182. Georgian Salsa p.896

182. Georgian Salsa p.896

The recipe
I know next to nothing about the republic of Georgia, but this salsa has me pricing out flights. This salsa, and the stew I added it to are probably the most memorable things I’ve eaten this year. None of the ingredients used in the dish are particularly exotic, but the flavour is unlike anything [...]

20 July 2008 | Sauces and Salsas, The Book | Comments Off
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73. Sherried Mushroom Empanaditas p.38

73. Sherried Mushroom Empanaditas p.38

The recipe is a combination of this one for full sized Sherried Mushroom Empanadas, and yesterday’s tuna empanaditas. Of course the full sized empanada makes way too much filling, so you’d need to cut it down.
I made these for the same party as the tuna empanaditas. They use the same puff pastry wrapping, and have [...]

8 August 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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