citrusandcandy
74p473 comments posted · 0 followers · following 0
12 years ago @ http://www.spicyicecre... - Spaghetti con Polpette · 1 reply · +1 points
My recent post French Earl Grey Poached Pears
13 years ago @ http://www.spicyicecre... - Pear Pies with Tea-Inf... · 0 replies · +1 points
My recent post Oops- My Bad
13 years ago @ Citrus and Candy - Autumn \'Pig and Beer\' · 0 replies · +1 points
13 years ago @ http://www.spicyicecre... - Honeyed Ricotta, Fig &... · 1 reply · +1 points
My recent post Braised Cabbage in Balsamic
13 years ago @ Citrus and Candy - Braised Cabbage in Bal... · 0 replies · +1 points
13 years ago @ Citrus and Candy - Braised Cabbage in Bal... · 0 replies · +1 points
You can most definitely use the lid to cover it instead but the sauce probably won't be as reduced or syrupy since it won't 'evaporate' as much. Having the paper on means that the sauce will cook down nicely without the top drying out. But it's such an easy flexible recipe so I think it work either way.
Hope this helps you out and hope you enjoy it! :D
13 years ago @ Citrus and Candy - Braised Cabbage in Bal... · 0 replies · +1 points
13 years ago @ Citrus and Candy - Braised Cabbage in Bal... · 0 replies · +1 points
13 years ago @ Citrus and Candy - Braised Cabbage in Bal... · 0 replies · +1 points
I had the book for ages and I can't believe it took me this long to make it too! I truly think this dish is fabulous with any meat and of course, by itself. I did mention that this would be divine with duck and game meat so I can only imagine how good pork would be too seeing as they all suit the slightly sweet accompaniments. And from the consensus of commenters, pork seems to be the #1 choice :D
The thought of a crispy pork crackling with the sweet cabbage is making me all woozy in a good way. But I'm with you: I'd defintely up the vinegar a little with a fattier piece of meat.
13 years ago @ Citrus and Candy - \'The Bananarrot\' (La... · 0 replies · +1 points