The rabbit pâté I sell on my menu at work is popular. Perhaps because it's studded with foie gras and truffles. While making a recent batch I had a bit left over. Lacking a free container, I used a strawberry jam jar for lack of a mason jar. It worked fine, adding a bit of its fruity flavor.
Anissa Helou #repost
Anissa Helou is a Lebanese-Syrian chef and cookbook author. She is also one of the world's leading encyclopedia when...
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