oz Ginger simple syrup (or simple syrup and ginger slices) I'm going to have light ginger syrup 1/2 cup sugar...
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Source: The Beard Behind the Bar Served in a Coupe Glass Ingredients: 2 oz Gin or Vodka 1/2 oz Dry Vermouth 1/2 Kallete Brine For the Kalette Brine: 1/4 cup vinegar 1 tablespoon salt 1 cup water 2 -3...
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Prep Time: 15 minutesCook Time: 30 minutesServings: About 2 ½ cupsSource: Culinary Vegetable Institute at The Chef's Garden Ingredients: ½ lb Spinach 1 shallot, thinly sliced 3 garlic cloves, minced 4 Tbsp. unsalted butter 1 13-oz. cans artichoke hearts, drained and coarsely...
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Source: Britt-Marie Horrocks Ingredients: For the Baked Root Vegetables 3 pounds Mixed Root Vegetables, cleaned and skinned 1/2 cup AP Flour, seasoned with salt and pepper 2 eggs 1/4 cup milk 1 cup bread crumbs 1/2 tsp garlic powder 1./2 tsp...
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