Trying a new interesting recipe for mushroom olive ragu on linguine with pecorino romano cheese. Basically, you blitz up a bunch of brown mushrooms in the food processor with some olives, cook the mush in red wine, and you're done. How could something so simple be so delicious? The sauce freezes well too.
Chocolate sorbet has a very alien texture. Even straight out of the freezer, it has the consistency of liquid latex. Wrong. It's just wrong. Fail!
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