Uncover pan and transfer the contents of the pot to a medium bowl.
All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or used as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán.. Bone-in beef short ribs are essential for maximum flavor and texture in this dish.Ask the butcher to cut the flanken through the bone into smaller pieces.. Save.(Keep screen awake).
1 cup crème de cassis.1/4 cup light brown sugar.1 cinnamon stick, halved.
One 3-inch strip of lemon zest.1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick.
Vanilla ice cream, for serving.
In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar.that he was growing.”.
Seedless watermelon, cut into 2-inch cubes.8 plum tomatoes, with the seeds, prepared as "fillets".
1/4 cup Spanish extra-virgin olive oil.Fresh herbs or herb flowers (such as lavender or borage), for garnish.
