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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Create vegetable noodles — zucchini, sweet potato, beet
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Create vegetable noodles — zucchini, sweet potato, beet
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Heat oven to 375. Line a rimmed baking sheet with parchment paper. Halve leek lengthwise, then thinly slice crosswise. Wash in a large bowl of cold water, agitating pieces, then lift out and transfer to another bowl. Repeat with clean water then drain well. In a large skillet, heat 1-1/2 tablespoons oil over medium-high heat. Add leek and zucchini; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat and stir in shrimp; season with salt and pepper to taste. Cut a second sheet of parchment paper large enough over all for fish. Run the paper under tepid tap water for 1 minute to dampen. Rinse fish and pat dry. Place on prepared baking sheet and season inside and out with salt and pepper. Fill cavities of fish with zucchini mixture, drizzle with remaining tablespoon oil and cover with the dampened parchment paper. Bake, rotating pan once, until fish are opaque but still moist in thickest part, about 35 minutes. Remove top parchment paper and bake for 5 minutes more. Serve drizzled with oil.