It’s been a while since I posted a recipe. Frankly, I haven’t been cooking up much that was new (or easy to make.) But, since there may be a surplus of turkey stock at your place in the near futre, I thought I’d pass along a modified stew for your jaded tastebuds.
Christmas always finds me left with far too much good food. I’ve already made seafood scallop au gratin, shrimp salad on puff pastry and finally, last night’s supper: Soft boiled eggs with paddlefish caviar. Instead of the traditional toast point “soldiers”, I cut up and baked two leftover crêpes at 350ºF […]