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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
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Reusable linen bread storage — keeps crust crispy naturally
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Record your recipes and experiments — organized cooking journal
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
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Place rutabaga in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain. While rutabaga cooks, melt butter in a large nonstick skillet over medium-high heat. Add shallots; saute 2 minutes. Add 1 cup chicken broth, Madeira wine, honey, and salt; bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add rutabaga, fresh thyme, and black pepper to pan; toss gently to coat.